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Double Cream
has 48 to 54 % fat
a very thick consistency
mostly served with dessert and used in sauces and homemade ice-cream |
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Creme Fraiche ( sebut 'crem fresh')
has 35 to 48% fat
is thick and less tart than sour cream
has soft velvety texture
* in England cornish atau devonshire splits are spread with clotted cream
clotted cream susah nak dpat so substitute with blending creme fraiche with dark molasses to taste |
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Clotted Cream
has 48 % fat.
It is thick and has a rich buttery flavour
Traditionally served with scone and cornish or devonshire splits |
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Devonshire split with clotted cream
Clotted cream yang terkenal di England dibuat oleh Rachel Roskilly hasil drp jersey/Guensey herd at S. Kevern, on The Lizard in Cornwall
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CHOCOLATE.
Cordials
Chocolates with fruit fillings such as flavoured orange
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Belgian Pralines
Luxury chocolates that contain filling - can be buttercream or ganache, nut cream, liquer, marzipan, crystallized fruit, nuts and others. |
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English Fondants
White sugar-based creamy centre often flavoured with peppermint and coated with dark unsweetened chocolate |
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white chocolate
Connoisseurs do not consider this as chocolate as it does not contain cocoa solid instead it is made from sugar, cocoa butter and milk.
Also known as "white confectionery coating"
Used for its ivory color. |
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cont. -white chocolate
There are two types one with added cocoa butter and the other one only contains vegetables fat
The best white chocolate are ivory or cream colored , never absolutely white.
Kemungkinan besar coklat putih yg murah tdk mengandungi cocoa butter langsung
Best in mousses, glazes and sauces.
Takboleh simpan lama so beli cukup2 untuk kegunaan sendiri. |
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Milk chocolate
- contains milk, in a dry or concentrated form, in addition to chocolate liquor, cocoa butter, and sugar.
- milk makes this type of choc milder and sweeter than dark choc
- unsuitable for cooking -
- mostly used for eating - in candy bars, chocolates and other confections
- cannot use to substitute bittersweet chocolate |
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Essential Ingredients for Baking
Tepung |
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Sweetener
杝angat penting dalam baking
Penambah rasa,kelembutan dan kesan perang dalam hasil masakan
-Granulated sugar
-Brown sugar
-Powdered sugar
-Honey
-Corn syrup
info lanjut refer http://mforum.cari.com.my/viewthread.php?tid=357939&extra=page%3D1&page=7
[ Last edited by ea208964 at 3-7-2008 06:02 PM ] |
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Tepung hong kong
[ Last edited by ea208964 at 4-7-2008 11:23 PM ] |
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Lemak dan minyak (Fats and oils)
- Digunakn untuk flavor dan menambah kelembutan untuk kek dan biskut
- Biasanye lemak berbentuk pepejal pada suhu bilik
- Manakala minyak berbentuk cecair
- Lemak boleh memerangkap udara sementara minyak tidak berupaya
- Menjadi atau tak kek atau baked goods bergantung pada jenis lemak atau minyak yang dicadangkan |
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Butter dan margarine
- Gives flavor to baked goods |
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Butter
- dibuat drp natural sweet cream of milk
- Mengandungi 80% butterfat |
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Margerine
- mengandungi 80% vegetable atau animal fat
- made to resemble butter
- Jika ingin menggunakan margarine instead of butter- cuba daptkan jenis stick margarine bukan stick spread atau tub spread |
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Hydronated vegetable shortening
- Juga dipanggil sebagai shortening
- Dalam bentuk solid pada suhu bilik
- Diperbuat drp minyak ,sprt soya dan kelapa sawit, yg diproses sehingga menjadi creamy and airy
- Tidak perlu di letak di dalam peti ais |
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Lard
- Tidak halal
- Lemak binatang yg tidak halal - (miss piglet kawan kermit the frog- )
- biasanya digunakan untuk menghasilkan southern biscuit |
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Post time 2-7-2008 03:33 PM
