Baking And Cooking Tips 522j5p

Baking/ Cooking Tips Flour 1. Self-raising flour can be prepared on your own with a combination of 250 -150g plain flour and an addition of 2 teaspoons baking powder. Sift several times to evenly distribute the raising agent. Commercial self-raising flour is far superior as it has a better balance of raising agent. The other alternative is to sift half a teaspoon bicarbonate of soda and one teaspoon of cream of tartar with every cup of plain flour. 2.

Soft-a-silk flour can be replaced with superfine or low protein flour.

3. i.a) Softasilk flour is refined and highly bleached all-purpose flour available at most supermarkets. It is usually packed in a labeled box so you shouldn’t have trouble finding it. b) Optima flour is a special blend of flour with sugar added to it. c) Arrowroot flour is fine white flour made from a tuber or flour-root, araruta. It is used as a thickening agent. d) Green bean flour is obtained from green peas that have been roasted and ground to powder form. Usually comes packed in clear, labeled plastic. 4.

i) Chick pea flour is garbanzo bean flour or tepung kacang kuda.

ii) Hong Kong flour is also known as water-lily flour. iii) Sugee is the same as semolina. It is the hard part of the wheat which is sifted out. iv) Bread improvers are chemicals added to bread to soften it and also to improve its texture. For every 500g flour, add 1/2 tsp of bread improver. 5. When preparing dough for bread, use bread flour or high-protein flour, which has a high gluten content. If you are making pau, use Hong Kong flour. This is a highly-bleached, all-purpose flour that is milled from soft wheat. Steamed pau made with this flour will turn out whiter than if you were to use normal plain flour. 6. Arrowroot flour is a fine white flour made from a tuber or flour-root, aruruta. It is used as a thickening agent. 7. Superfine flour is a highly bleached, all-purpose flour used to make pau. It helps to turn out a whiter bun that is also softer and has a fine texture. Wholemeal flour is made from the complete wheat kernel, with nothing removed. This flour makes for a fuller flavoured and more nutritional but denser loaf of bread than that made from plain white flour. High protein flour or plain strong flour is also known as bread flour. This flour has a high gluten content and is most suitable for bread-making. 8.

High ratio flour contains less than 8% protein. This flour has a high

absorbency for liquid, sugar and fat. Cakes made using high ratio flour have good volume and tender crumb. High ratio flour is flour that has low protein content. Use low protein flour as a substitute. 9. Hoen kwe flour is an Indonesian type of green bean flour that has been flavoured. You can replace it with lek tau hoon or green bean flour. Both are almost identical. 10. Low protein flour has less protein and gluten. Hong Kong flour is a low protein flour. Medium protein flour, also known as all-purpose flour or plain flour, is milled from a combination of soft and hard wheat. It has 10% protein content. Hoen kwe flour which comes in blue packaging is uncoloured. The green packaging has green coloured hoen kwe flour, while the red packaging has pink coloured hoen kwe flour. 11. When recipes call for cake flour, replace it with low protein flour or superfine flour. Look for Blue Key Superfine Flour in supermarkets or cake specialist shops. 12. Besan flour is a pale yellow flour that is made from ground dried chickpeas. This is a high-protein flour and is gluten-free. Besan flour is great for batters and fritters. You can get it from health food stores or health food sections in major supermarkets. 13. To prepare self-raising flour, for every 250g of plain flour, add 2 heaped teaspoons of baking powder. Sieve the flour mixture several times. This enables the even distribution of the raising agent.

Other Ingredients (Baking) 1.

Golden syrup can be replaced with thick honey.

2. Tamarind pulp is the same as tamarind paste and is known locally as asam jawa. 3. Treacle is a sticky fluid remaining after sugar cane is processed. It has a slightly bitter taste and has less "sweetening power" than sugar. It is available in specialist cake shops. Muscovado sugar or Barbados sugar has a high molasses content and is moist and dark brown in color. It is used in baking and in confectionery. This too is available at cake specialist shops. 4. Cape goose berry is a round and many-seeded berry that is enclosed in a paper-thin lantern-shaped husk. The husk is easily peeled back. The fruit has a sweet, tart flavor. Cape gooseberries are easily available in major supermarkets

in town. 5. Chocolate liqueur is a sweet brown-color and cocoa-flavored alcoholic drink. One example is crème de cacao, which you can buy from any well-stocked liquor store. It is often added to cakes to enhance the chocolatey flavor. 6. Agar-agar powder is used to make Coconut Cendol Kueh because it dissolves more easily than agar-agar strands. I would advise you not to use agar-agar strands. ii) Wet yeast, or fresh yeast, can be dissolved by breaking the piece up in a small tea-cup. Sprinkle two to three tablespoons of lukewarm water over it. Add a sprinkling of sugar and flour over the yeast and leave aside for five to 10 minutes, after which it will begin to froth. Pour this mixture over flour and mix with enough water or milk and knead into smooth dough. About 30g fresh yeast or wet yeast can be substituted with 15g instant yeast. Dried yeast is very convenient to store and use. It does not need to be converted into a liquid form before use; just mix the dried yeast directly with the flour and lukewarm liquid to activate it. iii) The most convenient method to make pau is to combine the yeast straight into the flour and knead well to form a soft and pliable dough. If you were to follow the dim sum chefs, you will have to make a starter dough first and allow it to mature for 3 to 4 days before mixing the starter dough with the main flour ingredients to obtain a dough that is ready for use. If you know a dim sum chef, you can ask for a small piece of starter dough so you need not do everything from scratch. 7.

Golden syrup and maple syrup can be substituted with honey.

