Effects on nutritional content of food

Cooking prevents many foodborne illnesses that would otherwise occur if the raw food was eaten. Cooking also increases the digestibility of some foods such as grains. Many foods are inedible raw. For example kidney beans are toxic when raw, due to the chemical phytohaemagglutinin.

Proponents of Raw foodism argue that cooking food increases the risk of some of detrimental effects on food or health. They point out that the cooking of vegetables and fruit containing vitamin c both elutes the vitamin into the cooking water and degrades the vitamin through oxidation.[citation needed] Peeling vegetables can also substantially reduce the vitamin C content, especially in the case of potatoes where most vitamin C is in the skin.[citation needed] However, research has also suggested that a greater proportion of nutrients present in food is absorbed from cooked foods than from uncooked foods.

Baking, grilling or broiling food, especially starchy foods, until a toasted crust is formed generates significant concentrations of acrylamide, a possible carcinogen.[citation needed]

Cooking dairy products may reduce a protective effect against colon cancer. Researchers at the University of Toronto suggest that ingesting uncooked or unpasteurized dairy products (see also Raw milk) may reduce the risk of colon cancer.[citation needed] Mice and rats fed uncooked sucrose, casein, and beef tallow had one-third to one-fifth the incidence of microadenomas as the mice and rats fed the same ingredients cooked. This claim, however, is contentious. According to the Food and Drug Administration of the United States, health benefits claimed by raw milk advocates do not exist."The small quantities of antibodies in milk are not absorbed in the human intestinal tract," says Barbara Ingham, Ph.D., associate professor and extension food scientist at the University of Wisconsin-Madison. "There is no scientific evidence that raw milk contains an anti-arthritis factor or that it enhances resistance to other diseases."

Several studies published since 1990 indicate that cooking muscle meat creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. While eating muscle meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCAs. Also, microwaving meat before cooking may reduce HCAs by 90%. Nitrosamines, present in processed and cooked foods, have also been noted as being carcinogenic, being linked to colon cancer.

Research has shown that grilling or barbecuing meat and fish increases levels of carcinogenic Polycyclic aromatic hydrocarbons (PAH). However, meat and fish only contribute a small proportion of dietary PAH intake - most intake comes from cereals, oils and fats. German research in 2003 showed significant benefits in reducing breast cancer risk when large amounts of raw vegetable matter are included in the diet. The authors attribute some of this effect to heat-labile phytonutrients.

Heating sugars with proteins or fats can produce Advanced glycation end products ("glycotoxins"). These have been linked to ageing and health conditions such as diabetes.

Food Safety

When heat is used in the preparation of food, it can kill or inactivate potentially harmful organisms including bacteria and viruses.

The effect will depend on temperature, cooking time, and technique used. The temperature range from 41°F to 135°F (5°C to 57°C) is the "food danger zone." Between these temperatures bacteria can grow rapidly. Under optimal conditions, E. coli, for example, can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful to anyone who eats it. Meat, poultry, dairy products, and other prepared food must be kept outside of the "food danger zone" to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow their growth. When cooling hot food, it should not be left standing or in a blast chiller for more than 90 minutes.

Cutting boards are a potential breeding ground for bacteria, and can be quite hazardous unless safety precautions are taken. Plastic cutting boards are less porous than wood and have conventionally been assumed to be far less likely to harbor bacteria. This has been debated, and some research has shown wooden boards are far better. Washing and sanitizing cutting boards is highly recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with an antibacterial cleaner (dilute bleach is common in a mixture of 1 tablespoon per gallon of water, as at that dilution it is considered food safe, though some professionals choose not to use this method because they believe it could taint some foods), or a trip through a dishwasher with a "sanitize" cycle, are effective methods for reducing the risk of illness due to contaminated cooking implements.

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Liquids and Fats

Liquids so important to cooking that the name of the cooking method used may be based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients - this is a critical component of both stewing and sauce making.

