Extraordinarybakersforum

13/09/2022

SUPREME MILK CHOCOLATE CAKE RECIPE

Flour 370g
Cornflour 30g
Unsweetened cocoa powder 150g
Margarine 250g
Oil 250ml
Sugar 800g
Milk 250ml (hollandia EVAP)
Eggs 9pieces
Baking powder 1Tbsp
Baking soda 1Tbsp
Supreme milk flavour 1Tsp (industrial please)
Sait ¹/² Tsp

Procedure:
Step1;
In a clean dry bowl, sieve flour, cornflour, baking powder, baking soda and cocoa powder. Sieve 3 to 4 times, then add salt. Set aside.

Step2;
Measure the margarine, add oil and sugar mix until very fluffy. (Till it becomes almost white)
Set aside.

Step3;
Separate the egg white from the yolk, whisk the egg white until stiff (like meringue)

This time your oven should be on, and your pans greased. Because once you mix everything together it should go into the oven.

Step4;
Add the egg yolk to the wet mixture (i.e margarine, oil and sugar)
Start folding in the dry ingredients, lastly fold in the egg white, add the milk and flavour.

Bake on a medium heat till an inserted tooth/skewer comes out clean.

Please, show us pictures when you try this out. Thank you!

Happy baking!

13/09/2022

Common Baking Substitutions
Baking Powder
1 teaspoon baking powder = ¼ teaspoon baking soda + ½ teaspoon cream of tartar + ¼ teaspoon cornstarch

Baking Soda
½ teaspoon baking soda = 2 teaspoon baking powder

Butter
1 cup salted butter = 1 cup margarine
1 cup salted butter = 1 cup vegetable shortening + ½ teaspoon salt
1 cup salted butter = 7/8 cup lard + ½ teaspoon salt
1 cup unsalted butter = 1 cup salted butter = 1 cup vegetable shortening = 1 cup lard *minus* ½ teaspoon salt from recipe

Buttermilk
1 cup buttermilk = 1 tablespoon lemon juice or white vinegar + enough milk to make 1 cup. Let stand for 5 minutes
1 cup buttermilk = 1 cup plain yogurt

Cake Flour
1 cup cake flour = ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch

Chocolate
1 ounce unsweetened chocolate = 3 tablespoons natural unsweetened cocoa powder + 1 tablespoon unsalted butter, vegetable oil or shortening

Cocoa Powder
3 tablespoons natural unsweetened cocoa powder = 1 ounce unsweetened chocolate + reduce fat in recipe by 1 tablespoon
3 tablespoons Dutch-process cocoa powder = 3 tablespoons natural unsweetened cocoa powder + ⅛ teaspoon baking soda

Eggs
1 egg = ¼ cup applesauce
1 egg = 1 tablespoons ground flaxseed + 3 tablespoons water
1 egg = ¼ cup silken tofu pureed
1 egg = 3 tablespoons mayonnaise
1 egg = ½ banana mashed with ½ teaspoon baking powder

Half-and-Half
1 cup half-and-half = ½ cup whole milk + ½ cup heavy cream

Lyle’s Golden Syrup
1 cup Lyle’s Golden Syrup = 1 cup light molasses
1 cup Lyle’s Golden Syrup = 1 cup light corn syrup

Milk
1 cup whole milk = ½ cup evaporated milk + ½ cup water
1 cup whole milk = 1 cup skim milk + 2 tablespoons melted butter or margarine

Pumpkin Pie Spice
1 teaspoon pumpkin pie spice = ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger + 1/8 teaspoon ground allspice + 1/8 teaspoon ground nutmeg

Sour Cream
1 cup sour cream = 1 cup plain yogurt

Vanilla Beans
1 vanilla bean = 2½ teaspoons vanilla extract

Vegetable Oil
1 cup vegetable oil = 1 cup applesauce = 1 cup fruit puree

Vegetable Shortening
1 cup vegetable shortening = 1 cup butter
1 cup vegetable shortening = 1 cup margarine

