Haze said:Hi,
I just bought a Chinese baking Book (dun know no english words)
There are a few ingredient which i am not sure.
This HK book used alot of "Cake Oil" and "salad Oil"
I wonder any other ingredient can replace this?
And what is "small soda"
Haze said:There are poon huat at toa payoh.
They dun seem to speak mandrain..
and look -___- not friendly..
k3nn3th03 said:if i am not wrong, there is another outlet at Aljunied..
alight at Aljunied MRT..
cross road over and walk to SHELL station..
the outlet should be behind the station..
deadpixel said:Salad Oil, I believe, refers to vegetable oil (direct translation from mandarin), which you can replace with soya bean oil or sunflower oil if you cannot find. The oil takes the place of butter/margarine...you don't want the green tea cake to smell of butter/margarine.
Small soda might be a reference to a pinch of baking soda? :dunno: The one that comes in small dark blue cardboard bottles.
Cheers
That's the outlet that they have a kitchen with lecture room set up for conducting cake-baking lesson.k3nn3th03 said:if i am not wrong, there is another outlet at Aljunied..
alight at Aljunied MRT..
cross road over and walk to SHELL station..
the outlet should be behind the station..
The answer is "No" :nono: for both questions.Haze said:can i just replace the "Cake oil" & "salad Oil" with magarine?
and cheese powder with cream cheese?
Haze said:There are poon huat at toa payoh.
They dun seem to speak mandrain..
and look -___- not friendly..
deadpixel said:The answer is "No" :nono: for both questions.
Using margarine in place of oil will change the taste, smell, texture and color of the cake.
Cheese powder is so completely different from cream cheese that I can't imagine the results of substituting one for the other. :bsmilie:
Just visit one of the baking supply shops and talk to the people there. In every one I've been to the staff have been friendly and more than willing to advise, after all, it's more business for them.
Cheers