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
"I love that skin. I consider it my reward for baking.
I don't know how to prevent it, but if you cool it up-side-down on a plate (or wax paper or plastic wrap) instead of cooling it on a rack, often the moisture 'glues' the skin to…"
"I dont have too much of a problem with this. It does happen but seems to be reduced when the finished product is handled frozen. Removing any unwanted skin/skum I use plastic wrap. It latches to the plastic in the thawed state..This may help out a…"