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Chef Hamad's Creations | Just another WordPress.com weblogJust another WordPress.com weblog (by chef hamad)
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Just another WordPress.com weblog (by chef hamad)
http://chefhamad.wordpress.com/
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Chef Hamad's Creations | Just another WordPress.com weblog | chefhamad.wordpress.com Reviews
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Just another WordPress.com weblog (by chef hamad)
chefhamad.wordpress.com
Basic Rich Cake | Chef Hamad's Creations
https://chefhamad.wordpress.com/2009/03/10/basic-rich-cake
Chef Hamad’s Creations. Just another WordPress.com weblog. March 10, 2009. Using the Creaming Method). 1 level teaspoon Baking Powder. 1/2 teaspoon Vanilla Essence. 1/4 cup Raisin (optional). 1Preheat the oven to 180 Celsius. 2Cream the butter/margarine and sugar with a wooden spoon or a hand-held electric beater until light and creamy. 3Add the egg gradually to the creamed mixture, beating with each addition until all the eggs are added. This will help to prevent the eggs from curdling. To increase fibr...
Still Baking | Chef Hamad's Creations
https://chefhamad.wordpress.com/2009/03/02/still-baking
Chef Hamad’s Creations. Just another WordPress.com weblog. March 2, 2009. I am so sorry to disappoint you with my recipe-less entry as I am still in the process of baking. Nevertheless, do stay tune as I promise you detailed entries on my virgin cake baking experience. Posted by chef hamad. Filed in Baking Journeys. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). Notify me of new comments via email.
April | 2009 | Chef Hamad's Creations
https://chefhamad.wordpress.com/2009/04
Chef Hamad’s Creations. Just another WordPress.com weblog. April 6, 2009. The Basic Rich Cake is soft to the bite,has a very rich texture,the air holes on the cake can be seen clearly. The Wholemeal Cake has a gritty texture to it,it is soft to the bite but u can actually feel the wholemeal in your bite. Posted by chef hamad. Filed in Baking Journeys. Create a free website or blog at WordPress.com.
March | 2009 | Chef Hamad's Creations
https://chefhamad.wordpress.com/2009/03
Chef Hamad’s Creations. Just another WordPress.com weblog. March 10, 2009. Using the Creaming Method). 1 level teaspoon Baking Powder. 1/2 teaspoon Vanilla Essence. 1/4 cup Raisin (optional). 1Preheat the oven to 180 Celsius. 2Cream the butter/margarine and sugar with a wooden spoon or a hand-held electric beater until light and creamy. 3Add the egg gradually to the creamed mixture, beating with each addition until all the eggs are added. This will help to prevent the eggs from curdling. To increase fibr...
Chef Hamad | Chef Hamad's Creations
https://chefhamad.wordpress.com/chefhamad
Chef Hamad’s Creations. Just another WordPress.com weblog. Student of consumer science technology, Temasek Polytehnic. A passion for cooking and baking… but more on the former though.🙂. 8220;cooking is the creation of the life, reflection of the cook”. Blog at WordPress.com.
TOTAL PAGES IN THIS WEBSITE
6
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:...
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).
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...
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...
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...
cooking-forbeginners.blogspot.com
Cooking Made Easy
http://cooking-forbeginners.blogspot.com/2009_04_01_archive.html
Layout: S6. DespairandHope. Resolution: 1024 x 768. This blog is meant to give you an insight of what cooking and baking is like. You will also learn the fundamental skills of cooking and baking. Leave a tag for any comments or questions with your name and I'll get back to you shortly. Sunday, April 5, 2009 - 11:27 PM. Back to top, baby. As I mentioned in the introductory post, the Plain Bun recipe is very versatile and there can be many variations. So these are just some of the variations of a plain bun...
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: 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.
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chefhakim - Ce blog est dédié aux mères de famille qui travaillent, aiment recevoir, mais n'ont pas toujours le temps ou l'envie de cuisiner. Vous y trouverez des recettes rapides et inratables et surtout délicieuses. certaines
Ce blog est dédié aux mères de famille qui travaillent, aiment recevoir, mais n'ont pas toujours le temps ou l'envie de cuisiner. Vous y trouverez des recettes rapides et inratables et surtout délicieuses. certaines sont de mon propre crue. d'autres viennent d'amis ou même d'autres blogs. j'espère que vous y trouverez votre bonheur. N'hésitez pas à laisser un commentaire ça fait plaisir. Histoire de la cuisine algérienne. Abonnez-vous pour être averti des nouveaux articles publiés. Sur le portail Overblog.
Chef Halie
Cooking Natural and Holistic. Returning to the kitchen. My most recent inspiration though, has come from my new friend Melissa. If there was anyone who could inspire you to use every last piece of your CSA box each week it would be this woman. An enthusiastic gardener, forager, cook, and aspiring hooch making queen, her excitement about food has excited me to get back into the swing of things here and find new kitchen adventures. So I hope to share with you all again my new receipes and adventures. This ...
Cooking Paleo and Gluten Free
Chef Hamad's Creations | Just another WordPress.com weblog
Chef Hamad’s Creations. Just another WordPress.com weblog. April 6, 2009. The Basic Rich Cake is soft to the bite,has a very rich texture,the air holes on the cake can be seen clearly. The Wholemeal Cake has a gritty texture to it,it is soft to the bite but u can actually feel the wholemeal in your bite. Posted by chef hamad. Filed in Baking Journeys. March 10, 2009. Using the Creaming Method). 1 level teaspoon Baking Powder. 1/2 teaspoon Vanilla Essence. 1/4 cup Raisin (optional). 8Bake for 20-25 minutes.
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Mot de passe :. J'ai oublié mon mot de passe. Plus d'actions ▼. S'abonner à mon blog. Création : 15/03/2014 à 08:53. Mise à jour : 24/03/2014 à 10:01. Je suis hanan de maroc j'habite a agadir. Je suis etudiente dans la faculté juridique et economique filiere droit. Je suis cuisiniere a la marina d'agadir. J'aime la music: sport : natation: : :. Ou poster avec :. Retape dans le champ ci-dessous la suite de chiffres et de lettres qui apparaissent dans le cadre ci-contre. Posté le lundi 24 mars 2014 10:01.
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