Fats and oils come from both animal and plant sources. In cooking, fats provide tastes and textures. When used as the principal cooking medium (rather than water), they also allow the cook access to a wide range of cooking temperatures. Common oil-cooking techniques include sauteing, stir-frying, and deep-frying. Commonly used fats and oils include butter; olive oil; vegetable oils such as sunflower oil, corn oil, and safflower oil; animal fats such as lard, schmaltz, and beef fat (both dripping and tallow); and seed oils such as rapeseed oil (Canola or mustard oil), sesame oil, soybean oil, and peanut oil. The inclusion of fats tends to add flavour to cooked food, even though the taste of the oil on its own is often unpleasant. This fact has encouraged the popularity of high fat foods, many of which are classified as junk food.

Vitamins and Minerals

Vitamins are materials required for normal human metabolism but which the body cannot manufacture itself and which must therefore come from food. Vitamins come from a number of sources including fresh fruit and vegetables (Vitamin C), carrots, liver (Vitamin A), cereal bran, bread, liver ( B vitamins), fish liver oil (Vitamin D) and fresh green vegetables (Vitamin K). Many minerals are also essential in small quantities including iron, calcium, magnesium and sulphur; and in very small quantities copper, zinc and selenium. Micronutrients from fruit and vegetables may be destroyed or eluted by cooking.

Vitamins from fresh vegetables and fruit may be destroyed or eluted by cooking and the greatest benefit is derived from uncooked material. Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted coking. Minerals may also be eluted by extended boiling.

Proteins and Carbohydrates

Edible animal material, including muscle, offal, milk and egg white, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts. These may also be a source of essential amino acids. When proteins are heated they become de-natured and change texture. In many cases, this causes the structure of the material to become softer or more friable - meat becomes cooked. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery, and also underpins many desserts based on meringue.

Carbohydrates include simple sugars such as glucose (from table sugar) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot, potato. The interaction of heat and carbohydrate is complex.

Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.

An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat.

COOKING

Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor, appearance, texture, or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.

The diversity of cooking worldwide is a reflection of the aesthetic, agricultural, economic, cultural, social and religious diversity throughout the nations, races, creeds and tribes across the globe.

Bananas Fried

Material :
125 grams self raising flour

1 tablespoon caster sugar (superfine)
1 teaspoon cinnamon powder
4 bananas
oil to fry
ice cream

How to Make :

1. Mixed flour and a little salt
2. Add 250 ml water little by little
3. Leave it up to 30 minutes
4. Mixed cinnamon and sugar
5. Two banana split. Intervention in the flour dough
6. Fry in oil for 2 minutes
7. give bananas fried with cinnamon and sugar
8. Served with ice cream

MoonLight

Material :
500 grams wheat flour high-protein
300 grams sugar
10 grams baking powder
4 chicken eggs
1 teaspoon vanilla
1/2 teaspoon salt
1.1 Liter water

Decoration :
100 grams chocolate
50 grams wijen
100 grams peanuts
150 grams sugar
sweet condensed milk
150 grams margarine

How to Make :

1. Mixed wheat flour and baking powder, add sugar and eggs while stirred
2. Add water little by little while whipped until softly
3. Leave the batter cake for 1 hour
4. Give the batter cake into the mold containing diameter 10 cm
5. Roast
6. Leave to mature. Lift
7. Give 2 tablespoon margarine on top of cake
8. Give 2 tablespoon sugar, chocolate, wijen, and peanuts
9. Cut 2 sections of cake and then give sweet condensed milk on top of cake
10. Cut small and served

Cheesecake Crust

Material :
3 tablespoons unsalted butter, softened
3 tablespoons of sugar
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment

How to Make :

1. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
2. In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture
3. The mixture will be crumbly
4. Press the dough down evenly and firmly to cover the pan bottom
5. which has been buttered and lined with a round of parchment paper
6. Bake for about 15-20 minutes at a low temperature 165 Celcius degrees
7. until the dough is golden and baked through

