Cream puff recipe

Choux pastry

Ingredients:

·         ¼ litre cold water

·         125g flour

·         Salt to taste

·         100 g margarine

·         3 nos eggs

·         ½ tsp castor sugar

Method:

1.       Heat the margarine, water and sugar on the stove until it is simmering.

2.       Turn down the heat of the stove.

3.       Add flour slowly to the mixture and stir until ball is formed.

4.       Take it from the heat and let it cool into a mixing bowl. Make sure that it is 100% cool.

5.       Add eggs one by one to the dough while mixing it. Mix until it is slightly shiny.

6.       Pipe the dough into desired shapes.

7.       Bake at 190˚C in a preheated oven for 25 minutes or until puffed and golden brown.

Custard cream

Ingredients:

·         ½ litre fresh milk, slightly warmed

·         1 nos egg

·         1 nos egg yolk

·         25g custard powder

·         30g corn flour

·         100g castor sugar

·         ½ tsp vanilla essence

(For variation, you can add durian or chocolate)

Method:

1.       Using an egg beater, mix all the ingredients except the milk. Mix well.

2.       Pour the milk into the mixture and stir.

3.       Cook on the stove until it is thickened. Don’t forget to stir to avoid clumps.

Common mistakes:

·         Pastry too soft: For the choux pastry, the flour mixture is still hot when you add the eggs.

·         Pastry does not rise: Oven is too cool or heating time too short.

·         Pastry shrinks after cooking: Not cooked enough.

 

Swan

Paris brest

Croquembouche

Multigrain vs. wholegrain bread

Consumers today are always bombarded with misleading advertisements on food products that allegedly ‘promote’ health. Even if the information provided is correct, the way such food is advertised gives the idea to potential buyers that the food is healthy when in reality, it is just a regular food product with no additional health value. To the uninformed buyers, they may seem to be making the best choice for health. Little do they realize that these ‘health claims’ are made as a marketing strategy to increase appeal to health conscious buyers. For instance, bread that is labelled as multigrain generates the idea to buyers that it is a healthy choice. This claim is true but it can be misleading to the uninformed buyers.  

When you see bread that is labelled as multigrain, you will straight away think that it is one of the most healthy bread choices. The truth is, multigrain breads are not much different than the white breads on the market. The labels on food products can be manipulated to highlight the best information. For example, the bread may contain different varieties of grain in the label but what is not highlighted is that they are highly processed, may go through the refinement process and is stripped of most of its nutrients and fibers. Multigrains can be more beneficial if it contains some whole grains as labelled on the products. Thus, keep an eye on the labels and make your choice.  

On the other hand, whole grains are the best when you want to make healthy food choices. They are rich in nutrients, vitamins and fiber, and are left in their natural state. The vitamins in whole grains are intact without going through the refinement process. Other than its high nutrient contents, whole grains should be favored due to its slow rate of absorption, preventing sharp rises in sugar and insulin levels. This in turn decreases the risk of diabetes and other diseases.

Consumers should be allowed to make informed food choices when it relates to health. They should be allowed to choose food products which can benefit their health without being deceived by marketing tactics. However, being well-informed consumers may be the only way to avoid making the wrong choices.

  

Facts about eggs

Washing eggs may introduce microbes to it

Washing eggs in bulk and letting it sit damp for a long time before using it may actually be more harmful. This is because the moisture can seep slowly through the pores of the shell, introducing microbes to the egg. There are guidelines to washing. I will recommend that you wash the eggs soon before using it and dry it thoroughly before cracking it open to prevent contaminated water from dripping into food. Another tip is to store the eggs in its original carton before using it.  

The green ring around the yolk of a hard boiled egg indicates that it is overcooked

The green ring is caused by the chemical reaction of sulphur and iron. Although safe to eat, it is advisable to avoid overcooking the egg.

Older eggs float in water

Eggs which are older floats in water because more air is introduced through its porous shells. In time, freshly laid eggs will accumulate air and float more.

Eggs are versatile

Eggs are one of the most versatile foods available. It can be eaten either by itself or incorporated as an ingredient for food products. It can be cooked in a variety of ways including boiling, baking, poaching, frying, scrambled and more.

The breed of the hen determines the color of the shell

Hens with white feathers may lay white eggs while those with red feathers may lay brown eggs.

