Chocolate Cornflakes Cups

Ingredients Original Yield (20 Pieces) New Yield (10 Pieces)

Unsalted Butter 60g 30g
Semi-sweet Cooking Chocolate 200g 100g
Cornflakes 250g 125g

Equipments Needed:

• Gloves
• Small stainless steel round bowl
• Medium size pot
• Deep round bowl
• Wooden spoon
• Teaspoon
• Small paper cups
  
  

How to do it?

1. Melt butter using a microwave or alternatively heat it over the stove.
   
2. Half-filled pot with water and bring it to boil.



3. Cut chocalate bar into chunks and melt it using double boiling method.
   
4. Mix the melted butter into the melted chocolate.



5. Crushed cornflakes into smaller pieces.



6. Pour the chocolate mixture into the bowl of crushed cornflakes and mix it until all the cornflakes are coated with chocolate.
   
   
   
7. Spoon the cornflakes into the small paper cups.
   
8. Chilled.

OTHER SIMILAR ALTERNATIVES

ORANGE CHIFFON CAKE

Chiffon cake has the richness of butter cake but the texture of a spongecake.Similar to butter cake in terms of preparation and formula(except that oil is used instead of butter).It also relies on the whipping of egg white for leavening but with the help of baking powder as well.No creaming of fat and sugar is involved as fat present is already in liquid form.

ANGEL FOOD CAKE

It is similar to sponge cake where it still make use of foaming techniques however angel food cake does not contain any fats or other leavening agents.It solely depends on the stiffly beaten egg white for leavening.It contain a very high amount of sugar as compared to other "foam cake" as these added sugar are needed to support and stabilise the whipped egg white.Dry ingredienmts have to be added to prevent the cake from deflating,as the cake only depends on the egg white for structure and volume.

JOY OF BAKING.COM;BAKING & DESSERTS RECIPES & PICTURES,TYPES OF FOAM CAKES;http://www.joyofbaking.com/FoamCakes.html

Tips!!!!

* WHISKING OF EGG AND SUGAR*

• separates the egg white from the yolk
• whisk theegg white first till it reaches the soft peak and become more stable
• after which then add in the sugar and whisk again
• once the foam is stable,add in the egg yolk

*FOLDING TECHNIQUES*

• when flour is added into the mixture bit by bit
• folding in the flour have to be done gently so as not to break the air cells that is incoporated within the mixture
• use the "cut and round" technique

*BAKING*

• DO NOT open the door of the oven during baking as it will sink in the middle

Differences in Chemical Changes

Heyho peoples!!!

What is the next thing you do after mixing all the ingredients?YES!You're right!
we baked it!!!But do all of you know what are the changes that takes place upon baking?hmmm...
In this post i'm going to explain to you what happen during baking,the hidden and the obvious changes that you might have noticed.

Baking is a dry-heat process in form of radiation or convection.Once heat is applied,the air and steam that has been incoporated in the dough will immediately expand and hence create pressure that will streched the elastic gluten network.The cake will then rise constantly till the heat melts the fat,gelantinizes the starch,coagulation of sugar and flour as well as the browning process also known as MAILLARD REACTION.


MAILLARD reaction is a process when the protein that can be found in egg and flour react with carbohydrates that are present in sugars causing the changes in colour-from pale yellow to dark brown.maillard reaction also affect the flavour and odour.

AIR & STEAM
Air and steam are also known as physical leaveners.Air is incoporated into all flour mixtures during mixing,for spongecake, the more air incoporated in the dough either by whisking the egg,sifting the flour or creaming the mixture-the better as it will help the dough to rise.In this recipe we did not use any other leavening agent such as baking soda or even yeast.We solely make use of the whisking techniques to incoporate the air into the mixture.

SUGAR
The main fuction of sugar is obviously to sweeten the product.Sugar also help to raise the temperature at which gelatinization and coagulation occur hence allowing the gluten to have more time to stretch.This lead to a further increase in volume and finer texture.Sugar also increase the moistness and tenderness of the baked product-sugar will compete with starch for available water necessary for hydration of flour proteins and eventually gluten development.It also help to brown the outer crust of the product through CARAMELIZATION and MAILLARD reaction.sugar also helps to delay staling due to its hygroscopic properties.

GLUTEN DEVELOPMENT
There are 3 type of wheat protein present in wheat flour-gliadin,glutenin and non-gluten.Gliadin and Glutenin forms gluten which is ideal for preparing baked product.There are two major steps in gluten formation which through HYDRATION and KNEADING.When water is added,the higher the protein content in the flour which in this case is the wholemeal flour,the more water will be absorb.The water will draw out the gluten forming proteins from the crushed endosperm cells and once hydrated,the proteins will form gluten complex-an interwined network which is filled with water in its inner space.Therefore,wholemeal flour provides more characteristic texture as compared to plain flour.

FATS
fat act as tenderizing agent.


ArT Of mAkiNg sPoNGecAkE: NUTRITIONAL INFORMATIONS,UNDERSTANDING FOOD;Principles & preparation third edition, Amy brown.

NUTRITIONAL INFORMATIONS

There are many different types of flour.Flour is the fine powder which can be derived from the endosperm portion of wheat,rye,rice,barley and others.The most commonly used flour in baking are known as plain flour nd wholemeal flour.Both flour are classified under wheat flour however they both provid different mouthfeel and sensory characteristic to the end product.Their nutrional value also varies.

Now.lets compare the nutritional value in plain flour and wholemeal flour.

*PLAIN FLOUR*

Plain flour is derived from removing the bran and germ,leaving only the endosperm.It contains about 10-11% of protein.Normally plain flour are fortified with nutrients to compensate the nutrients losses during milling.

*WHOLEMEAL FLOUR*

Wholemeal flour is a made from the entire wheat kernel(bran,germ & endosperm). It contains about 14% of proteins.Since the whole grain is used,hence there is no net loss of nutrients.Infact,Wholemeal flour contains more nutrients and are high in fibre as compared to plain flour.

ArT Of mAkiNg sPoNGecAkE: NUTRITIONAL INFORMATIONS,UNDERSTANDING FOOD;Principles & preparation third edition, Amy brown.

AFTER 10-15 MINUTES

~THE END PRODUCT~


















(using plain flour)

~SENSORY DIFFERENCES~

• LESS SWEET
• SMOOTH TEXTURE
• BETTER MOUTHFEEL
• RISE AFTER BAKING

Sponge Cake~~ METHODS

~Preheat the oven at 190 deg celcius

~whisk the eggs in a mixing bowl

~add in the sugar once the foam reaches the soft peak

~whisk till the mixture is thick and fluffy

~add in the vanilla essence

~leave a trail when you lift up the whisk

~add in the sifted flour

~fold in the flour lightly and gently with a metal spoon

~pour the mxture in a well greased cake tin , dusted with flour

~bake for 10-15 mins