Cake

What is cake??

By definition, a cake is a "sweet baked" product usually containing flour, sugar, eggs and fat. Other typical ingredients are flavouring agents, liquids and leaveners or raising agents. such as baking powder or baking soda.

Cake are generally categorised by their main ingredient or flavouring. For example:

• Cheesecake
• Chocolate cake or raspberry cake
• Fruit cake

Or by thier method of preparation:

• Mousse cake
• Chiffon cake
• Flourless cake

Sponges

Sponges are made from three main ingredients: eggs, sugar and flour with some containing a small amount of butter as well.

Classically made sponges (Genoise) do not contain baking powder or baking soda. Their volume and light texture come solely from the air whipped into the egg and sugar solution.

Genoise Sponge

Genoise sponge is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume. It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as "ribbon stage". A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking.

Plain Genoise Sponge recipe

• Eggs                 400gr
• Sugar                250gr
• Vanilla Essence 
• Lemon             to taste
• Plain Flour      125gr
• Corn Flour      125gr
• Butter Melted  70gr

Method

1. Warm eggs,sugar,vanilla essence, lemon while whisking by using a double boiler. 
2. Whisk the mixture untill it cold the sponge should have increased  its volume and have medium peak consistency.
3. Sieve flour and cornflour and fold gently through the egg mixture. when most of the flour is mixed in add butter and mix through the batter untill fully incorporated.
4. Care must be taken, not to handle the mixture too much as it would lose its volume.
5. Place sponge into prepared cake rings or tin and level even.
6. Bake at 200c untill golden brown.

Dark Chocolate Brownie

Brownie Cake

Did you ever heard of Brownie Cake??
Did you ever wonder where is brownie come from?
Do you need delicious chocolate brownie recipe??
So First let go to our Brownie lesson..

What is Brownie??

A chocolate brownie is a square, baked, chocolate cake. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation made with vanilla rather than chocolate in the batter is called a blonde brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century.

Brownies are a form of sheet cookie. Brownies are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge.

History 

Betha Palmer

One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893 Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World's Columbian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches.The result was the Palmer House Brownie with walnuts and an apricot glaze. The modern Palmer House Hotel serves a dessert to patrons made from the same recipe.The name was given to the dessert sometime after 1893, but was not used by cook books or journals at the time.

By 1907 the brownie was well established in a recognizable form, appearing in Lowney's Cook Book by Maria Willet Howard (published by Walter M. Lowney Company, Boston) as an adaptation of the Boston Cooking School recipe for a "Bangor Brownie". It added an extra egg and an additional square of chocolate, creating a richer, fudgier dessert.

Main Ingredients

Main ingredients for brownie cake normally make from creamy butter with sugar. dark melted chocolate, flour, eggs, cocoa powder, nuts. walnut or cashew nut go really well for traditional chocolate brownie cake.

So after brownie lesson i'm going to share my traditional delicious brownie recipe with you guy.
But first here are the list of equibments

Equipments

• Stand machine or Hand machine
• Oven
• Bowl
• Strainer
• Deep baking tray
• Baking paper
• Chopping board
• Chopping knife
• Spatula
• Weighing Scale

Ingredients

• Butter                            1280gr
• Sugar                            1000gr
• Eggs                              16psc
• Flour                              480gr
• Cocoa powder                60gr
• Baking powder              10gr
• Dark chocolate               480gr
• Cashew nut or walnut    700gr (or less for your like)

Method

• Preparation 

1. Pre-heated oven to 170C 
2. Spray cooking oil to deep baking tray and put baking paper.
3. Strain flour, cocoa powder,baking powder in bowl and set aside.
4. Roast cashew nut or walnut in the oven till they become golden brown.
5. Melt dark chocolate in bain-marie method.

• How to make
• Brownie cake can make in two different ways. 
• Method 1

1. Beat butter with sugar in the stand machine till it become creamy and white.
2. After the butter become creamy add eggs one by one and keep beating till they well combined.
3. Add strained flour to the mixture, beat in low speed.
4. Than add melted dark chocolate and mix till they well combine.
5. Add roasted cashew nut to the mixture. 
6. Put your brownie mixture to the baking tray.
7. Put your brownie mixture to the pre-heated oven  for 35-40minutes.

• Methond 2
• Preparation 

1. Pre-heated oven to 170C 
2. Spray cooking oil to deep baking tray and put baking paper.
3. Strain flour, cocoa powder,baking powder in bowl and set aside.
4. Roast cashew nut or walnut in the oven till they become golden brown.
5. Melt dark chocolate in bain-marie method.
6. Melted butter

• How to make (without machine method)

1. Beat Eggs with sugar. 
2. Add melted dark chocolate.
3. Add strained flour. 
4. Add melted butter.
5. Add cashew nut.
6. Put the brownie mixture to the deep baking tray.
7. Put your brownie mixture to the pre-heated oven  for 35-40minutes.

I recommend using method 1.. 

Served

served warm with ice cream, topped with whipped cream, or sprinkled with powdered sugar and fudge. or just served them alone by themself. somehow brownie go well with milk.

Doughnut

Doughnut

A doughnut or donut is a type of fried dough confection or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.

Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped ("doughnut holes"). Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.

Type of doughnut

The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves, cream, custard, or other sweet fillings. Alternatively, small pieces of dough are sometimes cooked as doughnut holes.

Ring Doughnut

Ring doughnuts are formed by one of two methods: by joining the ends of a long, skinny piece of dough into a ring, or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole.

There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts, or those made from a special type of cake batter. 

Topping

After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a glaze (icing). Cake doughnuts can also be glazed with chocolate, or powdered with confectioner's sugar, or covered with cinnamon and granulated sugar. They are also often topped with cake frosting (top-side only) and sometimes sprinkled with coconut, chopped peanuts, or sprinkles.

Doughnut hole

Doughnut holes are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts.doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter.This production method has allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled doughnuts, fritters and Dutchies.

Filled

Filled doughnuts are flattened spheres injected with fruit preserves, cream, custard, or other sweet fillings, and often dipped into powdered sugar or topped off with frosting. Common varieties include the Boston cream, coconut, key lime, and jelly.

Doughnut Recipe 

Flour       2000 gr

Yeast       60 gr

Salt         30 gr

Sugar      325 gr

Butter     375 gr

Eggs       10 pcs

Egg yolks       5 pcs

Lemon zest    4 pcs

Vanilla Flavour 1 cover

Milk       600 ml

Bread improver 20 gr (optional)

Method

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:

1. Place the dry ingredients in a bowl. Put 6 tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the buttermilk, egg, melted butter and yeast mixture. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes. By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size.

BOTH BREAD MACHINE, STAND MIXER/HAND INSTRUCTIONS FOLLOW BELOW:

1. Once the dough has doubled, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin. With a rolling pin, roll out half of the dough to about 1/2″ thickness. Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. Or splurge (haha) and buy this doughnut cutter and save yourself a lot of trouble!
2. Place each doughnut on a piece of parchment or waxed paper, then place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it barely warm).
3. Next, boil some water and pour it into a measuring jug. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming). With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts. Roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size.
4. Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole: if it doesn’t start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
5. Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil. Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready.
6. When the doughnuts have cooled, roll them in sugar to coat evenly. If you choose to fill the large doughnuts, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut.pipe fresh cream into a doughnut cut in half (add some jam first if you like