Showing posts with label tips make a cake. Show all posts
Showing posts with label tips make a cake. Show all posts
Thursday, May 20, 2010
Making Ice Cream With Easy: Simply 4 Steps Only
1. Beat the egg yolks and sugar
2. pour the cooled milk mixture, one by one shake whipped egg yolk in order to extend. If there is a mixture of additional ingredients, inputs in this second phase. Liquid such as coffee, fruit juices, essences, chocolate etc.
3. Continue beating until the dough expands, cover with plastic so as not to harden, then freeze in the freezer up to 3-4 hours 4. After half frozen, remove, shake again until the dough ice cream expands (because of lots of air), freeze again until 3-4 hours. Do the same thing until the 2-3 period
Additional Tips
1. During the shuffle, do it in a container containing pieces of ice cubes to keep cold2. At the time of frozen dough ice cream, use a plastic sealed container3. If you will make casasta (ice cream layers) form a rectangular cake pan in plastic coated previously
Tuesday, May 18, 2010
mango cheese cookies
BODY MATERIAL
500 grams margarine
50 grams of sugar flour2 egg yolks30 grams of cheese permesan
200 g low protein flour30 grams of corn starch
20th grams of milk powder
Spreads(Stir)
2 egg yolks
1 teaspoon heavy cream
1 / 8 teaspoon honey
HOW TO MAKE
1.Body Material cake: cooked a mango and sugar while stirring until thick. Add salt and lemon juice. Stir again until dry. Chill
2.Spreads cake: Beat butter and powdered sugar for 1 minute. Enter the yolk. Beat well. Add the cheese permesan. Stir well
3. Enter the flour, cornmeal, powdered milk as he sifted, and mix evenly.
4. Take a little dough skin. His flat. Give the contents. Shape into a round. Place on baking sheet that sweep out with margarine.
5. Oven 15 minutes with a temperature of 150 degrees centigrade until half cooked.
6. Rub with the material spread. Another 10 minutes with the oven temperature 150 degrees celcius until cooked
Pastries Pastry Janhagel
This one a Pastries Pastry Janhagel. The Cookies was a legacy from grandmother at the past. Classic Cake and it was very tasty and delicious. Canary (walnuts) topping makes it even more delicious.
Pastry Ingredients Recipes Janhagel:
* Low protein wheat flour 250 grams
* 150 grams of refined sugars
* 135 grams of Margarine forvita
* Roombutter 15 grams
* 50 ml ice water
* 75 grams Walnuts, toasted, chopped
* 75 grams Walnuts, roasted, sliced thin long
* 3 tablespoons sugar
* Egg yolks 3 eggs, beaten
How to make Pastry Janhagel:
1. Mix margarine forvita, roombutter, flour and powdered sugar. Toss with 2 fruit knife until grained.
2. Add chopped walnuts and ice water gradually until dough can be rolled3. Take a square baking pan measuring 20 × 20x4 cm bersemir forvita margarine and sprinkled with flour. Roll dough to a thickness of 3 mm. Put the mixture in the pan as she pressed, evenly.
4. Grease surface of dough with the egg yolks until blended.
5. Sprinkle top with walnuts and sugar.
6. Bake dough in oven temperature to 150 ° C until half cooked for ± 15-20 minutes.
7. Remove cake from oven, slice the cake with a size of 3 × 6 cm.
8. Serve.
To 600 grams.
see ya
Pastry Ingredients Recipes Janhagel:
* Low protein wheat flour 250 grams
* 150 grams of refined sugars
* 135 grams of Margarine forvita
* Roombutter 15 grams
* 50 ml ice water
* 75 grams Walnuts, toasted, chopped
* 75 grams Walnuts, roasted, sliced thin long
* 3 tablespoons sugar
* Egg yolks 3 eggs, beaten
How to make Pastry Janhagel:
1. Mix margarine forvita, roombutter, flour and powdered sugar. Toss with 2 fruit knife until grained.
2. Add chopped walnuts and ice water gradually until dough can be rolled3. Take a square baking pan measuring 20 × 20x4 cm bersemir forvita margarine and sprinkled with flour. Roll dough to a thickness of 3 mm. Put the mixture in the pan as she pressed, evenly.
4. Grease surface of dough with the egg yolks until blended.
5. Sprinkle top with walnuts and sugar.
6. Bake dough in oven temperature to 150 ° C until half cooked for ± 15-20 minutes.
7. Remove cake from oven, slice the cake with a size of 3 × 6 cm.
8. Serve.
To 600 grams.
see ya
Tips: Make a Cake
- Whisk the egg to make cake should fit perfect time to expand cake. Eggs are beaten too long will make the cake crumbs into lots. Shaking is too short will not expand to make the perfect cake
- Mix the liquid with liquid margarine, dyes, and pasta all at once before mixed into cake batter mixing agakr done only once. Repeated stirring will make the cake easy to fall
- Mix the flour, cornstarch, milk powder, baking powder, flour and other ingredients, including cocoa powder, sifter dab in the filter directly above the batter. As I sift the flour mixture, stir the batter until blended.
- If you have an oven in small size, should not make too much cookie dough. Dough should not be kept waiting without an oven
- Do not accumulate trays in the oven (top shelf and bottom shelf) in order to heat the oven to flow perfectly
- For a thin cake oven (eg to make a cake roll) should not be too long so that the cake is not dry. Especially for making roll, cake will be tough, dry rolled
- For oven baking cake better at short than at the high baking pan. Cake is baked in a tall pan, will be drier than in the short pan
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