Yeast
1 envelope (¼-ounce) active dry yeast = 2¼ teaspoons active dry yeast
1 envelope (¼-ounce) active dry yeast = 2¼ teaspoons rapid-rise yeast
1 envelope (¼-ounce) active dry yeast = ⅓ of a 2-ounce cake yeast

13/09/2022

STRAWBERRY ICE CREAM

Ingredients
1. 1 cup (250 ml) Whipping cream
2. ½ cup (120 ml) Condensed milk
3. 1.5 cups (200 g) Strawberries crushed
4. 1 tsp (1 tsp) Vanilla extract optional

Instructions

In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks.

The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.

Next, add the condensed milk and vanilla extract. Mix a minute more to combine.

This is your basic no-churn vanilla ice cream. 😜
Crush the strawberries with a fork. Then, add them to the whipped cream mixture and combine.

I like to give it a gentle swirl just enough to combine and marble it. Alternatively, stir vigorously to blend it into a smooth strawberry pink color.
Pour into an ice cream storage container and freeze for at least 4 hours or overnight.

For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals

Recipe Notes
Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.

Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.

If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.

You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.

Let the ice cream thaw a few minutes before you attempt to scoop it.

13/09/2022

Instructions

Begin by mixing 1 envelope of about 2 tsp gelatin in a bowl with 1/4 cup of water. Set aside to let it bloom while you begin the glaze.

Pour 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup sweetened condensed milk in a heat proof bowl.

Heat for 1 minute on high power in the microwave.

Remove the mixture, and stir to incorporate the ingredients. Pour in the bloomed gelatin, and stir until it's fully dissolved.

Melt the white chocolate chips in microwave by heating it in 30 second intervals, stirring between each interval. Once the white chocolate is fully melted, pour the chocolate into the warm gelatin mixture.

Carefully whisk mixture until fully combined.

Continue to stir occasionally (to prevent a skin from forming), until the glaze has reached 90 degrees, or is just slightly warm to the touch.

Divide the glaze evenly between four bowls. Color them different shades using gel food coloring. To create this galaxy mirror glaze, color them blue, purple, black, and pink.

Pour each color of glaze back into one large bowl, alternating colors and drizzling the colors together as you pour them.

Place a chilled buttercream cake (in the freezer at least 20 minutes, or the fridge for 1 hour) on top of a circular object smaller than the cake board, and set this on top of large baking sheet to catch the run-off glaze.

Begin pouring the glaze onto the center of the cake, then slowly work out to the edges of the cake in a circular motion until the cake is fully covered.

Let the glaze continue to drip for about 10 minutes, then scrape away excess glaze from the bottom of the cake board using a small offset spatula.

Notes

One batch of this mirror glaze makes about 4 cups, which is more than enough glaze to cover one, eight inch layer cake.

If you plan to eat the cake within a few hours after pouring the glaze, leave it out at room temp.

If you pour the glaze in advance, store the cake in the fridge. Remove the cake from the fridge a couple hours before you plan to cut into it.

Make this mirror glaze ahead of time or save leftovers! Once it's made, wrap the bowl with plastic wrap store in the fridge for up to a week.

To use chilled glaze, heat the bowl in to the microwave for 15-20 second intervals until it reaches the right consistency

Use leftover glaze to top cupcakes, cookies, or even ice cream!

13/09/2022

HOW TO GET A FLAKY / CRISPY MEATPIE

1. Right measurement of flour to butter i.e 2:1.
2. Cold hands and ice cold water.
3. Egg yolk and vinegar.
4. Don't knead pastry while working it, just lift and pack together.
5.After packing into ziplock bag or nylon let it rest in the fridge for about 30 mins.
6. With this tip I believe you are good to go. Hello crispy meat pie!!!!!!!!

13/09/2022

TIPS FOR YOUR CHRISTMAS COOKING

HOW TO MARINATE YOUR PROTEIN BEFORE COOKING

Marinating meat is a great way to pack more flavor into a simple food. There are a few things you need to keep in mind as you’re getting your marinades ready and while your food is getting a good soak.

