It is always a good time to make something with chocolate. If you take the mood to discover you can not have a critical element to spoil the mood. Knowledge, its equivalent or substitution can save the day. Today, Mom helps cooks and chocoholics with tips on chocolate and even the world's easiest dipped strawberry recipe.
Chocolate is made from the beans of the tropical cacao tree. Baking chocolate in its purest form comes in powder form, is usuallysold in cans and is called cocoa. There are two types of cocoa in the world, regular cocoa and Dutch cocoa. Dutch cocoa or alkalized cocoa has the natural acidity of the cocoa bean, creating a darker, more subdued, more chocolate reduced cocoa powder. In most cases these can be used independently to be primarily for flavoring foods such as icing. However, if you are aware of baking, the reduced influence of the Dutch cocoa alkalinity can rise as pie. Cocoa powder is not to be confusedcommingled with those packaged hot cocoa to drink, do not work well in recipes.
Sugar and fat are usually the cocoa powder for sweetening and consistency and added to cakes! Can in our kitchen, fat in the form of cocoa butter, margarine, butter, vegetable shortening or vegetable oil. Sugar, either powdered or granulated add sweetness and also in the consistency. Powdered sugar is smooth. Once we understand the basics of chocolate makes it much easier to substituting ingredients.Here are some further definitions and equivalents.
Cocoa powder, chocolate in its basic form () on the bean.
Baking Chocolate: Usually sold in bars and squares from 1 ounces each measured. Normally, some fat, but no sugar.
Semi-Sweet Chocolate: Sold in the form of chips or bars. Usually has some fat, plus a small amount of sugar.
1 position (1kg) baking chocolate= 3 tablespoons cocoa + 1 tablespoon butter or margarine
1 cup (one 6 oz package) semisweet chocolate = 6 tablespoons cocoa + 7 tablespoons granulated sugar + 1 / 4 cup shortening
1 cup (one 6 oz package) semisweet chocolate = 6 oz or (6 squares) semi-sweet chocolate
Classic chocolate dipped strawberries
This is also with cherries or other fruit with a skin. Use about 18large fresh strawberries, plus room temperature and patted dry 1 pound semi sweet (or any kind) piece of chocolate, coarsely chopped.
1. In a double boiler melt the chocolate and stir the shortening of the smooth, stirring occasionally. Or heat the chocolate at 50% power in 30-second intervals 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 theBerries on baking sheet, or insert the toothpick into Styrofoam (or a potato).
More Chocolate tips: Make sure the strawberries are completely dry. Even a drop of water into the melted chocolate can lead to use it "and make the chocolate grainy. This recipe will produce tempered chocolate or chocolate that dries to a hard shine. If the chocolate is too thick to work with, add drops of vegetable oil, small amountsvegetable shortening or cocoa butter (butter and margarine contain water), stirring until it reaches the right consistency. Happy Cooking!
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