Ayshu’s phone number is incorrect in the video. Please contact her through this number. Name: ayshu_homebaker Area:avinashi ,tirupur Contact :9600176451
Mam egg cakes yen 180 la bake paninga and eggless yen 185 la paninga?? Andha temperature epadi decide pandringa?? Apro one more doubt butter milk best ah ila curds best ah for eggless cakes?? Renduthukum ena difference varum cake texture la??
Super mam... Very clear explanation. When bake eggless cake cooker, salt spread at the bottom of the cooker. After baking top of the cake taste little salty. why mam? Texture also not spongy. Cake rise and Little spongy. For eggless cake instead of oil i use butter means , cake come out good mam? Post a video for eggless cake using butter and if possible bake in cooker mam... Thank you mam....
You no need to add salt. You can bake in cooker without salt. You will get slight taste of salt in the cake if you use salt in cooker. Eggless cakes won’t be that soft as that in the cakes made using eggs. You can add butter after melting it.
@@Rottikadai but for customer can we ask which cake they prefer ?...eggless or egg cake. As I found eggless cake not so spongy and its dense. Customers want light pluffy soft cake so...
Hello mam.ungaloda videos aa recent a than regular ra pakkuren.romba alaga cakes seirathu sollureega👍❤️.nanum oru home Baker than mam.unga loda brownies seithu parthen super ra vanthuchu.thank u mam.❤️❤️❤️❤️
Hi mam i am your fan .. Unga video parkka aarambichi naanum ippo perfect ah cake pandra.. Thank you mam... Chocolate garnish pandradhukku solli kudunga.. Adhu endha paper la design pannanum .. Epdi dry aagum .. Epdi store panni use pannanum ...
Tq so much stove la seiyum bodhu top la pissu pissunu irukum romba thadava try paniruke yen ipdi varudhunu feel aahum athu normal la ipa neega soli tha theriyudu❤
Wow mamu u r so kinded.u r really a perfect home baker.pls mam clarify that how to refrigerator fresh cream cake using fontant decoration.u said that fontant not store in the refrigerator. Pls mam.kindly replay my question
Sis apo eggless cake veliya evlo neram store panlam. Nenga sonathu romba romba correct. After I kept in fridge it becomes hard. Please help me with storage sis
Ma'am neenga cake bake pannum bodhu otg yenna mode la vaipinga... Convection mode or normal mode??? In my otg having convection mode bt both rod on option dhan iruku
Thank you for clearing my doubts here as my eggless cake found to be hard as I kept it in fridge for longer period. Next time I take care of this point. Thank you once again.
Hi mam iam khathija parveen mam nan ugga cake videos pathu nanum eppo nalla cake panna kathukuten mam eppo nanum cake order aduthu cake seithu tharen mam thank you mam ugga cake videos aggaluku neraiya helping ga eruku mam thank you mam
Milk boil panrathunu naala athula iruka gems remove panna thaan pa. So boil panni use panna solren. Boil pannitu room temperature ku vanthone use pannunga.
Nan unga egg sponge cake pannen perfect uh vandhuchu... sugar syrup vera channel pathu pannen cake killa vara syrup vandhuruchu Neegale measurement sollunga Cake la yevalo podanum num sollunga
1/2 kg in the sense na whole completed cake mean panren pa( sponge + cream). So inga sponge 250-300 grams eduthukanum and remaining cream. Intha video la 1/2 kg cake ku thevaiyana sponge ku recipe kuduthruken. 1 kg ku intha recipe Double pannunga
Maximum eggless cakes 1 day thaan pa room temperature la vaika mudiyum. Athuku mela store pannanumna fridge la vachukonga aana hard aanalum aagum. It better if you bake freshly whenever you need it
Akka, your recipes are very transparent, thank u so much. But when I bake the cake I get cracks ka and sometimes middle or down portion bake aaga. Why ka
High temperature la bake pannirupinga pa. So cracks form aagum. Unga temperature Mattum check pannikonga. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wUbhccmbpYQ.html refer this video pa
Hi sister in the ifb 30 frc2 rotisserie convection wat was the time to keep plz...tell me because I tried many times egg & eggless also but it was all the time wasted so I got disappointed all the time.now by seeing ur video I got inspired to do again so plz...reply me sister
Pl do consider getting an oven thermometer...each oven behaves differently.... N this oven thermometer helps you get an idea of the exact temp inside ur oven...& u can increase or decrease the oven temp as required. ... U get this thermo online..not too expensive..Hope this helps😊
Na search panniten mam kidaikala nenga oru video solli irundhiga ungaluku therinjavanga kitta irundhu online la sila material vanginanu yendha website nu konjam solringala plz
I mostly hear bakers telling " Please follow the recipe of the cake". But the problem is, if we want to try something different in that same cake or try a different cake without a recipe, then it becomes a flop, because there is no recipe for that.. this is why it is important to know/teach the science and quantities behind a particular cake, which no one teaches. I don't know if i have put my exact thoughts here..
You are correct. There are many recipes for a cake and it’s impossible for one to remember all those. As you said that’s why it’s important to know the science behind it. Even I struggled during my initial stages of baking. You say that you try a new thing and it turns out to be a flop. It’s not only with you. Most of the people whom I teach and hear from tell me the same thing. The point where you make mistake is you try a new thing and you don’t analyse the mistake that you make while baking. I learnt the majority of baking through trail and error method. I usually try new thing and compare with the recipe that turned out good for me. By doing this I was able to improve my skills and learn new things. Even in this video i would have mentioned that if the egg’s size is big then reduce the amount of milk. This one I learnt by making mistake. I added the same amount of milk for a big egg and it turned out bad. So I compared with the previous one and found the issue. That’s how you learn on your own. If you are still stuck somewhere Feel free to post your questions in the comments and I’m ready to help you😊
@@Rottikadai Thank you so much for taking your time out to reply to me. These points are really insightful. Like you mentioned, in order to learn from our mistakes, we need to know where we are making mistake.. which i am not sure of while making a cake. So I always rely on some recipes or the other. And it's a devastating feeling when the cake become a flop. So whenever i start making a cake, it's a scary feeling.. i want to lose that feeling and be confident to make any cake. Even to double the recipe and make, i am not confident. When I see you adding for eg, 1/2 cup maida and 1/4 cup milk, i always wonder how do you know the ratio's of this : that.. also when adding cocoa powder with maida, the quantities of every other ingredients which comes after, varies.. and I wonder if there is any particular ratio you follow..
1.Hi,.. bakers telling " Please follow the recipe of the cake"....... because its tried and tested recipe. 2. what if i want to change or create new recipe, yes it is possible before that you should understand that ...are you skilled enough to do basic baking, for example for a simple icing vanilla cake, we need only basic three ingredients ,that is cake flour, egg and sugar. For flavor vanilla extract and for moisture very little oil or fat and milk. But people here try to make with baking powder and baking soda as raising agent. since they lack skill and fear of what if failed. 3. This is why it is important to know/teach the science and quantities behind a particular cake, which no one teaches. True because here in India, people want to do baking without proper equipment and need substitute for everything. For example without oven, without mixer, without fat, no proper weighing equipment, everything in cup measurement is not advisable in baking. Before getting deep into the science of baking, try to develop basic skill ,because you itself telling that doubling the recipe itself is difficult for you....finally don't try equal substitute for egg ,cake flour etc..because you can't change the law of nature...but there is always an equivalent substitute available and output is not same as the original.
