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).
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.
cookingbetty.blogspot.com
CookingBetty: 03/22/09
http://cookingbetty.blogspot.com/2009_03_22_archive.html
Sunday, March 22, 2009. There are many types of flour used for different purposes. Flour contains a high proportion of starches, which are complex carbohydrates also known as polysaccharides. Flour provides 310 - 340 kcal/100g (1320 - 1450 KJ/100g) depending on the type. It is naturally low in fat, provides protein, a range of vitamins (particularly the B vitamins thiamin and niacin) and a range of minerals (calcium, phosphorous, potassium, iron, magnesium and sodium). Subscribe to: Posts (Atom).
simplestsweetcravings.blogspot.com
Cooking is NOT supposed to be Difficult.dot.com: August 2010
http://simplestsweetcravings.blogspot.com/2010_08_01_archive.html
Cooking is NOT supposed to be Difficult.dot.com. You're beautiful, you're beautiful, my FOODs. Saturday, August 28, 2010. A traditional Indian dish that is believed to help in digestion and lactation. Recovering mothers are encouraged to eat it as it is thought to have various benefits such as cleansing the uterus. 1 cup of wheat flour. 189; cup pure desi ghee. 188; cup sugar. 1Place the almonds in hot water for at least 45 minutes. 2 Dispose the used water and remove the skin of the almonds. Gives nutty...
cheffel.blogspot.com
Rachel's Kitchen
http://cheffel.blogspot.com/2010/09/nasi-lemak-popular-rice-dish-that-can.html
Cooking is not alchemy; there is no magic in the pot.". A popular rice dish that can be found in every corner of Singapore, the humble Nasi Lemak is actually the national dish of Malaysia. The rice remains grainy rather than sticky due to the fats present in the coconut milk. It coats the starch granules and inhibits full gelatinisation. 2½ cups water. 10 tsp thick coconut milk. 1) Rinse the rice. Add in water, salt and coconut milk. Stir well to mix. This step is only to provide colour and is optional.
simplestsweetcravings.blogspot.com
Cooking is NOT supposed to be Difficult.dot.com: Differences in Chemical Changes in the two variations.
http://simplestsweetcravings.blogspot.com/2009/04/differences-in-chemical-changes-in-two.html
Cooking is NOT supposed to be Difficult.dot.com. You're beautiful, you're beautiful, my FOODs. Saturday, April 4, 2009. Differences in Chemical Changes in the two variations. Differences in Chemical Changes. Chemical changes occurs in some of the stages in baking. The first stage is Creaming. Here, the butter and sugar is being beaten by a wooden spoon. This is to break the molecular bonds between the two compounds and formed links between them. This will help formed the creamy desired mixture. However, ...