8. Kirsch is a clean distilled alcohol and it is made from cherries. Framboise is a raspberry brandy 9. Glucose syrup is also known as liquid glucose. It is a clear, thick syrup made from wheat and corn. It is not as sweet as sugar and is used mainly in confectionery and beverages. Substitute it with corn syrup if it is not available. 10. Molasses is thick, brown syrup that is obtained from sugar during the refining process. There are two main types – the light, mild-flavoured molasses that is usually used as a table syrup or as a topping for pancakes and waffles; and a stronger-flavoured dark molasses that is used in baked goods such as rich fruitcakes and gingerbread. Glycerin is a sweet, colourless and odourless syrupy liquid. It is added to some types of confectionery to retain moisture and to royal icing to prevent excessive hardening. 11. Agar-agar powder is a processed gelatine-like product that is primarily obtained from seaweed. It is made into odourless, transparent strands or shaved into fine flakes or powdered. Agar-agar is fast-setting and gives a rather hard and crunchy texture. Instant jelly is similar to agar-agar powder but it gives a smooth and softer texture. 12.

Irish coffee is a hot black coffee that is usually served in a tall glass

with a good measure of Irish whisky added to it. A fairly good amount of whipped cream is poured on top of the coffee so that it floats. 13. Golden syrup can be replaced with thick honey. Lard is a white fat or dripping obtained by melting down pork fat. Shortening is solidified vegetarian oil such as margarine. 14. Millefeuille is a puff pastry consisting of many thin layers. It is usually a cream-filled rectangle which may be flavoured with jam. Couverture is a high quality chocolate that melts and coats easily to give a glossy finish. It is used by pastry chefs. 15.

You can use fruit juice to replace alcohol.

16. Jam glazes are used to coat cakes to give a smooth finish and add moisture. Fruit tarts are glazed to keep them fresh and to add sparkle and shine. To prepare a glaze, press about 100g jam, e.g. apricot or any fruit jam, through a metal sieve to remove any lumps of fruit. Melt jam with 50ml of water, bringing the mixture to a boil and stirring until smooth. Use while it is still hot.

Other Ingredients (Cooking) 1. Chickpeas are also known as garbanzos or channa dhall or kacang kuda putih. They are an irregularly round legume. 2. Tau foo yee or fusilier, as it is known in English, is a common fish with soft flesh and fewer bones, making it ideal for use in fishballs. 3. Ikan tenggiri is Spanish mackerel and asam jawa is tamarind. Galangal is the English term for lengkuas. 4. White pomfret or pak cheong (bawal putih) is ideal for steaming. Alternatively, you can cut the meat into slices to be cooked in a porridge. The fish can also be fried or cooked in a spicy, sour or asam curry. Black pomfret or hak cheong (bawal hitam) tastes beautiful in curries with a santan base while threadfin or ma yeow (kurau) can be steamed or fried. You can also use the fillet for porridge. Garoupa or sek pan (kerapu) can be deep-fried and used in a sweet and sour dish. Remove the fish meat from the bones and slice thinly for use in porridge, if you prefer. It is ideal for steaming too. Spanish mackerel or kow yi (tenggiri) can be cooked in curries or fried whole. Otherwise, you can fillet the fish and use it for otak-otak. The meat can be used to make fish paste for fish balls or as a filling for various vegetables such as those for yong tau fu. Shad or terubuk has a special flavour and is ideal for grilling. Mackerel or kembung is a common fish that is used for asam laksa. It can also be grilled

5. Candlenuts (buah keras in Bahasa Malaysia) are cream-coloured waxy nuts. They are often ground into a paste with other spices to thicken and flavors curry dishes. You can substitute candlenuts with macadamia nuts. 6. Wood fungus, cloud fungus or mok yee in chinese is taken to cleanse arteries and clear stale blood in a post-natal mother. 7. Haricot beans are also known as ‘navy beans’ or ‘black-eyed beans’ or commonly known as mei dau in Cantonese. They are small, oval dried white beans. 8. Tau pan cheong is hot bean paste. It is a mixture of fermented soya beans, chillies and other seasonings. It is available from Chinese sundry stores. 9.

Kemiri is Indonesian for buah keras or candlenut.

10. Coconut cream is a more concentrated form of coconut milk. It is extracted from grated coconut milk without the addition of water. To extract, place some grated coconut in a muslin cloth. Squeeze out the coconut cream. For thick coconut milk, you need to add 250ml water to 1kg grated coconut. Mix well, then squeeze to extract thick coconut milk. To get thin coconut milk, add 500ml water to the thick coconut milk that has been extracted from the grated coconut. Mix thoroughly, and squeeze to extract thin coconut milk. Coconut cream and coconut milk can also be bought in tetra packs, canned or in powdered form. Dehydrated coconut milk powder is also available in packets. You just add water to it, depending on the richness and flavour required. 11. Cold-pressed means the olives have been pressed without any heat treatment, filtered then bottled. Extra-virgin olive oil is from the first cold pressing and this is the best and most expensive. Also, it is clear and often green, with a good and strong olive flavour. 12. Canola oil is obtained from rapeseed. It is monounsaturated and contains Omega-3 fatty acids. Canola oil responds well to high heat so it is suitable for all types of cooking. 13.

Sherry can be replaced with brandy or any Chinese rice wine.

14. Malt vinegar is a strong vinegar obtained from cultivated barley juice. It is colourless but the brown-coloured malt vinegar that is found in hypermarkets has been coloured with caramel. Malt vinegar is used for pickling and for making fruit chutneys. To prepare your own herb vinegar, pack a sterilised jar with fresh herbs such as thyme, tarragon or rosemary, then pour in white or red wine vinegar. Seal the jar and leave aside in a cool place for about six to eight weeks. Strain the vinegar into a sterilised bottle. This herb vinegar will keep for five to six months. 15. Rice paper is a very thin and semi-transparent crepe that is made from a mixture of rice flour, salt and water. Rice paper is used in the preparation of Vietnamese spring rolls. To use, first soften the rice paper for a minute in a basin of water with a little sugar added.

Remove and add fillings. Roll up tightly and serve the spring rolls at once. Rice paper is available in Asian Chinese supermarkets in town. 16.

Milk Products 1.

Shortening is solidified vegetarian oil such as margarine.

2. Coconut milk can be replaced with fresh milk or soya bean milk when cooking curries or kari laksa. 3.

HALF and half cream is a mixture of milk and cream and this resembles milk.

