“Baked Products”

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Date Submitted: 11/13/2012 08:45 AM

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Submitted by:

Pablo, Caeshaleine Pearl E.


Submitted to:

T. Leah Legaspi

Chocolate Bundt Cake



2 cups / 475 ml chocolate porter or stout beer

8 tablespoons unsalted butter, plus more for the pan

3/4 cup / 75g natural cocoa powder (non-dutched)

1 cup / 5 oz / 140 g whole wheat flour

1 cup / 4.5 oz / 125 g all-purpose flour

1 cup / 4.25 oz / 120 g muscovado or dark brown sugar

1 1/2 teaspoons baking soda

3/4 teaspoon fine grain sea salt

3 large eggs

1 1/2 cups / 355 ml plain whole yogurt

3/4 cup / 180 ml pure maple syrup


Preheat oven to 350F / 180C, with a rack in the center.Butter and flour (generously) a 11 or 12-cup capacity bundt pan (or equivalent.In a saucepan simmer the beer down to 1 cup / 240 ml. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool, stirring occasionally to let off heat.In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside. Transfer the batter to the prepared pan and bake for 35 - 45 minutes.

Easy Little Bread



1 1/4 cups / 300 ml warm water (105-115F)

2 teaspoons active dry yeast (one packet)

1 tablespoon runny honey

1 cup / 4.5 oz / 125 g unbleached all-purpose flour

1 cup / 5 oz / 140 g whole wheat flour

1 cup / 3.5 oz / 100 g rolled oats (not instant oats)

1 1/2 teaspoons fine grain sea salt

2 tablespoons butter, melted, for brushing


In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes. In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well. Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30...