Ingredients A
300g flour
1/2 tsp salt
50g castor sugar
1 tsp instant yeast
2 eggs, lightly beaten
75 ml milk
60g soft butter
Filling:
60g soft butter
50g soft brown sugar, mixed with 2 tsp cinnamon powder
50g ground almond
30g raisins (optional)
Method:
1. In a mixing bowl, mix A ingredients.
2. Add eggs, milk and knead to form a soft and pliable dough, add butter and continue to knead till smooth and elastic. Cover and prove till double in bulk
3. Roll into a 36cm/14"square, spread soft butter on the dough, leaving 2cm border all around empty. Sprinkle cinnamon mixture on top of the buttered area and roll up like a swiss roll.
4. Cut the roll into 4cm thick and put them close together ( cut side up, 9 pieces in 3 rows) on a greased 20cm/8" square tin.
5. Cover and prove till double in bulk ( about 30 minutes).
6. Bake at 190c till golden brown, about 15-20 minutes.
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Oven Temperature Conversions
| Oven Temperature Conversions | |||
| Description | °F | °C | Uses |
| Cool | 225°F 250°F | 110°C 120°C | Warming |
| Warm | 275°F 300°F | 140°C 150°C | Slow Cooking |
| Moderate | 325°F 350°F | 170°C 180°C | Baked Goods |
| Fairly hot | 375°F 400°F | 190°C 200°C | Baked Goods Meats/Poultry |
| Hot | 425°F 450°F | 220°C 230°C | Meats/Poultry |
| Very hot | 475°F | 240°C | Meats/Poultry |
Panna Cotta Recipe
Panna Cotta Recipe: ( Dessert )
1 package (1/4 ounce) (7 grams) unflavored powdered gelatin
1/4 cup (60 ml) cold milk
2 1/4 cups (540 ml) heavy whipping cream
1/2 cup (60 grams) confectioners' (icing or powdered) sugar
1/2 teaspoon pure vanilla paste or pure vanilla extract
Method
To start, have ready six small (1/2 cup) (120 ml) custard cups, ramekins, ceramic bowls, wine glasses or other small dessert cups.
In a small bowl, sprinkle the gelatin over the cold milk and let this mixture sit for about 5 - 10 minutes. It will soften, swell, and become spongy.
Meanwhile, combine the cream and sugar in a medium saucepan and bring it just to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the saucepan from the heat and stir in the gelatin mixture. Stir until the gelatin has completely dissolved. If necessary, return the saucepan to the stove and stir over low heat until you no longer see any gelatin particles. Stir in the vanilla paste or extract.
Pour the cream into the dessert cups and place in the refrigerator to chill for two to four hours, or until set. The Panna Cotta can be made one to two days before serving.
Can serve with a medley of fresh berries, fruit, chocolate sauce, or a fruit sauce.
Makes 6 individual servings.
Preparation time 35 minutes
Read more: http://www.joyofbaking.com/PannaCotta.html#ixzz1hefUoou6
1 package (1/4 ounce) (7 grams) unflavored powdered gelatin
1/4 cup (60 ml) cold milk
2 1/4 cups (540 ml) heavy whipping cream
1/2 cup (60 grams) confectioners' (icing or powdered) sugar
1/2 teaspoon pure vanilla paste or pure vanilla extract
Method
To start, have ready six small (1/2 cup) (120 ml) custard cups, ramekins, ceramic bowls, wine glasses or other small dessert cups.
In a small bowl, sprinkle the gelatin over the cold milk and let this mixture sit for about 5 - 10 minutes. It will soften, swell, and become spongy.
Meanwhile, combine the cream and sugar in a medium saucepan and bring it just to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the saucepan from the heat and stir in the gelatin mixture. Stir until the gelatin has completely dissolved. If necessary, return the saucepan to the stove and stir over low heat until you no longer see any gelatin particles. Stir in the vanilla paste or extract.
Pour the cream into the dessert cups and place in the refrigerator to chill for two to four hours, or until set. The Panna Cotta can be made one to two days before serving.
Can serve with a medley of fresh berries, fruit, chocolate sauce, or a fruit sauce.
