Super Admin
Articles by this Author
Syahira Cake & Cookies
- By Super Admin
- Published 01/1/1970
- Bakery Shop
- Unrated
Syahira Cake & Cookies menyediakan cake untuk ulang tahun,
hantaran, wedding cake, novelty cake dan berbagai macam cup cake.
Selain cake juga menyediakan cookies hias nama, alphabet , cookies
dengan edible foto, kue kering dan snack untuk acara-acara special
anda. Insya Allah Halal, fresh and made by order.
Contact: Oktaviani N
Address: Jl. Benuang VI No. 36 Depok Timur
Depok
Phone: 0811880340
Email: oktaviani.yani[at]gmail.com
Tempering Chocolate
- By Super Admin
- Published 01/3/2008
- Tempering Chocolate
- Unrated
Tempering is a process to stabilize fat crystals for resulting the gloss, snap and shelf stability. So, if the chocolate is correctly tempered, it will produce a good chocolate that is glossy and crisp.
Here are the steps:
Prepare:
- 2 bowls, different size (or melting chocolate machine).
- spatula
- chocolate thermometer
- dark couverture chocolate as per needed
Step by step:
1. Finely chop the chocolates. Put it in a bigger bowl one. Add 1/4 water to the smaller one.
2. Put the smaller bowl in the heated pan, then put the bigger bowl over the smaller one.
3. Stir gently the mixture until melted and reach 122°F/ 50°C.
4. Remove from heat the chocolate bowl (be careful of water droplets, not to reach the chocolate!). Continue to stir until reach 81°F/ 27°C.
5. Then, rewarm the melted chocolate so it reach 90°F/ 32°C, and the chocolate can be used. You should maintain this temperature during the process of coating, making shell and others.
Note: if use milk chocolate or white chocolate, set the temperature 2°C lower.
Here are the steps:
Prepare:
- 2 bowls, different size (or melting chocolate machine).
- spatula
- chocolate thermometer
- dark couverture chocolate as per needed
Step by step:
1. Finely chop the chocolates. Put it in a bigger bowl one. Add 1/4 water to the smaller one.
2. Put the smaller bowl in the heated pan, then put the bigger bowl over the smaller one.
3. Stir gently the mixture until melted and reach 122°F/ 50°C.
4. Remove from heat the chocolate bowl (be careful of water droplets, not to reach the chocolate!). Continue to stir until reach 81°F/ 27°C.
5. Then, rewarm the melted chocolate so it reach 90°F/ 32°C, and the chocolate can be used. You should maintain this temperature during the process of coating, making shell and others.
Note: if use milk chocolate or white chocolate, set the temperature 2°C lower.
Truffle Tools
- By Super Admin
- Published 01/6/2008
- Truffles Tools
- Unrated
You need the following tools for making truffles:
1. Chocolate Thermometer
2. Dipping Tools
3. Digital Scale
4. Chocolate Tempering Machine (optional)
5. Hand tools, like spoons, knives, scrapers, spatula.
6. Cookware, always using standard stainless steel cookware, for example: stainless steel bowls, stainless steel saucepans, etc.
7. Chocolate Molds
8. Strainer
1. Chocolate Thermometer
2. Dipping Tools
3. Digital Scale
4. Chocolate Tempering Machine (optional)
5. Hand tools, like spoons, knives, scrapers, spatula.
6. Cookware, always using standard stainless steel cookware, for example: stainless steel bowls, stainless steel saucepans, etc.
7. Chocolate Molds
8. Strainer
Weight Conversions
- By Super Admin
- Published 01/6/2008
- Weight conversions
- Unrated
Weight Conversions
| U.S/U.K. | METRIC |
|
1/4 oz |
7 g |
|
1/2 oz |
14 g |
|
1 oz |
28 g |
|
1 1/2 oz |
43 g |
|
2 oz |
57 g |
|
2 1/2 oz |
71 g |
|
3 oz |
85 g |
|
3 1/2 oz |
100 g |
|
4 oz (1/4 lb) |
113 g |
|
5 oz |
142 g |
| 6 oz | 170 g |
|
7 oz |
200 g |
|
8 oz (1/2 lb) |
227 g |
| 9 oz | 255 g |
|
10 oz |
284 g |
|
16 oz (1 lb = pound) |
454 g |
Oven Temperature Conversions
- By Super Admin
- Published 01/6/2008
- Oven Temperature Conversions
- Unrated
Oven Temperature Conversions
| Fahrenheit | Celcius |
| 32 | 0 |
| 212 | 100 |
| 250 | 121 |
| 275 | 135 |
| 300 | 149 |
| 325 | 163 |
| 350 | 177 |
| 375 | 191 |
| 400 | 204 |
| 425 | 218 |
| 450 | 232 |
| 475 | 246 |
| 500 | 260 |