Wenke om vleis sag te maak

Soos ontvang van ons lede op FB:

Hierdie wenke het ons Facebook lede getoets en hulle se dit werk.  Probeer bietjie.

Wenk vir Gerasperde Kaas

Wenk vir Gerasperde Kaas:

As jy kaas op groot maat koop en wil rasper om te vries. Plaas n sny brood bo op die kaas in die bak wat jy in die vrieskas gaan sit. die brood absorbeer al die "ys / vog" en help dat die kaas nie "pap" raak nie. As jy dan van die kaas wil gebruik, haal die brood uit, maak effens los met n vurk. Dit sal gou gou ontdooi. Plaas dan n vars sny brood bo op die kaas, voordat jy die res vries.

Die moets en moenies van tertdeeg

Die moets en moenies van tertdeeg

Die meeste mense vind dit moeilik om tertdeeg aan te maak, maar dit is net omdat hulle nie genoeg oefening kry nie.

As jy ’n beginner is, is dit beter om met klein hoeveelhede deeg op ’n slag te werk. Hier is ’n paar wenke vir beginners:
...

• 120 g deeg is ’n maklik bewerkbare hoeveelheid vir ’n beginner.
• Rol deeg altyd vorentoe en agtertoe uit, nooit dwars nie.

How To Build a Cake Like a Pro

How To Build a Cake Like a Pro
So let’s get to the tutorial.  We’re learning how to level, split and fill a cake like a pro!

Erin Gardner, author of Great Cake Decorating, tells us about today’s tutorial:
“The best decorating idea in the world will be lost on your guests if they are distracted by a cake that is lopsided, lumpy, or bulging at the sides.  Take time to build a great cake base, and decorating will be so much easier.  For simplicity’s sake, the cakes shown are baked in round pans, but the level-and-split method words for any cake shape.”

Does Sifting Make a Better Cake?

Does Sifting Make a Better Cake?



BAKING ASSUMPTION: It is necessary to sift or whisk dry ingredients together.
To sift or not to sift, that is the question.  Most recipes call for either sifting or whisking together your dry ingredients before combining them with the other ingredients.  I wanted to take a look at the necessity of these practices and see what types of differences these methods made, if any.

Do Your Cupcakes Need A Rest?

Do Your Cupcakes Need A Rest?

Some of my favorite cupcake recipes call for the batter to rest for a period of time before it is portioned into to tins and baked. In the past, I have dutifully followed these instructions in order to, presumably, garner the best result; but I started to wonder what exactly the benefits were and what the results would be if I baked the batter immediately after mixing. I decided to bake a round of cupcakes with increasing batter rest periods from zero to 40 minutes of rest and examine what the differences were.

how to make caramelized hazelnut cake toppers

how to make caramelized hazelnut cake toppers

For a dozen hazelnuts, you'll need:
15 hazelnuts
1/2 cup sugar
12 wooden skewers
A thick square of Styrofoam 

The Meringue Buttercream Myth

The Meringue Buttercream Myth


CAKE MYTH : You must create a meringue in order to produce a European-style buttercream.
For some time, I puzzled over the idea that you have to create a fully realized, stable meringue in order to make a Swiss Meringue Buttercream (SMBC). 

Mixing Up the Perfect Cake

Mixing Up the Perfect Cake
Classic cake making methods suggest that the first step in making a butter cake involves creaming together butter and sugar.  Traditionally this was done with a wooden spoon and brute strength and required the baker to endure arduous sessions of beating.  With today’s electric mixers, I wanted take a look at how much mixing was enough to achieve sufficient creaming and what would happen if you creamed too far.

The Reverse Creaming Method

 

 

Cakes can be mixed in any number of ways.  Most butter cakes are mixed in one of the following two ways: by the creaming method or the reverse-creaming method.  The creaming method is the most common.  In this classic method, the butter and sugar are mixed together followed by addition of the eggs, dry ingredients and liquids.  In the reverse-creaming method, the dry ingredients and the sugar are mixed together first.  Then the fats and a portion of the liquids are mixed into the dry ingredients followed by the remaining liquids.

Dís hoe jy ’n koek versier

Dís hoe jy ’n koek versier
Met ons beproefde stappe kan jy ’n koek so professioneel soos Cake Boss op TV versier. (Moenie nommer 5 vergeet nie!)
Stap1:...
Sny die bokante van die twee koeke met ’n riffelmes gelyk sodat dit makliker opmekaar kan stapel. (Eet sommer die oorskietkoek.) Vee los krummels met ’n deegkwassie af.

Don’t waste bananas – freeze them

Don’t waste bananas – freeze them

There are a few ways you can freeze bananas

• with the peel on

8 wenke met eiers

8 wenke met eiers

1.Berei ’n volmaak gebakte eier met ’n kookringetjie in ’n pan. Die eiers moet teen kamertemperatuur wees. ’n Skoon tunablikkie wat aan albei kante oop is, werk ewe goed as ’n ring. Spuit die pan met kookolie, plaas die blikkie in die warm pan en breek die eier in die ring.
2.Dop gekookte eiers dadelik af om te keer dat ’n swart ring om die eiergeel vorm.
3.Bêre eiergeel in ’n koppie in die yskas en bedek met koue water om te keer dat ’n skil vorm. Gebruik binne vier dae.

perfekte koeke

Liesl du Toit
Ek wil graag iets met julle deel. Het hierdie affere ook eers maar skeef aangekyk maar dit werk regtig. Ek was al moedeloos oor my koeke altyd met... n punt rys, toe gaan krap ek so bietjie op Google en kry hierdie nuttige stukkie inligting.

Tee idee

Roer jou tee of warmsjokolade met ’n kaneelstokkie – dit gee dit ’n warm spesery-geur wat lekker is vir die winter.

Shortbread

Fresh leaves from your herb garden sugar-lacquered on shortbread, so simple

Glow in the dark cupcakes

For something a little different at your next party, why don’t you add some tonic water to your icing mix? Tonic water glows under black light, making your cupcakes “glow in the dark”!

OM KOEKMEEL IN BRUISMEEL TE VERANDER

OM KOEKMEEL IN BRUISMEEL TE VERANDER
4 X 250ml Koekmeel
30 ml Kremetart...
15 ml Koeksoda
Sif alles 4 keer saam en gebruik in plek van bruismeel

Wenke vir Suurlemoen Meringue Tert

Wenke vir Suurlemoen Meringue Tert:
1. Klits eierwitte tot styf, gooi die strooisuiker geleidelik by en klits tot die meringue baie styf en blink is. Gooi die mielieblom bo-oor, asook die asyn. Klits weer deur tot alles gemeng is. Skep die meringue bo-op die vulsel
15 ml mielieblom (Maizena)

Cooking of couscous

Do you avoid buying couscous because you're not sure how to cook it?
1. Place 1 cup (250 ml) of dry couscous into a bowl. Add 2 teaspoons of olive oil and distribute this through the couscous with a fork so as to coat all the grains – this will prevent the couscous from sticking together.