Ingredients

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Lets just brief up about the ingredients used for baking.

  • Baking Powder:

Baking powder is a leavening agent used in the process of baking to increase the volume of the baked goods. It works by releasing carbon-di-oxide gas into the batter or dough causing the wet mixture to expand and thus leavening the mixture. It is basically a combination of cream of tartar and bicarbonate of soda.

  • Baking Soda:

Baking soda is pure sodium bicarbonate and when baking soda combines with moisture and an acidic ingredient it acts as a leavening agent.

  • Brown Sugar:

Brown sugar is unrefined or partially refined form of sugar. The brown colour is due to the presence of molasses.Light brown sugar contains 3.5% molasses and dark brown sugar contains 6.5% molasses.

  • Butter:

Butter in the recipes are expected to be at room temperature but still firm and hard to touch. It is best to use unsalted butter, in that way we could control the salt in the recipe. In case you use salted butter you should cut down on the salt in the recipe.

  • Caster Sugar:

Caster sugar is finely powdered sugar, but still not as fine as the icing or confectioners sugar. You could as well prepare the caster sugar at home. Place the necessary quantity of granulated white sugar in the food processor and blend it well until it becomes very fine.

  • Corn Syrup:

Light and dark corn syrup are available. These are mainly used in making candy clays or home made fondants which are mainly used in decorating the cakes. We could substitute liquid glucose for corn syrup.

  • Cream:

Cream is milk fat and is mainly categorized based on the fat content. Single cream has 18% fat, whipping cream is 38% fat and double cream is 48% fat. Whipping cream is used for preparing creams that needs to be poured or on a lighter version. Double cream is great to work with icings used for spreading the cakes, piping and other decorations.

  • Eggs:

Eggs mentioned in the recipes are assumed to be large. This is as important to get the right consistency of the batter/dough, else it might become too dry or sometimes too light. Always remember to keep the eggs at room temperature before being used for baking, as cold eggs tend to curdle up the batter.

  • Flour:

Flour in the recipes are mostly maida. But in case of cookies you could very well replace the flour with whole wheat flour. Wheat is healthier than maida and cookies made with wheat are not very different in texture or taste. Thereby we ensure one part of the dessert is as healthy as it needs to be.

  • Food Colouring:

Food colourings are available in liquid, powder or paste form. Liquid colouring is mainly used in making cakes or icings. Paste colouring is used to colour the fondants or small quantity of icing used for icing cookies.

  •  Icing Sugar:

Icing sugar also called as confectioners sugar is superfine form of granulated white sugar with an addition of 3% cornflour. These are mainly used for preparing icings. Also icing sugar is used to dust on top of the cakes and chocolates as part of decoration and it just looks very beatutiful with a soft look.

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