Makes 6 individual servings.
Preparation time 35 minutes
Read more: http://www.joyofbaking.com/PannaCotta.html#ixzz1hefUoou6
Microwave Oven Safety
HOW TO USE A MICROWAVE OVEN
SAFETY
A few words on safety:
The foods will be very hot when removed from the oven, so use oven pads and be careful.
If the food is covered during cooking, make sure to leave a small portion vented, or uncovered, so steam doesn't build up and burn you when the covering is removed.
The foods should sit as directed in the recipe after being removed from the oven so the heat can continue to spread and dissipate. This is called 'standing time', but it is actually more cooking time.
Most ovens have hot spots, and if you eat the food directly from the oven, a few areas could be superheated and will burn.
On the flip side, there can also be cold spots where the food doesn't get hot enough to kill bacteria. Follow stirring and rotating instructions carefully.
Don't use metal containers unless the recipe specifically directs you to: as stated above, microwaves bounce off metal, which can cause arcing and a fire inside the oven. Some recipes may call for shielding parts of the food, especially meats, with small amounts of foil. This is perfect acceptable as long as the directions are carefully followed.
Make sure any glass, plastic containers, and plastic wrap you use are labeled 'microwave safe'. You can also test containers, as directed on the next page.
Don't heat water or other liquids beyond the time recommended by the manufacturer or any recipe. Superheating can occur when plain water is heated in a clean cup for an excessive amount of time. The water will look innocuous, but when moved it can literally erupt out of the cup. Don't heat the water twice - that adds to the superheating risk. Adding sugar or coffee granules to the water will reduce the risk of superheating.
Never operate a microwave if the door is damaged or doesn't close securely.
Don't operate the oven while it is empty. This can also cause arcing and start a fire.
It's also a good idea to stand 3-4 feet away from the microwave when it is operating - just to be on the safe side!
SAFETY
A few words on safety:
The foods will be very hot when removed from the oven, so use oven pads and be careful.
If the food is covered during cooking, make sure to leave a small portion vented, or uncovered, so steam doesn't build up and burn you when the covering is removed.
The foods should sit as directed in the recipe after being removed from the oven so the heat can continue to spread and dissipate. This is called 'standing time', but it is actually more cooking time.
Most ovens have hot spots, and if you eat the food directly from the oven, a few areas could be superheated and will burn.
On the flip side, there can also be cold spots where the food doesn't get hot enough to kill bacteria. Follow stirring and rotating instructions carefully.
Don't use metal containers unless the recipe specifically directs you to: as stated above, microwaves bounce off metal, which can cause arcing and a fire inside the oven. Some recipes may call for shielding parts of the food, especially meats, with small amounts of foil. This is perfect acceptable as long as the directions are carefully followed.
Make sure any glass, plastic containers, and plastic wrap you use are labeled 'microwave safe'. You can also test containers, as directed on the next page.
Don't heat water or other liquids beyond the time recommended by the manufacturer or any recipe. Superheating can occur when plain water is heated in a clean cup for an excessive amount of time. The water will look innocuous, but when moved it can literally erupt out of the cup. Don't heat the water twice - that adds to the superheating risk. Adding sugar or coffee granules to the water will reduce the risk of superheating.
Never operate a microwave if the door is damaged or doesn't close securely.
Don't operate the oven while it is empty. This can also cause arcing and start a fire.
It's also a good idea to stand 3-4 feet away from the microwave when it is operating - just to be on the safe side!
How To Make Wipped Cream
How to Make Whipped Cream
with Gretchen Siegchrist
Step up your favorite dessert by topping it with the freshest whipped cream around. Watch how to make whipped cream from scratch, and learn a bonus low-fat version
http://video.about.com/baking/How-to-Make-Whipped-Cream.htm
with Gretchen Siegchrist
Step up your favorite dessert by topping it with the freshest whipped cream around. Watch how to make whipped cream from scratch, and learn a bonus low-fat version
http://video.about.com/baking/How-to-Make-Whipped-Cream.htm
How To Frost A Cake
How to Frost a Cake
with Rachel Thebault
Nothing completes a fresh-made cake more than a sweet coating of icing. Learn how long you should let a cake cool before frosting it, and also how to ice a crumb coat.
