This document provides instructions for learning about baking desserts through an online distance education system in Venezuela. It outlines the objectives to learn basic baking concepts and common tools. The guide includes several homemade dessert recipes that students will learn, such as chocolate chip cookies, chocolate marble cake, and quesillo flan. Instructions are provided in a simple format with pictures and videos to clearly explain the preparation steps.
Ruth Harris Shumate is an expert baker and candy maker who has been cooking since childhood. She shares some of her favorite recipes, including her much-requested chocolate chip cookies and a simple recipe for rocky road candy. Shumate emphasizes using real ingredients like butter and sugar. She finds baking and candy making to be stress-relieving activities that become easier with practice, especially when using the proper equipment and ingredients.
Ruth Harris Shumate is an expert baker and candy maker who has been cooking since childhood. She shares some of her favorite recipes, including her much-requested chocolate chip cookies and a simple recipe for rocky road candy. Shumate emphasizes using quality ingredients like butter and chocolate chips. She finds baking and candy making to be relaxing hobbies that become easier with practice. In conclusion, she encourages readers to find mentors and not get discouraged from occasional mistakes when starting out.
Ruth Harris Shumate is an expert baker and candy maker who has been cooking since childhood. She shares some of her favorite recipes, including her much-requested chocolate chip cookies and a simple recipe for rocky road candy. Shumate emphasizes using quality ingredients like butter and chocolate chips. She finds baking and candy making to be relaxing hobbies that become easier with practice, and encourages readers to find mentors and proper equipment to succeed.
This document provides recipes for 27 desserts that are diabetes-friendly. It begins with an introduction explaining that the recipes were made with diabetics in mind but are still delicious. Then each recipe is listed with ingredients and instructions. Some of the desserts included are flourless zucchini chocolate brownies, coconut secret bars, kind bars 2.0, dark chocolate mousse, and ultimate soft chocolate chip cookies.
The document provides a class plan for an English language lesson on recipe writing. The plan outlines the date, teachers, discipline, target students, duration, theme, objectives, general objective, specific objectives, content, theme development, teaching resources, assessment, and references for the lesson. The lesson will have students compose an original recipe in English, using the correct format and vocabulary, and then exchange and discuss their recipes with classmates.
The document provides instructions for making chocolate sauce. It lists the necessary tools and ingredients, including chocolate, sugar, corn syrup, cornstarch, butter, vanilla, and salt. The steps for making the sauce are also outlined: melt the chocolate, add the hot water and other ingredients, boil for 10 minutes, then add butter and vanilla before cooling and storing in jars. Conversions between measurements like pounds, quarts, cups, and tablespoons are provided for scaling the recipe. Health benefits of chocolate are also listed.
The document discusses different types of chocolate confections including bonbons, truffles, and pralines. It provides instructions and recipes for tempering chocolate and making chocolate ganache fillings using cream, butter, or fruit/vegetable purees. The document also outlines steps for filling chocolate molds with ganache and sealing with tempered chocolate, as well as enrobing truffles or pralines with tempered chocolate.
This document provides information about preparing desserts and sweet sauces. It begins by listing learning objectives about identifying ingredients for desserts and appreciating their importance. It then defines dessert and lists common ingredients like sugar, gelatin, eggs, cream, fruits, nuts, chocolate. It also describes types of sauces and thickening agents. Guidelines are provided for making vanilla custard sauce. The document emphasizes important sanitary practices when preparing desserts in a workplace. Finally, it presents activities for students, including matching ingredients to sample dessert recipes.
Ruth Harris Shumate is an expert baker and candy maker who has been cooking since childhood. She shares some of her favorite recipes, including her much-requested chocolate chip cookies and a simple recipe for rocky road candy. Shumate emphasizes using real ingredients like butter and sugar. She finds baking and candy making to be stress-relieving activities that become easier with practice, especially when using the proper equipment and ingredients.
Ruth Harris Shumate is an expert baker and candy maker who has been cooking since childhood. She shares some of her favorite recipes, including her much-requested chocolate chip cookies and a simple recipe for rocky road candy. Shumate emphasizes using quality ingredients like butter and chocolate chips. She finds baking and candy making to be relaxing hobbies that become easier with practice. In conclusion, she encourages readers to find mentors and not get discouraged from occasional mistakes when starting out.
