a Network for Chefs
Started this discussion. Last reply by Valerie S. Sawyer Dec 7, 2009.
not often but always at the wrong time i get a skin on my sponge layers both at high temp n low both with emulsifiers and standard mixes.......it is frustrating bc if not peeled off the final dessert…Continue
Tags: layer, skin, Joconde, Genoise, Sponge
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