My Baking Tips

Cik Ngah will update this entry from time to time to note any baking tips that Cik Ngah came across during my adventure in baking.

Measurement Conversion;

Butter to oil replacement;

Weight Conversion

Ingredients Substitute

Storing Ingredients

1. Egg whites 
• Pour them into a freezer container, seal tightly, label with the number of egg whites and the date, and freeze. 
• Use within 4 months
•  Thaw eggs in the refrigerator and use them as soon as they are thawed
• Substitute 2 tbsp (30 mL) thawed egg whites for 1 large egg
2. Egg yolks 
• beat in either 1/8 tsp (0.5 mL) salt or 1-1/2 tsp (7 mL) sugar or corn syrup per 1/4 cup (50 mL) egg yolks (about 4 yolks).
•  Label freezer container with the number of yolks, the date and whether you added salt (for main dishes) or sugar (for desserts and baking) and freeze. 
• Use within 4 months
• Thaw eggs in the refrigerator and use them as soon as they are thawed
• Substitute 1 tbsp (15 mL) thawed yolks for 1 large fresh yolk.
3. Grated Lemon or Orange zest - freeze in a closed container

Butter Cream Recipe

1. Recipe 1
• 2.5kg Sugar
• 1.5kg Water
• Boil the above ingredients to make syrup
• 1kg Krimwell
• 250g butter
• 250ml syrup
• 5 tsps Vanilla
• Beat butter and krimwell until fluffy
• Add syrup little by little
2. Recipe 2 (White Butter Cream)
• 500g Krimwell
• 500g shortening
• 500g icing sugar
• 5 tbls condensed milk (susu pekat manis)
• 5 tsps Clear Vanilla
• Beat Krimwell and shortening until fluffy
• Add icing sugar gradually
• Add Vanilla
3. Recipe 3

• 500g Krimwell
• 500g Butter 
• 500g Icing Sugar
• 5 tsps Vanilla

Chocolate Ganache

1. Recipe 1
• 250g Cooking Chocolate
• 100ml Whipping Cream
• 100g Liquid Glucose
• Chop the chocolate thinly
• Melt chocolate using double boiling until no lump exist.
• Add whipping cream, mixed well and turn off the fire.
• Lastly add liquid glucose, continue stirring until well combined.
2. Recipe 2
• 100g Milk Chocolate
• 100g Bitter Chocolate
• 1.5 Cup Whipping Cream
• 2 tbls Butter
• Heat cream, add in chocolate and cook until chocolate melts.
• Stir in butter and cool to pouring consistency.

Cream Cheese

1. Recipe 1
• 375g Cream Cheese
• 50g icing sugar sifted
• 2 tsps Vanilla
• 150g Butter
• Beat cream cheese and butter until fluffy
• Add sifted icing sugar and vanilla
2. Recipe 2