Wednesday, September 8, 2010
Basic Rich Biscuits
BY CREAMING METHOD(makes 24 - 30 biscuits)
Introduction
Butter cookies are very light yet satisfying as teatime snacks. It goes extremely well with English tea. The baking takes very little time and effort which makes it one of the best quick sweet teatime snack to have!
Variations
Ingredients
100g plain flour
75g unsalted butter
75g castor sugar
1/2 egg
1/2 tsp vanilla essence
Equipment List
- 1 large mixing bowl
- 1 electric cake mixer / beater
- 1 medium bowl
- 1 small bowl
- 1 wooden spoon
- 1 tablespoon
- 1 teaspoon
- 1 sieve
- 2 baking tins
- 1 piping bag
- 1 piping nozzle
- 1 digital weighing scale
Pre-preparation
(A) Large Mixing Bowl (B) Small Bowl (C) Medium Bowl
[from left to right]
click image for clearer view
Method
1. Prepare the ingredients as shown above
2. Preheat the overn to 180°C.
3. Cream the sugar and butter (A) till light and fluffy.
4. Add egg and vanilla essence (B) and cream evenly till egg mixture disappears.
5. Cream to mix evenly.
6. Add, sift and fold in flour (C) using a wooden spoon. Do not over-fold.
7. Scoop the creamed mixture into a piping bag
8. Pipe the creamed mixture onto a well-greased baking tin lined with parchment paper/greaseproof paper.
9. Bake at 180°C for about 25 - 30 minutes till biscuits are golden brown.
❤Here's a video taking you through the making of yummy and crispy biscuits❤
Role of Ingredients
SUGAR - The browning of crust on the baked product is due to caramelization of sugars and Maillard reaction. In baked products, sugar somtributes to the development of volume and texture by its ability to help in the aeration of batters. Sugars also serve as tenderizing agent which competes with starch for available water. Less water will be available to hydrate the gluten-forming proteins which stop the excess development gluten formation. Besides that, sugars also have decorative functions such as toppings for cakes and cookies.
FAT - Fats acts as lubricant to prevent sticking of food onto the baking pan/tin.
References
(1) goodtoknow. (2010). Recipes - goodtoknow. Retrieved September 5, 2010, from http://www.goodtoknow.co.uk/recipes
(2) Brown, A.C. (2008). Understanding Food: Principles & Preparation. 3rd ed. Belmont, Calif.: Wadsworth/Thomson Learning
(3) McWilliams, M. (2005). Food Experimental Perspectives. 5th ed. Upper Saddle River, N.J.: Pearson/Prentice-Hall
Pancakes
BY THIN BATTER METHOD(makes 4 - 5 pancakes)
Introduction
Pancakes can be served sweet or salty as breakfast, dessert or as an accompany dish. Pancakes, thosai (South Indian), crepe and banh xeo (Vietnam) are the different variations of pancakes.
It is a relatively easy dish to make so why not make this quick and healthy breakfast for you and your family tomorrow!
Variations
Ingredients
50g plain flour
125ml milk
1/2 egg
A pinch of salt
Equipment List
- 1 large mixing bowl
- 1 small bowl
- 1 measuring cup
- 1 sieve
- 1 wooden spoon
- 1 pair of chopsticks
- 1 digital weighing scale
Pre-preparation
(A) Large Mixing Bowl (B) Small Bowl (C) Measuring Cup
[from left to right]
click image for clearer view
Method
1. Prepare the ingredients as shown above.
2. Make a well in the centre of the flour (A) and add in the egg (B).
3. Add half of the milk. Beat the mixture till the surface is covered with bubbles.
4. Beat in the rest of the milk. Beat the mixture till the surface is covered with bubbles.
5. Sieve the mixture into a cup.
6. Heat a lightly greased non-stick pan, Pour in sufficient batter to make a thick layer. Turn the pan around to ensure even thickness.
7. Lightly brown both sides of the pancakes and remove from the pan, Repeat the process till all the batter is used up.
❤Here's a video taking you through the making of healthy pancakes❤
Roles of Ingredients
FAT - It acts as a lubricant to prevent sticking of food onto the pan.
FLOUR - Flour undergo starch gelatinization. When starch granules are heated in a liquid, the heat energy causes hydrogen bonds in the starch granules to break. This facilated the entry of water into the granules while some of the amylose molecules shifts into the water surrounding the granule. Water continues to migrate into the granules, forming hydrogen bonds with amylose and amylopectin. Amylopectin molecules will branch out in the starch granules. Tight organization of the granules is disrupted as granules absorb water and swell becausewater is not compressible. Bound water increases the viscosity of the starch mixture which reduces the amount of free water external to the granule.