Refrigerating eggs keep it fresher for longer

When kept in room temperature for one day, an egg will age faster than when it is kept for one week in a refrigerator.

Spinning the eggs can distinguish between raw and hard boiled eggs

Hard boiled eggs will spin in a more stable way while raw eggs tend to wobble.  

Facts about microwave cooking

Heat is produced through the vibration of molecules

The microwave will cause the rapid vibration of water, fat and sugar molecules contained in the food, which creates friction and as a result, heats the food from within. The heat produced is then distributed through the food through *conduction.

Heating food in a microwave is faster than any other method

The microwave is generated immediately after turning it on, making it a speedy method of heating. However, the amount of energy generated is the same, regardless of the amount of food in its compartment. Thus, a larger amount of food will need to be microwaved much longer than a smaller amount of food to actually reach the same temperature. This makes it more suitable to heat a small batch of food.     

It may be difficult to produce browning in food using a microwave

The food is heated from within to the surface, causing the surface to be cooler. This makes it difficult to result in the browning of food. The heat from the surface in turn is lost rapidly to its surrounding air.

Foods heated using the microwave spoil more quickly

The distribution of heat in the food is uneven, making certain surfaces hotter than others. This is why you find that when you microwave food, some parts may be too hot while some are still cool. This uneven heat distribution makes it easier for food to spoil because bacteria thrive in this condition. Thus, after heating leftovers with a microwave, it is advisable that you finish it right away.  

Vocabulary:
*Conduction: The transfer of energy from one molecule to the next in a continuous way.

Causes of variations in cake baking

What is it exactly that makes your cake turn out different every time you bake one? Is baking a cake exact science or is it more of an art? It is actually a combination of both and may require some experience to master the best way of making the perfect cake. These are the reasons for the variations in the cake even when the same recipes are used:  

The depth of the batter in baking pans

The depth of the batter which fills the baking pan will affect the outcome of the cake in terms of its volume and color. A baking pan which is too shallow for a large amount of batter will result in a cake which is cracked and the color to become too brown on the top. On the other hand, a baking pan which is too deep with little batter may crack in the center and result in poor browning. Thus, a baking pan with the optimal size should be used to produce the perfect cake volume with uniform browning. A cake which perfectly fills the pan to the top at the end of baking is usually optimal.

The material of the baking pans

Baking pans which are darker and dull will be better for heat penetration but may likely result in rapid heating of the outer layer before the interior expands optimally. This can cause the cake to crack and be humped on the top. On the other hand, baking pans which are shinier will absorb heat at a slower rate, which results in better overall texture and browning.

Baking formulations and conditions

The proportion of ingredients used can cause a wide range of variations in the cake. This is because cakes are very sensitive when the slightest alterations are made. These are some of the variations and its causes:

·         Fallen center

Too much sugar/ too much fat/ not enough mixing/ too much baking powder/ baking temperature too low/ Opening oven door too early

·         Dry crumb

Too much flour/ too much egg/ too little fat/ too little sugar/ overbaking

·         Dark crust

Honey/ overbaking/ too much sugar/ improper placement inside oven

·         Coarse texture

Too much sugar/ too much baking powder/ baking temperature too low/ not enough mixing

·         Poor volume

Too little baking powder/ baking temperature too low/ not enough sugar or fat

·         Humped

Too much flour/ too much mixing/ pan too deep/ oven too hot/ too little sugar/ too little fat/ too little liquid

Classification of foam cakes

Foam cakes can be easily found in various bakery shops in Malaysia. This type of cake is aptly named due to the large quantity of foam produced when making it which results in a light, airy batter. When talking about foam cakes, it can be divided into three categories, namely the angel cake, sponge cake and chiffon cake. Some people may be wondering, what is the difference between these three cakes? Let’s find out.

Angel cake

An angel cake basically contains egg white foam, sugar and cake flour. These basic ingredients are enough to make a cake with tender texture but very delicate in its structure. The color of this cake is white due to the absence of egg yolks. It is leavened only by air and steam, which makes the process of optimally foaming the egg whites very important to determine the volume of the cake. Some people may substitute the cake flour with all-purpose flour which results in a denser texture. However, adding more sugar may resolve this problem.

