Ammonium bicarbonate which can be also substituted by Potassium bicarbonate because the anion is the important part for the baking which is the same in both compounds.

Baking powder is made from 2 parts Baking Soda and 1 part Cream of Tartar.

-  Ammonium Biocarbonate is activated when :-

1)  it is added to a dough or batter mixture

2)  it is warms to room temperature/baked.
     Heat is the catlyst to activate the chemical reaction and the gases. 
     The chemical reaction releases an ammonia gas that causes the baked goods to rise. 

-  Ammonium Biocarbonate should be stored in an airtight sealed container such as a glass jar with an airtight lid.  When properly stored in a cool dry area, Ammonium Bicarbonate can last for several years.  If stored in a warm or damp area where air can reach the powder, this substance begins to clump together as the particles go through a chemical reaction, which will affect the flavor adversely when baked goods use the air-exposed Bicarbonate. In addition, when exposed to air, the Ammonia may begin to evaporate from the powdered Bicarbonate substance. 

-  When a recipe suggests the use of Ammonium Bicarbonate, equal amounts of baking powder can be substituted if necessary. 

-  To determine if Bicarbonate is still active, add a spoonful of the powder to a cup containing lemon juice or vinegar and see if it fizzes. 

-  Stale Ammonium Bicarbonate will be flat and will not fizz when combined with the vinegar or lemon juice.

Bun:

8g instant dry yeast
160ml lukewarm water
½ tsp white vinegar or lemon juice (optional)
280g low-protein Hongkong flour
100g wheat starch
90g icing sugar
30g shortening or vegetable oil

10g baking powder
10ml cold water

1.  Sift together flours and icing sugar. 
2.  Place sifted flour mixture in a large mixing bowl and, 
3.  Make a well in the middle.
4.  Fill well with lukewarm water, vinegar and yeast. 
5.  Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
6.  Uli hingga tepung sebati sehingga bila tarik macam chewing gum tak putus.
7.  Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. 
8.  It should be smooth on the surface.
9.  Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size.
10.Dissolve baking powder in COLD WATER, sprinkle over dough and knead until well combined.
11.There is no need to rest the dough after adding in baking powder, but if time allowed, rest it for 10 minutes or so to get fluffier buns.


PAU FROZEN (modified)
special pow flour (Hong Kong) RM6.40 sekilo

 450 g     Tepung HongKong
 230 g      Air                        
1  tbsp     Susu Pekat Manis
  5  tsp     Yeast   (6 g)              

Uli 1st                -    Uli hingga rata
Ferment  1st      -    30 minit

300 g       Tepung Hong Kong                                        
100 g       Gula Castor                                                    
2 tbsp       D/A Baking Powder  
  40 g       Shortening                                          
  1 tsp       Bread Softener   (4 g)                                
                                                                                       
100 g                              Air                                 )                              
1/3 rata sudu 1/4 tsp      Ammonium Carbonate   )  Larutkan rata-rata
 1 tsp                              Garam                           )                                

Uli ke 2           -  20 minit
Ferment 2      -  30 mnit
Bulatkan         -  20 g
Ferment 3      -  30 minit
Steam            -   Besar 15 minit
                          Kecil 8 minit

AIR KUKUS MESTI MENGGELEGAK
JANGAN OVERSTEAM NANTI PAU KUNING

CARA MENGUKUS PAU FROZEN:

Panaskan pengukus, terus kukus pau tanpa perlu 'defrost' (api sederhana).


PASTIKAN:

• Masa buat doh pau tu...make sure uli sampai doh kenyal (mcm getah yg elastik...ditarik xputus)
• Kadang2 ada yg xtau cmne nk rendam yis supaya kembang dgn cantik...time rendam yis..make sure tambah gula lbh kurg 2 sudu kcil dn gaul terlebih dahulu hingga rata..baru masukkan  air SUAM2 KUKU...tutup bekas merendam yis tu..jgn bg terdedah...kalau yis yg ok..patutnya..3mins dh kembang cantik...
• Buat inti dulu baru buat doh...kalau rs2 nk mkn pau esok hari...mlm ni buat inti dulu n sejukkn dlm peti ais...esok panaskn je kjap b4 masukkn dlm doh..(jimat masa)

Notes:

1.  Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. 

