Ovalette...aku baca macam-macam cerita pasal ovalette neh. Aku ragui status halalnya dan apa yang aku tahu...ianya diperbuat daripada 100% bahan kimia dan sikit air.
Ini nota untuk aku...
Dapat kat sini...
https://www.facebook.com/SahabatHalalMalaysia/posts/142647689215981
OVALATTE adalah bahan dalam Kategori SYUBHAH/MASYBUH kerana mengandungi bahan Mono and Diglycerides@ E471 - pengemulsi, yang boleh jadi datang dari sumber haiwan yang haram, haiwan yang tidak disembelih atau tumbuhan.
Nama lain yg digunakan ialah Sponge Gel/Quick 75.
Mono and diglycerides (E471 - Pengusaha tidak menggunakan label E471), rujuk note tentang E Code bagi yang belum jelas.Bahan lain dalam ovalatte iailah Polyglycerol, Polysorbate, Sorbitol, Propylene Glycol, Tartrazine dan air.
PASTIKAN OVALETTE YG ANDA BELI MEMPUNYAI STATUS HALAL YG SAH DAN DIIKTIRAF. JIKA BAHAN TERSEBUT DI REPACKING, MINTA BUNGKUSAN ASALNYA SERTA SALINAN SIJIL HALAL. PASTIKAN NAMA SYARIKAT DI SIJIL HALAL DAN DIBUNGKUSAN ADALAH SAMA!
Antara produk yg selalu diadun menggunakan ovalatte ialah (BUKAN bermaksud produk-produk ini haram- cuma perlu berhati2) :
1. Sponge cake
2. Muffin
3. Akok/Bahulu
4. Apam/apom
5. Cup cake
6. Kek Lapis
7. Aiskrim
Dapat kat sini...
https://answers.yahoo.com/question/index?qid=20090620231003AAnfgMT
Ovalette is in dark yellow in colour and its has a gel-creamy texture. It is very easy to buy in countries like Malaysia Singapore. This cake is very important in the recipe if u want it to have a nice, even soft cake texture. Substituting it with baking powder is also possible but it won't give u the desired texture if u have beaten the eggs mixture too much or too little. Baking powder can only give u minimal cake rise.
Dapat kat sini...
https://answers.yahoo.com/question/index?qid=20071018171055AAVk44l
Ovalette is a emulsifier allowing the fat in the eggs remain fluffy and stable. My friend used 1/4 tsp of baking soda and his cake turned out just as pretty.
Dalam banyak-banyak cerita tentang ovalette neh...aku amat tertarik dengan ulasan kat blog ni...
http://www.thelittleteochew.com/2009/09/what-is-ovalette.html
I found that condensed milk is a great substitute. If you prefer no additives or chemicals in your food, check out my No Ovalette Moist Sponge Cake recipe here. In my humble opinion, it is possible to achieve a soft, airy spongy cake texture as long as you: 1)beat the eggs sufficiently, ie, until ribbon stage, and 2)fold in the flour correctly. These are the two critical steps in making any sponge cake.
Ini nota untuk aku...
Dapat kat sini...
https://www.facebook.com/SahabatHalalMalaysia/posts/142647689215981
OVALATTE adalah bahan dalam Kategori SYUBHAH/MASYBUH kerana mengandungi bahan Mono and Diglycerides@ E471 - pengemulsi, yang boleh jadi datang dari sumber haiwan yang haram, haiwan yang tidak disembelih atau tumbuhan.
Nama lain yg digunakan ialah Sponge Gel/Quick 75.
Mono and diglycerides (E471 - Pengusaha tidak menggunakan label E471), rujuk note tentang E Code bagi yang belum jelas.Bahan lain dalam ovalatte iailah Polyglycerol, Polysorbate, Sorbitol, Propylene Glycol, Tartrazine dan air.
PASTIKAN OVALETTE YG ANDA BELI MEMPUNYAI STATUS HALAL YG SAH DAN DIIKTIRAF. JIKA BAHAN TERSEBUT DI REPACKING, MINTA BUNGKUSAN ASALNYA SERTA SALINAN SIJIL HALAL. PASTIKAN NAMA SYARIKAT DI SIJIL HALAL DAN DIBUNGKUSAN ADALAH SAMA!
Antara produk yg selalu diadun menggunakan ovalatte ialah (BUKAN bermaksud produk-produk ini haram- cuma perlu berhati2) :
1. Sponge cake
2. Muffin
3. Akok/Bahulu
4. Apam/apom
5. Cup cake
6. Kek Lapis
7. Aiskrim
Dapat kat sini...
https://answers.yahoo.com/question/index?qid=20090620231003AAnfgMT
Ovalette is in dark yellow in colour and its has a gel-creamy texture. It is very easy to buy in countries like Malaysia Singapore. This cake is very important in the recipe if u want it to have a nice, even soft cake texture. Substituting it with baking powder is also possible but it won't give u the desired texture if u have beaten the eggs mixture too much or too little. Baking powder can only give u minimal cake rise.
Dapat kat sini...
https://answers.yahoo.com/question/index?qid=20071018171055AAVk44l
Ovalette is a emulsifier allowing the fat in the eggs remain fluffy and stable. My friend used 1/4 tsp of baking soda and his cake turned out just as pretty.
Dalam banyak-banyak cerita tentang ovalette neh...aku amat tertarik dengan ulasan kat blog ni...
http://www.thelittleteochew.com/2009/09/what-is-ovalette.html
I found that condensed milk is a great substitute. If you prefer no additives or chemicals in your food, check out my No Ovalette Moist Sponge Cake recipe here. In my humble opinion, it is possible to achieve a soft, airy spongy cake texture as long as you: 1)beat the eggs sufficiently, ie, until ribbon stage, and 2)fold in the flour correctly. These are the two critical steps in making any sponge cake.
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