It is always a good time to make something with chocolate. When the mood takes you, you will discover not have a crucial ingredient can ruin the mood. 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 for strawberry.
Chocolate is made from beans of the tropical cacao tree. In its purest form baking chocolate comes in powder form, is usually sold in cans and iscalled cocoa. There are two types of cocoa in the world, regular cocoa and Dutch cocoa. Dutch cocoa or alkalized cocoa's natural acidity of the cocoa bean was reduced to a darker, softer, more chocolaty cocoa. In most cases, these can be used interchangeably, especially to flavor foods such as icing. However, if you bake, be aware of the reduced influence alkalinity of the Dutch cocoa, can rise as pie. Cocoa powder is not to be confused with the packaged hot cocoaDrink mixes that do not work well in recipes.
Sugar and fat are typically 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. Icing is smooth. Once we understand the basics of chocolate making some ingredients replaced much easier. Here are some other definitionsand equivalents.
Cocoa: Milk powder, chocolate in its simplest form (the bean).
Baking chocolate, usually sold in bars and measured in squares of 1 ounces Normally, some fat, but no sugar.
Semi-Sweet Chocolate Chips or sold in 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 6 oz package) of dark chocolate = 6 tablespoons cocoa + 7 tablespoons granulated sugar cup shortening + 04:01
1 cup (one 6 oz package) of dark chocolate or 6 oz = (6 places) of semi-sweet chocolate
Classic chocolate-covered strawberries
This will also work with cherries or other fruits with a skin. Use more than 18 large fresh strawberries, room temperature and patted dry plus 1Pound semisweet (or type) chocolate, coarsely chopped.
1. Melt the chocolate in a water and shortening, stirring occasionally until smooth. Or the chocolate at 50% power at intervals of 30 seconds in the microwave, careful temperature until it is smooth.
2. With the berry stem or a toothpick, dip the strawberries into the chocolate.
3. Cool the berries on wax paper, or put the toothpick in Styrofoam (orPotato).
More Chocolate tips: Make sure the strawberries are completely dry. can even a drop of water in the melted chocolate is to "seize" and make the chocolate grainy. This recipe produces tempered chocolate, or chocolate that dries to form a hard finish. If the chocolate becomes too thick to work with, add drops of vegetable oil, small amounts of vegetable fat or cocoa butter (butter and margarine contain water), stirring until it becomes theright consistency. Happy cooking!
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