4. Sour cream is cream with a lactic acid culture and is also called thick yoghurt. It cannot be whipped. Light cream or single cream has a minimum of 18% fat. It is mainly used in coffees and for dishes such as sauces and quiches. It cannot be whipped. Whipping cream contains a minimum 35% fat. It can be whipped up to double its volume but it cannot hold well for a long period when piped onto cakes for decorations. Fresh cream is also whipping cream. 5. Buttermilk is a cultured milk product made from pasteurized skim milk. It is mildly acidic and has a creamy taste with a thick consistency. Buttermilk is used as a raising agent in the making of breads, cakes, cookies, muffins, scones and soda bread. It can also be used for blending milk shakes with fresh fruit. Nowadays, buttermilk is made commercially by adding a special culture to skim milk. This preparation is sold in cartons as cultured buttermilk. Fresh buttermilk has a very short shelf-life and is seldom available in our supermarkets. However, you may be able to get powdered buttermilk at leading supermarkets. All you have to do is mix it with water to obtain the liquid form. To substitute buttermilk, add 1 tbsp lemon juice to 200ml milk. Give it a stir and allow to stand for five to ten minutes before using. 6. Cream is the fat that rises to the surface of milk during the first stage of the butter-making process. Cream is high in calories because it is relatively fatty. It has a short shelf-life but the varieties that are available from supermarkets are UHT whipped cream and have a long shelf-life. Some of the brand names are

Anchor, President and Emborg whipping cream. Yoghurt is a fermented dairy product that is produced by adding bacteria to milk. Sour cream is pasteurised cream that has been soured with a bacterial culture. Sour cream makes food taste slightly acidic. Buttermilk is a slightly sour-tasting liquid that separates from cream during the production of butter. The buttermilk sold today is made by the addition of a bacterial culture to milk. 7. There are various types of creams that are used in a number of recipes but I do not really know what recipe you are referring to. But just to enlighten you on the various creams that are available, I will give you a brief list:i) Whipping cream can be whipped to double its volume and it is used for swirling onto cakes and desserts. ii) Single cream cannot be whipped. It is merely used for pouring over dishes as a sauce. iii) for piping

Double cream can be whipped to more than double its volume. It is used onto cakes as it holds its shape well.

Anchor,

Most major supermarkets have whipping creams under the brand names of President, Emborg, Payson Breton and Elle and Vire.

8.

Evaporated milk may be substituted with the same amount of UHT milk

9.

Fresh cream is whipping cream.

10. A chocolate caraque is a long chocolate curl made by shaving a thin layer of almost-set chocolate with a large knife. These curls are used to decorate cakes and desserts. 11. Fresh double cream is the most versatile. It has a minimum fat content of 48%, whips beautifully, holds its shape for up to 24 hours if chilled and, once whipped, can be frozen. Fresh single cream has a minimum fat content of 18% and is used mainly as an accompaniment to rich cakes and desserts. When whipped, it has an equal quantity of double cream and can be used for piping and as a filling. Heavy cream or extra thick cream has a minimum fat content of 30% and is homogenized and heat-treated to thicken it. Half cream has a minimum fat content of 12% and is a mixture of milk and cream. Although it can be used in cooking, it may separate if not handled very carefully. It is homogenized and is available as long-life or sterilized cream or reduced cream. 12. Crème fraiche is a thick and slightly tangy cream. You can substitute it with sour cream or make your own. Stir a tablespoon of plain yoghurt into cream and let it sit at room temperature for about 8 hours. Once the crème has thickened, cover with a piece of cling film wrap and refrigerate. 13.

How to…(Cooking) 4. Sotong or squid should not be cooked for too long. You start off by scalding it for a few seconds, then drain and stir-fry straight away, taking care not to cook the squid for long. To deep-fry squid, scald then leave to cool. Marinate with a little salt, a dash of monosodium glutamate, a pinch of sodium bicarbonate, a dash of pepper and a little soya sauce. Just before deep-frying, toss in corn flour, then deep-fry until golden brown and crispy. 5. Blanching is a technique that is vital in many recipes. To begin with, have your vegetables cut into even-sized pieces. Bring a saucepan of water to a boil, then plunge the vegetables into the water and bring back to the boil and cook for 30–40 seconds. Remove vegetables from the saucepan with a colander. Drain the vegetables well by shaking the colander. Plunge the vegetable into a bowl of iced water. This is to refresh and to stop it from further cooking and also to retain the color. When vegetables are cool, drain well again. 6. To make it easy to fry fish in batter, you have to make sure that the of fish are thoroughly dry before coating them with batter. To do this, dab pieces with paper towels then dust them with a little flour. Dip the pieces batter and allow any excess batter to drip off before putting them into hot The fish slices will end up with a lovely and crispy coating after frying.

slices the in oil.

7. Oil that has been used for frying fish may be used again but to remove the fishy smell, you have to heat the oil, put in a slice of stale bread and fry until golden. Discard the bread. Another way is to heat the oil again and add a stalk of spring onion and two slices of ginger. Fry until fragrant, then strain oil into an oil pot. 8. To season a new earthen pot, soak it in water, preferably overnight. The following day, put a whole grated coconut into the pot. Dry fry the grated coconut slowly over a very low flame until it turns dry and brown. Discard the grated coconut and rinse the pot well. 9. Cast iron woks need to be seasoned before use. Firstly, wash the wok in hot soapy water to remove traces of grease, and then dry thoroughly.

