Improving Muffins
Muffins, by definition are small domes spongy cakes or bread made with egg and usually eaten at breakfast. They are certainly not cupcakes! The name […]
Baking
Sachima (Sa-Chi-Ma)
Sachima or Shaqima is a Chinese pastry found throughout the country. As in keeping with all pastry products there are many regional variations although it […]
Preparing Ritz Biscuits
Here’s a recipe for making homemade Ritz-style biscuits, including the required equipment and nutritional value. Homemade Ritz Biscuits Ingredients 2 cups all-purpose flour 2 teaspoons […]
Semi-Sweet Biscuits
Consumption of biscuits is rising throughout the globe. Much of the increase is fuelled by improving lifestyles. Semi-sweet biscuits are the very type of baked […]
Mechanical Leavening in Baking – A Big Deep Dive into Texture Formation in Biscuits
Mechanical leavening is a fundamental concept in baking, particularly in the context of biscuits, where achieving the perfect texture is crucial. Unlike chemical leavening, which […]
Types of Chinese Bread
Chinese cuisine has a variety of traditional breads, often steamed, baked, or fried. Here are some popular types of Chinese bread: 1. Mantou (馒头) Type: […]
Reducing Agents In Baking
Baking is now one of the most popular pastimes and attracts great attention – it is justifiably a culinary skill. Baked goods such as bread, […]
How to Make a General Purpose Cream Filling For Cookies and Biscuits
Here’s a recipe for a basic commercial cream filling that can be used for biscuits: Ingredients: 1 cup powdered sugar 1/4 cup vegetable shortening 1/4 […]
How to Make an Oreo Cakester
Oreo cakesters are extremely popular packaged snacking cakes produced by Nabisco. They are based on the popular Oreo biscuit except the biscuit base is replaced […]
Pear, cinnamon and star anise tarte tatin
This twist on a classic French apple tart uses sweet pears and spices to create a stunning upside-down pudding. The pears are cooked in a […]