Ruth Harris Shumate is an expert baker and candy maker who has been cooking since childhood. She shares some of her favorite recipes, including her much-requested chocolate chip cookies and a simple recipe for rocky road candy. Shumate emphasizes using quality ingredients like butter and chocolate chips. She finds baking and candy making to be relaxing hobbies that become easier with practice, and encourages readers to find mentors and proper equipment to succeed.
This document provides recipes for 27 desserts that are diabetes-friendly. It begins with an introduction explaining that the recipes were made with diabetics in mind but are still delicious. Then each recipe is listed with ingredients and instructions. Some of the desserts included are flourless zucchini chocolate brownies, coconut secret bars, kind bars 2.0, dark chocolate mousse, and ultimate soft chocolate chip cookies.
The document provides a class plan for an English language lesson on recipe writing. The plan outlines the date, teachers, discipline, target students, duration, theme, objectives, general objective, specific objectives, content, theme development, teaching resources, assessment, and references for the lesson. The lesson will have students compose an original recipe in English, using the correct format and vocabulary, and then exchange and discuss their recipes with classmates.
The document provides instructions for making chocolate sauce. It lists the necessary tools and ingredients, including chocolate, sugar, corn syrup, cornstarch, butter, vanilla, and salt. The steps for making the sauce are also outlined: melt the chocolate, add the hot water and other ingredients, boil for 10 minutes, then add butter and vanilla before cooling and storing in jars. Conversions between measurements like pounds, quarts, cups, and tablespoons are provided for scaling the recipe. Health benefits of chocolate are also listed.
The document discusses different types of chocolate confections including bonbons, truffles, and pralines. It provides instructions and recipes for tempering chocolate and making chocolate ganache fillings using cream, butter, or fruit/vegetable purees. The document also outlines steps for filling chocolate molds with ganache and sealing with tempered chocolate, as well as enrobing truffles or pralines with tempered chocolate.
This document provides information about preparing desserts and sweet sauces. It begins by listing learning objectives about identifying ingredients for desserts and appreciating their importance. It then defines dessert and lists common ingredients like sugar, gelatin, eggs, cream, fruits, nuts, chocolate. It also describes types of sauces and thickening agents. Guidelines are provided for making vanilla custard sauce. The document emphasizes important sanitary practices when preparing desserts in a workplace. Finally, it presents activities for students, including matching ingredients to sample dessert recipes.
This document provides an overview of common ingredients used in candy making, including sweeteners like granulated sugar, brown sugar, and corn syrup, as well as chocolates, dairy products, and nuts. It recommends using high-quality ingredients like cane sugar, heavy cream, and dark chocolate. Equipment needed for candy making is also discussed, such as various pots and pans, thermometers, baking tools, and more. Readers are advised to use the recommended ingredients and tools to ensure their candies turn out successfully.
Baking cookies requires following procedures for ingredients, mixing, shaping, baking, cooling and storing to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, techniques for mixing, baking, cooling and storing cookies, as well as a scoring criteria for judging baked cookies.
Baking cookies requires following specific procedures for ingredients, mixing methods, baking techniques, cooling, and storage to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, mixing and baking methods, judging criteria, and expressions of satisfaction for baking cookies according to standard procedures.
Today is your lucky day!
I’m going to give you 27 of my favorite desserts recipes that will have your mouth watering in no time.
Even though you’ll be able to eat all the sweets you want once you’ve complete the Diabetes Free Program, eating clean is still a good idea. Not only will it prevent you from becoming diabetic again, it will also help you keep the weight off.