Heat one to two tablespoons of oil in the wok. Use paper kitchen towels to wipe the inside surface, then continue to heat the wok over a gentle low heat for 10 minutes. Repeat the whole process again. Set the wok aside to cool. Wipe wok with more kitchen towels and it is ready for use. Another method is first, wash or rinse your wok with water and place it on the stove, then heat it up until it is smoking hot. Next, add 1–2 tablespoons oil to the wok. Now swirl the oil by moving the wok in a circular motion. This is to coat the sides with oil. Continue to heat the wok until the oil is hot. Discard the oil and put in 3 - 4 old ginger slices and a handful of coarsely chopped spring onions. Stir-fry the ginger and spring onions until fragrant. Use a spatula to press down the vegetables against the sides and base of the wok. Make sure that the whole wok is well seasoned with the vegetables. Now discard the vegetables. Bring the wok to the sink and add water to it. Return the wok to the stove with the water and bring to boil. After this, throw away the water and wipe the wok dry with paper towels. Now the wok is seasoned. As carbon steel woks rust easily it is essential to keep them very dry. 3. When milk is used as a substitute for coconut milk in curries, you can choose to use UHT milk, homogenized milk or soya bean milk.. This milk has no cream line because the fat has been broken up and dispersed evenly throughout. When adding milk to curry, always cook the meat until almost tender before that. Do not boil the milk or it will separate and leave you with a "cloudy" curry. 4. "Infuse" is to steep or soak any aromatic item, such as herbs, in boiling water to extract their flavour. 5. To simmer is to cook food in plenty of liquid (or stock or water) at a rapid boil, then reducing the heat to cook the food in the liquid just below the boil so that small bubbles are just breaking the surface for a prolonged period of time. In Cantonese, this is called poh. To braise is to cook whole or pieces of meat, fish or even vegetables that have been seared in oil, then cooked in a rich sauce or spice. It is cooked slowly in a tightly covered, heavy-based saucepan (or in a claypot) with a small amount of liquid, over a very low heat. The Cantonese refer to this as mun. 6. Bring a large saucepan of water to the boil over high heat. Add a few drops of white rice vinegar and a pinch of salt to the water, then reduce the heat to low. Gently simmer the water. Crack an egg into a small saucer (keeping the egg yolk intact). Use a large metal spoon to stir the simmering water to create a whirlpool, then tip the egg into the centre of the whirlpool. If you have an extra egg, repeat the procedure. Poach both eggs for 3-4 minutes or until just set. Use a slotted spoon to scoop the eggs onto a plate and serve with a sprinkling of salt and pepper. 7.

Here are a few good tips on how to get a good crumbing (meat pieces)

First, place flour on a deep plate, then lightly beat 1-2 eggs in a separate bowl or dish. Coat the meat in flour, then shake off excess flour and dip into the beaten egg. Remove the meat pieces to allow the excess egg to drain.

Coat the meat with breadcrumbs and cover with more breadcrumbs. Press the breadcrumbs onto the meat using your fingers and shake off any excess. Arrange the crumbed meat in a single layer on a tray. Cover with cling film and refrigerate for 20-30 minutes. Remove and deep-fry in medium-hot oil. 8. To get crispy fried chicken, the oil has to be hot enough when the chicken is put in. You should heat oil in a wok until hot but not smoky. Just before frying, coat chicken thoroughly with seasoned flour and deep-fry until golden. Drain oil. Reheat the oil, then return the pre-fried chicken to the wok. Fry for an extra minute before dishing out. To remove excess oil, place chicken on absorbent paper. Serve. 9. For barbecue, use beef sirloin, rib eye, rump, fillet or T-bone steak. For lamb, select loin chops, cutlets, topside, fillet or back straps. The perfect barbecue steak needs to be well sealed to ensure juiciness. Always start on a high heat and brush the pieces of meat with oil. Do not turn the steak over too often. The juices will appear on the uncooked side when the meat is ready to be turned. You may cook the beef or lamb cutlets for 2-3 minutes each side. Lamb loin, fillet and loin chops can be cooked for 4-5 minutes each side. For beef satay, use sirloin, rib eye, fillet, rump or topside. For lamb, choose eye of loin, fillet or topside. Cook the satay pieces over high heat for 2-3 minutes. Meat must be marinated for as long as possible to increase the flavours and tenderness of the meat when barbecuing. (If you are using wooden skewers, soak them in water for at least 25-30 minutes before using, to prevent them from burning during cooking. If you're using metal skewers, brush hem with oil before use.) 10. To get it get a good egg custard, add warm water to the beaten eggs. Do not add cold water because there will be air bubbles. If warm water is used, the surface of the egg custard will be smooth. Another factor is the steaming time. Always steam the egg for 7–8 minutes, then remove from heat and tilt the container to check. If there are no traces of liquid egg running down, the egg custard is done. 11. When poaching, pick fresh eggs as the egg whites are thicker and less likely to disperse when cooking. First, bring a pan of water to a gentle boil. Add a little vinegar. Have another pan of simmering water with a little salt added to it. Crack the eggs onto a small saucer or plate. Make sure the egg yolk is not at all broken. Slide the egg carefully into the pan of vinegared water. Use a slotted spoon to carefully lift the white to envelope the egg yolk (this is to make sure that the egg has a clean round shape). Poach until the whites are completely set, 3-5 minutes. Carefully lift up the poached egg and dip into the simmering salted water for 2530 seconds. Remove the egg and place on a clean tea-towel to drain it briefly. Place the poached egg on a slice of toast, add a sprinkling of freshly cracked

black or white pepper, and serve immediately. 12. To poach eggs using the microwave oven, you have to use eggs at room temperature. First crack an egg into a greased microwave-safe ramekin or bowl. Pierce the yolk carefully with a toothpick. (This is done to prevent the yolk membrane from popping.) It is important not to add any salt at this stage as that will toughen the egg. Cover the ramekin or bowl with two layers of lightly damp paper kitchen towel. Microware on medium low for about 45-60 seconds. Stand for 30 seconds. Sprinkle lightly with salt and pepper before serving. 13. To get crispy and crackling roast pork skin, always preheat the oven to a high temperature of 200°C. Score the skin with a sharp knife, cutting deep straight lines across at close intervals. Combine vinegar and salt then rub into the scored marks. Roast the pork skin side up for about 30 minutes, then reduce the heat to 180°C and continue to roast until meat is cooked and done. 14. The ingredients to use for thickening are: arrowroot, potato starch, rice flour, tapioca flour and cornstarch are all pure starches. These are made into slurries by dissolving them in cold liquid. Slurries can be blended in advance but if not used immediately, the starch will settle and move to the bottom of the container. To use, stir the slurry to recombine the starch evenly throughout the liquid. Pour it into the simmering liquid that is being cooked to thicken the dish. Stir or whisk constantly to prevent lumping and scorching, then bring the liquid back to a boil and cook just until the sauce reaches the desired thickness and clarity. Dishes thickened with slurries have limited holding periods. Make a slurry by adding water to the flour to act as a thickening agent. Arrowroot has a thickening power that is roughly equivalent to cornstarch but is more translucent. It does not gel or weep when cooled. Potato starch is translucent and has more thickening power than cornstarch. Rice flour is translucent but has a relatively weak thickening power. Tapioca flour is translucent and the thickening power is slightly greater than cornstarch. Cornstarch is translucent and it thickens when heated but gels and weeps upon cooling. The thickening power diminishes with excessive heating. 15. To soften dried abalone, bring some mineral water to a boil in a saucepan then add the dried abalone. Let it come to a boil again. Take saucepan off the heat and cover the saucepan. Let the abalone soak for a minimum of 8-10 hours or preferably overnight. The next day, clean and rinse the expanded abalone. 16. hot

