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Extraordinarybakersforum, NO 6 Egerton Road Onitsha, Onitsha (2025)

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

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