Pastillas de Leche

PASTILLAS DE LECHE by liezel

INGREDIENTS:

• 2 cups powdered milk ( Anchor or Nido)
• 1 can, 14 oz condensed milk 
• sugar for coating

 HOW TO PREPARE PASTILLAS:

• Combine powdered milk and condensed milk. Mix and blend evenly using a spoon.
• Set aside for few 10-15 minutes before shaping.
• Shape into balls or mini logs. 
• Wrap the pastillas in a cellophane or food paper.  If you don't like wrapping, shape into balls and insert a toothpick at the center.
• Enjoy your yummy dessert!

Baking basics

   by: liezel dabu

   

   Do you want to learn the secrets of creating delicious cakes and biscuits? It's easier than you imagine! Follow these simple tips and soon you'll be baking up a storm.

   

Start with a recipe

Unlike other forms of cooking where improvisation is encouraged, baking requires precision and the right combination of ingredients to succeed. When you're starting out, stick to a recipe for the best results. You'll soon discover what can and can't be interchanged and can experiment a little more, but always start with a reliable base.

Measure it out

Baked goods are the result of a chemical reaction, so having the right amount of each ingredient is essential. Make sure you level off cups of dry ingredients and measure liquids into jugs that have been placed on a flat surface. By taking the time to measure everything properly, you're guaranteed fabulous results.

Sift in the dry

Although you can buy pre-sifted flour, don't be tempted to skip sifting it again before adding it into the mix. Sifting adds air to the flour's particles and eliminates lumps, so sift all your dry ingredients for best results.  

Cream it

Creaming butter and sugar together is one of the most important steps in baking. This simple action adds air to the mixture, giving you that decadent texture to your cakes and biscuits. Don't underestimate how long you should be beating the mix – it should be almost white in colour

Fold it together

If a recipe calls for ingredients to be folded into the mix, it needs to be handled carefully to avoid knocking all of the air out. Use a rubber spatula or a large metal spoon to carefully incorporate the ingredient into the mixture, folding the mixture in on itself as you go. Don't over do it though, the final mix should be just combined.

Avoid overbeating

Once the flour has been added to the mix, take care not to overmix it, or you run the risk of overworking the gluten in the flour and making your final creations heavy and dense.

Into the heat

Placing your baking in a non heated oven will not only alter the chemical reaction and mess with the final product, but will also throw out your cooking times. Recipe cooking times are based on a preheated oven so to avoid having to open and close the oven to test your cake for doneness, add it to a preheated oven.

Test it

Before you pull your cakes out of the oven, use a metal skewer to test that they're done. Simply stick it into the cake and if it comes out clean you can take it out. Make sure you test it in a couple of spots to ensure it's definitely cooked through.

Let it cool

Although it's temping to cut into a hot cake that's just come out of the oven, it's best to wait until it's cooled. Unless a recipe calls for a cake to be cooled in its tin, carefully tip it out onto a cooling rack a couple of minutes after you pull it out of the oven.  Be careful as you do this, as the cake will be very delicate and can be easily broken.

Tips

• Read the entire recipe before beginning so that you know all the steps you need to follow.
• Set out all your ingredients and equipment before you start. This way you can concentrate on each step without having to stop and start to measure things out.
• Try a recipe a couple of times before experimenting with it. This way you'll know what the original tastes like and can easily compare the two.
• Because ovens vary so much, it's worthwhile investing in an oven thermometer to check the temperature of your oven. This will prevent you from over cooking or under cooking your creations.
• Avoid opening the door throughout the cooking process, as the change in temperature could cause your cake to sink. Instead, take a quick peek a few minutes before the baking time is up to test for doneness.