Beenty's Delight

18/08/2021

15/03/2021

Ramadan Recipes coming soon

12/12/2017

book for samosa

08/09/2016

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*Cake Mistakes...Find Out Why*



Here's a list of very common 'Cake Mistakes' and their causes. Below I have added a list of tips to prevent these mistakes from recurring:

1. Cakes that Sink/Fall in the Middle
•Overbeating, which incorporates too much air into the batter
•Under baking from either the oven temperature being too low or the baking time being too short
•Over or Under measuring any of the ingredients
•Baking Pan being either too small or too large
•Moving or jarring the cake before it is sufficiently baked
•Opening the oven door before the cake is at least half-way baked
•If the recipe is one that requires you fold in egg whites, and they were not beaten fully or folded in too harshly
•Under-creaming the butter and sugar
•Baking powder being too old

2. Cakes that Crack on the Top
•Oven temperature is too high. The surface of the cake will therefore set very quickly, before the inside of the cake has had time to expand fully. Then as the inside of the cake heats up and starts to rise it has to break through the crust to have the space to expand. This tends to give a volcano look to the cake with the inside of cake spilling out of the crack. Actual oven temperatures often vary from the setting on the dial and an oven could actually be running hotter than what the dial/setting indicates. Try setting it a little below the temperature stated in the recipe next time you bake a cake. Also take care to bake the cake in the center of the oven, not too close to the top where the temperature is highest
•Over-dozing on leavener for example baking powder or baking soda.
•Baking Pan being too small
•Over or Under measuring any of the ingredients

3. Cakes that have Low Volume
•Over or Under measuring of liquids
•Over or Under-mixing of batter
•Not properly alternating the flour and the liquid ingredients during mixing of the batter
•Baking Pan being too large
•Inaccurate oven temperature
•Baking powder being too old or too little
•Too much fat used in the ingredients
•Use of ingredients that are cold

4. Cakes that have a Sticky Top
•Covering the cake while still warm
•Over measuring of liquid
•High humidity
•Under baking from either the oven temperature being too low or the baking time being too short

5. Cakes that are Soggy
•Moving the cake before it sets
•Under baking from either the oven temperature being too low or the baking time being too short
•Cooling the cake in the pan (unless the recipe specifically requires it)
•Over or Under measuring any of the ingredients, especially the fat and liquid ones.

6. Cakes that have Large Holes & Tunneling:
•Oven temperature too high
•Over or Under-mixing of batter
•Too much leavening/baking powder

7. Cakes that Shrink:
•Too little batter in pan
•Pans greased too heavily
•Pans too close together in oven
•Extreme over mixing of the batter
•Over baking - too long or at too high a temperature
•Too much liquid

8. Cakes that are Dry or have a Tough Crust:
•Over mixing the batter.
•Over baking from the oven temperature being too low and the baking time being too long
•Overbeating egg whites or too many of them
•Pan too big
•Cake cooled in a drafty area
•Added more flour than the recipe called for
•Added less shortening or liquid than the recipe called for
•Not enough sugar

9. Cakes that are Burnt
•Uneven heat circulation. Make sure the pan has at least 1- to 2-inches space between the sides of the oven and another pan, if using. Cakes should be baked in the center of the oven
•Pans too close together in oven. Improper placement in the oven will cause cakes to bake faster on one side. Gently rotate the cake pans (don't pick up the pans, spin them) about 2/3 into the baking time for an even bake
•Excessive top heat

10. Cakes that Stick to the Pan
•Pan not greased and floured enough.
•The cake cooled too long in the pan before trying to remove it.
•Cake not baked long enough.

To fix this, run a knife all around the cake to separate.

21/01/2015

Slm

01/02/2014

Salam. Its been a while. I am just recovering from an illness. Alhamdulillah

07/10/2013

BEEF IN SWEET N SOUR SAUCE
200g carrots,100g onions,100g of green pepper,100g red pepper,200g of pineapple,half kg of cooked beef,50g tomato puree,150ml pineapple juice,crushed garlic,ginger n 50g cornflour,sugar,oil,vinegar,water.
Method- saute all vegies including diced pineapple n remove.Saute garlic n tomato puree n fry a bit, sugar,pineapple juice n water.Add veneger,salt n allow to simmer.Add beef n cornflour

07/10/2013

Stir fry vegetables- Green beans,pumpkin,aubergine,salt,pepper,ginger,garlic,oyster sauce and oil.
Put oil in a wok and heat,add crushed ginger and garlic,add onions and other seasoning,add oyster sauce,add blanched vegetables,stir and remove from heat immediately

07/10/2013

NUTTY RICE
1kg boiled rice,200g peanut,150g coconut,200g currant,1clove of garlic,200g onions,150g butter,3 cubes of maggi,salt n pepper.
Method- saute' garlic n onions in a pan containing melted butter,add rice n stir until a bit fried,add currants,coconut and peanuts. Correct seasoning.You can eat with stir fry vegetables.

07/10/2013

CREAM OF ONION SOUP
Onions 1kg,Butter 50kg,garlic chopped,flour 20g,brown stock 1 litre,salt,pepper and 1kg of mozzella cheese.
Peel d onions,half d slice finely,melt d butter in a thick buttered pan,add d onions n garlic n cook steadily until brown.Mix in d flour n cook over a gentle heat.Gradually mix in d stock,bring 2 boil.Simmer for 10mns.Correct seasonings.Sieve n pour into an earthware. Serve with toast