WHAT IS A MARINADE?

A marinade (with a “d”) is made up of herbs, spices, seasonings etc that you can soak food in especially proteins and the flavor of the sauce gets absorbed into the food. To marinate (with a “t”) is to soak food in a marinade.

When the liquid you’re using for your marinade has lots of spices and seasonings in it, those flavors get trapped inside the meat with the water. This is what makes marinated meats so juicy and flavorful, and makes them seem tender. So you can leave meat marinating from a few hours up to 2 days.

But remember....

1. Always marinate your foods in the refrigerator.

2. The best container to marinate in is a Ziploc bag. So it can get as much contact between the meat and the marinade as possible. It also limits the possibility of cross-contamination in your refrigerator.

3. Keep your marinating foods on the bottom shelf of the refrigerator. This way, it won’t drip down and contaminate everything else in your refrigerator.

4. If you're using a bowl or pan to marinate, use a plastic, stainless steel, or glass container with a lid. Choose a flat container, so all the food is submerged in the marinade.

5. Once a food is marinated, it should be cooked right away. If you need to store marinated meat longer, remove the meat from the liquid. Wrap it tightly in a clean Ziploc bag and refrigerate.

6. Marinated poultry can be stored in the refrigerator for up to 2 days. Marinated beef and lamb can be stored in the refrigerator for up to 5 days. Remember, if you leave the meat in the marinade longer than the recommended time, it can become very tough.

A basic marinade contains:

Heat (red pepper flakes, hot sauce, chili peppers)

Herbs or spices (rosemary, thyme, oregano, cumin, cinnamon, clove)

Aromatics (onion, garlic, ginger)

Salt (table salt, soy sauce, Worcestershire sauce)

An acid (vinegar, wine, citrus juice, or yogurt)

Oil (olive oil, other vegetable oil)

I hope this helps to make your cooking more flavouful.

Enjoy!

13/09/2022

Be inspired , Decoration inspiration

20/02/2022

HOW TO START A PROFITABLE CHIN-CHIN BUSINESS AS A SIDE-HUSTLE

We live in a country where a single source of income isn’t sustainable anymore for a single individual, let alone a family. With the economic recession, over 60% of families who were once categorized as "average" are now low-income families. Hence the need for a side business to augment their existing means of livelihood.

In this post, I will be discussing the commercialization model, recipe, and process for Chin-Chin production.

Some might say it’s already a saturated market, but I’m here to tell you that no market is saturated. You just have to be creative. Come up with a product that will disrupt the competition and delight the customers.

You start by asking yourself questions like:

1. What can I do to stand out from the crowd?

2. What do people complain about my competitor’s product?

3. What are my competitors doing wrong and how can I improve on that?

4. How can I give my product an edge over other similar products out there?

5. How do I make my product appealing to my prospective customers?

The list goes on.
After asking yourself some of these questions and working out ways to solve them and incorporate them into your production, you have worked out a clever way of making people desire your product over that of your competitors.

Next is to produce a test sample to test your idea and product acceptability in the real world.

Remember, the purpose of every business is to make a profit. As you are working out your new product, be mindful of production costs and your profit margin.

As a startup, you are aiming for market acceptance.
The worth of anything in this life is determined by people’s "perception" of that thing.

When your product has gained market acceptance, you can go ahead and increase the price.

After your sample production, next is marketing and distribution.
You can distribute it to retail provision stores in your neighborhood at a discounted rate. Once people buy and like your product, they will come back for more. In turn, the store will demand more from you. That’s it. You are in business.

Alternatively, you can get hawkers to hawk them for you at an agreed profit sharing formula. You can tell them that for every 10 pieces they sell, they get a certain amount. You can do either or both, depending on your production capacity.

That’s how you get your product into the market.
Now let’s go into the recipe and production process.