To begin with barbecue seafood, make sure that the barbecue rack is clean and before putting on the seafood to cook. This prevents it from sticking. For whole fish, leave the skin on. This helps to hold the fish together and

prevents it from sticking to the rack. If you intend to remove the skin before serving, then there is no need to scale the fish. You can also put the fish in a special wire basket to hold the fish in shape. As for fish fillets, they need to be at least 1-2 cm thick so that the fillet will not be overcooked. For prawns, squids and scallops, you will have to thread them onto skewers. This makes it easier to turn during cooking. Another way is to wrap seafood in banana leaves or aluminum foi

How to….(Baking) 1. To achieve greater volume and stability before whisking egg whites allow the eggs to stand at room temperature for approximately an hour. Always ensure that the bowl you are using is free from grease. Put whites in a stainless steel bowl and whisk from the bottom of the bowl upwards in a circular motion with a large balloon whisk. Beat until just stiff or until soft peaks form and the beaten egg white can hold its shape and looks moist. 2. To store cake, once your cake is completely baked, remove it from the oven. Leave it to cool in the baking tin or pan for about 5 minutes. Next, remove the cake out from the pan and place it on a wire rack to cool completely. (The rack allows air to circulate around the cake. This also prevents condensation.) Once the cake is completely cooled, store in an airtight container. Line the container with greaseproof paper or any absorbent kitchen paper. If the cake is left in the container at room temperature, it will last up to 4–5 days. If your cake does not have any icing, it can be frozen for up to a month. You can keep the cake whole or it can be sliced. The cake should be wrapped in aluminum foil or placed in a plastic bag but to label it with the date when you froze it. 3. You can keep extra muffins in the freezer. Wrap them individually or in batches of three to four, seal well and freeze. Before eating, thaw at room temperature and heat in a preheated oven at 180 degrees C for four to five minutes. 4. To get a clean cut in cheesecake, dip your knife in ice-cold water, then use it to cut the cheesecake.

5. To dislodge chiffon cake from cake pan, after your chiffon cake is cooked remove it from the oven and invert the pan immediately. Leave it undisturbed until it is completely cooled. The cake should drop out of the pan when cooled. If not, you can carefully ease it out with the help of a thin-bladed knife. You can only do this after the cake has completely cooled. 6. To prevent leaks when using a spring-form or loose-bottomed pan, wrap the outer base tightly with a piece of aluminum foil. Make sure that the edges of the foil come up the sides of the pan. 7. You can keep extra muffins in the freezer. Wrap them individually or in batches of three to four, seal well and freeze. Before eating, thaw at room temperature and heat in a preheated oven at 180 degrees C for four to five minutes. 8. Fresh and dried yeast are interchangeable. One 7g sachet dried yeast is equal to 15g fresh yeast. Fresh yeast must be wrapped in a plastic bag and refrigerated. Use it within 7 to 10 days or by the “use by” date indicated. Fresh yeast can be frozen. Break it up into 15g portions, then wrap and freeze; it can keep for three to four months. Before use, allow the yeast to thaw in its wrapping at room temperature. Then use immediately. 9. Cream of tartar is added to egg whites when beating them to supply acidity which helps the whites to rise. To achieve greater volume and stability, before whisking the whites, allow them to stand at room temperature for at least an hour in a covered bowl. Make sure all utensils are free of grease and the bowl used is deep enough to hold the volume of the whisked whites. When using an electric mixer to whisk egg whites, start whisking at low speed until the mixture turn foamy. This is to break up the whites. Add the cream of tartar, and then add sugar gradually when the beaten whites begin to stand up in soft peaks. Once all the sugar is added, increase the speed until the mixture or meringue begins to form firm peaks. At this stage, the meringue should have a shiny surface. 10. If the top of a fruit pie does not brown nicely, mix 1/2 teaspoon castor sugar and hot water. Stir well to dissolve the sugar then brush onto the top crust of the pie. This will make it brown quickly. For savory pies, brush on some white wine vinegar just 5 minutes before the end of the baking time as this will add a lovely sheen to the crust. 11. Generally, if fruits sink to the bottom of the cake it can be due to several causes: i) The batter could be too wet. ii) The fruits are not properly washed and are in big pieces. iii) The oven temperature may not be hot enough or the oven was opened too soon. iv) Too much raising agent used. v) The fruits are not properly mixed with flour before blending in. 12. Any remaining bread should be frozen in the freezer. To do this, put the left-over slices of bread in a clean plastic bag or zip-lock bag and label it with the date when you stored it in the freezer. The bread should keep well for 1–2 months. 13. Stack freshly-made pancakes in between pieces of baking paper inside a plastic container. This is to prevent the pancakes from sticking together. After stacking them, place the plastic container in the refrigerator (or freezer compartment, if you prefer). When you need the pancakes, take them out and thaw them at room temperature before serving.