Refer to this great video
http://video.about.com/baking/How-to-Frost-a-Cake.htm
with Rachel Thebault
Nothing completes a fresh-made cake more than a sweet coating of icing. Learn how long you should let a cake cool before frosting it, and also how to ice a crumb coat.
Refer to this great video
http://video.about.com/baking/How-to-Frost-a-Cake.htm
How To Make Good Biscuits Tips
I went to the internet to check through how to improve my biscuits and wanted to share with you guys on the following.
----------------
How to Make Good Biscuits
What is a good biscuit? In the American sense of the word, biscuit is a shortened bread, to be eaten hot. It should be baked in small portions, delicately browned, but not hardened on the outside, moist and light from the steam so suddenly developed in it from the quick baking, rather thick with a very soft, fine-grained crumb, but flaky and tender rather than porous and elastic like bread. Many cooks fail to realize this difference and vigorously knead their biscuit, not knowing that as soon as flour is wet it develops a sticky, elastic substance called gluten, which becomes more rubbery the more it is worked. For the same reason that one does knead bread, one does not knead biscuit.
The secret of baking good biscuit is to have the dough as soft as one can handle it, but not to handle it a bit more than is necessary after the wetting has been added to the flour, and to bake it in a quick oven.
Cookery experts have experimented with every possible variation of the cookery recipe until they have not only established the standard recipe; but have ascertained exactly the result of varying it in any given detail. But it is not enough to follow the standard rule; there is something in one's technique. Experience proves that a cup of flour will make five large fat biscuits, or ten or twelve smaller ones, but that the smaller ones are a little superior; that a proper degree of lightness is secured by two teaspoons of baking powder to the cup of flour; that half a teaspoon of salt will take away the flat taste of the dough without giving an appreciably salty flavor; that there should be about half as much wetting as flour; that two tablespoons of fat is enough shortening to make a tender, flaky crust, but that more makes it too rich, more like pie crust, and therefore apt to give a greasy, heavy crumb.
One's results depend largely upon the way the fat is mixed with the flour, the quantity of the liquid added and the method of adding it, and the subsequent handling of the dough. Whether one chops the fat into the flour with knives, feeling that this is cleanlier than to rub it in with the hands, or that the heat of the hands tends to make the mixture waxy, or whether one feels confident in the cleanliness of one's hands and finds that if the materials are properly cold one can be surer of the right results when guided by the sense of touch, the point to be aimed at is a mixture in which there are no fatty lumps and no unshortened flour; it should feel slightly mealy.
Whether the liquid to be added is water or milk, it should be cold, and the quantity should be half that of the flour used. This makes a dough too soft to handle. Stir it lightly just enough to wet the flour, and turn it out on a thickly floured board. By this method the dough should all come away clean from the pan. The top will be too soft and sticky to touch, but if you sprinkle it thickly with flour you can easily flatten it out with the hand or spatula and shape it up so it can be cut advantageously. The inside is still to wet to handle, so dip the cutter in flour to keep the dough from sticking to it. You may have to use a spatula to transfer the biscuits to the pan.
Make 2-inch rounds, and put them in a pan which has been dusted with flour to prevent sticking. Never grease the pan, nor the outside of the biscuit.
Lay the rounds so that they do not crowd each other too much, or as they rise they will become misshapen and too thick. Experiment has shown that they are much better when cooked twelve or fifteen minutes in the top of a quick oven, than twenty or thirty minutes lower down in a slow oven. Overcooking does not produce the ideal biscuit.
Does the kind of shortening matter? Not greatly, though, of course, butter is more expensive than other fats, and gives a characteristic yellow color, as well as a characteristic flavor which many people think too pronounced for a hot bread to be eaten with butter. Many cooking fats and compounds contain cottonseed oil, which in its changed form is not in the least objectionable, but unchanged cottonseed oil gives off a strong, offensive odor and is therefore highly objectionable. If you use sour cream, of course, use less shortening — how much less depends on the quantity and richness of the cream.