Cheesecake Filling

Material :
2 pounds softened cream cheese (four 8 ounce bars)
1 cup of sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment

How to Make :

1. Set a rack in the middle level of the oven and preheat to 160 Celcius degrees
2. Using a paddle attachment on your mixer (if it has one), beat the cream cheese smooth
3. Stop the mixer and scrape the mixing bowl and beater/paddle
4. Add the sugar in a stream, mixing until just combined. Stop and scrape
5. Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape
6. Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition
7. Pour the filling into the pan over the crust
   
8. And place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch
9. Bake the cheesecake for about 60 minutes, or until firm except for the very center
   
10. Remove from the pan
11. Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding

Mexican Corn Salad

Material :
2 cans kernel corn
1 lg. bell pepper, chopped
1 bunch green onions, chopped
1 bunch cilantro, chopped
1/2 c. picante sauce
1/3 c. Paul Newman salad dressing
1 teaspoon garlic powder
1 teaspoon ground cumin
Salt and pepper

How to Make :

1. Drain corn, add pepper, onions and cilantro
2. Add dressing and picante sauce. Mix well
3. Add seasonings
4. Marinate overnight before serving
5. The corn salad recipe is ready

Creme Caramel

Material :
For caramel : 100 gr caster sugar (superfine)
650 ml milk
1/2 tsp vanilla (1 vanilla pod)
125 gr caster sugar (superfine)
3 eggs, shake
3 yellow eggs



How to Make:
1. For caramel : Heat sugar in a frying pan until the sugar starts form the caramel
2. Lift from the fire, add 2 tbs water. Give in 6 places (for 125 ml or 1/2 cup), let's cool
3. Set the oven with temperature of 180 Celcius degree. add milk and vanilla in a saucepan until almost boiling
4. Shake sugar, eggs and yellow eggs. Give hot milk to egg mixture
5. Give the dough into the mold containing caramel. Tim mold for 35-40 minutes or until dough crust
6. Turn to the plate, give remaining caramel

Peanut Cake

Material :
200 grams butter
1/2 teaspoon salt
1 teaspoon vanilla
100 grams sugar flour
2 yellow eggs
30 grams maize
30 grams milk powder
350 grams wheat flour
Content cake :
75 grams peanut butter
20 grams sugar flour
1/4 teaspoon salt
1/2 teaspoon vanilla
15 grams milk powder
1 yellow egg

How to Make :
1. Shake butter, salt, vanilla, and sugar
2. Enter yellow egg, poke average
3. Enter milk powder, wheat flour, maize, poke average
4. Rounded form, give content peanut on top of cake
5. Give yellow egg on part without content peanut
6. Roast until cooked

Kattetong

Material :
250 grams margarine
200 grams sugar
5 grains white eggs, shake
250 grams wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder

decoration :
50 grams chocolate liquid

How to Make :
1. Shake butter and sugar until soft. Enter white eggs and wheat flour. Shake average
2. Take 1 teaspoon the cake batter. And then formed crescent
3. Give chocolate on top of cake
4. Oven 25 minutes with temperature of 160 Celcius degree

Masuba

Material :
10 duck eggs
15 yellow eggs
5 white eggs
400 grams sugar
2 teaspoon vanilla
300 grams sweet condensed milk
300 grams butter liquid
1 teaspoon salt

How to Make :

1. Shake eggs, sugar, and vanilla until evenly mixed
2. Enter sweet condensed milk, butter, and salt. Poke average
3. Enter the cake batter in the place and roast in the oven

Schuimpjis

Material :
100 ml eggs (white content)
2 teaspoon lemon orange juice
1 teaspoon cream of tartars
400 grams sugar flour

How to Make :

