It is always a good time to make something with chocolate. When the mood grabs you, you see not a critical element, the mood was spoiled. Knowing its equivalent or substitution can save the day. Today, Mom helps cooks and chocoholics with tips on chocolate and includes the world's easiest recipe strawberry dipped.
Chocolate is made from the beans of the tropical cacao tree. In its purest form bake chocolate comes in powder form, is usually sold in cans and isCocoa called. There are two types of cocoa in the world, regular cocoa and Dutch cocoa. Dutch cocoa, cocoa or alkalized, the natural acidity of the cocoa bean resulting in a darker, softer, more chocolate reduced cocoa powder. In most cases, this can be used interchangeably, especially to flavor foods such as icing. can, however if you bake, be aware of the reduced alkalinity of the Dutch cocoa influence, such as climbing cake. Cocoa powder is not to be confused with the packaged hot cocoaDrink mixes that do not work well in recipes.
Sugar and fat are usually has to cocoa powder for sweetening and consistency and cake! In our kitchens, can be fat in the form of cocoa butter, margarine, butter, vegetable shortening or vegetable oil. Sugar, powdered or granulated either add sweetness and add the consistency. Powdered sugar is smooth. Once we understand the basics of chocolate making, they replaced some ingredients much easier. Here are some more definitions andEquivalents.
Cocoa powder, chocolate in its simplest form (the bean).
Baking Chocolate: In general, bars sold and measured in squares, each 1 ounces Normally, some fat, but no sugar.
Semi-Sweet Chocolate: Sold in chips or bars. Normally, some fat plus a small amount of sugar.
1 square (1 oz) baking chocolate = 3 tablespoons cocoa + 1 tablespoon butter orMargarine
1 cup (one package 6 ounces) semisweet chocolate = 6 tablespoons of cocoa + 7 tablespoons granulated sugar cup shortening + 04:01
1 cup (one package 6 ounces) semisweet chocolate = 6 oz of or (6 squares) of semi-sweet chocolate
Classic chocolate dipped strawberries
This will work well with cherries or other fruits with a skin. patted with over 18 large fresh strawberries, plus a room temperature and dryPound semi sweet (or any kind) chocolate chips, chopped coarsely.
1st In a double boiler melt the chocolate and shortening, stirring occasionally, until smooth. Or heat the chocolate at 50% power at intervals of 30 seconds in the microwave, careful temperature until it is smooth.
2nd With the help of stem Berry or a toothpick, dip the strawberries into the chocolate.
3rd Cool the berries on wax paper, or put the toothpick in Styrofoam (or aPotato).
More Chocolate Reviews: Make sure the strawberries are completely dry. Consequently, even a drop of water in the melted chocolate to seize it "and make the chocolate grainy. This recipe will produce tempered chocolate or chocolate that dries to a hard shine. If the chocolate to work too thick, add drops of vegetable oil, contain small amounts of vegetable shortening or cocoa butter (butter and margarine, water) while stirring, until they areright consistency. Happy cooking!
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