They are different types of chin-chin:
1. Plain chin-chin
2. Coconut chin-chin
3. Chocolate chin-chin
4. Peanut butter chin-chin

COMMON INGREDIENTS USED IN THE PRODUCTION OF CHIN-CHIN IRRESPECTIVE OF THE TYPE

1. Flour
2. Butter
3. Sugar
4. Milk
5. Nutmeg or cinnamon
6. Egg
7. Salt
8. Baking powder
9. Baking soda (optional)

In this post, I’ll discuss the recipe and production procedure for plain chin-chin. If you are interested in other types, leave a comment and you’ll be given the recipe and production procedure.

RECIPE:
1. 2kg of flour (half paint rubber)
2. 200g of sugar (a leveled cup)
3. 250g of butter (Half sachet: I’ll recommend Semas or Napa butter)
4. 5 eggs
5. 3 tbsp of powdered milk
6. 1 tbsp of powdered milk flavor
7. Half cup of liquid milk
8. ½ tsp of Nutmeg or cinnamon flavor
9. A pinch of salt
10. 2tsp of baking powder
11. ½tsp of baking soda (optional)

The above recipe is to produce with half paint-rubber of flour. To produce 1 paint rubber, just multiply the quantities by two (2), or more for a higher quantity of flour.

PROCEDURE:
1. Sieve your flour into a clean/dry bowl and add your; sugar, milk flavor, baking powder or soda, nutmeg or cinnamon, powdered milk, salt, and mix them together.

2. Add your butter (it must be at room temperature) and mix with the mixture of dry ingredients in step 1.

3. Add your beaten egg and mix it.

4. Add your liquid milk gradually and knead (roll and press with your hands/knuckles) your dough until it is smooth.

5. Cover and leave your dough to set in for about 20 – 30 minutes.

6. Sprinkle some flour on your work surface and give your dough one last quick knead.

7. Roll out your dough using a rolling pin or an empty bottle and cut it into your desired shape and size.

8. Heat up your oil and deep-fry. Don’t shallow-fry.

Allow them to cool down, then package them and have them ready for distribution. You can add a label with your brand name and contact details inside for marketing and class.

If you have a question, leave it in the comments.

Remember to like, follow, and share this page so more people can benefit from more content like this coming from the page.

Good luck.

01/12/2021

06/11/2021

Puff puff.

Ingredients.
For about 25 balls of Puff Puff, the size in the photo above, you will need:

2 cups (250g) of Plain Flour
2 teaspoons of yeast (the one used in baking bread)
½ teaspoon ground nutmeg
½ cup granulated sugar (or to your taste)
3 pinches of salt
Lukewarm water (for mixing)
Vegetable Oil (for frying)

Directions:
-Mix salt, sugar, water, nutmeg and yeast. Set aside for 5 minutes.
-Add flour and mix.
-Let the mixture rise for approximately 1- 2 hours
-In a large, sauce pan, pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls) and place on low heat.
-Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
-Using your hands grab a little bit of mixture at time and drop in the oil.
-When the oil is hot enough, use a spoon to dish up the batter and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
-Fry for a few minutes until the bottom side is golden brown.
-Turn the ball over and fry for a few more minutes until the other side is golden brown.
-Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
-If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.

Enjoy your delicious puff puff with any chilled soft drink, yogurt etc of your choice...😊

03/11/2021

Good morning beautiful people

02/10/2021

Decorating a cake entails covering it with some form of icing and then using the icing to embellish the cake

02/10/2021

Finally we have our Logo and slogan

14/09/2021

Eggroll Recipe
for 18-20 pieces

From the recipe you will know what is missing

Flour - 1kg
Butter - 200g
Sugar - 8tbsp
Nutmeg -1 sachet/2tsp
Yeast - 1/2tsp(I use yeast for eggrolls)
B.powder-1/2tsp
Salt - 1/2tsp
Powdered milk- 3tbsp
Egg- 2
Water - 2 and half cups
Veg.oil for deep frying
And lastly your bread crumbs or biscuit

NB: I measure my dough to have same size and I use 90grams

Procedure
In a bowl mix all dry ingredients,then ad your butter and rub it in very well,add ur eggs followed by water.make sure you add your water bit by bit cos some flour absorbs more water while some don't.
After a dough has been formed,alow to rest for 10mins then cut in balls to your desire size or weigh in grams.
Next spread the cut out dough,put your boiled egg and close it then coat with your bread crumbs or ur grounded biscuit .
Lastly deep frying is a very good method to fry ur eggroll and make sure your veg.oil is not too hot so that your eggroll will cook well inside.remove when it's golden brown.

