Nak buat roti tapi lambat kembang, leceh. Tapi nak makan sedap waktu sarapan pagi. Salah satu idea bernas adalah buat waffle dengan cara yang pantas semudah petik jari.
tadaaa...
Resepi nya adalah...
2 cup Tepung
3/4 cup Gula
3 tsp Baking Powder
2 Telur Ayam
2 cup Susu
1 cup Butter Cair
1 tsp Vanilla
gabungkan semua dan panaskan menggunakan mesin waffle.
Selebihnya, cara makan yang terbaik adalah bersama butter dan madu. aiskrim, coklat nutella, buah-buahan dan gula salji.
Dispersed Phase: dispersed phase is in oil, the oil is broken up into very small droplet.
Continuous Phase: each oil droplet is suspended throughout the continuous phase.
* examples of an oil in water emulsion include mayonnaise and vinaigrette while an example of water in oil emulsion is butter
Temporary Emulsion
Such as vinaigrette, form quickly and require only the mechanical action of whipping, shaking, or stirring. To make an emulsion stable enough to keep the oil suspension, additional ingredients known as emulsifiers are necessary.
Stable Emulsion
Such as mayonnaise, are made by very carefully controlling the rate at which the oil is added to the egg yolks. Egg yolk provide both the liquid that holds the oil droplets in suspension and a special emulsifier known as lecithin.
Emulsifier
Egg yolks
Mustard
Glace de viande
Garlic
Corn Starch
Arrowroot
Vinaigrette
Vinaigrette are closely associated with green salads, and also used for marinade for grilled or broiled foods. Oil is the largest component in vinaigrette but the sauce name based on the acid (red wine vinaigrette, balsamic vinaigrette, and tomato vinaigrette).
Making Basic Vinaigrette
The good vinaigrette when you have "balance" vinegar or juice tempered and oil. The standard vinaigrette ratio: 3 parts oil to 1 part acid. Put a bit of sugar to soften the acidity.
Making an Emulsified Vinaigrette
Add emulsifier to add flavor and to help stabilize the sauce
Combine the vinegar and all of the seasoning ingredients.
Add the oil gradually (used blender, immersion blender, standing mixer with a whip, or food processor.)
Add any garnish and check the seasoning at this point. (fresh or dried fruits and vegetables, crumbled cheese, or other garnishees can be added, if desired.)
Reduced-fat Vinaigrettes
Reduced total of oil in vinaigrette by replacing with lightly thickened stock or juice. Or put diluted arrowroot or other modified starch to simmering stock or juice. Other than that, you can used puree of fruit and vegetable to place the oil.
Mayonnaise
This sauce is made by combining egg yolks with oil. This is the stable emulsion.
Select and prepare the ingredients for the mayonnaise. Classic recipes for mayonnaise-style dressing used 180 ml to 240 ml oil for one egg yolk. Make sure used pasteurized egg yolk to avoid food-borne illness.
Blend the yolks with a bit of water. Whisk the yolks and water together to loosen the eggs and make it easier for them to absorb oil. Can used lemon juice, vinegar or mustard as liquid and enhance the flavor based on your recipe.
Add oil a little at a time, while whisking gradually. The oil must be whipped into egg yolks so that is broken up into fine droplets. This stage is where the emulsion first start to form.
Adjust the thickness and flavor of the sauce by adding a bit more acid or water as you incorporated the oil.
Add any additional flavoring or garnish ingredients at the point indicated in the recipe.
Dairy-based Sauce
They are made from soft cheeses such as quark, mascarpone and cream cheese; cultured milk such as ricotta, sour cream, or cottage cheese.
WHAT IS FORCEMEATS
A forcemeat is a lean meat and emulsion that is established when the ingredients are processed together by grinding, sieving, and pureeing. Forcemeat may have a smooth consistency or may be heavily textured and coarse.
Straight Forcemeat : combine pork and pork fat with a dominant meat in equal parts, through a process of progressive grinding and emulsification. The meat and fat are cut into cubes, seasoned, cured, rested, ground, and processed.
Country-Style Forcemeat : rather course in texture. They are traditionally made from pork and pork fat, often with a percentage of liver and other garnish ingredients.
In Gratin Forcemeat : some portion of the dominant meat is sauteed and cooled before it is ground. The term gratin means "browned".
Mousseline : a very light forcemeat, is based on tender, lean white meats such as veal, poultry, fish, or shellfish. The inclusion of cream and eggs gives mousselines their characteristic light texture and consistency.
Preparation of Forcemeat
Main Ingredient : Pork; fish such as pike, trout, or salmon; seafood such as shrimp and scallops; game meats such as venison, boar, or rabbit; poultry and games birds; poultry, game, veal, and pork livers.(To prepare the meat and fatback for a forcemeat, it should first be trimmed of any gristle, sinew, or skin. The meat is then cut into dice, so it can drop easily through the feed tube of a grinder or be quickly processed to a paste in food processor.)
Salt and Seasonings :Salt plays important role in producing good forcemeat. Seaning or marinating meat prior to grinding will further enhance its flavor.
Secondary Binders : Eggs, nonfat dairy milk powder, and panadas. Panadas are made from starchy items- well-cooked, pureed, rice or potatoes, bread soaked in milk, or pate a choux.
Garnish Ingredients : Traditional garnishes include poultry breast, pork, beef, veal, or lamb tenderloin portions, nuts, mushrooms, truffles, and dice fois gras. Add garnishes to a forcemeat in two ways, either internal or random garnishes.
Making Forcemeat : chill ingredient, chill equiment (4c)
HISTORY OF SANDWICHES (according to Oxford University Press)
1st Century BC
A famous rabbi, Hillel the Elder, made the first recorded
sandwich. He mixed some nuts, apples, and spices with some
wine, and put it between two matzohs (pieces of flat bread).
6th – 16th Century
People used bread as plates. They put meat and vegetables
onto some bread and ate with their fingers. These were the
first open sandwiches, and they called them ‘trenchers’.
18th Century
The name ‘sandwich’ first appeared. An Englishman,
John Montague (1718–1792), the Fourth Earl of *Sandwich,
liked to eat and gamble at London’s Beef Steak Club.
Sometimes he stayed 24 hours at the gaming table. He was
hungry, but he didn’t want to stop gambling, so the chefs
from the club put some beef between two pieces of bread,
and he ate while he gambled. This new meal became very
fashionable with other men in the club, and they called it
the ‘sandwich’ after the Earl.
* Sandwich is a town in the South of England.
19th Century
An American writer, Eliza Leslie, introduced sandwiches
to America. In 1837, she wrote a cookbook, ‘Directions for
Cookery’. In it she had a recipe for ham sandwiches: ‘Cut
some thin slices of bread and ham. Butter the bread and put
the ham between two slices with some mustard. Eat for lunch
or supper.’ Americans loved them.
20th – 21st Century
Sandwiches became very popular indeed. They were easy
to make and they were a wonderful, cheap, portable meal
for workers and school children.
TYPE OF SANDWICHES
1. Cold sandwiches
2. Hot sandwiches, including grilled sandwiches
3. Finger and tea sandwiches
Selamat datang ke Blog Bakers Bread yang menjual produk Roti Maria yang terkenal di Negeri Sembilan, Malaysia. Kami mempunyai resepi roti turun-temurun yang sangat gebu dan sedap yang pasti memuaskan selera anda.
Syarikat : Perniagaan Sri Samudera Desa,
Pemilik : Zainab binti Baudin
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