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