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#TASK 2: Let's you ready for your first practical!

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#TASK 2: Let's you ready for your first practical!

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Based on the above recipe, discuss on how to modify the following recipe to:

1. State the amount of ingredients needed to prepare 1 dozen of above cookies.

2. Identify two safety precaution to note when using the oven.

3. Discuss what else can be use if there is no piping bag.

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Want to learn how to make vanilla meringue cookies? This recipe creates light, airy morsels.

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After hearing the teacher's briefing on the different skillwork in Chapter 1, research on a suitable recipe that best demonstrates:

1. Short crust pastry making
2. Whisk biscuit
3. Creaming method cakes
4. Rubbing in biscuit
5. Thin batter
6. Thick batter
7. Rough puff pastry making
8. Whisk cakes
9.  All in one method cakes
10. Creaming method biscuit

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Ingredients

220g Self-raising flour

2 tsps Baking powder

160ml hillfarm rapeseed oil

220g Caster sugar

4 large free range eggs

4-6 drops vanilla essence

3 tbsp jam for the filling

Whipped cream (optional)

A sprinkling of icing sugar to serve

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egg
butter
milk
flour
vanilla extract
sugar

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flour
butter

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Ingredients

1 and 1/3 cups (166g) all-purpose flour (spoon & leveled), plus more for generously flouring hands, surface, and dough

1 teaspoon granulated sugar

1/2 teaspoon salt

3/4 cup (1.5 sticks; 170g) unsalted butter, very cold and cubed

6–8 Tablespoons (90-120ml) ice cold water

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The creaming method starts with beating the butter and sugar together until they're lightened in color and fluffy. Eggs are beaten in one at a time. The creaming method then adds the dry and liquid ingredients alternately to the butter mixture.

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The creaming method starts with beating the butter and sugar together until they're lightened in color and fluffy. Eggs are beaten in one at a time. The creaming method then adds the dry and liquid ingredients alternately to the butter mixture.

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flour and water

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3 cups (390 g) all-purpose flour2 tablespoons baking powder1 1/2 tablespoons granulated sugar1 teaspoon salt2/3 cup (150 g) unsalted butter, cold and cut into pieces -

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3 cups (390 g) all-purpose flour2 tablespoons baking powder1 1/2 tablespoons granulated sugar1 teaspoon salt2/3 cup (150 g) unsalted butter, cold and cut into pieces -

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flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda)

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flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda)

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 All Purpose Flour (maida), 100 grams• Cold Butter, 60 grams• Powdered Sugar, 5 tablespoons• Vanilla Essence, 1 teaspoon

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 All Purpose Flour (maida), 100 grams• Cold Butter, 60 grams• Powdered Sugar, 5 tablespoons• Vanilla Essence, 1 teaspoon

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Ingredients

19 oz granulated sugar

12 oz unsalted butter at cool room temperature

1 gently rounded teaspoon fine sea salt

Zest of 2 lemons, (use a Microplane for best results)

1/4 teaspoon lemon extract or 3 drops of lemon oil

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1.if i added sugar too fast my white egg it will be sticky will not rise up
2. the outside will crispy and after you off the over after 20min let it cool down for 10 minutes
2.wear your glove before take out if not you will hurt

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it will be to watery

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If put sugar too early ur eggwhite have no foam

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Q1.if my partner and i put in the sugar too fast, it would not rise and it wont become foamy

Q2.we need to bake it two times as the first time is needed to shape the cookie properly and the second time is to bake the inside.

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Q2 so the first 20 min for shape the 10 min to let it cool down and harden

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if u add sugar too fast u will make watery

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1)The foam will be watery and will be a egg white mixture
2)more good

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when we use the oven after baking we need to use kitchen gloves to take the food