2.  Dissolve baking powder in cold water, sprinkle over dough and knead until well combined.

3. There is no need to rest the dough after adding in baking powder, 

     BUT  if time allowed, rest it for 10 minutes or so to get fluffier buns.

4.  If there are yellowish spots on the steamed buns, 

     IT MEANS the baking powder is not fully dissolved.

5.  Steamer must be preheated otherwise bun would not rise to the volume as it should be.

6.  Arrange buns into a steamer, leave about 1” gab in between buns. 

7.  Spray the surface of bun with water mist helps to produce buns with smooth surface after steamed.Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes.

8.  Adding a few drops of white vinegar into steaming water will produce whiter buns, but this is optional. 

9.  DO NOT open the lid during the steaming process.

10.Remove buns from steamer and cool on rack to prevent soggy bottom.

PAU FROZEN

 450 g     Tepung HongKong)
230 ml     Air                         )   Uli rata dan rest 30 minit hingga kembang
1  tbsp     Susu Pekat Manis ) Dah kembang campur dgn  bahan di bawah
  5  tsp     Yeast                    )

300 g       Tepung Hong Kong                                           )
180 g       Gula Castor                                                       )
  40 g        Shortening                                                        )   Uli 20 minit dan
2 tbsp       D/A Baking Powder                                            )   rest 30 minit
  1 tsp       Bread Softener                                                  )    dah kembang
                                                                                           )  bulatkan 20 g
100 ml      Air                                )                                     )
1/2 tsp     Ammonium Carbonate   )  Larutkan rata-rata     )
    sikit      Garam                           )                                    )

Steam         - Besar 15 minit
                     Kecil 8 minit

AIR KUKUS MESTI MENGGELEGAK
JANGAN OVERSTEAM NANTI PAU KUNING

PAU ROTI

25 g        Tepung Pau   )   kacau rata dan masak dalam double-boiler
125 g      Air                  )   sejukkn put inside plastic wrap bowl supaya x dry

220 g      Air        (240 g)
65 g       Gula      (50 g)
30 g        Minyak Canola
4 g          D/A Baking Powder  (6 g)    1 sudu teh
475 g      Tepung Pau
6 g          Yeast

FROZEN

Sejukkan dulu baru bekukan satu2 supaya tak melekat bila dah beku baru packing.

CARA MEMASAK SEMULA

Keluar dari freezer terus kukus api sedang.  Tak payah defrost.

PES NAM PRIK PAO (PES TOMYAM)

·      3/4 cawan                                Minyak Masak

·      1 ½ cawan                               Hirisan bawang merah - Goreng garing

·         atau

·      1 ½                                          Bawang Goreng

·      1 cawan                                   Hirisan bawang putih  (30-40 ulas)

(Goreng dengan sikit je minyak)

·      25-30                   Cili Kering )  Goreng Kering

·      1/4 sudu (tbsp)    Garam       )  Tanpa Minyak  & kisar halus

·      1/2 cawan            Udang Kering  -  Goreng Kering & kisar halus

·      2 ½ atau 3 sudu besar (tbsp)     Air Asam Jawa Pekat

·      1-2 sudu                                     Sos Ikan - mengikut rasa

·      1 inci                                           Kiub Belacan  basah  -  bakar

·      1/3 – 1/2 cawan         Gula melaka (mengikut rasa    )  bancuh &

·      2 sudu besar              Air                                           )  tapis

2 1/2 cawan               Air

-      Campur semua dan gaul rata

-      Kisar sehingga halus.

-      Tumis guna baki minyak bawang putih + minyak yang lebih tadi. 

-      Goreng sehingga sambal pecah minyak.