This document provides instruction on preparing desserts and sweet sauces. It discusses the key ingredients needed for desserts like sugar, eggs, cream, fruits, nuts, chocolate, and batters. It also covers different types of sweet sauces like chocolate ganache, fruit coulis, salted caramel sauce, custard, and butterscotch sauce. Guidelines are provided for making vanilla custard sauce, including techniques to prevent curdling. Basic recipes are shared for vanilla custard pie, chocolate mousse, strawberry shortcake, and simple vanilla sauce. Workplace sanitary practices for food preparation are also outlined.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
Favorite Desserts, Delicious Recipes that quickly burn fat. How To Lose Weigh...Women's Health
This document provides 27 dessert recipes that are healthy alternatives for diabetics. It begins with an introduction explaining that the recipes are made with diabetics in mind but are still delicious. The recipes that follow include options for brownies, bars, cookies, ice creams, popsicles, cakes, crisps, and more. Each recipe includes a list of ingredients and instructions to make the dessert in 3 sentences or less.
I’m going to give you 27 of my favorite desserts recipes that will have your mouth watering in no time.
Even though you’ll be able to eat all the sweets you want once you’ve complete the Diabetes Free Program, eating clean is still a good idea. Not only will it prevent you from becoming diabetic again, it will also help you keep the weight off.
This recipe provides instructions for making best-ever brownies that are squidgy and chocolately. The brownies are made by melting butter and dark chocolate together and mixing it with eggs, sugar, flour, cocoa powder, and chocolate chunks. The mixture is poured into a tin and baked for 25 minutes until the top has a shiny crust and the sides start to come away from the tin. It is then cooled completely before cutting into squares or triangles.
This recipe is for a triple layer chocolate mousse dessert with three different types of chocolate mousse - black, white and milk chocolate. Each layer of mousse is made separately by melting the chocolate and mixing it with egg yolks, butter, heavy cream and whipped egg whites. The mousses are layered in a mold with the black on bottom, milk in middle and white on top, then frozen overnight. The mousse is accompanied by an English cream flavored with mint.
how to lost 92 lbs in just 2weeks with this fat loss methodnaveenkumar866377
This document provides recipes for 27 delicious desserts that are diabetic-friendly yet still tasty. The recipes include flourless zucchini chocolate brownies, coconut secret bars, kind bars 2.0, dark chocolate mousse, and ultimate soft chocolate chip cookies. Most recipes can be made in under 30 minutes and use common ingredients. The document encourages sharing the recipes with friends and family to enjoy sweet treats without worrying about blood sugar levels.
Copia de biscocho de chocolate cubierto de chocolate y lacasitoshallarmh
The document provides a recipe for a chocolate cake covered in chocolate and Lacasitos cookies. The ingredients include eggs, sugar, oil, warm water, cocoa powder, flour, and yeast. The instructions are to beat the eggs and sugar, then add the other wet ingredients and mix. Separately, mix the dry ingredients and add the yeast. Pour the wet into the dry and mix well. Pour the batter into a prepared pan and bake at 180 degrees. Once baked, melt chocolate and pour over the cake to cover. Decorate with Lacasitos cookies. Students can participate by following the steps and notes provided, and can suggest other decoration ideas. Their learning will be evaluated by observing if they follow the steps correctly and seeing
The document outlines a lesson plan for teaching students how to prepare custard. It includes objectives, content, procedures, evaluation, and assignment. The procedures involve reviewing cream desserts, watching a video on preparing leche flan, doing group activities to identify ingredients and steps, and demonstrating how to make caramel custard. Students then prepare their own custard following safety guidelines. The evaluation assesses their participation, discipline, corrections, and promptness during the activity.
This document provides a recipe for making chocolate cookies (brownies) like the author's aunt. It lists the ingredients needed as 21 sticks of unsalted butter, 2 cups of sugar, 2 eggs, 1 tablespoon of vanilla extract, 2 cups of flour, and 4 cups of Dutch process cocoa powder. The instructions describe creaming the butter and sugar, adding the eggs and vanilla, mixing the dry ingredients separately, rolling the dough into logs and chilling them, slicing and baking the cookies.
Favorite Desserts: Delicious Recipes That Quickly Burn FatOffsens
I’m going to give you 27 of my favorite desserts recipes that will have your mouth watering in no time.
Even though you’ll be able to eat all the sweets you want once you’ve completed the Diabetes Free Program, eating clean is still a good idea. Not only will it prevent you from becoming diabetic again, but it will also help you keep the weight off.
