Sunday, November 1, 2009

Beating of Egg White 蛋白的打发 - Stiff 干性发泡 AND This Marks My 100th Post

If the egg white is kept on beaten after the "soft peaks" stage, it turns thicker and expands in volume. It also gains a satiny sheen. If you hold up your electric mixer at this stage, it does not drip. Egg white is usually beaten untill stiff in chiffon cake. It gives the cake a fluffy light texture.

(Source: Picture and wording taken from Wendy Koh's "Dessert's Temptation")

This Marks My 100th Post

I didn't realize that this is my 100th post until I went to the "Edit Post" function.

Time flies, almost 7 months has passed since I started this blog on 6th April 2009. I am not sure how far I can go as I foresee I will be more occupied after my little one arrives.

I would like to keep it going as I really enjoy blogging. It is not just a place to record my personal experiences, I also get to know more friends who share the same interests from here.

Thanks everyone who ever visit my blog and for those who leave your comments I really appreciate it. ^O^


  1. CONGRATS on your 100th post!! Keep it up!

  2. 恭喜!!恭喜!! 100个了


  3. Congratulations on your 100th post!

  4. Hi J Sky/ Anncoo/ little prince's mummy,

    Thank you.

  5. Sock Peng,

    哇600多篇,依照我现在平均一个星期两篇的进度,要大概多4 - 5年的时间。其实很多时候有很多东西都想记录下来给自己看也会,和大家分享也好,但是有时很难抽出时间。


  6. Happy 100th posting, keep up your good work & best of health to you.

  7. Hi Delphine,

    Thank you very much for your good words.

  8. Congratulations on your 100th post...keep blogging as I do enjoy visiting your blog!

  9. Hi Claire,

    Thank you very much for your support. A lot of time I am writing in Chinese I am sure you can't figute out what I am talking about but please do not hesitate to leave a msg for me if u need me to translate for you.

  10. Happy 100th post to your blog:-)

    Keep up your very good work in blogging. Don't forget I am your big fan yea:-)

  11. Hi Joanne,

    Thank you for your support!!! -)


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