1. Shake white eggs, orange juice, and cream of Tartars until stiff
2. Enter sugar little by little, shake until soft
3. Take 1 teaspoon batter. Then formed crescent
4. Roast in the oven with a temperature of 150 Celcius degrees until cooked
5. Lift and after cold, save in stoples

Lemon Cake

Material:
200 grams butter liquid
6 eggs (yellow content)
150 grams sugar flour
200 grams wheat flour
1 tablespoon rhum
1 tablespoon lemon essens
1/2 tablespoon baking powder

How to Make :
1. Shake yellow eggs, butter liquid and sugar flour
2. Mix wheat flour little by little
3. Shake continuously and mix rhum, lemon essens and baking powder
4. Poke average and leave for 30 minutes
5. Enter the cake batter in the place and roast in the oven
6. Once cooked, give decoration

Happy Peanut Cake

Material:
150 grams sugar flour
250 grams peanut butter
180 ml corn oil
1 teaspoon salt
1 teaspoon vanilla
20 cherry fruit red and green, cut into two
2 eggs (yellow content), shake and give 1 tsp water


How to Make:

1. Shake sugar, salt, vanilla. Enter corn oil. Shake
2. Add peanut butter and wheat flour. Shake again
3. Rounded form, give cherry fruit on top of cake
4. Give yellow egg on part without cherry fruit
5. Roast until cooked

Cat Tongue

Material:
225 grams wheat flour
250 grams margarine
150 grams sugar flour
2 eggs (yellow content)
30 grams milk powder
30 grams maize
100 grams strawberry, blended without water
1 teaspoon baking powder (or use self-raising flour)
1 / 2 teaspoon vanilla
1 teaspoon cocoa powder

How to Make:

1. Shake margarine, sugar, eggs and vanilla
2. Enter strawberry without water, baking powder, milk powder, wheat flour and maize. Poke average
3. Take 5 tablespoon dough, give cocoa powder
4. Take 1 teaspoon batter. And then formed crescent
5. Give chocolate on top of cake
6. Oven 25 minutes with temperature of 130 Celcius degree

Sago Cheese

Material:
100 grams butter
125 grams sugar flour
1 egg
25 ml milk
50 grams cheese grater
300 grams sago flour



How to Make:
1. Shake butter with sugar flour for 5 minutes
2. Add egg. Shake again until 5 minutes
3. Give milk. Poke average
4. Enter cheese grater and sago flour
5. Take 1 teaspoon batter. Then formed crescent
6. Roast in the oven

Hot Dark Chocolate

Material :
50 grams dark chocolate, grated
3 tablespoon orange cream
550 ml water
1 teaspoon sugar
1/4 teaspoon salt
50 ml sweet heavy cream

Topping:
whipped cream
chocolate powder
cherry

How to Make :
1. Boiled 500 ml water and lemon cream
2. Enter dark chocolate, salt and sugar scrambled until dissolve sugar
3. Enter Sweet Heavy Cream. scrambled again. lift
4. Served with spray whepped cream, chocolat powder and decoration with cherry

Caramel Slices

First Material :
150 grams wheat flour
100 grams coconut, grated
150 grams palm sugar ( palm suiker)
125 grams margarine, melted

Second material :
50 grams margarine
100 grams sweet heavy cream

Third material :
150 grams cooking chocolate
1 tablespoon sweet heavy cream

How to Make :

1. Coat of 1: Mix of wheat flour, palm sugar and coconut. Give margarine. Poke average
2. Enter cake batter in the place with margarine
3. Oven during 25 minutes with temperature of 180 Celcius degrees
4. Coat of 2: Heat margarine until liquid. Add sweet heavy cream, poke average
5. Lift and infuse brass containing coat 1
6. Oven during 25 minutes with temperature of 180 Celcius degrees
7. Coat of 3: Cut to pieces chocolate. Put in heat-resistant brass. Add sweet heavy cream
8. Steam during 5 minutes until chocolate be liquid
9. Lift and infuse brass containing coat 1 and coat 2
   