The proportion of flour to egg whites may greatly affect its texture. With a larger amount of flour compared to egg whites, the cake will become much drier and less tender. In addition, the amount of sugar also can alter the overall texture. More sugar will result in a crisp and shiny crust. The freshness and temperature of the egg whites used in foaming affects the volume of the cake. Fresher and warmer eggs tend to result in cake with greater volume. However, the most important factor in determining the cake volume is optimally beating the egg whites to form the perfect peaks which bend over.

Sponge cake

The sponge cake is different from the angel cake in that it has the extra ingredient of the egg yolk foam. With the addition of the egg yolk foam, it gives the cake a slight yellowish color. The texture of the sponge cake is a little bit tougher than the angel cake because the yolk toughens it slightly.

The foaming stage is especially important for foam cakes because it determines the volume of the cake.  To make the best egg foam, the eggs used should preferably be at room temperature or more. The egg yolk requires more beating than the whites.

Chiffon cake

Chiffon cakes have the additional ingredients of oil and baking powder when compared to the ingredients for a sponge cake. These ingredients will result in a more tender and volumuous cake compared to the other foam cakes.

The main difference between the chiffon cakes and the other foam cakes is that the egg whites should be beaten longer to form a straight peak because the cake mixture has more liquid. Thus, for chiffon cakes, it is extremely important to beat both the egg whites and yolks optimally to prevent bad texture quality. 

Classification of milk

Whole

Whole milk has a fat percentage of 3.25% or more. It has a rich flavor and is used for drinking as well as cooking.

Reduced fat

Reduced fat milk has a fat percentage of 2% with some richness in its flavor. It is regularly used in cooking and as beverage.

Low fat

The fat percentage of low fat milk is 1% whereby the taste has a slight richness. It can be used either in cooking or as beverage.

Fat free/ skim

Skim milk has a fat percentage of 0.1% with a thin consistency and flavor. It is used in cooking and as beverage.

Cultured buttermilk

Cultured buttermilk with a fat percentage of 0.1% has a tangy flavour and is usually used in baking. This type of milk is fermented and is suitable for people with lactose-intolerance.

Yogurt

Yogurt has a varying fat content from 0.1% to more than 3.23% with a tangy flavor. It is regularly used in desserts, frozen desserts and as dressing. This product is clotted milk with the introduction of microorganisms to ferment it.   

The roles of ingredients in baking

Wheat and other flours

The flour used in baking provides structure, tenderness, color and texture to the baked products. Also, the contents of flour which are useful in baking include sugar, *gluten and protein. The gluten contained in wheat flour can be developed optimally through the mixing step. Just remember that whole wheat flours will require less mixing to avoid negatively impacting the bread texture. The sugar in flour contributes as one of the sources of food for yeast. The protein in flour interacts with sugar to promote crust browning.

Liquid

Baking ingredients often require water when flour is involved to serve as a solvent, steam for *leavening, crust browning, gluten development and flavor. Different types of liquid will play different roles in baking. For example, when fruit juices are used in baking, they may contribute significantly to the taste of the baked products.

Eggs

 Eggs are common ingredients in baking and acts as a liquid, *emulsifier, coloring agent, and contributes to the texture. The proteins contained in eggs will *coagulate and contribute to its structure. The yolks of the eggs will also distinctly color the products. Plus, when egg whites are foamed, bubbles of air are trapped, forming many small cells within the eggs; providing structure for the eggs.

Fats

Fats have many roles in baking including providing flavor, color, richness and texture to baked goods. Different types of fat will play different roles in the product. For instance, using oil in baking may result in pastry with a more mealy texture while using solid fat will make the texture flakier.

Sugar   

Sugar in baked products is used as sweetener, tenderizing agent and browning agent. The role of sugar as a sweetener is quite significant but it is also important as food for the yeast. In addition, the browning is due to the caramelization of sugar.

Salt

The most important role of salt in baking is for flavoring but it has an extra role for yeast products to prevent over growth of yeast.

Vocabulary:
*Gluten: Protein complex that forms when wheat flour is added with water, resulting in a protein network which is responsible for the elastic texture of dough.
*Leavening: To cause dough or bread to rise by adding leavening agent (eg: yeast, steam )
*Emulsifier: a substance that stabilizes an emulsion, in particular an additive used to stabilize processed foods.
*Coagulate: To cause transformation of (a liquid, for example) into or as if into a soft, semisolid, or solid mass