References
(1) goodtoknow. (2010). Recipes - goodtoknow. Retrieved September 5, 2010, from http://www.goodtoknow.co.uk/recipes
(2) Subang Jaya and Beyond. (2010). Thosai. Retrieved September 6, 2010, from http://subangjayadaily.blogspot.com/2010/01/thosai.html
(3) Seasaltwithfood. (2010). Vietnamese Sizzling Crepes - Banh Xeo. Retrieved September 6, 2010, from http://www.seasaltwithfood.com/2009/12/vietnamese-sizzling-crepes-banh-xeo.html
(4) Brown, A.C. (2008). Understanding Food: Principles & Preparation. 3rd ed. Belmont, Calif.: Wadsworth/Thomson Learning
(5) McWilliams, M. (2005). Food Experimental Perspectives. 5th ed. Upper Saddle River, N.J.: Pearson/Prentice-Hall
Cupcakes
BY CREAMING METHOD(makes 8 - 10 cupcakes)
Introduction
Cupcakes are popular food item which is loved by all ages due to the fascinating and interesting decorations with a large variety of flavours ranging from coffee to fruits and even floral flavours!
Variations
Ingredients
125g self-raising flour
125g castor sugar
125g unsalted butter
2 eggs
1tsp vanilla essence
Equipment List
- 1 large mixing bowl
- 1 electric cake mixer / beater
- 1 large bowl
- 1 tablespoon
- 1 teaspoon
- 1 sieve
- 1 patty tin
- Cupcakes cases
- 1 metal skewer
- 1 digital weighing scale
Pre-preparations
(A) Large Mixing Bowl (B) Large Bowl
[from left to right]
click image for clearer view
* rind of 1 lemon/orange
* juice of 1/2 lemon/orange
* optional
click image for clearer view
Method
1. Prepare the ingredients as shown above.
2. Preheat the oven to 180°C.
3. Cream the sugar and butter (A) till light and fluffy.
4. Add 1 egg and cream evenly till egg disappears.
5. Then add in the last egg and cream even;y till egg disappears.
6. Add in vanilla essence. (and lemon/orange rind and juice if you want to)
7. Cream and mix evenly.
8. Add and fold in sifter flour (B) in 2 batches. Do not over-fold.
9. Scoop the creamed mixture into cupcakes cases (fill to 3/4 full)
10. Bake at 180°C for about 25 - 30 minutes till cupcakes are golden brown and well risen. Skewer should also come out clean.
❤Here's a video taking you through the making of delicious cupcakes❤
Roles of Ingredients
EGG - Eggs acts as foaming or leavening agents. The capacity of egg whites to be beaten into a foam increases to 6 - 8 times its original volume. Egg white foams are used to aerate and leaven a number of food products such as souffles, sponge cake or meringue.
(Factors affecting foaming - Firstly, fresh eggs have thick whites, which give stable foams while older eggs have thin whites, which gives unstable foams. Secondly, eggs foam well and quickly to a larger volume when at room temperature. Next, deep bowls with rounded bottom and sloping sides are best as the beater can pick up egg foams. Lastly, eggs are best beaten with electric mixer. A wire whisk can also be used but the key is to whip the whites into fine delicate bubbles.)
SUGAR - In baked goods, sugar contributes to the development of volume and texture by its ability to help in the aeration of batters. The browning of crust on the baked products is also due to the caramelization of sugars and Maillard reaction. In addition, sugars also serve as tenderizing agent which competes with starch for available water. Less water will be available to hydrate the gluten-forming proteins which stop the excess development gluten formation. Apart from that, sugars also have decorative functions such as topping for cakes or cookies.
FAT - Fats provide tenderness particularly to baked products due to the shortening power of fats in which gluten strands are shorten. Thus, producing tender baked products. It also adds volume. As fat melts, the mixture becomes more fluid and prone to expansion. By adhering to their surfaces, fat stabilizes air bubbles which allows expansion without ruoturing. Creaming of fat with sugar also traps air which leaven the baked product.
FLOUR - Flour will undergone starch gelatinization. Gelatinization is the swelling of starch granules and migration of some amylose into the cooking water when starch is heated in a liquid.
References
(1) goodtoknow. (2010). Recipes - goodtoknow. Retrieved September 4, 2010, from http://www.goodtoknow.co.uk/recipes
(2) Brown, A.C. (2008). Understanding Food: Principles & Preparation. 3rd ed. Belmont, Calif.: Wadsworth/Thomson Learning
(3) McWilliams, M. (2005). Food Experimental Perspectivesw. 5th ed. Upper Saddle River, N.J.: Pearson/Prentice-Hall
Sponge Cake
BY WHISKING METHODIntroduction
Sponge cake is one of the commonly seen cakes ranging from blackforest cake to common fruitcakes. The unique point is that it is a layered cake with refreshing fillings in between the layers. One of the simplest cake to bake. One can enjoy the spongecake baked with a variety of nuts, or for sweet lovers, one can add on icings or a hearty serving of cream.
