Home Economics

This week in home economics, we have to make pikelets. Pikelets are like a mini pancake but the texture and the shape are different. Pikelets are slightly thicker, which renders them heavy once they rise in the pan. When we have finished making the pikelets it tastes really delicious. 

Ingredients:

• 1 c Plain flour
• 1 t Baking powder
• 1/8 t salt
• 1 egg
• 1/4 c sugar
• 3/4 c milk

Method:

1. Sift the baking powder and the salt in the bowl.
2. In another bowl beat the egg and sugar with a whisk until pale thick.
3. Add the egg mixture and the milk to the dry ingredients and mix until just combined.
4. Gently heat a non-stick frying pan over medium heat and add or brush with a little melted butter. Drop a tablespoon of the mixture from the point of the spoon onto the surface.
5. When bubbles start to burst on the top of the pikelets. Turn them over and cook the other side until golden.
6. Place on a cooling rack.
7. Serve with a sweet or savory topping.

 

Home Economics

Last Friday in home economics we have been told to bake Chocolate Muffin. When we were making our chocolate muffin there was something wrong happen. That bad thing was we did not melt the butter surely liquid, so when we put the butter into the mixture it did not come out as we plan. My group had to restart the process of making the mixture from making the chocolate muffin. In the end, even though we had some difficulties making the chocolate muffin I think that we all work together with us a team to fix the problem.

Ingredients:

• 1/2 Self Raising Flour
•  1/2 c Caster Sugar
• 100g Butter, melted
• 1 c Milk
• 1 Egg
• 1 c smashed Banana's (2-3)

Preparation:

1. Mix Flour, Salt, Caster sugar & Chocolate bits in a bowl.
2. In a separate bowl melt butter then add milk, and egg beat to combine.
3. Mash & measure the bananas and add to liquid ingredients. 
4. Tip liquid mixture into dry ingredients. Fold Carefully. do not over mix.
5.   Carefully spoon muffin batter into prepared muffin tins. ( line with paper muffin cases)
6. Optional topping: Mix 1 T sugar & 1/2 t  Cinnamon and sprinkle over top of muffins. Drop some Chocolate bits on each.
7. Bake at 220 celsius for 12-15 minutes, testing to check if the muffin is cooked. Cool for 2-3 minutes before removing from pans.

 

                                                                

Baking At Home

This term on home economics we have been told to bake something at home. I chose to bake Leche-flan because I think it is the easiest dessert to bake. The world calls this dessert Spanish flan but, in the Philippines, it is called Leche flan. I decided to make this dessert without my parents helping me so that in the future ill be more independent of what to do in life. 

                   
                      Oven-Baked Leche flan

Ingredient:

• 6 egg yolks
• 3/4 cups granulated white sugar.
• 1 can condense milk.
• 1 cup of fresh milk or evaporated milk.
• 1 teaspoon vanilla extract.

Method:

1. Pre-heat oven to 350F
2. Heat a saucepan in stovetop. Add the sugar. Continue to cook until it starts to melt. Adjust the heat to low and cook while gradually stirring until sugar turns into caramel.
3. Once the sugar turns into caramel. put it on a square baking pan or a llanera if you have one. Then let it cool down.
4. Beat the egg yolks in a mixing bowl.
5. Gradually add the condensed milk while beating.
6. Slowly pour the fresh milk into the mixing bowl and then add the vanilla extract. Beat until all the mixture becomes smooth.
7. Pour the mixture into the square baking pan with caramel. Then Cover the square baking pan with aluminum foil.
8. Put the Square baking fan in a roasting pan.
9. Pour boiling water into the roasting pan until the water level reaches 1 to 1 1/2 inches.
10. Bake the Leche flan for 50 minutes.
11. Remove from the oven. Let it cool down
12. Transfer to a serving plate. Serve.
13. Share and enjoy!

 

                       

                                                                                                               

                                                                             

Cupcakes! (Home Economics)

Last Tuesday our task in home economics was to make a cupcake and do the icing on Friday. When we were making the cupcake we were all working hard together to make a tasty cupcake. Once we finish making the cupcake we then wait for 3 days to do the icing. Our cupcake turns out good and it tastes delicious. 

Here is the direction:

1. Cream margarine in a large bowl. Use a wooden spoon. 
2. Add sugar and continue creaming until light and fluffy in texture. 
3. Add vanilla essence and beat briefly.
4. Add eggs one at a time, beating well after you have added each egg.
5. Sift flour and baking powder onto a large plate. 
6. Using a rubber scraper, scrape all the mixture off the wooden spoon. 
7. Add 1/3 sifted flour/ baking powder mix and fold in half the milk using the rubber scraper. 
8. Repeat step 7 for the next 1/3 flour mix and the rest of the milk. Do not overmix. 
9. Add the last of the flour and gently fold this into the cake batter. 
10. Carefully spoon cake batter evenly into 12 paper cases. 
11. Bake at 180oc for 7 min then turn oven to Fan Bake for a further 6-8 min

How to do the Icing:

Cream together margarine, icing sugar and flavoring.

Spread icing onto cooled cupcakes and decorate with sprinkles if available. 

50 g Margarine/ Butter.

100 g - 150 g Icing Sugar.

Flavoring (Essence)

Don't forget to:

• To preheat oven
• Measure all ingredients accurately 
• Gently fold in flour/ baking powder (dry ingredients) alternately with the milk
• Do not over mix the cake batter
• Put the paper cases into cupcake or muffin tins before spooning in the cake batter

Here is our cupcake process:

                                  

Before

Putting the Icing

Finish Product

Ginger Gems

Home Economics:

Last Friday what I did in-home economics was we have to make Ginger Gems. Ginger gems are so tasty once you finish baking it. But first, the first task that we have to do was to get out all the equipment that we need to make the Ginger Gems. Once we have finished getting all the equipment out, we now need to get all the ingredients. Making Ginger Gems is so easy to make, here is the direction. 

Direction:

1.  1.Preheat oven to 200 degrees( Fan bake). Place the gem iron (Muffin Tins) in the oven to heat.
2.  Cream 100g of the butter with sugar, ginger, and cinnamon.
3. Beat in golden syrup and egg, adding a tablespoon or two flour to prevent curding
4. Sift flour and baking powder.
5.  Dissolve baking soda in the milk. Mix flour into butter mixture alternately with the milk. 
6. Remove gem iron from the oven and put it on the wooden board.
7. Add a half teaspoon of remaining butter for each moulds or hallow. It will Zizzle. 
8.  Fill moulds with batter, bake for 15 minutes, until a skewer inserted in the center comes out clean. 
9. Cool slightly then remove the gems to cool on a wire rack. 

Make sure to try it your self because it really tastes good. The texture of the Ginger Gems that we did was soft inside and crunchy outside. The colour was golden brown and the smell was very enjoyable.

 

  Ginger Gems

Ingredients:

150g of butter

2 tsp of ground ginger

1/2 cup of sugar

1/2 tsp of ground cinnamon

2 Tbsp of golden syrup

1 egg

2 cups of standard flour

1/2 tsp of baking powder

1 tsp of baking soda 

1/2 cup of milk