10. Put in refrigerator. Cut to pieces after cake hard

Snow White Cake

Material :
100 grams margarine
50 grams sugar flour
1 egg (yellow content)
125 grams wheat flour
100 grams peanut, soften
1/8 teaspoon salt
100 grams sugar flour for decoration

How to Make :

1. Shake margarine and sugar flour until 30 second. Add yellow content of egg, shake average
2. Enter wheat flour, shake again
3. Add peanut and salt, shake again
4. Take 1 teaspoon batter. Then formed crescent
5. Oven 20 minutes with temperature of 160 Celcius degree. Lifted. Give decoration sugar flour

Grasshopper Cake

Material :
240 grams flour
120 grams unsweetened cocoa
1/4 teaspoon salt
120 grams butter, softened
300 grams sugar
1 tablespoon sugar
3 eggs
20 crème de menthe thin mints
360 grams whipping cream
How to Make :

1. Preheat oven to 180 Celcius degrees. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. On another sheet of waxed paper, combine flour, cocoa, and salt
2. In large bowl, with mixer on low speed, beat butter and 300 grams sugar just until blended. Increase speed to high; beat 3 minutes or until mixture is light and creamy, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, one at a time, beating well after each addition. Add flour mixture; beat just until combined, occasionally scraping bowl
3. Pour batter into prepared pan and spread evenly. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack, about 40 minutes
4. Meanwhile, with vegetable peeler, shave a long side of each mint lengthwise to equal 60 grams chocolate curls. (You can only shave about half of each mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in filling (you will have about 10 grams chopped mints)
5. With small knife, loosen cake sides from waxed paper; invert cake onto cutting board. Carefully remove waxed paper. With sharp knife, trim 1/4 inch from each side of cake. Cut cake crosswise into 3 equal rectangles (about 9 1/2" by 4 1/2" each)
6. In medium bowl, with mixer on medium speed, beat cream and remaining 1 tablespoon sugar until stiff peaks form. With rubber spatula, gently fold reserved chopped mints into whipped cream
7. Place 1 cake rectangle on serving plate; top with 1 generous cup whipped cream mixture and spread evenly. Repeat 2 times with remaining cake and cream mixture. Sprinkle top with mint chocolate curls. Cover and refrigerate cake if not serving right away

Cocktail Pancake

Material :

• 250 grams low-protein wheat flour
• 50 grams sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 200 ml liquid milk
• 2 tablespoon butter, heat
• 2 tablespoon olive oil
• syrup
• fruit cocktail

How to create :

1. Shake wheat flour, sugar, baking powder and salt. Separated
2. Shake egg until soft, and then give butter and milk. Poke average
3. Pour mixture milk and egg into mixture wheat flour, poke use the balloon Whisk until batter soft
4. Heat frying pan, give olive oil. Pour the pancake batter, close the pan, until cooked
5. Pancake served with syrup and fruit cocktail

Choco Corn Drop Cookies

Material :

• 250 grams margarine
• 130 grams Sugar flour
• 1 egg
• 225 grams low-protein wheat flour
• 25 grams cocoa powder
• 20 grams maize
• 100 grams cornflake

How to Make :

1. shake margarine and sugar flour until 30 seconds. Add egg. Shake again
2. Enter wheat flour, cocoa powder, and maize. Shake again
3. Enter cornflake. Shake again
4. Enter the cake batter in the place, give decoration
5. Oven 30 minutes with a temperature of 150 Celcius degrees until cooked

Strawberry-Rhubarb Cream Pie

Material :

• 360 grams sugar
• 60 grams flour
• 3/4 ground nutmeg
• 3 eggs, slightly beaten
• 480 grams fresh strawberries
• 480 grams fresh or frozen rhubarb
• 1 (9-inch) unbaked pie shell
• 120 grams flour
• 60 grams sugar
• 80 grams butter, softened

How to Make :

1. Stir together first 4 ingredients
2. Gently add strawberries and rhubarb. Place mixture in pie shell
3. Stir together remaining 120 grams flour and 60 grams sugar in a small bowl. Cut in butter until mixture is crumbly. Sprinkle over top of pie
4. Wrap edges of pie with foil
5. Bake at 200 Celcius degrees. on the center oven rack for 30 minutes
6. Remove foil. Bake for 25 minutes

Temperature Conversion

Temperature oven has an important in the results roast cake. If a recipe is baked in the Fahrenheit temperature, in the below temperature conversion from Fahrenheit to Celcius.

