Goodday cookies

Butter-600gm
Sugar-600gm
Salt-8gm

Egg-3nos

Cake flour-1200gm
Choco chips-300g
Almond flakes-300gm
Vanila essense-5ml

Baking temperature-165c
Baking time-12min

Chicken /beef puff folding

How to put filling and folding  puff?
Cut puff dough square size ,put your curry filling at centre of each sheet
Apply egg wash on 4 corners of each sheet and fold from above of left corner to bottom of right corner.
Use fork to close the lines  puff .Now you can bake inside the oven at  temperature of 180c around 14 min

Macaroon ( Italian meringue)

Ingredient

Egg white -110
almond powder (blended)-300 gm
icing sugar -300 gm



Egg white- 110
sugar-300gm
water-75ml

Equipment Required

• electric hand mixer or stand mixer
• spatula
• mixing bowl
• silicon mat
• baking tray
• candy read thermometer 
• piping bag and large round tip nozzels
• fine sieve
• kitchen scale
• small saucepan

1. Prepare silicon mate,make sure it should be dry enough otherwise macaroon will difficult to take out from mate after baking .

1. Mix finely sieve almond powder ,icing sugar and egg white of 110 gm and keep it on side.

1. Now we are going to prepare Italian meringue.In other side use stand mixer for making egg white of 110 gm  to  stiff peak. 

1. Meanwhile put  sugar and water in a small saucepan. Don't stirring while cooking time .

1. when cooked  sugar mixture and its reach 116 c,don't leave it for a second.Immediately takeout from fire and gradually pour to beaten egg white .To avoid splashing hot syrup just allow mixer to run in low speed.once poured all your sugar mixture ,increase the speed of mixer to high and whisk  until mixture cool.the mixtures volume will increase and you will get hard stiff of Italian meringue.

1. Add the meringue into the almond mixture and use spatula for folding the whole mixture.you can add your favorite color on it .

1. Transfer mixture to piping bag and pipe in slilicon mate .rest it around 45 minute.

1. Bake the macaroon center of the oven  for 18 minute,you must turning the tray half- way .

History of Cakes:

Cakes are made from various combinations of refined flour, some form of shortening, sweetening, eggs, milk, leavening agent, and flavoring. There are literally thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. Cake making is no longer a complicated procedure.Baking utensils and directions have been so perfected and simplified that even the amateur cook may easily become and expert baker. There are five basic types of cake, depending on the substance used for leavening.The most primitive peoples in the world began making cakes shortly after they discovered flour. In medieval England, the cakes that were described in writings were not cakes in the conventional sense. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening.Bread and cake were somewhat interchangeable words with the term "cake" being used for smaller breads. The earliest examples were found among the remains of Neolithic villages where archaeologists discovered simple cakes made from crushed grains, moistened, compacted and probably cooked on a hot stone. Today's version of this early cake would be oatcakes, though now we think of them more as a biscuit or cookie.Cakes were called "plakous" by the Greeks, from the word for "flat." These cakes were usually combinations of nuts and honey. They also had a cake called "satura," which was a flat heavy cake.During the Roman period, the name for cake (derived from the Greek term) became "placenta." They were also called "libum" by the Romans, and were primarily used as an offering to their gods. Placenta was more like a cheesecake, baked on a pastry base, or sometimes inside a pastry case.The terms "bread" and "cake" became interchangeable as years went by. The words themselves are of Anglo Saxon origin, and it's probable that the term cake was used for the smaller breads. Cakes were usually baked for special occasions because they were made with the finest and most expensive ingredients available to the cook. The wealthier you were, the more likely you might consume cake on a more frequent basis.By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs. Once as much air as possible had been beaten in, the mixture would be poured into molds, often very elaborate creations, but sometimes as simple as two tin hoops, set on parchment paper on a cookie sheet. It is from these cake hoops that our modern cake pans developed.Cakes were considered a symbol of well being by early American cooks on the east coast, with each region of the country having their own favorites.By the early 19^th century, due to the Industrial Revolution, baking ingredients became more affordable and readily available because of mass production and the railroads. Modern leavening agents, such as baking soda and baking powder were invented.RÉFERENCE:http://whatscookingamerica.net/History/CakeHistory.htm

Is a cake a bread?

Is a cake a bread?

Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape. Determining whether a given food should be classified as bread, cake, or pastry can be difficult.

When was the first cake made?

When was the first cake made?

• According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. The Oxford English Dictionary traces the English word cake back to the 13th century. It is a derivation of 'kaka', an Old Norse word. Medieval European bakers often made fruitcakes and gingerbread

WARM MARSHMALLOW DIPPED WITH FRUIT SKEWER

WARM MARSHMALLOW DIPPED WITH FRUIT SKEWER


make marshmallow sauce

marshmallow- 500 gm
cream -100 ml
sugar - 40 gm
fruit fruits - strawberry,mango, kiwi]

• Melt marshmallow in a sauce pan with 100 ml of cream
• add little sugar in it 
• mix it well untill  sauce consistency
• Cut fresh fruits slice and  insert in a skewer 
•  marshmallow sauce when keep in room temperature make sure it should be warm enough 
• use some pink color marshmallow for your sauce it can help your sauce pink in color