Sugar, Glucose-fructose syrup, Sweetened condensed milk, Skimmed milk powder, Cocoa butter, Lactose, Crisped cereals [5%] (Wheat flour, Sugar, Wheat starch, Vegetable fat, Raising agent: Sodium carbonate, Salt, Caramelised Sugar), Cocoa mass, Whey powder, Butterfat, Wheat flour, Emulsifiers (Soya lecithin, E476), Flavourings, Stabiliser (Carrageenan), Salt, Raising agent (Sodium carbonate).
|
|
Additionally, the modern method typically uses an extra raising agent, and some recipes call for an extra-soft butter or margarine. This basic "cake" mixture has been made into a wide variety of treats and puddings, including cupcakes, chocolate cake, and Eve's pudding.
|
|
While in some areas of the country the word pikelet is synonymous with the crumpet, in others (such as Staffordshire and Yorkshire) it refers to a slightly differing recipe. If differentiated from the crumpet, a pikelet is defined as containing no yeast as a raising agent; as using a thinner batter than a crumpet; and as being cooked without a ring, giving a flatter result than a crumpet. In Stoke-on- Trent, pikelets were once sold in the town's many oatcake shops. A 1932 recipe for Staffordshire pikelets specifies that they were made with flour and buttermilk, with bicarbonate of soda as a raising agent, and suggests cooking them using bacon fat.
|
|
'Choux pastry, or ' (), is a delicate pastry dough used in many pastries. It contains only butter, water, flour, and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines.
|
|
In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork, which the lactic acid helps to tenderize, retain moisture and allows added flavors to permeate the meat.
|
|
Pancakes cooking on a griddle This is a list of notable pancakes. A pancake is a flat cake, often thin and round, prepared from a starch-based batter and cooked on a hot surface such as a griddle or frying pan. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder).
|
|
Sodium carbonate is a food additive (E500) used as an acidity regulator, anticaking agent, raising agent, and stabilizer. It is one of the components of , a solution of alkaline salts used to give ramen noodles their characteristic flavor and texture. It is used in the production of snus to stabilize the pH of the final product. Sodium carbonate is used in the production of sherbet powder.
|
|
The cooked dumplings may be airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre. The Norfolk dumpling is not made with fat, but from flour and a raising agent. Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.
|
|
The ingredients for choux pastry are butter, water, flour and eggs. Like Yorkshire pudding or David Eyre's pancake, instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The high moisture content is achieved by boiling the water and butter, then adding the flour. The mixture is cooked a few minutes longer, then cooled before adding enough eggs to achieve the desired consistency.
|
|
In cooking, a leaven , often called a leavening agent (and also known as a raising agent), is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen.
|
|
Milk chocolate (66%) (sugar, cocoa butter, cocoa mass, dried whole milk, cocoa mass, lactose and proteins from whey, whey powder, emulsifier (sunflower lecithin), butterfat, flavouring), wheat flour, sugar, vegetable fat, cocoa mass, yeast, raising agent (sodium bicarbonate), salt, emulsifier (soya lecithin), flavourings. In 2006, the UK four-finger Kit Kat contained 233 dietary calories (kcal) (975 kilojoules). In 2009, the two-finger Kit Kat contained 107 calories. In 2013, the UK Kit Kat Chunky contained 247 calories which reduced to 207 calories in 2015.
|
|
Since sponge cakes are not leavened with yeast, they are popular dessert choices for the Passover feast. Typically, Passover sponges are made with matzo meal, shredded coconut, matzo flour, potato flour, or nut flour (almond, hazelnut etc.) since raw wheat products may not be used. No raising agent may be used due to the strict prohibition of even the appearance of a leavening effect. Therefore, the beating of egg whites in the mix to achieve the aeration is an essential characteristic of any Passover sponge recipe.
|
|
The fruit is left in the tea for several hours, or overnight, and so is mainly steeped in cold tea. The tea used to make the cake was traditionally black tea, but Earl Grey and other teas can also be used. Eggs are beaten into the tea/fruit mixture to bind the ingredients together and then the flour, sugar and any ground spices (such as mixed spice or cinnamon alone) are added. Yeast used to be used as the raising agent but self-raising flour is specified in modern recipes.
