COAGULATED CURDLE CAKES WITH FOAM
A lemony cake that is served with style in individual ramekins. This lemony cake should result in a creamy layer below a fluffy little cake layer. For vegans, be sure to get an egg free egg substitute.
Provided by Gurtess Smyrnakins
Categories Everyday Cooking Vegan Desserts
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Set out 8 (4 inch) ramekins on a baking tray.
- In a large bowl, stir together the all-purpose flour, chick pea flour, 1 cup sugar, lemon zest, cardamom, nutmeg, baking soda, and salt. Combine the soy milk, water and lemon juice; stir into the dry ingredients until well blended.
- In a separate large bowl, stir together the egg substitute and 1/4 cup water. Whip with an electric mixer until foamy. Gradually mix in the sugar and fruit pectin while whipping until thick. Fold the egg substitute mixture into the batter, and fill ramekins about 3/4 full with the batter.
- Bake for 35 to 40 minutes in the preheated oven, or until set and golden.
Nutrition Facts : Calories 171.4 calories, Carbohydrate 37.9 g, Cholesterol 11.4 mg, Fat 1.1 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 71.2 mg, Sugar 30.2 g
More about "coagulation food tech recipes"
COAGULATION/DENATURATION RECIPES - MOLECULAR GASTRONOMY
From moleculargastronomywithdaniel.weebly.com
- Place beef, onion, garlic, barbecue sauce and oyster sauce in a mixing bowl and mix well.
- Add vegetables to the pan and stir-fry for 2 – 3 minutes. Remove from pan and place on metal plate.
- To prepare rice vermicelli, place in a bowl and cover with boiling water for a few minutes until soft.
See details
COAGULATION FILM - AQA GCSE FOOD PREPARATION AND …
Web Coagulation film - AQA GCSE Food Preparation and Nutrition - YouTube 0:00 / 4:03 Coagulation film - AQA GCSE Food Preparation and Nutrition Illuminate Publishing 565 subscribers 106 31K...
From youtube.com
From youtube.com
See details
CARBOHYDRATES: DEXTRINIZATION | IFST
Web During the heating process, the starches within the food are broken down (by a chemical reaction) into sugars called dextrin. Dextrins are brown in colour and have a distinct taste and consistency. Producing dextrin …
From ifst.org
From ifst.org
See details
DENATURATION & COAGULATION - SCIENTIFIC COOKING
Web Denaturation and coagulation greatly improve the food safety and eating quality of the beef stir-fry. The physical changes of the recipe that are brought about by denaturation and coagulation are listed above. These, …
From scientificcooking.weebly.com
From scientificcooking.weebly.com
See details
GELATINISATION - FOOD TECH
Web 1.Melt margarine in saucepan 2.Stir in flour and cook over heat for about 1 minute. This mixture is called a roux. 3.Add milk all at once and stir continuously over heat until …
From briannafoodtech.weebly.com
From briannafoodtech.weebly.com
See details
FUNCTIONAL PROPERTIES OF FOOD | IFST
Web Check out other Love Food Love Science resources and the information below to learn more. More information. OCR topic exploration: Cooking and food preparation. OCR: …
From ifst.org
From ifst.org
See details
OXIDATION RECIPES | BIGOVEN
Web 1. 1. Stir-fry Eggplant and Basil. 1. Slow-Roasted Beef. Tip: When making guacamole, add the pit of one of the avocados to the guacamole mixture. The pit, along with an acid …
From bigoven.com
From bigoven.com
See details
COAGULATION/THICKENING - AMERICAN EGG BOARD
Web There are more than 40 different proteins in a whole egg, some only located in the white and others predominantly in the yolk. These proteins influence the rate of denaturation and …
From incredibleegg.org
From incredibleegg.org
See details
CRYSTALLIZATION – MODERN PASTRY AND PLATED DESSERT TECHNIQUES
Web One way to prevent the crystallization of sucrose in candy is to make sure that there are other types of sugar—usually fructose and glucose—to get in the way and slow down or …
From opentextbc.ca
From opentextbc.ca
See details
FRESH CHEESE (ACID-COAGULATED CHEESE) – CHEESE MAKING …
Web About 90 minutes after inoculation, place a sample of the well-mixed starter and skim milk in the A-C test beaker. Add rennet to the skim milk in the vat immediately after taking the …
From books.lib.uoguelph.ca
From books.lib.uoguelph.ca
See details
THE SCIENCE OF THE PERFECT CAKE | FEATURE | CHEMISTRY WORLD
Web ‘The age-old jam recipe is equal amounts fruit and sugar and cook it until it sets,’ says Walter Scott, food scientist and chairman of Tiptree Jam maker Wilkin & Sons in Essex, …
From chemistryworld.com
From chemistryworld.com
See details
DENATURATION & COAGULATION - THE SCIENCE OF COOKING
Web Coagulation is the setting of protein when heat or acid is added. An example of this is raw egg to cooked egg. Coagulation is easily seen in cooking an egg. The process where …
From scienceofcooking.weebly.com
From scienceofcooking.weebly.com
See details
DENATURATION & COAGULATION - FOOD TECH
Web The chemical change in coagulation is the setting of protein which affects the texture of foods. The physical changes to the green eggs & ham recipe were the egg whites …
From briannafoodtech.weebly.com
From briannafoodtech.weebly.com
See details
DENATURATION & COAGULATION - FOOD TECH
Web DENATURATION & COAGULATION Ingredients (pre heat oven 160c) 8 eggs ½ cup milk Salt and pepper to season 4 slices of ham 4 tsps of basil pesto 8 slices of sour dough 1 …
From briannafoodtech.weebly.com
From briannafoodtech.weebly.com
See details
DENATURATION AND COAGULATION RECIPES - MOLECULAR GASTRONOMY
Web Dec 1, 2015 BEAT eggs, milk, salt and pepper in bowl until blended. Heat butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, …
From foodtechwebsite.weebly.com
From foodtechwebsite.weebly.com
See details
COAGULATION – MODERN PASTRY AND PLATED DESSERT …
Web For example, the coagulation and thickening of an egg, milk, and sugar mixture, as in custard, will take place between 80°C and 85°C (176°F and 185°F) and will start to …
From opentextbc.ca
From opentextbc.ca
See details
USER ACCOUNT | FOOD SCIENCE - UNIVERSITY OF GUELPH
Web Food Science Building. Telephone: (519) 824-4120 extension 56589. Mailing Address: University of Guelph Food Science Department 50 Stone Road East Guelph, Ontario
From uoguelph.ca
From uoguelph.ca
See details
GELATINIZATION – MODERN PASTRY AND PLATED DESSERT TECHNIQUES
Web Starch. gelatinization. is the process where starch and water are subjected to heat, causing the starch granules to swell. As a result, the water is gradually absorbed in an …
From opentextbc.ca
From opentextbc.ca
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love