What if you could lose weight, without changing your diet?nitinnitin44
This document provides 27 dessert recipes that are diabetes-friendly yet still delicious. The recipes include flourless brownies, coconut bars, kind bars, chocolate mousse, soft chocolate chip cookies, and more. Most recipes only require a few common ingredients and are easy to make. The introduction explains that the recipes were designed for diabetics but are tasty enough that even kids won't know they aren't junk food.
Bio fit desserts LOOSE WEIGHT while eating your fav desertslatifnadaf1
This document provides recipes for 27 desserts that are diabetic-friendly yet still delicious. The desserts include flourless brownies, coconut bars, nut butter cookies, chocolate mousse, soft chocolate chip cookies, and more. Most recipes only require a few common ingredients and are easy to make. The introduction explains that the recipes were made with diabetics in mind but are enjoyable for all.
This document provides an overview of common ingredients used in candy making, including sweeteners like granulated sugar, brown sugar, and corn syrup, as well as chocolates, dairy products, and nuts. It recommends using high-quality ingredients like cane sugar, heavy cream, and dark chocolate. Equipment needed for candy making is also discussed, such as various pots and pans, thermometers, baking tools, and more. Readers are advised to use the recommended ingredients and tools to ensure their candies turn out successfully.
Baking cookies requires following procedures for ingredients, mixing, shaping, baking, cooling and storing to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, techniques for mixing, baking, cooling and storing cookies, as well as a scoring criteria for judging baked cookies.
Baking cookies requires following specific procedures for ingredients, mixing methods, baking techniques, cooling, and storage to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, mixing and baking methods, judging criteria, and expressions of satisfaction for baking cookies according to standard procedures.
Today is your lucky day!
I’m going to give you 27 of my favorite desserts recipes that will have your mouth watering in no time.
Even though you’ll be able to eat all the sweets you want once you’ve complete the Diabetes Free Program, eating clean is still a good idea. Not only will it prevent you from becoming diabetic again, it will also help you keep the weight off.
This document provides instruction on preparing desserts and sweet sauces. It discusses the key ingredients needed for desserts like sugar, eggs, cream, fruits, nuts, chocolate, and batters. It also covers different types of sweet sauces like chocolate ganache, fruit coulis, salted caramel sauce, custard, and butterscotch sauce. Guidelines are provided for making vanilla custard sauce, including techniques to prevent curdling. Basic recipes are shared for vanilla custard pie, chocolate mousse, strawberry shortcake, and simple vanilla sauce. Workplace sanitary practices for food preparation are also outlined.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
Favorite Desserts, Delicious Recipes that quickly burn fat. How To Lose Weigh...Women's Health
This document provides 27 dessert recipes that are healthy alternatives for diabetics. It begins with an introduction explaining that the recipes are made with diabetics in mind but are still delicious. The recipes that follow include options for brownies, bars, cookies, ice creams, popsicles, cakes, crisps, and more. Each recipe includes a list of ingredients and instructions to make the dessert in 3 sentences or less.
I’m going to give you 27 of my favorite desserts recipes that will have your mouth watering in no time.
Even though you’ll be able to eat all the sweets you want once you’ve complete the Diabetes Free Program, eating clean is still a good idea. Not only will it prevent you from becoming diabetic again, it will also help you keep the weight off.
This recipe provides instructions for making best-ever brownies that are squidgy and chocolately. The brownies are made by melting butter and dark chocolate together and mixing it with eggs, sugar, flour, cocoa powder, and chocolate chunks. The mixture is poured into a tin and baked for 25 minutes until the top has a shiny crust and the sides start to come away from the tin. It is then cooled completely before cutting into squares or triangles.
This recipe is for a triple layer chocolate mousse dessert with three different types of chocolate mousse - black, white and milk chocolate. Each layer of mousse is made separately by melting the chocolate and mixing it with egg yolks, butter, heavy cream and whipped egg whites. The mousses are layered in a mold with the black on bottom, milk in middle and white on top, then frozen overnight. The mousse is accompanied by an English cream flavored with mint.
how to lost 92 lbs in just 2weeks with this fat loss methodnaveenkumar866377
This document provides recipes for 27 delicious desserts that are diabetic-friendly yet still tasty. The recipes include flourless zucchini chocolate brownies, coconut secret bars, kind bars 2.0, dark chocolate mousse, and ultimate soft chocolate chip cookies. Most recipes can be made in under 30 minutes and use common ingredients. The document encourages sharing the recipes with friends and family to enjoy sweet treats without worrying about blood sugar levels.