-      Sekiranya terlalu pekat sambal anda tambah sedikit air jika perlu.

-      Pes Nam Prik Pao anda telah siap. Masukkan dalam botol yang bersih dan tutup.

-      Boleh digunakan sehingga tempoh 3-4 bulan pes ini.

CARTA SUKATAN ZZA

                                                                                                            Padat

Gula                          :     1  cawan         =     200 g                       

Gula Halus              :     1  cawan         =      200 g

Gula Perang            :    1  cawan          =     120 g                        140 g

Tepung Gandum     :   1  cawan           =     125 g            

Tepung Jagung       :     1  cawan         =       95 g - 120 g
Potato Starch           :     1 cawan          =     100 g

Oats                          :     1  cawan         =       75 g

Cornflakes               :     1  cawan         =       44 g

Rice Bubbles           :     1  cawan         =       20 g

Air                             :     1  cawan         =     220 g

Butter                        :     1  cawan         =     206 g

Cocoa                        :     1  cawan         =     100 g
Cocoa Powder            :     1 tblspoon        =       5 g       

Putih Telur (B)        :     1  biji              =       30 g

CHOCOLATE CHIPS ALA FAMOUS AMOUS 

(Bakar - 15min /Suhu  - 170 ‘C) – mei 2012

1   cup    Butter                 200 g    )

1   cup    Gula Halus        200 g     )    Pukul hingga hancur

1   cup    Gula Perang      150 g    ) 

2  biji                 Telur       110g   )
1  teaspoon        Vanilla         5 g )     Masukkan

½ teaspoon        Garam         5 g )

1 ½   cup         Tepung Gandum  200 g               )

½      cup         Tepung Jagung      50g  + 20 g    )  gaul rata

2 ½   cup         Oat – blend sikit   200g  + 100 g )

1 teaspoon       soda bicarbonat  5 g)
1 teaspoon       baking powder    5 g)

1½  cawan       Chopped Nuts (walnut, almond, hazel) 

                        50 g / 50 g / 50 g

12 oz.      Chocolate Chips   - Hershey  340 g

9 oz.        Chocolate Cadbury bar  - parut  250 g


NB: Manis ok tp cam batat ckit sbb biskut naiknye ckit je dan keras ckit tapi tak keras sangat masih boleh ckp biskut ni sedap jugalah...


23 Mei 2012  -  Cubaan ke 2 –  Biskut Oat Sedap


Butter           100 g          83 g               83 g  X 3      =  250g

Gula Perang                 250 g              250 g  X 3      =  750 g

Telur                             2 biji              2 biji   X 3      =     6 biji

Vanilla                             5 g                  5 g  X 3       =     15 g

Garam                             5 g                  5 g  X 3       =     15 g

Oat                              200 g               200 g  X 3      =   600 g

Tepung Jagung             50 g                  50 g  X 3      =   150 g

Tepung Gandum         200 g                200 g  X 3      =   600 g

Soda bicarbonate            5 g                    5 g   X 3      =     15 g

Baking Powder               5 g                    5 g   X 3      =     15 g

Tepung                           1 teaspoon
Badam                           1 biji 

Choc Chip                     2 biji atau milk choc cube kecil

Best Oatmeal Cookie Recipe

Ingredients:

• 1 3/4 cups butter, melted
• 5 cups old fashioned oats
• 2 cups sugar
• 2 cups flour
• 4 tsp. baking powder
• 3 eggs
• 1 tsp. flavoring (see above)
• 1 cup chocolate chips, nuts, raisins, etc.

Instructions:

• Preheat oven to 375° F.
• Put oats into large mixing bowl. Add melted butter and stir.
• Add sugar and mix.
• Mix baking powder and flour together and blend into oat mixture.
• Mix flavoring and eggs together and blend into oat mixture.
• Add chips and/or nuts/raisins and mix.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake about 15 minutes or until golden.

Hints:

• Use either all-purpose or whole wheat flour