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Kisha
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Thanks Steve! For the recipe's and the info....ur chocolate chiffon actually looks like the one I used to use..Big help! I did try Extraordinary Desserts that was a no go on interns. I'll check the other places!
Check the Del Coronado. They have an awesome Bakery there..also some nice bakeries in La Jolla..the French Pastry Shoppe is nice too..I can get you in touch with the Bakery manager at SDSU..they have a full production Bakery there. Karen Krasney's E…
Do you have questions about pastry and baking? Reach out to other Dessert Professional online members for answers.
does anyone know of a Restaurant or Pastry shop looking for interns? I am in the San Diego Area, and would like to brush up on new skills.
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does anyone know of a Restaurant or Pastry shop looking for interns? I am in the San Diego Area, and would like to brush up on new skills.
Posted on July 10, 2009 at 5:25pm — 2 Comments
Comment Wall (4 comments)
- At 12:44am on July 12, 2009,
Bot said…
- Looks like you got more recipes to add to your collection...8 )
- At 12:33am on July 12, 2009,
John Applegett said…
- Here's a recipe for a yellow chiffon, it's kind of complicated, since the oil is drizzled into the whipped yolks, making an emulsion which makes the cake smooth and moist.
Yellow Chiffon Sponge Cake
Yield: 6 – 3 inch x 9 inch pans
2 # 3 oz pastry flour
1.25 oz baking powder
.8 oz salt
1 # 10 oz sugar
14 oz egg yolks (about 24)
14 oz oil
21 oz water
1 1/2 tsp vanilla
3 cups, 3 oz egg whites (about 24)
12 oz sugar
½ oz cream of tartar
Sift the dry ingredients, add to the 20 quart mixer
Put the yolks into the 5 quart mixer and whip. When the yolks are thick, slowly pour the oil into the yolks. Then slowly add the water. Add about 2/3 of the yolk mixture to the flour while mixing on slow speed, just enough to make a soft paste and break up any lumps. Gradually add the rest of the yolk mixture in 3 batches, scraping the bowl after each addition. Set aside. Put the whites, sugar and tartar into a clean, dry 20 quart bowl, and whip on high speed until medium stiff. Fold the flour mixture into the whites. Bake in parchment lined pans
- At 7:11pm on July 11, 2009,
Joan said…
- I have a vanilla Chiffon Cake Recipe
2 half sheet pans
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300g Egg yolks
118g Veg oil
177g Water
7g vanilla extract
283g Cake Flour
99g Sugar
3.5g Salt
12g Baking Powder
300g Egg Whites
198g Sugar
3.5g Cream of tartar
In a stand mixing bowl, add the first 8 ingredients, whip on medium speed till ribbon stage, approx 2-3 mins
In a separate bowl combine the egg whites, sugar and cream of tartar to form a stiff meringue
Fold meringue into the first mixture
Spread onto 2 parchment lined sheet pans, greased
Bake at 375F/190C for 8-12 min or till it bounces back to the touch.
- At 5:37pm on July 11, 2009,
Bot said…
- Try this recipe out..
1/2 cup baking cocoa
3/4 cup boiling water
1 3/4 cups cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a mixing bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; beat until smooth. In another mixing bowl, beat egg whites and cream of tartar until stiff peaks form; gradually fold into egg yolk mixture. Pour into an ungreased 10-in. tube pan. Bake on lowest rack at 325 degrees F for 60-65 minutes or until cake springs back when touched. Invert pan to cool; remove cake from pan.
Hope this is what you were looking for...8 )
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