Copia de biscocho de chocolate cubierto de chocolate y lacasitoshallarmh
The document provides a recipe for a chocolate cake covered in chocolate and Lacasitos cookies. The ingredients include eggs, sugar, oil, warm water, cocoa powder, flour, and yeast. The instructions are to beat the eggs and sugar, then add the other wet ingredients and mix. Separately, mix the dry ingredients and add the yeast. Pour the wet into the dry and mix well. Pour the batter into a prepared pan and bake at 180 degrees. Once baked, melt chocolate and pour over the cake to cover. Decorate with Lacasitos cookies. Students can participate by following the steps and notes provided, and can suggest other decoration ideas. Their learning will be evaluated by observing if they follow the steps correctly and seeing
The document outlines a lesson plan for teaching students how to prepare custard. It includes objectives, content, procedures, evaluation, and assignment. The procedures involve reviewing cream desserts, watching a video on preparing leche flan, doing group activities to identify ingredients and steps, and demonstrating how to make caramel custard. Students then prepare their own custard following safety guidelines. The evaluation assesses their participation, discipline, corrections, and promptness during the activity.
This document provides a recipe for making chocolate cookies (brownies) like the author's aunt. It lists the ingredients needed as 21 sticks of unsalted butter, 2 cups of sugar, 2 eggs, 1 tablespoon of vanilla extract, 2 cups of flour, and 4 cups of Dutch process cocoa powder. The instructions describe creaming the butter and sugar, adding the eggs and vanilla, mixing the dry ingredients separately, rolling the dough into logs and chilling them, slicing and baking the cookies.
Favorite Desserts: Delicious Recipes That Quickly Burn FatOffsens
I’m going to give you 27 of my favorite desserts recipes that will have your mouth watering in no time.
Even though you’ll be able to eat all the sweets you want once you’ve completed the Diabetes Free Program, eating clean is still a good idea. Not only will it prevent you from becoming diabetic again, but it will also help you keep the weight off.
What if you could lose weight, without changing your diet?nitinnitin44
This document provides 27 dessert recipes that are diabetes-friendly yet still delicious. The recipes include flourless brownies, coconut bars, kind bars, chocolate mousse, soft chocolate chip cookies, and more. Most recipes only require a few common ingredients and are easy to make. The introduction explains that the recipes were designed for diabetics but are tasty enough that even kids won't know they aren't junk food.
Bio fit desserts LOOSE WEIGHT while eating your fav desertslatifnadaf1
This document provides recipes for 27 desserts that are diabetic-friendly yet still delicious. The desserts include flourless brownies, coconut bars, nut butter cookies, chocolate mousse, soft chocolate chip cookies, and more. Most recipes only require a few common ingredients and are easy to make. The introduction explains that the recipes were made with diabetics in mind but are enjoyable for all.
Bio fit desserts LOOSE WEIGHT while eating your fav deserts
Cake shop guide area alennys...
1. Republica Bolivariana de Venezuela
Ministerio del Poder Popular Para la Educación
Universidad Nacional Experimental
“Francisco de Miranda”
Coro-Estado-Falcón
Alenny Méndez
Arealennys Naveda
2. Welcome
The great movements of history have been based on the power of the human
being. It is individuals and teams who inject innovation and produce the great
changes that revolutionize the world.
Our role as educational guides is to easily provide our students with the lever and
the fulcrum for the innovation of new knowledge. For this we have adapted this
distance education system, which will provide them with the facilities and the
most suitable learning environment for the development of their personal and
professional skills, since this allows them to achieve their improvement both in
the labor market and in the knowledge market.
We hope you like it and you can experience how beautiful it is to learn about new
topics and learn for the future.
3. Rules for the use of the guide
Before starting each learning unit, we recommend that you carefully read the
following guidelines:
• Read each unit or session carefully, here the content of it will be explained to
you.
