For Peekay Pals who love baking, you must know how important a perfectly risen batter is to produce a soft, light, and not easily deflated cake. One of the secret ingredients that bakers often use to achieve these results is cake stabilizer.
While it may sound like a complicated chemical, cake stabilizer is actually very familiar in the kitchens of cake lovers. In this article, we'll take an in-depth look at what a cake stabilizer is, how it works, and why it can be a game-changer in baking, especially sponge cakes and sponge cakes.
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Cake stabilizer is an additive used to stabilize the structure of the batter when beaten, especially in batter that relies heavily on eggs as a developer. Its main function is to maintain the stability of the air trapped in the dough so that the cake can expand perfectly and not easily fall when baked. This product usually comes in the form of a solid paste or a thick, pale yellow liquid, and is used in small amounts, only about 1-2 teaspoons for a standard recipe
When you beat eggs and sugar, air enters the batter and makes it rise. However, this air is easily lost if it is not immediately mixed with other ingredients or if the whisking process is unstable. This is where cake stabilizer comes in:
Without stabilizer, especially in sponge cake or chiffon cake recipes, the batter can drop quickly and cause the final cake to be tough or dense.
Producing a cake that is perfectly fluffy and still soft in texture takes more than just technique, the choice of ingredients also plays a big role. One of the kitchen secrets that many professional bakers use is cake stabilizer. This ingredient helps keep the batter stable, prevents the cake from deflating, and produces a moist and smooth texture.
For those of you who want consistent and maximum cake results, try using Risu FN-Cake-Moist. This stabilizer is practical, economical, and effective in helping the dough remain stable during the whisking process. Just use a little, and you'll see the difference! Come on, prove the results yourself.
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