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Tuesday, June 16, 2009. Introduction and Other Variations. Basic Rich Cake (Creaming Method). Cake is a food. It is a kind of dessert that mostly taste sweet. The most common and basic ingredients to make a cake are flour, sugar (sweetening agent), egg (binding agent) and fat. In the making of rich cake the ratio of sugar and fat is the same. It is also essential for big occasions such as birthday and wedding celebration. It is rolled up from a rectangular shape to circular shape. Monday, June 15, 2009.

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Tuesday, June 16, 2009. Introduction and Other Variations. Basic Rich Cake (Creaming Method). Cake is a food. It is a kind of dessert that mostly taste sweet. The most common and basic ingredients to make a cake are flour, sugar (sweetening agent), egg (binding agent) and fat. In the making of rich cake the ratio of sugar and fat is the same. It is also essential for big occasions such as birthday and wedding celebration. It is rolled up from a rectangular shape to circular shape. Monday, June 15, 2009.

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1 yesilovefood

2 cheesecake

3 swizz roll

4 references

5 0 comments

6 maillard reaction

7 1 condensensation

8 2 rearrangement

9 3 polymerization

10 sfp notes

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yesilovefood | yesilovefood.blogspot.com Reviews

https://yesilovefood.blogspot.com

Tuesday, June 16, 2009. Introduction and Other Variations. Basic Rich Cake (Creaming Method). Cake is a food. It is a kind of dessert that mostly taste sweet. The most common and basic ingredients to make a cake are flour, sugar (sweetening agent), egg (binding agent) and fat. In the making of rich cake the ratio of sugar and fat is the same. It is also essential for big occasions such as birthday and wedding celebration. It is rolled up from a rectangular shape to circular shape. Monday, June 15, 2009.

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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:...

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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).

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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...

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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!

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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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Tuesday, June 16, 2009. Introduction and Other Variations. Basic Rich Cake (Creaming Method). Cake is a food. It is a kind of dessert that mostly taste sweet. The most common and basic ingredients to make a cake are flour, sugar (sweetening agent), egg (binding agent) and fat. In the making of rich cake the ratio of sugar and fat is the same. It is also essential for big occasions such as birthday and wedding celebration. It is rolled up from a rectangular shape to circular shape. Monday, June 15, 2009.

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