• Correctly interpret the general objective, in this way you will know with
certainty where we want to go.
• Look carefully at the study plans and the order, so you do not lose the sequence
of what you have read.
• Reorganize the time, managing to have the necessary for your training.
• Check your own level of learning by doing the proposed activities that appear
at the end of each of the units or sessions.
4. Objective:
Appreciate the basics and baking information and common tools for making
homemade desserts.
What will we learn from this guide?
We will know basic concepts about baking, as well as the most common
utensils for the preparation of homemade recipes. That is why we include
some of the most prepared recipes here in Venezuela, you can learn a little
about our culture, and its delicious desserts.
5. INSTRUCTIONAL MOMENTS
Start:
We are going to start the class with a brainstorming session on pastry, where the students
must present their ideas on the subject through a chat forum.
Developing:
Taking into account the ideas of the students on the subject, a basic concept of what
pastry is about will be defined. Then, we will expose the common tools to carry out this
culinary art, using a simple vocabulary, so that students acquire new knowledge and put
this topic into practice.
Closing:
Finally, you will do an activity called What is that image? Where you will reinforce
knowledge and you will be able to identify some utensils in the illustrative images.
Session: 01
6. What cake shop?
Baking is a trade that is responsible for preparing and decorating sweets, such as cakes,
pancakes, cookies, creams, sweet sauces, cakes, puddings and candies. Whoever exercises
this trade is called a pastry chef.
Cake shop is considered like a specific tipe of gastronomy that specialize in the preparation
of desserts; these dishes vary according to the techniques used, for this, the result can
change in each dessert.
8. INSTRUCTIONAL MOMENTS
Beginning:
It`ll start the class with a common ingredients` list, then it`ll do an activity called
quick pastry where students must memorize this list then they`ll choose some
ingredients and create a new dessert
Development:
The teacher will explain the class through a classification of cake shop where it`ll
do exemplifications between pictures and dish names using simple vocabulary
Close:
finally, students will express their ideas through a brainstorm about their favorite
desserts
Session: 02
10. Classification of Cake shop (Clasificación de la repostería)
There is a basic pastry classification, which covers the categories of cakes, jellies and puddings.
We'll see:
Cakes: are all the desserts made with flour and butter. It covers a wide variety of products and
presentations: cakes (cakes), cakes, cold cakes, sponge cakes, moist cakes, puff pastry, short crust pastry,
sponge cake, among others.
Jellies: they are very easy to make, except for the decoration techniques, which are quite complex. They
can be made with animal or vegetable gelatin (agar-agar).
Custards: custards are mixtures that set with a texture similar to gelatin, but they are made with an egg
base. Its techniques are much more complex than gelatin, in fact, and it takes a long time to prepare. You
can also bring milk or a substitute, such as yogurt and coffee.
Another way of classifying pastries, already in a more specialized way, is the following:
11. ° Cold desserts: custards, floating islands, creams, meringues, liquor fruits, jellies, Bavaria, mousses, rice
desserts.
° Hot desserts: puddings, certain types of creams, souffles, crepes, cooked fruits, tortillas, certain rice
desserts, carlotas, etc. ...
° Fried desserts: buñuelos, torrejas, sweet empanadas, sugary fried bread, churros.
° Ice cream - based desserts: simple ice creams, sorbets, perfect ice creams (parfaits), frozen foams, frozen
cakes, ice cream with creams.
° Cheeses and natural fruits: in addition to natural cheese and fruits, it includes fruit salads (fruit salads),
fruits scented with rum.
13. INSTRUCTIONAL MOMENTS
Chocolate chip cookies
(Galletas de chips de chocolate)
Beginning:
We`ll start this pastry with a specified ingredient list
Development:
Through a video sent to dreamy sweets website, we`ll show a step by step
about how do to do a chocolate chip cookies
Close:
Finally, it`ll show the cookies ready by eating
Session: 03
14. INGREDIENTS
3/4 cup granulated sugar, 3/4 cup packed brown sugar (light or dark, but we prefer dark!), 1/2 cup (1 stick)
salted butter, very soft, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon table salt, 1 teaspoon baking soda, 2
1/4 cups all-purpose flour, 2 cups semi-sweet chocolate chips.