• 250 Fahrenheit degrees = 120 Celcius degrees
• 275 Fahrenheit degrees = 140 Celcius degrees
• 300 Fahrenheit degrees = 150 Celcius degrees
• 325 Fahrenheit degrees = 160 Celcius degrees
• 350 Fahrenheit degrees = 180 Celcius degrees
• 375 Fahrenheit degrees = 190 Celcius degrees
• 400 Fahrenheit degrees = 200 Celcius degrees
• 425 Fahrenheit degrees = 220 Celcius degrees
• 450 Fahrenheit degrees = 230 Celcius degrees

Chicken Souffle

Material :

• 100 grams margarine
• 250 ml water
• 150 grams wheat flour
• 4 eggs (yellow contents)
• 4 eggs (white contents)
• 1 teaspoon pepper
• 1 teaspoon salt
• 150 grams smoke beef, cut small
• 100 grams cheddar cheese

How to create :

1. Boil water, butter and salt with a small fire
2. Enter wheat flour, confused with the wood spoon until batter does not stick in the pot
3. Take away
4. After cold, enter yellow contents eggs, smoke beef, pepper, salt, and cheese, and then shake
5. Shake contents white eggs until hard, and then entering in batter. Shake
6. Enter batter in aluminium foil brass volume of 180 ml and already given margarine
7. Give decoration with cheese grater
8. Roast in oven until 35 minutes with temperature of 175 Celcius degrees

Chocolate Chips Cookies

Material :

• 250 grams low-protein wheat flour
• 2 tablespoon maize
• 100 grams sugar
• 150 grams margarine
• 2 eggs (yellow content)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon milk powder

decoration :
60 grams chocolate chips

How to Make :
1. Mixed wheat flour, milk powder, baking powder, salt and maize. Poke average
2. Shake with a mixer : yellow eggs, sugar and margarine until soft (2 minutes)
3. Enter the flour mixture to the dough margarine, slosh with wooden spoon
4. Take one tablespoon dough, rounded shape
5. Enter the cake batter in the place, give decoration chocolate chips
6. Oven 25 minutes with a temperature of 160 Celcius degrees until cooked

Domino Ice

Materials :

• 400 ml water
• 200 ml Full Cream milk
• Seaweed
• 200 grams fruit cocktail
• 1 tablespoon basil seeds (selasih)
• 100 ml liquid milk
• melon
• watermelon
• pineapple
• jackfruit
• 100 grams sugar
• ice

How To Make:

1. Give water to milk and then add sugar
2. Mixed with seaweed, melon, watermelon, pineapple, jackfruit
3. Add other ingredients
4. Give solvent liquid milk
5. Give ice, serve immediately
   

LASAGNA

Materials for the meat sauce :

• 400 grams mince meat
• 1 bombay onion, finely sliced
• 2 cloves garlic, finely minced
• 5 tomatoes, boiled and grated
• 1 teaspoon oregano seasoning
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• ½ teaspoon pepper powder
• 1 tablespoon oil vegetables

Materials for the cheese sauce :

• 150 grams of cheese, grated
• 400 ml of milk
• 2 tablespoon butter
• 2 tablespoon wheat flour
• 1 teaspoon salt
• 1 teaspoon cooking oil
• ½ teaspoon mustard sauce
• ½ teaspoon pepper
• ½ teaspoon nutmeg

