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Ingredients:

115g                 Self-raising flour

½ teaspoon    Baking powder (rounded)

25g                   Salted butter, at room temperature

12.5g                Caster sugar

1 no.                 Egg (50g)

50 ml (approx.)UHT / Fresh milk

Method:

1. Lightly grease two baking trays. Pre-heat the oven to 220°C/Gas 7.

2. Measure the flour and baking powder into a glass mixing bowl and rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.

3. Beat the eggs together until blended and make up to a generous 75ml with the milk, then put about 1 tablespoons of the egg/milk aside in a cup for glazing the scones later. Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.

4. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch). Use a 5 cm (2 inch) fluted cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before.

5. Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze.

6. Bake for about 10-15 minutes or until the scones are well risen and golden. Cool on a wire rack, covered with a clean tea towel to keep them moist. Serve as fresh as possible, cut in half, spread generously with strawberry jam, and top with a good spoonful of thick cream.

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Ingredients
1 chicken breast
1 egg
2 tbsp plain flour
3 tbsp bread crumbs
2 tbsp parmesan cheese
1 tsp mixed herbs
1/4 tsp salt
1/4 tsp pepper

Method

1. Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes

2. With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound chicken breast to equal thickness between 2 sheets of plastic wrap.

3. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper.

4. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl.

5. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of baking paper.

6. Heat 2 tbsp of oil in a large frying pan over medium heat.

7. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. T

8. urn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more.

9. Transfer chicken to a paper towel-lined plate to drain. Serve.

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Refer to recipe given previously. You may choose to modify the dish. *you must make the hollandaise sauce from scratch. 

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Refer to recipe given previously. You may choose to modify the dish. *you must make the hollandaise sauce from scratch. 

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Refer to lemon meringue pie recipe on google classroom. Need not do the meringue. 

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Refer to lemon meringue pie recipe on google classroom. Need not do the meringue. 

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Ingredients for meatballs:

200g                  Chicken or beef, minced

¼ medium        Onion, chopped finely

1 clove              Garlic, chopped finely

1/2 Tbsp.            English parsley, chopped finely

1/2 small            Egg, beaten

25g                     Bread crumbs, toasted and ground finely

1 Tbsp.               Cheddar cheese, grated

¼ teaspoon      Salt

¼ teaspoon      ground Black pepper

Method to make & cook meatballs:

1. Heat Tablespoons corn oil in a small non-stick frying pan over medium heat.

2. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 5 minutes. Take the frying pan off the heat and let cool.

3. Combine the meat and ground bread crumbs in a large mixing bowl.

4. Add the egg and grated Parmesan cheese and season with salt and pepper

5. Add in the cooled onion mixture.

6. Gently combine all the ingredients with a Tablespoon until just mixed together.

7. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.

8. Preheat the oven to 180 degrees Celsius or Reg 6.

9. (optional step) Heat a 3Tbsp. of corn oil in a large non-stick frying pan over medium heat , turning the meatballs carefully with a pair of tongs to brown the meatballs on all sides.

10. Put the meatballs into a baking dish and spoon about half of the tomato sauce over. Sprinkle it with mozzarella cheese and drizzle with olive oil. Put the dish of meatballs in the oven over the middle shelf and bake until the meatballs are cooked through, about 15 minutes.

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Hi

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Hi

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Pei Shan and curryant

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Dish that I want to make: Strawberry cupcake with cream cheese frosting

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Dish that I want to make: Strawberry cupcake with cream cheese frosting

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The proteins within eggs can participate in the Maillard reaction when exposed to heat, producing a desirable brown color. The Maillard reaction is responsible for the golden crust of baked products such as yellow batter cake.