Of course, the measurements given here mean precise, level measurements. Accuracy in biscuit making, as in all other forms of cookery, makes all the difference between the unreliable products, the occasional brilliant successes and the frequent failures; of the hit-and-miss cook, and the consistently good products of the cook who knows not only the rule, but the principle by which she works. To summarize:
1 cup flour,
2 teaspoons baking powder,
1/2 teaspoon salt,
2 tablespoons fat,
1/2 cup liquid
with as much more flour as may be necessary to handle the sticky dough. Vary this recipe sometimes for specially dainty occasions, by pressing down into the top of each biscuit a cube of sugar dipped in orange juice. But remember that the melting sugar makes the tops brown more quickly than they ordinarily would, so be careful to avoid overcooking. Sometimes a cube of canned pineapple may be substituted for the orange-dipped sugar, or you may find something among your own preserves more to your individual taste. The sugar and juice make a little well of sweetness in the top of the biscuit, and they do not split like ordinary biscuit. Put a little butter on the top, serve very hot and eat with a fork.
----------------
How to Make Good Biscuits
What is a good biscuit? In the American sense of the word, biscuit is a shortened bread, to be eaten hot. It should be baked in small portions, delicately browned, but not hardened on the outside, moist and light from the steam so suddenly developed in it from the quick baking, rather thick with a very soft, fine-grained crumb, but flaky and tender rather than porous and elastic like bread. Many cooks fail to realize this difference and vigorously knead their biscuit, not knowing that as soon as flour is wet it develops a sticky, elastic substance called gluten, which becomes more rubbery the more it is worked. For the same reason that one does knead bread, one does not knead biscuit.
The secret of baking good biscuit is to have the dough as soft as one can handle it, but not to handle it a bit more than is necessary after the wetting has been added to the flour, and to bake it in a quick oven.
Cookery experts have experimented with every possible variation of the cookery recipe until they have not only established the standard recipe; but have ascertained exactly the result of varying it in any given detail. But it is not enough to follow the standard rule; there is something in one's technique. Experience proves that a cup of flour will make five large fat biscuits, or ten or twelve smaller ones, but that the smaller ones are a little superior; that a proper degree of lightness is secured by two teaspoons of baking powder to the cup of flour; that half a teaspoon of salt will take away the flat taste of the dough without giving an appreciably salty flavor; that there should be about half as much wetting as flour; that two tablespoons of fat is enough shortening to make a tender, flaky crust, but that more makes it too rich, more like pie crust, and therefore apt to give a greasy, heavy crumb.
One's results depend largely upon the way the fat is mixed with the flour, the quantity of the liquid added and the method of adding it, and the subsequent handling of the dough. Whether one chops the fat into the flour with knives, feeling that this is cleanlier than to rub it in with the hands, or that the heat of the hands tends to make the mixture waxy, or whether one feels confident in the cleanliness of one's hands and finds that if the materials are properly cold one can be surer of the right results when guided by the sense of touch, the point to be aimed at is a mixture in which there are no fatty lumps and no unshortened flour; it should feel slightly mealy.
Whether the liquid to be added is water or milk, it should be cold, and the quantity should be half that of the flour used. This makes a dough too soft to handle. Stir it lightly just enough to wet the flour, and turn it out on a thickly floured board. By this method the dough should all come away clean from the pan. The top will be too soft and sticky to touch, but if you sprinkle it thickly with flour you can easily flatten it out with the hand or spatula and shape it up so it can be cut advantageously. The inside is still to wet to handle, so dip the cutter in flour to keep the dough from sticking to it. You may have to use a spatula to transfer the biscuits to the pan.
Make 2-inch rounds, and put them in a pan which has been dusted with flour to prevent sticking. Never grease the pan, nor the outside of the biscuit.
Lay the rounds so that they do not crowd each other too much, or as they rise they will become misshapen and too thick. Experiment has shown that they are much better when cooked twelve or fifteen minutes in the top of a quick oven, than twenty or thirty minutes lower down in a slow oven. Overcooking does not produce the ideal biscuit.
