Simple Cooking Ideas

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Sometimes, things go wrong when baking a cake. Here are some tips for baking a perfect cake:

(a) Why are you told to beat the fat and sugar well? To incorporate air into the mixture and to make it light, and to make certain that the sugar is thoroughly blended with fat. Castor sugar is the best sugar to use. If your cake is not beaten correctly, it will not be light, although modern luxury (soft) magarine does help to overcome this.

(b) Why do you have to use a metal spoon when adding flour to sponge cakes? A metal spoon, or a palette knife, ensures that the mixture is put together gently. A wooden spoon (used for creaming) or a whisk (used for beating) eggs and sugar in the true sponge automatically give a more vigorous movement. Metal spoons and palette knives enable you to turn or fold in the flour correctly.

(c) Why are you told to add the eggs gradually to creamed fat and sugar? Because if they are added too quickly you will curdle the mixture. Curdling in a cake means separatilg fat and sugar into rather solid looking lumps leaving you with a liquid round them. If this happen your cake will not be smooth in texture as it should be. Fortunately, there is a remedy: at the first sign of curdling, add flour and stir this in fairly briskly.

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Here is a basic Swiss Roll recipe. It is a sponge cake and children and older people love

to eat. It bakes in a shallow rectangular baking tray and then filled, rolled up and

served in circular slices. For preparation, it rolls up in a tea towel as soon as it

comes out from the oven, while it is still flexiable enough to roll without cracking. It

is left to cool in this shape, then unrolled, fill with jam, jelly, lemon curd or other

filling, and then rolled up again.

Ingredients:

3 Large eggs, at room temperture
75 gm castor sugar
75 gm self raising flour, sieved
4 tablespoon raspberry jam
Additional castor sugar

Method:

Grease and lined a swiss roll tray. Whisk the eggs and sugar in a basin over a sauce-pan

of hot water until the mixture is light and creamy. Fold in the flour with a metal spoon.

Transfer the mixture to the prepared tray and smooth over with a palette knife. Bake in

the hot oven at 200 degrees Celsius for 7 to 10 minutes. Turn out on a sheet of sugared

greaseproof paper, placed on the top of the dump tea towel. Trim the edges of the sponge

and either (a) spread with raspberry jam and roll up tightly, (b) cover with a second

sheet of greaseproof paper, roll up loosely and leave until cold before filling and

reroll.

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Beancurd or taufu as the Chinese calls it, It is very high in protein. Though it tastes bland but when cook with meat or seafood, it is delicious. You may not have to prepare the fish paste. It is available in wet markets. In this recipe you have to use soft taufu to blend with the fish paste.

Ingredients:

1 box of soft taufu
300 gm fish paste
30 gm dried squid, chopped finely
2 tablespoon minced carrot
1 tablespoon chopped spring onion
1 beaten egg
2 tablespoon cornflour
enough oil for frying

Method:

Mix fish paste, taufu, minced carrot, spring onion, salt and pepper to taste in a mixing bowl. Add cornflour and beaten egg to combine thoroughly. Pour into greased tray and steam for 10 mins on high heat. Cut into retangular shapes. Dip in flour and deep fry till golden brown. Serve with chilly sauce.

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