Baking

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Chocolate Chip Cookies Recipe Ingredients: 250g butter 120g fine sugar + 100 g brown sugar 2 eggs, lightly beaten 320g all-purpose flour 80g corn flour or corn starch

1/4 tsp baking soda 2 tbsp cocoa powder – optional 100g almond nibs (chopped almonds) 250g chocolate chips

Method: Preheat oven to 200 degree C or 375 degree F. Combine flour, corn starch and baking soda in a small bowl. Beat butter, sugar and brown sugar until creamy. Add eggs and beat well. Gradually mix in the flour mixture. Stir in cocoa powder, chocolate chips and almond nibs. Drop by rounded tablespoon onto a baking sheet or parchment paper. Bake for about 10 minutes or until golden brown. Let cool on wire racks before serving. __________________________________________________________________________________________________ Marble Cake Recipe Ingredients: 3 sticks (12 oz) unsalted butter, softened at room temperature 2 cups sugar 6 extra-large eggs 1 1/2 tsp vanilla extract 1/2 tsp salt 1/2 tsp baking powder Method 1. Preheat oven to 325 F. 2. Put chocolate in a dry, clean bowl and melt in microwave oven in 30-second intervals, stirring till you get a smooth paste. Remove and let cool. 3. In a stand mixer, or a hand mixer, cream together butter and sugar till mixture is fluffy and sugar has been cut in well. 4. Add eggs, one at a time. Beat on med-high speed for about 20 seconds after each egg, and scrape down before adding the next one. 5. Add the vanilla and mix to combine. 6. Add dry ingredients in three portions, interspersing with the yogurt and milk and stir gently. So basically, this means dry ingredients, yogurt, dry ingredients, milk, final third dry ingredient. Stir till all traces of flour is gone. 7. Take out half of the vanilla cake batter and drop it into the baking pan. Add the melted chocolate and cocoa powder and Grand Marnier (if using) to the remaining batter and stir it. 9. Interspersing globs of vanilla batter with chocolate batter, drop batter into pan. 10. Using your spatula, twirl the batter together using a figure-eight motion to mix the batter up to get that nice pretty marble design. Don’t overmix. 11. Smooth out the top of your pan and put cake in oven to bake. If you’re using loaf pans, start to test the cake after about 40 minutes. If using your bundt, it will need about 1 hour (test after 55 minutes). Cake tester should come out clean when it’s done. 1/2 tsp baking soda 3 cups (15 oz) bleached all-purpose flour 1/2 cup plain yogurt, full fat preferred 1/2 cup whole milk 100g (3.5oz) semi-sweet chocolate 1 Tbsp unsweetened cocoa powder (optional) 1 Tbsp Grand Marnier (optional)

Pound Cake Recipe Prep: 20 min. Bake: 1 1/4 hour; Oven: 300 degree F Makes two loaves or four mini-loaves or one 10-inch tube cake Ingredients: 6 eggs (room temperature) 1 cup unsalted butter (8 oz.), cut into 1/2-inch pieces 8 oz. cold cream cheese, cut into 1-inch pieces 2 1/2 cups fine sugar 1 teaspoon kosher salt Method: Butter and lightly flour your 8×4x2 inch loaf pans or one 10-inch tube pan. (I used a mini loaf pan and makes 4 loaves.) Beat the butter on low speed for 2 minutes and add cream cheese. Beat on low speed for 3 minutes until well-blended. While beating, add sugar, salt, and vanilla and turn the speed to medium speed for about 5 minutes until light and fluffy. Then, add eggs one at a time and continue beating. Turn the speed to low before adding the flour. Beat the batter until well blended and smooth. Transfer batter into the pan. Shake pan gently to distribute the batter. Run a spatula in zigzag pattern through the batter and then top with sliced almonds. Place on the pan in the center rack of a cold oven and bake at 300 degree F for 1 hour 15 minutes or until a cake tester comes out dry. If you are using a tube pan, bake for 1 hour 45 minutes. Transfer the pound cake to a cooling rack for about 10 minutes before removing from pans and serving. *Proper creaming is critical for a perfect pound cake. Creaming is the process of blending the butter and sugar together to incorporate air and it usually takes about 5 minutes or until light and fluffy. So, don’t cheat like I did.*wink* __________________________________________________________________________________________________ Chocolate Brownies 140g unsalted butter 200g dark chocolate 200g light muscovado sugar or brown sugar 2 tsp vanilla extract Pinch of salt 3 eggs 85g plain flour 75g walnuts, lightly toasted, ( dried cranberries /white chocolate chips / hazelnuts ) chopped Sifted cocoa powder or icing sugar, to dust 4 teaspoons pure vanilla (I love the vanilla from I Heart Vanilla) 3 cups sifted cake flour or 2 1/2 cups plus 2 tablespoons all-purpose flour 1/4 cup sliced almonds