Does the kind of shortening matter? Not greatly, though, of course, butter is more expensive than other fats, and gives a characteristic yellow color, as well as a characteristic flavor which many people think too pronounced for a hot bread to be eaten with butter. Many cooking fats and compounds contain cottonseed oil, which in its changed form is not in the least objectionable, but unchanged cottonseed oil gives off a strong, offensive odor and is therefore highly objectionable. If you use sour cream, of course, use less shortening — how much less depends on the quantity and richness of the cream.
Of course, the measurements given here mean precise, level measurements. Accuracy in biscuit making, as in all other forms of cookery, makes all the difference between the unreliable products, the occasional brilliant successes and the frequent failures; of the hit-and-miss cook, and the consistently good products of the cook who knows not only the rule, but the principle by which she works. To summarize:
1 cup flour,
2 teaspoons baking powder,
1/2 teaspoon salt,
2 tablespoons fat,
1/2 cup liquid
with as much more flour as may be necessary to handle the sticky dough. Vary this recipe sometimes for specially dainty occasions, by pressing down into the top of each biscuit a cube of sugar dipped in orange juice. But remember that the melting sugar makes the tops brown more quickly than they ordinarily would, so be careful to avoid overcooking. Sometimes a cube of canned pineapple may be substituted for the orange-dipped sugar, or you may find something among your own preserves more to your individual taste. The sugar and juice make a little well of sweetness in the top of the biscuit, and they do not split like ordinary biscuit. Put a little butter on the top, serve very hot and eat with a fork.
Baking
On 15 September 2009, I have try to bake the bread pudding again without the pineapple which turned out really good.
Today 5 September I have try out a recipe book that I brought from the local magazine shop, the recipe writen in Bahasa Malaysia which I could understand pretty well. It taste alright, the first time I learned to use the ingredients shortening, I managed to find this ingredients from Cold storage, Bangsar Shopping Centre. If you guys wanted to try out any western cookies or recipes, could check out this supermarket that supplies a lot of overseas products to cater for the expatriates residents.
Biskut Jejari Nestum
Bahan A
200g mentega
50 g shortening
1 sudu besar vanila
90g gula kastor
Bahan B
300g tepung gandum
30g tepung jagung
1/2 sudu kecil serbuk penaik
10g tepung kastard
60g nestum/kisar
Cara Meyediakan
1. Pukul bahan A hingga lembut dan masukkan bahan B
2. Terap menggunakan acuan dan hiasan
3. Bakar pada suhu 180 C selama 20 minit
---------------------------------------------------------
Nestum Cake
Ingredients
- 240g butter/margarine
- 200g castor sugar
- 1 tbsp honey
- 4 eggs
- 50g Nestum
- 200g self-raising flour, sifted
- 150ml milk
Method:
1. Put A into a mixing bowl and cream till light
2. Add in eggs one by one, beating well after each addition till creamy
3. Add nestum and mix well
4. Divide flour and milk into 3 parts and fold in alternately till well-combined
5. Pour mixture into a 22cm/9" lined and greased square baking tin, baked in a pre-heated oven at 180C till golden brown and cooked, about 45 minutes
6. Remove from oven, leave to cool before serving.
Hollander Torte
- 100g butter/margarine
- 60g icing sugar, 1 egg yolk
- 200g plain flour, sifted
- 2tbsp strawberry jam
Filling:
- 120 g butter/margarine
- 80g castor sugar, 2 eggs
80g plain flour, sifted
100g ground almond
Decoration
30g flaked almonds
Method:
1. Pastry: Cream butter and icing sugar till light, add egg yolk and cream till well-combined. Add flour and mix into a pliable dough. Rest for 20 minutes
2. Roll pastry in between two sheets of plastic till 3mm thick and big enough to line a 22cm/9" pie dish.
3. Remove the top plastic sheet, invert and place the pastry over the pie dish. Press neatly and remove the excess pastry from the sides. Brush strawberry jam on the base.
4. Filling: Cream butter and castor sugar till light, add eggs one at a time, beating well after each addition. Fold in sifted flour and ground almond, mix till well combined.
