cheffel.blogspot.com
Rachel's Kitchen
http://cheffel.blogspot.com/2010/09/dark-chocolate-truffles-one-of-worlds.html
Cooking is not alchemy; there is no magic in the pot.". One of the world's most sophisticated confectionery, Truffles were first created by M. Dufour. In France. They are named for their resemblance to the exquisite truffle fungus, which exists in the shape of a small irregular ball. The base or center of a Chocolate truffle is made up of Chocolate Ganache. And then coated with other ingredients. Rum 10ml (Amount used may be adjusted according to personal preference). Chopped, toasted nuts. Subscribe to:...
treatsforall.blogspot.com
The Bun Page: Pictorial Explanation
http://treatsforall.blogspot.com/2009/03/pictorial-explanation_16.html
Monday, March 16, 2009. Sift the flour, salt and baking powder. Add fat to the sifted flour and rub with fingertips. Until mixture resembles breadcrumbs. The beaten egg, vanilla essence, sugar and milk. Add to the mixture. Fill mixture into paper cases until it is 3/4 full. Bake in an oven, preheated at 200 deg.C for 5 mins. Then lower temperature to 190 deg.C and bake for another 15 mins. Cross section of end product. End product using wholemeal flour. Subscribe to: Post Comments (Atom).
takehomerecipe.blogspot.com
Shahirah's Sweetooth Site: Cream Puffs
http://takehomerecipe.blogspot.com/2011/11/cream-puffs.html
Monday, November 14, 2011. Ingredients for Mock Cream. 1 rounded tbsp Cornflour. 1/4 tsp Vanilla Essence. Blend the cornflour with a tablespoon of the milk. (To make a cornstarch solution to prevent lumping). Heat the remaining milk and pour over the cornflour. (It will thicken up quickly. Just keep stirring). Cook the mixture for 2 to 3 minutes. Allow it to cool. Cream butter, sugar and vanilla essence in a bowl. Beat in the cooled cornflour mixture a little at a time. For 10mins in 200 °C. Yup, you hea...
takehomerecipe.blogspot.com
Shahirah's Sweetooth Site: Choux Pastry
http://takehomerecipe.blogspot.com/2011/11/choux-pastry.html
Monday, November 14, 2011. Tips Before You Start. When making choux, cut the butter into small pieces so it melts quickly and evenly, reducing the amount of water that evaporates. All the flour must be added at once so it cooks evenly. Beat vigorously until them mixture is smooth and comes away from the side of the pan. Do not over-beat. Set the mixture aside to cool slightly so the eggs don't cook when they are beaten in. 50g plain flour, sifted. 1 level tsp sugar. Water, sugar and salt. Oh, and dont fo...
chefsfoodaffair.blogspot.com
Chef A. Food Affair: Roti jala
http://chefsfoodaffair.blogspot.com/2010/09/roti-jala.html
Chef A. Food Affair. Cooking is at once childs play and adult joy.And cooking done with care is an act of love. Monday, September 6, 2010. Roti Jala ( Net Pancake). 250g of plain flour. 1) Pour the water in a bowl and add in flour. 2) Add in salt and egg. 3) To achieve the desired yellow mixture, yellow colouring is added. 4) Tear the pandan leaf in the middle and fold it into half. 5) Use the roti jala mould to get the 'net' appearance. 6) Repeat the steps until the mixture is finished. Coagulates the g...
cookingbetty.blogspot.com
CookingBetty: Final Product and Sensory Comparison
http://cookingbetty.blogspot.com/2009/03/final-product-and-sensory-comparison.html
Sunday, March 15, 2009. Final Product and Sensory Comparison. Final product for Plain Flour. Final Product for Wholemeal Flour. Excuse the bad quality photo. my camera chose to die on me). Subscribe to: Post Comments (Atom). Hello, if you're looking for a guide to baking, you came just about the right place! CookingBetty provides a step-by-step guide to achieve your fundamentals right and going. So what are you waiting for? Dont' be shy, come on in!
cookingbetty.blogspot.com
CookingBetty: 04/01/09
http://cookingbetty.blogspot.com/2009_04_01_archive.html
Wednesday, April 1, 2009. Difference in Chemical Changes. This will be a very lengthy post. I hope you can keep up =). The amount and type of protein in flour affects the final product. Plain flour contain lesser amylose, gluten-forming protein and amylopectin compared to wholemeal flour. The wheat proteins responsible for developing the cake’s characteristic structure are Gliadin and Glutenin. When water is added to the flour it hydrates the granules to form gluten. And the thermal expansion of the air.
cookingbetty.blogspot.com
CookingBetty: 03/15/09
http://cookingbetty.blogspot.com/2009_03_15_archive.html
Sunday, March 15, 2009. Final Product and Sensory Comparison. Final product for Plain Flour. Final Product for Wholemeal Flour. Excuse the bad quality photo. my camera chose to die on me). Subscribe to: Posts (Atom). Hello, if you're looking for a guide to baking, you came just about the right place! CookingBetty provides a step-by-step guide to achieve your fundamentals right and going. If you have any questions, feel free to leave a message below or tentatively, email me at nurulsalleh@hotmail.com.