|
|
Regardless, the dish is first mentioned in 1870 by French-Romanian journalist Ulysse de Marsillac, and around 1872 they get their name from writer and humorist N. T. Orășanu, who writes about eating them in Ionescu's pub. Similar varieties of skinless sausages appear in contemporary cooking books by Ecaterina Steriady (1871) and J.C. Hințescu (1877). Throughout the years, the recipe lost some of the original ingredients, such as caraway seeds and allspice, and began being made with pork, rather than beef and lamb. Sodium bicarbonate, a raising agent, is also commonly added to the modern Romanian recipe, which improves both the flavor and the texture.
|
|
Bread had for millennia been made from wheat flour by manually kneading a dough with a raising agent, typically yeast, leaving it to ferment, then baking. In 1862 a radically new and much cheaper industrial-scale process was developed by John Dauglish, using water with dissolved carbon dioxide instead of yeast, with no need for an eight-hour fermentation. Dauglish's method, used by the Aerated Bread Company that he set up, dominated commercial bread baking for a century until the Chorleywood process was developed. Some protein is lost during traditional bulk fermentation of bread; this does not occur to the same degree in mechanically developed doughs, allowing CBP to use lower- protein wheat.
|
|
According to Alysa Levene of Oxford Brookes University the term "sponge" is used "erroneously" for the Victoria Sandwich cake: > The pound cake became popular in Britain in the eighteenth century as cake > moved away from its heavy, fruity incarnations toward something lighter and > more golden, eventually becoming the iconic Victoria sandwich cake (also > known – erroneously – as a Victoria sponge) A Victoria sponge is made using one of two methods. The traditional method involves creaming caster sugar with fat (usually butter), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture. The modern method, using an electric mixer or food processor, involves simply whisking all the ingredients together until creamy.Be-Ro flour Home recipes 40th editionDelia Smith's Book of Cakes Sixth Impression 1981.
|
|
Recently, Presbyterian and Reformed Churches have been considering whether to restore more frequent communion, including weekly communion in more churches, considering that infrequent communion was derived from a memorialist view of the Lord's Supper, rather than Calvin's view of the sacrament as a means of grace. Some churches use bread without any raising agent (whether leaven or yeast), in view of the use of unleavened bread at Jewish Passover meals, while others use any bread available. The Presbyterian Church (USA), for instance, prescribes "bread common to the culture". Harking back to the regulative principle of worship, the Reformed tradition had long eschewed coming forward to receive communion, preferring to have the elements distributed throughout the congregation by the presbyters (elders) more in the style of a shared meal.
|
|
Heat can also by itself cause sodium bicarbonate to act as a raising agent in baking because of thermal decomposition, releasing carbon dioxide at temperatures above , as follows: : 2 NaHCO3 → Na2CO3 \+ H2O + CO2 When used this way on its own, without the presence of an acidic component (whether in the batter or by the use of a baking powder containing acid), only half the available CO2 is released (one CO2 molecule is formed for every two equivalents of NaHCO3). Additionally, in the absence of acid, thermal decomposition of sodium bicarbonate also produces sodium carbonate, which is strongly alkaline and gives the baked product a bitter, "soapy" taste and a yellow color. Since the reaction occurs slowly at room temperature, mixtures (cake batter, etc.) can be allowed to stand without rising until they are heated in the oven. When adding acid, alkaline ingredients such as whole milk or Dutch-processed cocoa are often added to baked foods to avoid an over-acidic taste from the added acid.
|
|
Although the name Genoa cake is mainly used in the UK, where recipes for it have been around since the 19th century,Recipe 154 in The Bread Biscuit Bakers and Sugar-Boiler's Assistant by Robert Wells (London, 1890) it is a variant of the Pandolce cake which originated in 16th century Genoa as a Christmas cake. Unlike Genoa cake, traditional Pandolce includes pine nuts as a major ingredient and uses yeast as its raising agent, which requires several hours to rise, like bread.Gourmet Liguria This original form is now known as Pandolce alto, whilst a simpler variant which uses baking powder is known as Pandolce basso and is essentially the same as the Genoa cake sold in the UK, with a moist but crumbly texture.Pandolce Basso Genovese Pandolce Christmas cake The term Genoa cake is also sometimes used to refer to two other Genoa- related cakes, neither of which are fruit cakes: Génoise cake, a light sponge cake,Gourmet Britain Genoa cake recipe and Pain de Gênes (Genoa bread), a dense almond cake.
|
|