Ingredients | Functions |
Egg | -Water from egg whites helps to activate gluten and provide some structure -incorporates air when whipped, adds colour and even flavour |
Yellow colouring | -to enhance the appearance of the food -act as a colouring agent |
Flour | -forms gluten when mixed with water -Gluten an elastic substance will continue to stretch as the gases expand during heating until the heat source coagulates the gluten. This will produce a soft texture |
Salt | -Used for its own flavor and to bring out the natural flavorsof the other ingredients -Salt also has a strengthening effect upon the flour proteins which is desirable |
Water | Water dissolves the salt, developes the flour proteins, and controls the consistency and temperature of the dough. |
Monday, September 6, 2010
Roti jala
Chocolate Chip Delights
Ingredients (A)
150g brown sugar
100g castor sugar
120g butter
130g vegetable shortening
2 tablespoon vanilla essence
1 egg
Ingredients (B)
250g plain flour
1 teaspooon bicarbonate soda
¼ teaspoon salt
150g chocolate chip
120g almond nuts
9) Take rounded tablespoons of mixture and roll into balls.
Ingredients | Functions |
Brown Sugar | -Caramelization ( contributes to colour) -Rich in flavour |
Castor Sugar | -dissolves much faster than normal sugar -ideal for flavour and consistency |
Vegetable Shortening | -Promotes tenderness in the cookie and prevents excessive gluten development during mixing -Contributes to the spread of the cookies |
Butter | Contributes to a more desirable taste and flavor |
Egg | -Act as both tenderizers and tougheners in cookie baking. -Egg yolks contain a very large percentage of fat which helps to tenderize the cookie while egg whites acts as structure builders because of the proteins which coagulate during baking. -Contribute moisture - Whole eggs contribute the combined characterists of shortness, aeration, and tenderness. |
Vanilla Essence | -act as a flavouring agent |
Flour | -the principle structure builder or binding agent -toughening agent because when it comes in contact with the liquids in the formula, the flour proteins (gluten) form the main structure of the cookies. |
Salt | -Used for its own flavor and to bring out the natural flavors of the other ingredients |
Bicarbonate Soda | -act as a leavening agent -lowers the caramelization point of sugar in the cookie batter, causing faster and darker coloring of the crust |
Almonds & Chocolate Chips | -To produce particular flavors and textures -Interfere with gluten development by cutting gluten strands, thus making a product more tender, with a lower volume. |