Thanks for your engagement

14/09/2021

How To Start Successful Chin Chin Business

Chin chin business is already showing ‘a green light’ that it is actually a worthy venture to engage in. It is a crunchy snack which is well-loved by many ranging from children, youth and adult. It is a kind of snack that is taken as an appetizer while waiting for the main food to come which can actually serve as food if plenty of it is taken with juice.

Chin chin is gotten from baking or frying a mixture of flour and other ingredients together to make a snack. In Nigeria, most birthday and weddings are not complete without chin chin.

Almost every supermarket, mall and shop displays chin chin in their different packages on their showcase. In this post you will see a step by step guide on how to start a successful chin chin business. In fact this post can be used as a guide to write chin chin business plan.

IN THIS POST YOU WILL SEE
Why you should do chin chin business
Cost of starting the business
Profit in chin chin
Equipments and materials needed
Procedures
Chin chin packaging
Marketing

WHY YOU SHOULD START CHIN CHIN BUSINESS
It has good profits potentials and can be started with a small amount. Chin chin business is also very easy to start and the stress in it can be managed.

Go to a professional and learn how to produce tasty chin chin and you are good to start yours.

There is a machine that can mix the flour and ingredients together. Chin chin cutter can be used too in case you don’t have the time to do the mixing and the cutting or you what to avoid the stress.

You can cut the pasta into your desired sizes in a few minutes manually. Roll the dough on the table and use pizza cutter to cut and pieces them as you like.

The demand for chin chin is very high, in fact, it is the most consumed after biscuit, and with that alone, there is a market for the business already.

HOW MUCH IS NEEDED FOR CHIN CHIN BUSINESS?
Chin chin business does not require too much money for a start. The amount of money to use depends on the kind of scale you want to operate. With #20,000 you can start the business on a small-scale. Then for a large-scale from #100,000 and above.

MATERIALS/ EQUIPMENT NEEDED FOR CHIN CHIN PRODUCTION

14/09/2021

YOGRANOLA POPSICLES
Ingredients
2 cups greek yoghurt
1/2 cup granular
1 tsp vanilla flavour
2 tbs honey or dates syrup( optional because granolar is already sweet)

Procedure.
Add all ingredients together.

Leave in fridge for 1hr for the sweetness of the granolar to be properly infused into the yogourt.

Spoon into popsicle molds, insert stick and freeze until firm.

NOTE- If you dont have popsicle molds, use any mini cups or containers you have.

BUSINESS ANGLE- Teach your customers how to make this to increase your sales of yogourt and granola.

2. Include in your special treats for childrens parties

3. Advertise to households with children for supplies.

01/09/2021

💃🏽💃🏽💃🏽💃🏽💃🏽💃🏽💃🏽💃🏽💃🏽💃🏽💃🏽
Wao it is my month of birth
TO REMEMBER #
MONTH OF THANKSGIVING #

Happy new month
May you be this be bless this month and May you recover all your lost blessings in the previous months .Amen
Happy new month My beautiful family

30/08/2021

It is follow to follow time
Drop your Instagram Handle and follow back anyone that follows you

30/08/2021

What are you selling
It is Monday oclock , market don open post your products under this post some one might need it

29/08/2021

Caramel sauce
Please give it a trial and Post it here

28/08/2021

So this class will be taking place on Sunday by 4pm on this page so invite every Baker you know to partake

25/08/2021

25/08/2021

Amen