DID U KNOW . . . few words n their meaning .
Agar-agar: Agar-agar is an extract of seaweed from the Indian and Pacific oceans. When dissolved it sets to a jelly and can be used as an emulsifier in ice cream, desserts and soups.
Confectioners Sugar: Powdered sugar, often used in baking and
in frosting.
Fondant: An icing created from cooked sugar, water and glucose. It is used often as a filling for chocolates, frosting for cakes, or fine pastries.
Ganache: A rich chocolate icing made of semisweet chocolate and whipping cream and or other flavorings.
Parchment Paper: A silicon based paper that can withstand high heat, thus its use for lining baking sheets.
Cake Collar: Collars go around the outside of a cake.
Parchment paper and bakery release paper are cellulose-based papers that are used in baking as a disposable non-stick surface. Both are also called bakery paper.
Baking paper, sometimes called baking parchment, can be used
to line baking tins and eliminates the need to grease the tin.
It's great for baking cookies (biscuits).
Greaseproof paper, or wax paper, has a coating on it that resists water. It is good for wrapping food for the refrigerator or freezer. Because it has a waxed coating, it won't cling to sticky foods like dough. It should not be used in the oven.
Greaseproof paper is a type of non-absorbent paper that can be used for various purposes in the kitchen like layering fragile foods such as pancakes, wrapping food for storage and lining cake tins.
butter paper is a term for making paper oil resistant. It is standard cellulose paper with a process called "parchmentising" that melts the cellulose into a gel state.
Few Tips:
All icing sets quickly, so use the icing as soon as it is made.
Sprinkle toppings on the cake, while the icing is fresh n wet.
Agar-agar: Agar-agar is an extract of seaweed from the Indian and Pacific oceans. When dissolved it sets to a jelly and can be used as an emulsifier in ice cream, desserts and soups.
Confectioners Sugar: Powdered sugar, often used in baking and
in frosting.
Fondant: An icing created from cooked sugar, water and glucose. It is used often as a filling for chocolates, frosting for cakes, or fine pastries.
Ganache: A rich chocolate icing made of semisweet chocolate and whipping cream and or other flavorings.
Parchment Paper: A silicon based paper that can withstand high heat, thus its use for lining baking sheets.
Cake Collar: Collars go around the outside of a cake.
Parchment paper and bakery release paper are cellulose-based papers that are used in baking as a disposable non-stick surface. Both are also called bakery paper.
Baking paper, sometimes called baking parchment, can be used
to line baking tins and eliminates the need to grease the tin.
It's great for baking cookies (biscuits).
Greaseproof paper, or wax paper, has a coating on it that resists water. It is good for wrapping food for the refrigerator or freezer. Because it has a waxed coating, it won't cling to sticky foods like dough. It should not be used in the oven.
Greaseproof paper is a type of non-absorbent paper that can be used for various purposes in the kitchen like layering fragile foods such as pancakes, wrapping food for storage and lining cake tins.
butter paper is a term for making paper oil resistant. It is standard cellulose paper with a process called "parchmentising" that melts the cellulose into a gel state.
Few Tips:
All icing sets quickly, so use the icing as soon as it is made.
Sprinkle toppings on the cake, while the icing is fresh n wet.
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