5. Pour filling mixture onto the pie dish and spread neatly. Sprinkle flaked almonds on tops as decoration.
6. Bake in a pre-heated oven at 180C for 35-40 minutes till golden brown. Remove, leave to cool before serving.
Ingredients
- 240g butter/margarine
- 200g castor sugar
- 1 tbsp honey
- 4 eggs
- 50g Nestum
- 200g self-raising flour, sifted
- 150ml milk
Method:
1. Put A into a mixing bowl and cream till light
2. Add in eggs one by one, beating well after each addition till creamy
3. Add nestum and mix well
4. Divide flour and milk into 3 parts and fold in alternately till well-combined
5. Pour mixture into a 22cm/9" lined and greased square baking tin, baked in a pre-heated oven at 180C till golden brown and cooked, about 45 minutes
6. Remove from oven, leave to cool before serving.
Hollander Torte
- 100g butter/margarine
- 60g icing sugar, 1 egg yolk
- 200g plain flour, sifted
- 2tbsp strawberry jam
Filling:
- 120 g butter/margarine
- 80g castor sugar, 2 eggs
80g plain flour, sifted
100g ground almond
Decoration
30g flaked almonds
Method:
1. Pastry: Cream butter and icing sugar till light, add egg yolk and cream till well-combined. Add flour and mix into a pliable dough. Rest for 20 minutes
2. Roll pastry in between two sheets of plastic till 3mm thick and big enough to line a 22cm/9" pie dish.
3. Remove the top plastic sheet, invert and place the pastry over the pie dish. Press neatly and remove the excess pastry from the sides. Brush strawberry jam on the base.
4. Filling: Cream butter and castor sugar till light, add eggs one at a time, beating well after each addition. Fold in sifted flour and ground almond, mix till well combined.
5. Pour filling mixture onto the pie dish and spread neatly. Sprinkle flaked almonds on tops as decoration.
6. Bake in a pre-heated oven at 180C for 35-40 minutes till golden brown. Remove, leave to cool before serving.
Butter Cookies Recipe
Ingredients A
150g butter
100g Castor sugar
1 tbsp condensed milk
1 egg yolk
1/2 tsp vanilla
Ingredients B ( Sifted Together)
200g plain flour
50g cornflour
1/8 tsp salt
some crushed cornflakes or Nestum
Marble Cake RecipeIngredients
250g butter
200g castor sugar
4 eggs
1tsp vanilla
250g self-raising flour
4tbsp milk
1tbsp cocoa powder, add 3tbsp hot water and mix into paste
Method
1. Get ready all the ingredients
2. Put butter and caster sugar into the mixing bowl
3. Use low speed to mix until even. Change to medium speed and beat until light ( sugar has not dissolved yet) Add in the first egg
4. Beat well after each addition of egg until creamy
5. Scrape down the sides of even mixing
6. Add in Vanilla and mix well
7. Divide flour into three portions, use lowest speed to mix in flour. Scrape down sides for even mixing
8. Finally, add milk
9. Mix until well-combined.
10. Pour into a 22cm lined and greased baking tin. Shake lightly to distribute cake miture evenly. Bake in a pre-heated oven at 180C for about 45 minutes until golden brown and cooked. Remove from oven and leave to cool.
Pineapple Bread Pudding Recipe Ingredients
8 pcs bread, trimmed
8 pcs bread, trimmed
120g butter
1 tin pineapple rings, drained, chopped
60g raisins
A(mixed)
5 eggs, beaten
2 cups pineapple juice
50g castor sugar
Method
1. Spread butter onto bread ( both sides) and cut into triangles. Arrange 4 slices of bread on a greased 22 cm/9" square oven proof dish.
2. Pour in half of mixture A, spread chopped pineapple, raisins on top and cover with the remaining 4 slices of bread. Pour in the remaining mixture A, put aside for 3-4 hours for the bread to soak up the liquid.
3. Bake at 180C till cooked and golden brown ( about 45 minutes). Remove, decorate with pineapple rings and red cherries.
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