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Ingredients:
Ingredients:
Procedure:
1. Heat oven to 180C/160C fan/gas 4. Grease a 20
x 30cm baking or roasting tin and line with
baking parchment. To make the sponge batter,
beat the butter, flour, sugar, baking powder,
eggs, yogurt, vanilla, cocoa and half the coffee in
a large bowl with an electric whisk until lumpfree. Spoon into the tin, then bake for 25-30
mins until golden and risen and a skewer poked
in comes out clean. Drizzle with some of the
remaining coffee.
2. Cool in the tin while you stir the icing sugar into
the mascarpone. Spread over the cooled cake,
dust with a little cocoa and scatter with the
coffee beans.
225g butter,softened
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder
Procedure:
1.
Chocolate Cupcakes
Ingredients:
Ingredients:
Procedure:
1.
Heat oven to 180C/fan 160C/gas 4 and line a 10hole muffin tin with paper cases. Whizz the
chocolate into small pieces in a food processor.
In the largest mixing bowl you have, tip in the
flour, sugar, cocoa, oil, 100ml soured cream,
eggs, vanilla and 100ml water. Whisk everything
together with electric beaters until smooth, then
quickly stir in 100g of the whizzed-up chocolate
bits. Divide between the 10 cases, then bake for
20 mins until a skewer inserted comes out clean
(make sure you dont poke it into a chocolate
chip bit). Cool on a wire rack.
2. To make the icing, put the remaining chocolate
bits, soured cream and 3 tbsp sugar in a small
saucepan. Heat gently, stirring, until the
chocolate is melted and you have a smooth icing.
Chill in the fridge until firm enough to swirl on
top of the muffins, then tuck in.
Procedure:
1.
Ingredients:
Procedure:
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Ingredients:
Procedure:
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Ingredients:
Procedure:
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Ingredients:
Procedure:
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Ingredients:
Ingredients:
Procedure:
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Procedure:
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4.
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7.
Brownie-Stuffed Cookies
Ingredients:
Procedure:
1. Preheat oven to 350 degrees F.
2. Scoop 1-tablespoon-sized balls of cookie dough
from the roll. Split each ball and form into two
bowls, indenting the centers so that they can
hold the brownie batter.
3. Mix the brownie batter according to package
instructions.
4. Spoon one 1/2 teaspoon each of brownie batter
into half of the cookie dough bowls, as shown
above. Cover with the remaining (unfilled)
cookie dough balls, pinching lightly at the seam
to seal the edges.
5. Bake at 350 degrees F for 12 to 14 minutes, or
until lightly browned. Move cookies to rack to
cool.
Ingredients:
Procedure:
1.
Rainbow Cookies
Ingredients:
Ingredients:
2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
200g golden caster sugar
400g self-raising flour (or same quantity plain
flour and 3 tsp baking powder)
1 tsp salt
100g chocolate chips (see tip) or dried fruit such
as sultanas or dried cherries (optional)
Procedure:
1.
Procedure:
1.
200g butter
175g soft brown sugar
2 tbsp thin-cut marmalade
2 tsp ground mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
175g porridge oats
200g self-raising flour
2 tsp baking powder
175g dried fruit - try chopped glac cherries,
apricots and sultanas
100g nuts, chopped
Procedure:
1.
140g butter
50g golden caster sugar
1 egg yolk
1 tsp vanilla extract
1 tbsp maple syrup
100g dried mango, roughly chopped
175g plain flour, plus extra for dusting
Procedure:
1.
Ingredients:
butter
50g plain flour
3 tbsp cornflour
1 tsp baking powder
4 egg
175g caster sugar
295g can mandarin segment, drained
200g tub low-fat fromage frais
icing sugar, for dusting
Procedure:
1.
Banana Cake
Ingredients:
Procedure:
1.
Butter Cake
Ingredients:
Procedure:
Preheat oven to 180C (160C fan-forced) and
lightly grease a 20cm springform cake tin.
2. Cream butter and sugar together until pale and
fluffy. Add the vanilla and then the eggs, one at a
time, beating well between each addition.
3. Fold through the flour and finally the
raspberries.
4. Bake for about 35 minutes. It will be ready when
the sides of the cake are just beginning to pull
away from the cake tin and a skewer inserted in
the middle comes out clean.
5. Allow to cool on a wire rack.
Carrot Cake
Ingredients:
1 cup of flour
tsp baking soda
1tsp baking powder
tsp cinnamon
tsp nutmeg
salt
2 eggs
cup raw sugar
cup cold-pressed rice bran oil
200g crushed pineapple, drained
1 cup of grated carrot
cup chopped walnuts
1.
Procedure:
1. Preheat oven to 180C.
2. Mix all the ingredients together except the
carrots, pineapple and walnuts.
3. Once these ingredients are combined, fold in the
remaining ingredients.
4. Pour mix into a lined loaf tin and bake for 45 50 minutes.
Submitted by:
Jonnah Christa T. Bibal
Submitted to:
Mrs. Venus L. Soriano
COMPILATION OF
BAKING
RECIPES