Wednesday, April 1, 2009. This will be a very lengthy post. The amount and type of protein in flour affects the final product. Plain flour contain lesser amylose, gluten-forming protein and amylopectin compared to wholemeal flour. When water is added to the flour it hydrates the granules to form gluten. And the thermal expansion of the air.

Tuesday, June 16, 2009. It is a kind of dessert that mostly taste sweet. In the making of rich cake the ratio of sugar and fat is the same. It is also essential for big occasions such as birthday and wedding celebration. It is rolled up from a rectangular shape to circular shape. Monday, June 15, 2009.

And Stir-Fried Thai Baby Kailan.

Tuesday, September 7, 2010. A simple bread pudding spiced with a tinge of cinnamon, complete with a rich, creamy vanilla sauce. Ingredient List for Bread and Butter Pudding. A pinch of cinnamon powder. Ingredient List for Vanilla Cream Sauce. Skin from forming on the surface of the milk. Once you have achieve the consistency required, remove the pot from the stove.

Cooking is at once childs play and adult joy. And cooking done with care is an act of love. Monday, September 6, 2010.

This blog is meant to give you an insight of what cooking and baking is like. You will also learn the fundamental skills of cooking and baking. Pictorial Procedures of making Cinnamon Rolls. Back to top, baby.

Cooking is not alchemy; there is no magic in the pot. An American family favourite, this simple dish has a history in the United States when at 1802, the 3rd President Thomas Jefferson first served it in the White House. The usual recipe uses white sauce but in here Cream of Mushroom soup base is used. It is a simple quick fix taught to me during my internship. Chicken breast meat, sliced. Do not overcook as the macaroni will get mushy.

Wednesday, November 16, 2011. Finely grated rind of lemon. Greased the baking tin or line the base of it with greased baking paper.

Wednesday, April 8, 2009. Difference in Chemical Changes Between the Two Food Products. There is limited difference in chemical changes to talk about for these two food products. They undergo relatively the same chemical reactions known as Maillard Browning and Caramelization. However, we could still talk about the speed or the factors that affect the speed of these chemical reactions to occur. Factors that affects speed of Maillard Browning. The other factor is the protein.