ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: cake stabiliser? dough softener?

Misc.
i went shopping yersterday and found these products in the supermarket here in malaysia... well, i think they all look quite interesting so i just bought a couple of jars...

however, i have no idea how these will help in my baking. here are the description of the items i bought.

1. sponge cake stabilier, also called ovalette
2. cake stabilier (no other description)
3. dough softener

Heer are what it says on the jar:
6% for Pow.
4% for sanwich Bread
No fried Bottoms or excessive fat
Better textureCAN SOMEONE HELP ME???

THANKS IN ADVANCE!!!
MsgID: 027367
Shared by: eggy/m'sia
Board: All Baking at Recipelink.com
  • Read Replies (20)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Method of Use of Saffron for Chester
  • Method of Use of Saffron Best Method: For every tsp of Saffron that you need to use add 3 tsp of water and using a spoon make sure that the saffron threads get properly soaked, do not crush the threads. Thereafter add ...
  • Avocado-Buttermilk Dressing (food processor)
  • AVOCADO-BUTTERMILK DRESSING 2 buttery-ripe black-skinned avocados (about 1 pound), pitted and peeled 2 green onions, chopped 1/2 cup mayonnaise 3 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon freshly ground bla...
  • Persimmon Pudding by first lady Nancy Reagan (1980's)
  • PERSIMMON PUDDING by first lady Nancy Reagan 1 cup sugar 1/2 cup melted butter 1 cup flour, sifted 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup pureed persimmon pulp (3 to 4 very ripe)...
  • Peach Iced Tea (using peach nectar and canned peaches)
  • PEACH ICED TEA 4 cups water 5 (regular size) green tea bags 4 cups peach nectar 2 cups canned peaches (pat dry and sliced thin) Pour 4 cups water in a pot. Place pot over high-heat. Bring to a good boil. Remove pot ...
  • Cheerios and Trix Treat Bars
  • CHEERIOS AND TRIX TREAT BARS 1/4 cup butter or margarine 4 cups miniature marshmallows or 1 bag (10 oz) regular marshmallows 3 cups Cheerios cereal 3 cups Trix cereal 1 cup salted peanuts Spray 9-inch square pan...
  • Southwest Short Ribs
  • SOUTHWEST SHORT RIBS 1 cup chopped onions 1 cup chili sauce 1/2 cup water 1/4 cup chopped fresh cilantro or basil 1/4 cup lime juice 2 tablespoons prepared horseradish 4 garlic cloves, crushed 3 1/2 to 4 lb. beef shor...
ADVERTISEMENT
  • Charlotte's Pumpkin Cake (using angel food cake mix)
  • CHARLOTTE'S PUMPKIN CAKE 1 box angel food cake mix (used dry) 1 (14-15 oz) can pumpkin 1 teaspoon pumpkin pie spice 1 cup grated carrots 3 tablespoons raisins Cool Whip (for serving) Preheat oven to 350 degrees and s...
  • Summer Squash Recipes (5+)
  • July 21, 2008 RECIPE SWAP 5+ SUMMER SQUASH RECIPES! (ZUCCHINI, YELLOW CROOKNECK, PATTYPAN, ETC.) All Recipes Posted This Week - ...
  • Walnut Triangles
  • WALNUT TRIANGLES 1 oz. unsweetened chocolate 1/4 cup butter or margarine 2 eggs 1 1/2 cups C and H Powdered Sugar, unsifted 1/4 tsp. salt 1 tsp. vanilla 1/4 cup milk 3/4 cup all-purpose flour 1 cup walnuts, finely cho...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: cake stabiliser? dough softener?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!