14. Here’s a good and handy tip on how to roll dough out evenly and to line a pie tin with ease. Place the dough on a piece of baking paper. Cover with another piece of baking paper. Roll the dough out from the centre by rotating the dough. As you roll the dough outwards, reduce the pressure when you come to the edge of the dough. Should you use baking paper, lift up the top sheet of the paper, and then carefully invert the pastry over the pie tin. Peel away the sheet of paper. Always make sure that you centre the pastry right in the middle, as the pastry cannot be moved out once it is in place. Lift up the sides of the pastry once it is in the tin. (This is to prevent the pastry from breaking over the edges of the tin.) Another convenient way of transferring the pastry from the tabletop to the tin is to carefully roll the pastry around the rolling pin then place the rolling pin on the side of the tin and gently unroll. Ease and press the pastry shell into the sides of the tin then cut away excess pastry with a sharp knife. To prevent any excess shrinkage of the pastry during baking, you should let the pastry sit a little above the sides of the tin. Chill or refrigerate the pastry in the tin for 20–25 minutes before baking, to relax the pastry and to prevent shrinkage. 15. Here’s how you make egg wash. Egg wash is a mixture of egg yolk and water and it’s brushed over breads and pastries before baking to give them a rich, golden colour and a glossy finish. • 1 egg yolk • 1 tbsp water • Pinch of salt Mix egg yolk with the water and add a pinch of salt. Whisk lightly with a fork until well-combined. Brush egg wash over pastry using a pastry brush. 16. Dough softener/conditioner and bread improver are used to soften bread and improve its texture. Bakeries add these chemicals to bread to extend their shelf life. For home baking, if you prepare bread with long fermentation time, the bread will stay soft longer than usual. 17. To get sour cream, you can use yoghurt. Another option is to stir in a tablespoon of lemon juice into half a cup or 125ml of thick cream or whipping cream. 18. When making Swiss roll it is important to have the correct proportion of ingredients. Firstly, you must make sure that the eggs and sugar are really whisked until thick, light and creamy in texture. The next step is folding in the flour. This has to be carefully done. When folding in the flour, use a metal spoon. Do it gently, cutting through the mixture with the edge of the spoon and using the figure eight movement, lift up the mixture over the sifted flour. Do not stir or beat the batter as this will deflate the air bubbles and the sponge will not rise. The result is that your sponge will be flat and hard. Lastly, it is important to roll the sponge as soon as it is cooked. Once the sponge cools it will crack, making it difficult to roll. 19. When you find that your dough is too soft for handling just wrap the dough in a piece of cling film wrap and refrigerate for at least 30–40 minutes. Should you need to use the dough, take it out and cut into quarters. Use only a quarter at a time and keep the other portions in the refrigerator. By doing so you will find the dough easier to handle.

20. To make whipping cream from cream, get a box or carton of cream or double cream from any major supermarket. Chill the cream in the freezer compartment of the refrigerator. You’ll need a bowl and a balloon whisk. (Preferably, chill the bowl well.) Put the chilled cream in the bowl. Whip at high speed until the cream turns frothy and shiny. At this stage, reduce the speed (this is to prevent over-beating) and continue to cream until the texture is light and fluffy with soft peaks forming. Put whipped cream into a piping bag for piping or spread it onto cakes with a spatula. 21. To prevent your cake from sinking, follow the guidelines closely. • Do not open the oven door until at least halfway through the baking time. A sudden gust of cold air that goes into the oven can make the cake sink right before your very eyes. • Reduce the amount of leavening agents in the batter. • Put the cake on the centre shelf of the oven when baking as this is the best position. • The heat in the oven should be just right. Incorrect oven temperature or underbaking could also cause sinking. • Do not over-cream the fat and sugar used. • The cake mixture or batter could be too runny. 22. It is important to roll up the sponge immediately after it is baked. After it has cooled down, the sponge tends to crack when you roll it. If your Swiss Roll turns sticky, you have under baked the sponge. To make Swiss Roll filling, you will need: 250ml whipping cream, well chilled; 1 tbsp fruit juice (any type); and 1 1/2 tbsp icing sugar, sifted. Whisk the cream in a well-chilled bowl until soft peaks form. Add the fruit juice and icing sugar and continue to cream for a while. Roll up the sponge and allow it to cool. Then unroll and spread the cream. Re-roll the sponge and dust lightly with icing sugar. Chill well before cutting into slices to serve. 23. To season a new wooden mooncake mould, this is what you do: Turn around the mould and you will see a tiny hole. Take a piece of tissue, wrap it round a toothpick and block the small hole with the tissue. Place the mould in a tray then pour oil into the tray till almost full. Leave the mould to soak for several hours, preferably overnight. Next, wash the mould with soapy water. Then rinse clean and leave in an airy place until perfectly dry before use. 24.

Cakes may crack during baking due to any of these causes:

i) The recipe has too much leavening agent. ii) You have put too much batter in too small a baking tin. iii) The mixture is too wet/dry. iv) The oven is too hot. v) The cake is placed too near to the top of the oven while baking. Evaporated milk may be substituted with the same amount of UHT milk. 25. To beat eggs over a water bath, begin by combining the eggs and sugar in a mixing bowl. Place the bowl over a hot-water bath. Use an electric beater to whip the sugar and eggs on medium to high speed until a thick foam forms. At this stage, remove the bowl from the hot water bath. There will be a point when the

