Kitchen dictionary: Cooking technique: Baking

http://en.wikibooks.org/wiki/Cookbook:Baking

Baking is cooking food in an oven with dry heat applied evenly throughout the oven and is synonymous with roasting. Although it is common in some cultures to use the term baking for the so-called baked-goods, such as breads, cakes and pastries, and 'roasting' for other foods, such as meats and vegetables, the terms can also be used interchangeably.
The dry heat of baking causes the outside of the food to brown or char, giving it an attractive appearance and pleasing taste. The browning is caused by caramelization of sugars and is the result of the Maillard reaction. Despite common misconceptions about the browning process moisture is never entirely sealed into the food. Over time an item being baked will continue to lose moisture. This can be an advantage, especially in situations where drying is the desired outcome, for example in drying herbs or in roasting certain types of vegetables. Where drying is not desired, a protective layer of butter, oil, or, in the case of breads and pastries, egg wash, can slow the loss of moisture as well as providing flavor and additional browning. Alternatively some foods are replenished with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of the pan and letting it steam up into or around the food.

Red velvet cupcake

Curious about this cake, so this is it.. My red velvet cupcake. I am using small cups so i've got 24 cupcakes to serve. And as usual i adapted joyofbaking.com recipe, the taste so chocolaty and the cake texture soft and melted, sometimes it sticky in hand an teeth, i thought it was just a red vanilla cake same as other sponge cake, but after i made it i am so surprise, coz it's a chocolate cake. And my husband said it will be more yummyyyy when you eat just after you chill it. Even you eat without frosting. I planned to make it again next time, coz i am not satisfied yet with my frosting, i used to choose the wrong whipped cream. 

Red Velvet Cupcakes: 1 1/4 cups (125 grams) sifted cake flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 tablespoons (10 grams) regular or Dutch-processed cocoa powder 1/4 cup (57 grams) unsalted butter, at room temperature 3/4 cups (150 grams) granulated whitesugar 1 large egg 1/2 teaspoon pure vanilla extract 1/2 cup (120 ml) buttermilk 1 tablespoon liquid red food coloring 1/2 teaspoon white distilled vinegar 1/2 teaspoon baking soda Cream Cheese Frosting: 8 ounces (227 grams) cream cheese, room temperature 1/2 teaspoon pure vanilla extract 1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted 2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Red Velvet Cupcakes: Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners. In a large bowl sift together the flour, baking powder, salt, and cocoa powder. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.  Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting. Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add theheavy cream* (See Note) and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency. Makes 12 cupcakes. Note: You must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture.

 Read more:http://www.joyofbaking.com/RedVelvetCupcakes.html#ixzz2DNpP2N4g

Emergency dessert

I call it an emergency dessert, because I ran out of milk in My refrigerator, so I just made ​​the pudding with coffee brewed and then I add a little vanilla powder, apparently after so pudding tastes good ... everyone love it..

coffee vanilla pudding
ingredients:
1 packet gelatin powder
120 grams of granulated sugar
900 cc of water
1 teaspoon of ground coffee that is brewed with boiling water
1/2 teaspoon vanilla

In a sauce pan pour, water, jelly powder, and sugar, mixed in a medium heat, until it bubbling then pour brewed coffee and vanilla powder mixed well. It's smell good. Turn off the heat then pour it in a tupperware or mold. Just wait until set, put it in the fridge.

rEady to serve after 15-20 min.

Buttermilk pancake

Sejak iseng kubikinin pancake untuk sarapan, si abah jadi addict dengan pancake ku. Sederhana ajah sih resepnya, as usual adapting joyofbaking.com recipe.

Hanya kadang saya sering bereksperimen menambahkan atau mengurangi bahan, biasanya saya tambahin vanilla milk powdernya larome yg tersohor itu.. Hihihi, pas di tuang di pan.. Nyesss.. Heeemmmmm haruuuuumnya bikin orang serumah pada bangun, baru ajah jadi 2 lembar eeeehh si abah langsung main comot ajah itu pancake.

Disusul my kiddos.. Eehhh pada bangun, si kakak ambil lah selembar, si adek nih baru 9 bulan tp dah mau incip juga.. (Hussss ini sesaaaaattt, jangan ditiru). Papa mertua juga suka, ampe minta resepnya segala, secara beliaunya ini sedang merantau di baalikpapan, kebetulan ajah 2 minggu lalu balik ke surabaya, berlibur katanya, karna kangen dengan cucu-cucu nya.
So jangan ragu lagi, silahkan dicoba resepnya yaaa..


Resep aslinya joy of baking :
Buttermilk Pancakes:
1 cup (130 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white sugar
1 large egg, lightly beaten
1 cup (240 ml) buttermilk
3 tablespoons (40 grams) unsalted butter, melted
Plus extra melted butter for greasing the pan.


Instructions:
Buttermilk Pancakes: In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.) (The pancake batter can be covered and stored in the refrigerator for up to 24 hours.)
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Adjust the temperature as needed. Can also use an electric griddle with the temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel or a pastry brush, lightly brush the pan with melted butter or oil (or spray with a non stick vegetable spray.)
Using a small ladle or scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
Repeat with remaining batter, brushing the pan with melted butter or oil between batches.
Serve immediately with butter and maple syrup or your favorite jam.
Makes about 8 - 4 inch (10 cm) pancakes. Preparation time 15 minutes
Dita
Love2cook, cook4Love
http://cookizznyaummi.blogspot.com

Coffeehouse scone..

Scone ini aku ikutin ke event week weekannya ncc, yup event ke dua yg ku ikuti NCC Breadweek

Bisa dilihat di sini 

aku ambil resep ini dari web nya nyonya stephani jarowsky "joyofbaking.com" ini rujukan favoriteku, karena dah whole package deh, ya deskripsi makanannya, sejarahnya, cerita makanan tersebut, resep dan video nya dong. secara sayanya ini sedang belajaran dan yang paling efektif saat ini adalah belajar sambil lihat tutorialnya via video, not just a recipe. dan hasilnya mayan laaaah buat newbie.. hehehe #memujidirisendiri, eh iya lho saya pede banget bilang begini, bukan nyombong tapi emang begitu lah adanya, kenapa? pertama rasanya yang yummy dan kemudian ternyata meski bentuknya ga begitu indah tapi langsung ludes lho, hanya tersisa bagian saya ajah, karna setiap sarapan saya lah orang terakhir yang sarapan.
dan resepnya adalah..

Coffeehouse Scones:

2 cups (260 grams) all purposeflour

1/4 cup (50 grams) granulated whitesugar

1 teaspoonbaking powder

1/2 teaspoonbaking soda

1/4 teaspoon salt

1/2 cup (113 grams) unsaltedbutter, cold and cut into pieces

2/3 - 3/4 cup (160 - 180 ml) buttermilk

1 teaspoon vanilla extract (optional)

Preheat oven to 400 degrees F (200 degrees C) and place oven rack in middle of oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer the dough to a lightly floured surface andkneadthe dough gently and form into a 7 inch (18 cm) round that is about 1 inch (2.5 cm) thick.Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.

Bake for about18-20 minutesor until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.

Makes about 10 - 2 1/2 inch (6.5 cm) or 8 wedge-shaped scones.

Read more:http://www.joyofbaking.com/SconesCoffeehouse.html#ixzz2C61HEvYD
emang kok gabung di milist nya ncc ga rugi deh, selain nambah ilmu nambah motivasi juga karena gak mau kalah dengan member yang lainnya, selalu ingin bisa dan improve kemampuan baking and cooking kita.

semoga bermanfaat ..

love 2 bake, bake 4 my love..