Friday, 18 January 2008

just some baking notes.....

aku tgh pening ni..... nak tulis tapi tak tau nak tulis apa...

apa kata aku tulis serba sikit yg aku tau la ye....
(dan aku tau mungkin ramai yg dah tau..tapi utk note aku leee)

sesetengah buku masakan ....bahan2 yg ditulis lain dari buku yg lain....(bergantung pada tempat...- menggunakan US Baking Term atau European Baking Term mahupun Australian Baking Term....)

Albumen Powder = Meringue Powder = Powdered Egg White
(biase nye tak digalakkan guna RAW EGG......)

Marzipan = Almond Icing

Copha = White Vegetable Fat = Vegetable Shortening

Fondant Icing (Rolled Fondant/Soft Fondant) = Sugarpaste

Ganache = Chocolate + Cream

Nozzle = Piping Tube = Tip

Confectioner's Sugar = Icing Sugar = Powdered Sugar

Liquid Glucose = Corn Syrup/Clear Corn Syrup = Golden Syrup

Light Muscovado Sugar = Brown Sugar (boleh dikatakan gantian la..)

Baking Soda = Bicarbonate of Soda

Plain Flour = All Purpose Flour

Corn Strach = Cornflour

Extract = Essence

Self-Rising Flour = Self-Raising Flour

Sugar Syrup = Sugar + Water

4 comments:

Fid said...

za
aku baca apa ko share ni baru aku tahu apa kemenda tuh....
hahha
thanksss

anamiraa said...

za,
kau tau tak apa tu cream of tartar? apa origin dia. aku tak sure if benda ni halal ke tak.

kalau kau tau please share kat sini ok.

thanks a bunch!

rizza said...

fid... welcome...heheheh ..sama2 le belajar

ana...almost welcom..
aku tau benda tu.... bab halal ke idak tu..aku masih lagi tgh dok carik ni.....nanti aku taip ape yg aku baca kat buku2 yg ade ni...

Marisa said...

saya pun minat baking membaking ni.. cuma semenjak2 kawin ni jarang sangat buat sbb limited time.... dan umah pun tak dak oven.... yg ada convection oven utk panggang ayam tu.... dlm tu kata boleh. one day nak try ler...
kat umah mak ada buku resepi from australia... bila buat mmg jadi...