foam does not appear to be increasing in volume and the mixture should form a ribbon when allowed to drop from the whisk. This shows that the eggs have been properly beaten. Now, gently fold in the sifted flour using the lowest speed possible. Do not overwork the batter at this juncture as the foam will start to shrink and this will result in a flat, dense cake. 26. To make whipped cream add one tablespoon milk and one tablespoon sifted icing sugar to 150ml fresh double cream. To make chocolate butter cream, you will need 125g chopped dark cooking chocolate and 125g unsalted butter, cut into cubes. First, melt chocolate and butter in a heatproof bowl over a saucepan of hot water. Leave to cool at room temperature, then beat with a wooden spoon until mixture is thick and can be spread easily. Use as icing for cakes. 27. To whip cream, have your bowl and beater as well as the cream well chilled. The reason is to allow the fat droplets in the cream to stay cold and firm to bond and create a stiff structure. Pour the chilled cream into a bowl and whip up with a balloon whisk in an electric mixer for about 2-3 minutes until the cream begins to thicken. At this point, the cream will probably be softly or lightly whipped. (It will barely hold its shape when lifted with your beater.) For stiffly whipped cream, which mounts sufficiently to make firm peaks, keep beating and at this point you can fold in sugar. Whipped cream can be stored for several hours in the refrigerator. It may exude liquid as it stands. If the cream has not been over whipped, stir the liquid back in or pour it off. If you whip cream beyond the stiff peak stage, it will develop a granular texture. If this happens, the cream can be whipped further until it completely separates into butter and whey. The butter can then be used in cooking or for desserts, but discard the whey. 28. Baking blind means baking a pastry shell without a filling and this prevents the base from becoming soggy and undercooked. The pastry has to be weighed down with beans to prevent it from losing its shape during the baking process. To do this, line the pastry case with pastry, then cover with a piece of cut-out baking paper or baking parchment, taking the paper above the sides of the ring. Fill with dried beans, raw rice or ceramic weights (these are available in specialty cookware shops.) Preheat the oven to 180°C and place the tart shell in the oven. Bake for 15–20 minutes. Once the pastry is set, remove the paper and beans. Return the pastry case to the oven to dry out and turn lightly brown (6–7 minutes). The beans or rice can be cooled and stored in a plastic container for reuse. 29. Conversion table: 5ml = 1 tsp 20ml = 1 tbsp 30ml = 1 tbsp + 2 tsp 60ml = 1/4 cup 85ml = 1/3 cup 125ml = 1/2 cup 250ml = 1 cup 1 litre = 4 cups 30. For bread with soft crust, brush the bread top with melted butter before baking. Emplex is a chemical that gives the extra crispness to cookies and biscuits. It is available at cake specialist shops.

31.

Corn oil can be used instead of olive oil in making pizza dough.

32. For sponges, put the eggs in a large heatproof bowl. Whisk vigorously for a few seconds (to break up the eggs), then mix in the sugar. To speed up the thickening process, the bowl is set over hot water (take care not to let the bowl touch the water or the mixture will start to cook). Whisk until the mixture is thick enough to leave a figure-of-eight ribbon trail on the surface when the whisk is lifted. Next, remove the bowl from the heat and continue whisking until the mixture has cooled and is very thick. Then fold in flour in batches with a metal spoon, cutting cleanly through to avoid knocking out the air in a figure-of-eight movement again. 33. To make crispy cookies, add a little rice flour to the plain or self-raising flour, or mix in a little bicarbonate of soda. 34. To prepare a glaze: Combine 100g apricot with jam and 50ml warm water. Stir well then strain or sieve to remove lumps of fruit. Return to the pan and bring to the boil, stirring continuously. Brush the warm glaze all over the cake or tart immediately. Jam glazes are used to coat a cake to give it a smooth finish and also to add moisture. Glazing a fruit tart helps to keep it fresh and gives it that sparkle. 35.

To Whip Egg White to Perfection:

Egg whites will not whip up if they come into with water or fat, that is, either oil or butter. Egg yolks – even a tiny speck – will prevent the whites from getting whipped up properly. Always ensure that the beaters and mixing bowl or anything that comes into with the egg whites are absolutely clean and dry. Place egg whites in a mixing bowl and whisk the egg whites at low speed until the surface looks foamy. Next, sprinkle in a little cream of tartar and whisk at medium speed, then add sugar. Beat until the mixture is white and forms soft rounded peaks. Do not over-whip – the whites will turn stiff and dry. 36. Egg glaze or egg wash is a mixture of egg yolk and water brushed over bread or pastry before baking. This gives it a rich golden colour and also a glossy glaze. This is what you do. Mix one egg yolk with one tablespoon water and add a pinch of salt. Lightly whisk with a fork until well combined. Brush this mixture over bread or pastry with a pastry brush just before baking. 37. To get a perfectly-baked custard, you have to line the base of a deep roasting pan with a piece of tea towel, then arrange the ramekins on top. Pour the custard mixture into the ramekins. Next pour boiling water into the pan to reach halfway up the sides of the ramekins. Bake in the oven until the custards are just set. The baine-marie or water-bath protects the custards from the direct heat on the base of the pan. This way the custard cooks gently and does not overheat and separate. This gives a smooth texture to the custard. 38.

Guide to oven temperature settings:

Very low: 120°C/250°F Low: 150°C/300°F Moderately low: 160°C/325°F

Moderate: 180°C/350°F Moderately hot: 200°C/400°F Hot: 220°C/450°F Very hot: 250°C/500°F 39. To prevent fruits from sinking to the bottom of the cake you should reduce the liquid in the recipe or just add a little flour to coat the fruits and if the fruits are too syrupy and wet, you must rinse them well then dry them thoroughly. Should the fruits such as glazed cherries be too big or in a whole piece, you have to cut them into smaller pieces. 40. To ensure your bread rises, make sure that the yeast does not come in with salt. Too much salt kills the yeast and check the “best before” date of the yeast that is on the label of the packaging. 41. To get a perfectly-baked custard, you have to line the base of a deep roasting pan with a piece of tea towel, then arrange the ramekins on top. Pour the custard mixture into the ramekins. Next pour boiling water into the pan to reach halfway up the sides of the ramekins. Bake in the oven until the custards are just set. The baine-marie or water-bath protects the custards from the direct heat on the base of the pan. This way the custard cooks gently and does not overheat and separate. This gives a smooth texture to the custard. 42. To Prevent Fruits from sinking to the bottom of the cake, you should reduce the liquid in the recipe or just add a little flour to coat the fruits and if the fruits are too syrupy and wet, you must rinse them well then dry them thoroughly. Should the fruits such as glazed cherries be too big or in a whole piece, you have to cut them into smaller pieces. 43.