Variations
Ingredients
3 eggs
1 1/2tbsp oil
1 1/2tbsp water
1/2tsp vanilla essence
75g castor sugar
75g self-raising flour
Equipment List
- 1 large mixing bowl
- 1 electric cake mixer / beater
- 1 medium bowl
- 2 small bowls
- 1 tablespoon
- 1 teaspoon
- 1 sieve
- 1 metal skewer
- 1 cake tin
- Small parchment paper
- 1 digital weighing scale
Pre-preparation
(A) Large Mixing Bowl (B) Small Bowl (C) Small Bowl (D) Medium Bowl
[clockwise direction]
click image for clearer view
*lemon/orange rind is optional
click image for clearer view
Method
1. Prepare the necessary ingredients as shown above.
2. Preheat the oven to 180°C.
3. Whisk the egg whites (A) to soft peak stage. (explanation of soft peak - very small bubbles, dropping consistency, egg white foam increases 2 times its original volume)
4. Add sugar (C) slowly in 2 batches, beating well (do not over-beat) each time the sugar is added.
5. Beat till thick and glossy and it nearly reaches stiff peak. (Egg white foam retains its shape.)
6. Add ingredients (B) all at once and beat to mix evenly. Do not over-beat.
7. Add the flour (D) in 2 batches. Sift again before adding to incorporate more air. (This is desired of sponge cake.)
8. Fold in the flour gently after each addition.
9. Pour (at a height no higher than 20cm - to prevent any incorporated air from escaping) into a well-greased cake tin lined with parchment paper/greaseproof paper.
10. Bake at 180°C for about 25 - 30 minutes or till sponge cake is well-risen, golden brown, springy to touch and the cake leaves the sides of the cake tin.
❤Here's a video taking you through the making of a delicious Sponge Cake❤
Roles of Ingredients
EGG - Eggs acts as foaming or leavening agents. The capacity of egg whites to be beaten into a foam increases to 6 - 8 times its original volume. Egg white foams are used to aerate and leaven a number of food products such as souffles, sponge cake or meringue.
(Factors affecting foaming - Firstly, fresh whites have thick whites, which give stable foams while older eggs have thin whites, which gives unstable foams. Secondly, eggs foam well and quickly to a larger volume when at room temperature. Thirdly, eggs are best beaten with electric mixer. A wire whisk can also be used. The key is to whip the whites into fine delicate bubbles. Next, deep bowls with rounded bottom and sloping sides are best as the beater can pick up egg foams. Lastly, sugar increase the beating time but creates a stable smooth foam. Hence, it is important not to add sugar to egg whites before beating is started, but to add it very gradually after foaming first occur. In fact, it is best to beat the egg whites to soft peaks before sugar is added with intertmittent beating between the additions of sugar. Otherwise, beating will be prolonged.)
SUGAR - The browning of crust on the baked product is due to caramelization os sugars and Maillard reaction. In baked goods, sugar contributes to the development of volume and texture by its ability to help in the aeration of batters. In addition, sugars serve as tenderizing agent which competes with starch for available water. Less water will be available to hydrate the gluten-forming proteins which stop the excess development gluten formation. Besides that, sugars also have decorative functions, such as icing sugar as toppings on cakes.
FAT- Fats provide tenderness particularly to baked products due to the shortening power of fats in which gluten strands are shorten. Thus, producing tender baked products. Is also acts as a lubricant to prevent the sticking of food onto the baking pan/tin.
FLOUR - Flour undergo starch gelatinization. When starch granules are heated in a liquid, the heat energy causes hydrogen bonds in the starch granules to break. This facilates the entry of water into the granules while some of the amylose molecules shifts into the water surrounding the granules. Water continues to migrate into the granules, forming hydrogen bonds with amylose and amylopectin. Amylopectin molecules will branch out in the starch granules. Tight organization of the granules is disrupted as granules absorb water and sweel because water is not compressible. Bound water increases the viscosity of the starch mixture which reduces the amouint of free water external to the granule.
References
(1) goodtoknow. (2010). Recipes - goodtoknow. Retrieved September 4, 2010, from http://www.goodtoknow.co.uk/recipes(2) Brown, Amy C. (2000). Understanding Food: Principles and Preparation. 3rd ed. Belmont, Calif.:Wadsworth/Thomson Learning
(3) McWilliams, M. (2005). Food Experimental Perspectives. 5th ed. Upper Saddle River, N.J.: Pearson/Prentice-Hall
About Flower Flour Baking Recipes
The site is dedicated to providing various recipes for baking.
Baking is the heating of food by hot air in an oven using convection currents. Heat can be transferred by the movement of air or liquid. This process is known as convection. As air or liquid is heated, the hotter portions rise above the cold. This creates a convection current.
Baking temperature ranges from 149 to 219°C.
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