How to make :
Cheese sauce :

1. Heat butter
2. Enter the wheat flour, cooking until cooked
3. Enter the milk, mustard sauce and spices
4. Cook until the sauce thick
5. Add cheese and confused
6. And then lift

Meat sauce :

1. Fried garlic and bombay onion until fragrant
2. Enter meat, poke until meat changes color
3. Fried tomatoes and spices, give a little water, cook until coagulate and lift
4. Cook 1 liter of water with a little salt and 1 tablespoon oil vegetables until boiling
5. Boil lasagna sheet after sheet
6. Cooking for 10 minutes until the skin lasagna soft, lift and then give cold water
7. Give butter in heat-resistant brass
8. Enter lasagna, cheese sauce and meat respectively, and then grated cheese
9. Roast for 30 minutes until cooked and then lift

Steam Bolu Strawberry

Material :

• 2 eggs
• 225 grams sugar
• ½ tablespoon baking powder
• 300 grams wheat flour
• 200 ml soda drinks strawberry taste

How to Make :

1. Shake eggs, sugar, and baking powder until stiff
2. Enter wheat flour and soda drinks strawberry taste while stirred average
3. Enter the cake batter in the place, give decoration
4. cook until 25 minutes with large fire

Bolu Dalmation

material :

• 350 grams wheat flour
• 185 grams Sugar
• 3 Eggs
• 15 grams Baking Powder
• 20 grams Cake Emulsifier
• 170 cc Water

How to prepare :

1. Shake eggs, water, sugar, and cake emulsifier for 2 minutes
2. Add the wheat flour and baking powder, shake 1 minute again
3. Enter the cake batter in the place, give decoration
4. Cook until 25 minutes

Brownies

material :

• 175 grams dark cooking chocolate, cut into pieces
• 100 grams margarine
• 3 eggs
• 250 grams sugar
• 1 / 4 teaspoon salt
• 200 grams wheat flour
• 20 grams cocoa powder
• 1 / 4 teaspoon baking powder

How to prepare :

1. Heat cooking dark chocolate and margarine
2. Shake the eggs and sugar until set
3. Enter the wheat flour, the cocoa powder, and baking powder, confused
4. Enter the brownies batter into container 11 x 22 cm, give the margarine and bread paper
5. Oven until 1 hour with a temperature of 160 Celcius degrees
   

Hazelnut-Chocolate Sandwich Cookies

Material :

• Basic Cookie Dough
• 200 grams hazelnuts, toasted and chopped
• 400 grams hazelnut-chocolate spread

How to Make :

1. Prepare basic cookie dough
2. Preheat oven to 350 degrees F. With hands, shape dough by level measuring 1/2 teaspoons into balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Dip bottom of flat-bottomed glass in sugar as needed; use to press each ball into 1-inch round. Sprinkle half of the rounds with hazelnuts. Bake cookies 9 to 10 minutes or until edges are golden-brown. Transfer to wire rack to cool. Repeat
3. Assemble sandwich cookies : Spread flat sides of plain cookies with 1/2 teaspoon hazelnut-chocolate spread. Top each with a nut-covered cookie, top side up, pressing lightly.

Tofu Sambal Coconut Milk

Material :

1. 500 grams white tofu (cut small slice)
2. 2 handles petai (peeled)
3. 350 ml coconut milk (from 1/2 grains of coconut)
4. 2 tsp salt
5. 1 tbsp tamarind water
6. 2 tbsp cooking oil

Mashed the ingredients :

1. 6 pieces red chilli
2. 8 cloves onion
3. 2 curcumin
4. 1/2 tsp monosodium glutamat (MSG)

How cooking :

1. Flavor of mashed the ingredients in hot oil until fragrant
2. Add petai, stirred
3. Add coconut milk, tamarind water, and salt, cook until boiling
4. Add tofu, cook until set
5. Take away and served for 6 portions