Today is Sunday and it is a Sabbath day ( a day of rest) indeed it is a day of rest.
Rest from doing the routine work; away from the daily grind of work, work and more work.
Sunday is a day which I put aside to do something special.
Like trying out some special dish and bake bread, do something which you do not normally do during the week days. Sunday is the day you can unwind your body to suit the day, your body can read you mind and when Saturdays comes, your body automatically unwind.
Let’s do something special which we always put aside during Sunday, if there is nothing else to do. We will pick up this one thing needful to do. Let’s catch up with some reading.
Whenever I read a recipe book on baking, I hardly read the introduction or writes out on the ingredients, conversions or measurements and failures and solutions.
When I need them and I could not find them, cannot remember which recipe book state these useful information.
SUCCESSFUL BAKING
Let us start with the Ingredients.
Flour
Plain flour is used for pastries and shortbreads where there is little rise required. To convert plain flour to self-raising flour, add baking powder in the quantities stated in the recipes. ( I will try to work out the quantity next time). Self-raising flour is used for cakes which need a raising agent. Always store flour in a cool dry place, preferably in an airtight container. Sift before use to remove any lumps and also to incorporate extra air before adding to the cake mixture.
Raising Agents
Baking powder is the most commonly used raising agent. It gives off carbon dioxide which forms bubbles in the mixture. These expand during baking making the cake, scones or biscuits rise and help to produce a light texture. Too much baking powder can cause sogginess and heaviness.
Bicarbonate of soda is often used in recipes which include sour milk or buttermilk, spices treacle and honey.
Sour Milk is sometimes necessary to give extra rise to heavy mixture such as gingerbreads. It can be made at home allowing milk to sit in a warm atmosphere until it curdles.
Yeast is used in breads. Dried yeast keeps for several months in an airtight container. Fresh yeast lasts for about a week in the refrigerator and will freeze for up to six months.
Fats
Butter and Margarine are interchangeable in most recipes but butter is preferable in shortbreads and rich cakes. Oil is excellent in carrot cakes and chocolate cakes. Allow butter and margarine to soften in room temperature for an hour before using.
Eggs
Eggs should be at room temperature as taken straight from the refrigerator are more likely to cuddle. Small eggs are too small for most recipes. Use large or medium size eggs.
Sugar
Caster sugar is generally used for creamed mixture as it gives a lighter texture.
Granulated sugar is acceptable in rubbed in mixture but an produce a slightly gritty texture. Better to use caster sugar.
Demerara Sugar is very good in tea breads and mixture where ingredients are melted together such as gingerbreads and boiled fruit cakes. It is excellent for sprinkling on the top of loaves and biscuits.
Soft Brown Sugar gives a caramel flavor and beats well in creamed mixtures. The darker the variety the stronger flavor.
Black Treacle has a dark color and strong flavor and is often used in gingerbreads and some fruit cakes.
Golden Syrup gives a soft moist sometimes tickly texture which is suite for gingerbread and flapjacks.
Honey adds a very special flavor but too much will cause the mixture to burn easily.
Rest from doing the routine work; away from the daily grind of work, work and more work.
Sunday is a day which I put aside to do something special.
Like trying out some special dish and bake bread, do something which you do not normally do during the week days. Sunday is the day you can unwind your body to suit the day, your body can read you mind and when Saturdays comes, your body automatically unwind.
Let’s do something special which we always put aside during Sunday, if there is nothing else to do. We will pick up this one thing needful to do. Let’s catch up with some reading.
Whenever I read a recipe book on baking, I hardly read the introduction or writes out on the ingredients, conversions or measurements and failures and solutions.
When I need them and I could not find them, cannot remember which recipe book state these useful information.
SUCCESSFUL BAKING
Let us start with the Ingredients.
Flour
Plain flour is used for pastries and shortbreads where there is little rise required. To convert plain flour to self-raising flour, add baking powder in the quantities stated in the recipes. ( I will try to work out the quantity next time). Self-raising flour is used for cakes which need a raising agent. Always store flour in a cool dry place, preferably in an airtight container. Sift before use to remove any lumps and also to incorporate extra air before adding to the cake mixture.
Raising Agents
Baking powder is the most commonly used raising agent. It gives off carbon dioxide which forms bubbles in the mixture. These expand during baking making the cake, scones or biscuits rise and help to produce a light texture. Too much baking powder can cause sogginess and heaviness.
Bicarbonate of soda is often used in recipes which include sour milk or buttermilk, spices treacle and honey.
Sour Milk is sometimes necessary to give extra rise to heavy mixture such as gingerbreads. It can be made at home allowing milk to sit in a warm atmosphere until it curdles.
Yeast is used in breads. Dried yeast keeps for several months in an airtight container. Fresh yeast lasts for about a week in the refrigerator and will freeze for up to six months.
Fats
Butter and Margarine are interchangeable in most recipes but butter is preferable in shortbreads and rich cakes. Oil is excellent in carrot cakes and chocolate cakes. Allow butter and margarine to soften in room temperature for an hour before using.
Eggs
Eggs should be at room temperature as taken straight from the refrigerator are more likely to cuddle. Small eggs are too small for most recipes. Use large or medium size eggs.
Sugar
Caster sugar is generally used for creamed mixture as it gives a lighter texture.
Granulated sugar is acceptable in rubbed in mixture but an produce a slightly gritty texture. Better to use caster sugar.
Demerara Sugar is very good in tea breads and mixture where ingredients are melted together such as gingerbreads and boiled fruit cakes. It is excellent for sprinkling on the top of loaves and biscuits.
Soft Brown Sugar gives a caramel flavor and beats well in creamed mixtures. The darker the variety the stronger flavor.
Black Treacle has a dark color and strong flavor and is often used in gingerbreads and some fruit cakes.
Golden Syrup gives a soft moist sometimes tickly texture which is suite for gingerbread and flapjacks.
Honey adds a very special flavor but too much will cause the mixture to burn easily.
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