Pastry FAQs Letter E
- Q1. shortening - What is emulsified shortening?
- Q2. eggs - How much is the water equivalent in one egg?
- Q3. egg whites - What can you use to stiffen egg whites?
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- Q5. ---
Emulsified shortening is used in recipes that call for a high percentage of sugar. It is a special shortening that consists of an emulsifier, which has the ability to absorb more sugar. The main advantage of this type of shortening is the price. It costs less than butter. It also maintains consistency in the final product and helps cakes remain moister longer, thus prolonging shelf life.
Egg whites consists of 90% water.
To maintain a stiffer stiff peak when beating egg whites, one can use gelatin, milk powder or cornstarch.