There are several reasons for cakes sinking in the middle:

(a) Over creaming of butter, sugar and eggs and too much baking powder. (b) Too much liquid is used. 44. Jam glazes are used to coat cakes to give a smooth finish and add moisture. Fruit tarts are glazed to keep them fresh and to add sparkle and shine. To prepare a glaze, press about 100g jam, e.g. apricot or any fruit jam, through a metal sieve to remove any lumps of fruit. Melt jam with 50ml of water, bringing the mixture to a boil and stirring until smooth. Use while it is still hot. 45. To make hot fudge sauce, combine ½ cup whipping cream with 100g dark cooking chocolate in a small saucepan. Stir constantly over low heat until the mixture has melted and the consistency is smooth. Drip this hot fudge over chocolate cakes while it is still warm. 46. To enable perfect raising dough of bread and bun, make sure that the yeast does not come in with salt. Too much salt kills the yeast.

47.

To bake a good Sponge or Swiss Roll Cake:

Do not over bake your sponge as it will dry out, causing it to crack when rolling.

Always spread the sponge batter or mixture evenly into the baking pan so that some parts do not overcook and dry out before the rest of the cake has cooked. 48. To make sour cream, use 250ml fresh milk and stir in 1 tbsp white vinegar. Leave aside for 15 minutes, then it is ready for use. 49.

How to…… 1. Gelatine comes in two forms, leaf and powder. Whichever you use the principle is always the same. A teaspoon of gelatine powder is equal to 2 leaves, and 3 leaves is about 1½ teaspoons of powder gelatine. The powder variety is more powerful and is sold in sachets marked with the equivalent in weight to leaf gelatine. To prepare leaf gelatine: Soak three gelatine leaves in cold water for at least 10 minutes, then squeeze out as much water as possible. Next, warm 3 tablespoons of water or any flavored liquid in a small saucepan, remove saucepan from the heat and stir in gelatine sheets to dissolve. For powder gelatine: Soak 1½ teaspoons of powder gelatine in 3 tablespoons cold water until it becomes spongy and turned translucent, then dissolve in warm liquid as for leaf gelatine. 2.

To prevent custard from having a thick layer of skin on the top, once you

have prepared your custard, put it into a bowl, then place a piece of cling wrap directly onto the surface of the custard to cover. 3. The tricky part to making good kaya is that you must labour over it the oldfashioned way; you have to keep stirring the kaya over a pot of gently boiling water or it will curdle and turn lumpy. After your coconut and egg mixture has started to bubble and boil, you must be prepared to park yourself by the stove for a good hour and a half or so to stir it gently, continuously, until it reaches a smooth, custard-like consistency. Then allow it to simmer in the double boiler with the lid on for two hours. You should get 200ml of pati santan from 500g of grated coconut 43. To add fruits your yoghurt, it is best to do it after it has thickened. You can add chopped fruits but fresh juice would dilute the yoghurt. If you prefer to have creamy yoghurt with added fruit flavors, use pureed fruits. 44. The flesh of apples and pears discolour when they are exposed to air due to oxidation. So, as soon as they are peeled or cut, treat them with an acidic liquid such as the juice of lime, lemon or orange. To do this, squeeze the juice of a lime, lemon or orange into a small bowl, then dip a pasty brush into the juice. Brush the juice all over the flesh of apples or pears, working it into the crevices. Apples and pears should be used immediately after preparation. 45. Before banana leaves can be used for wrapping kuih, you have to scald the trimmed leaves or run the entire leaf over an open flame. This prevents the leaves from breaking. 46. Always look for a large heavy ion fruit, without soft patches. The skin will wrinkle as it ripens. ion fruits can be stored at room temperature for up to one week. Kept in the refrigerator, they will last up to two weeks. The yellow pulp or flesh is sweet and juicy with lots of small edible black seeds. Scoop out the pulp and use it in sauces. It can be added to cakes too. ion fruit can be served with ice-cream or used to make drinks. 47. To prevent from sinking to the bottom of jelly, chop the fruits into smaller pieces when you add them to the jelly or you can pour the liquid jelly into the tray, then add the fruits gradually. Another way is to add the fruits when the jelly is about to set. 48. Butter Measurement Translation Chart to Defeat Nefarious Recipe Writers* Volume Sticks Weight: US & British Weight: Metric 1 Tbsp 1/8 1/2 oz 14 g 2 Tbsp 1/4 1 oz 25 g 3 Tbsp 3/8 1-1/2 oz 42 g 1/4 cup 1/2 2 oz 57 g 5 Tbsp 5/8 2-1/2 oz 72 g 6 Tbsp 3/4 3 oz 85 g 7 Tbsp 7/8 3/1/2 oz 98 g 1/2 cup 1 1/4 pound 113 g 9 Tbsp 1-1/8 4-1/2 oz 126 g 10 Tbsp 1-1/4 5 oz 142 g 11 Tbsp 1-3/8 5-1/2 oz 155 g

3/4 cup 13 Tbsp 14 Tbsp 15 Tbsp 1 cup 17 Tbsp 18 Tbsp 19 Tbsp 1-1/4 cups 21 Tbsp 22 Tbsp 23 Tbsp 1-1/2 cups 25 Tbsp 26 Tbsp 27 Tbsp 1-3/4 cups 29 Tbsp 30 Tbsp 31 Tbsp 2 cups 49.

1-1/2 6 oz 170 1-5/8 6-1/2 oz 1-3/4 7 oz 198 1-7/8 7-1/2 oz 2 1/2 pound 227 1-1/8 8-1/2 oz 1-1/4 9 oz 255 1-3/8 9-1/2 oz 1-1/2 10 oz 1-5/8 10-1/2 oz 1-3/4 11 oz 1-7/8 11-1/2 oz 3 3/4 pound 341 1-1/8 12-1/2 oz 1-1/4 13 oz 1-3/8 13-1/2 oz 1-1/2 14 oz 1-5/8 14-1/2 oz 1-3/4 15 oz 1-7/8 15-1/2 oz 4 1 pound 454

g g g g

g

184 g 212 g 241 g 270 284 298 312 327

g g g g g

355 370 384 398 412 427 441

g g g g g g g