Preheat the oven to 160°C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don’t let the bowl touch water). When butter and chocolate have melted – making a gorgeously shiny smooth mix – remove from heat and allow to cool slightly. Beat with a wooden spoon the sugar, vanilla and a good pinch of salt into the chocolate/butter mixture. Beat in the eggs one at a time, beating well after each addition, and then add flour, beating until smooth. Now you should have a thick, rich looking mix that makes you want to eat it straight from the bowl. But don’t do that. Fold in the walnuts and pour the thick, rich mixture into the pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Eat straight from the tin with a spoon… Or cut into 12 neat squares and dust with cocoa powder or icing sugar before serving… Or Ice Cream or Whipped Cream…

Belacan Fried Chicken Recipe Ingredients: 4 boneless chicken thighs and 2 boneless breasts, cut into bite-sized pieces (or one chicken, cut into 16 pieces) 3 Tbsp oyster sauce 4 heaping Tbsp cornstarch scant 2 Tbsp roasted and ground belacan (fermented shrimp paste) 1/2 tsp salt 2 tsp roasted sesame oil 2 sprigs curry leaves, stem removed (optional) 2-3 cups peanut oil or canola oil Method: 1. Mix all the ingredients except for the oil together with the chicken pieces and let it marinate for at least 3 hours. 2. Heat oil in wok. Use chopstick test to check oil is hot enough (stick wooden chopstick in oil and if it bubbles out the end, it’s hot enough). 3. Slowly drop chicken pieces into hot oil and turn every so often to brown evenly. Do not crowd the pieces so that the oil doesn’t drop in temperature too much. The chicken should bubble vigorously as it fries. Don’t worry if the curry leaves fall out, it’s delicious to munch on the leaves on its own. 4. If you’re using boned chicken, make sure you watch the temperature of the oil to ensure the chicken is cooked through and not burned. 5. Drain chicken and serve immediately __________________________________________________________________________________________________ 黑 椒排骨 排骨 500 克 生抽 1 汤匙 黑酱油适量 糖 1 茶匙 粟粉 1 茶匙 黑胡椒粉 1 汤匙 水 1/2 杯 所 有材料放冰箱腌过夜,小火免油,加盖,焖煮至肉软汁干(15-10 分钟)。 __________________________________________________________________________________________________ 海 参焖鸡 发好秃参 2 支 鸡腿一个 香菇 3-4 朵切半 姜片 4-5 片 红萝卜半根切片 蒜蓉 热 少许油,爆香蒜蓉姜片,炒香鸡腿肉,加入海参, 香菇拌炒。 随意加调味,加水,焖煮 4-5 分钟,加入红萝卜片, 炒片刻。 海参的浸发法: 将海参连同水煮滚,息 火,不开盖至水冷却。然后 将水倒掉, 注入干净的水再煮滚,息火,不开盖至水冷却。 这时就可以清理内脏,清洗后,如果还很硬,就再 煮多两三 次。 最后注入清水,放进冰箱,海参在冰箱发的特快。 每天换水让海参发 2,3 天。如过海参是要滚汤或拌 炒可发 4,5 天 待交软才取 出滚汤或拌炒 如果未煮,就将海参用朔胶袋封好,放冰格结冰便 可。

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