INSTRUCTIONS FOR PREPARATION
Preheat the oven to 375°. Spray the cookie sheet with nonstick spray or you can use a liner. Silicone liners (like
silpats) and parchment paper both work very well.
Mix together the two sugars. Be sure to break apart any hard chunks of brown sugar and get the two sugars fully
mixed. We prefer dark brown sugar because we think it has a deeper, more caramel flavor, but light brown sugar
will make your cookies taste a bit sweeter.
Mix the softened butter into the sugar in globs. This helps really incorporate the butter and the sugar.
Mix in the eggs one at a time. Crack the eggs directly into the bowl with the butter-sugar mix, and then use
your spoon to lightly beat the eggs before stirring them into the butter and sugar.
15. Measure and mix in the vanilla, salt, and baking soda. Mix the batter as much as possible right now.
Break apart any remaining clumps and make sure the batter is a consistent color throughout.
Add the flour all at once. At this point, you want to mix the batter as little as possible to avoid forming too
much gluten. Stop mixing as soon as there is no more visible flour on the dough or in the bottom of the
bowl.
Add the chocolate chips all at once and use a folding motion to incorporate them into the batter.
Scoop the batter onto your baking sheet, spacing the balls of dough roughly 2 inches apart. We use a
tablespoon and measure out slightly rounded balls - they're about the size of Ping-Pong balls. You can
certainly go larger or smaller as you prefer!
Bake the cookies for 9-11 minutes. Take them out when they look puffy, are set around the edges, and dry
to the touch. Let them cool for a few minutes on the baking sheet. As they cool, they will collapse back on
themselves.
Transfer the cookies to a rack to finish cooling completely. Bake the rest of the cookies in batches
16. INSTRUCTIONAL MOMENTS
chocolate marble cake
(Torta de chocolate
marmoleada)
Beginning:
We`ll start this cake with a specified ingredient list
Development:
Through a video sent to dreamy sweets website, we`ll show a step by step
about how do to do a chocolate marble cake in a 45 minutes
Close:
Finally, it`ll show the cake ready
Session: 05
17. INGREDIENTS
225g butter, softened, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk, 1 tsp vanilla extract, 2
tbsp cocoa powder.
INSTRUCTIONS FOR PREPARATION
Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof
paper.
If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3
tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 minutes until smooth.
If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a
time, mixing well after each addition.
Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
18. Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls.
Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base
of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any
air bubbles.
Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect. Bake
the cake for 45-55 minutes until a skewer inserted into the center comes out clean. Turn out onto a
cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
19. INSTRUCTIONAL MOMENTS
Quesillo flan
(Quesillo)
Beginning:
We`ll start this pastry with a brief introduction about the origin of this flan
and a specified ingredient list
Development:
Through a video sent to dreamy sweets website, we`ll show a step by step
about how do to do a quesillo flan in a 30 minutes
Close:
Finally, it`ll show the quesillo flan ready
Session: 06
20. INGREDIENTS
3/4 cup sugar, 6 large eggs, 1 can sweetened condensed milk, 1 cup whole milk, 1 teaspoon vanilla
extract, Pinch of salt.
INSTRUCTIONS FOR PREPARATION
In a heavy skillet or saucepan, melt the sugar with a couple of tablespoons of water over medium heat,
occasionally stirring, until sugar has melted completely and starts to turn golden brown.
Carefully pour hot caramel into the mold, swirling it around to coat the bottom and sides of the mold. Set
mold aside.
Preheat oven to 325 F. Set some water to boil. Whisk together the eggs, condensed milk, whole milk,
vanilla, and salt until well mixed, or blend them in the blender.
21. Pour egg mixture into the mold. Place the mold inside of a pan with tall sides (like a 9 x 13 sheet cake
pan or a roasting pan). Place the pan on the oven rack, and carefully fill pan around mold with boiling
water (to make a bain marie).
Bake until flan no longer jiggles a lot in the center, or just until a knife inserted into the flan comes out
clean, about 20 to 30 minutes.
Serve warm or cold.