A sweet person loves to eat sweets and I think I’m guilty about It. I knew my personality very well, especially on the side of being a sugar cane lady.
I got so chubby when I started cooking and baking some recipes on my own five years back then. Do you know what? For me foods taste like heaven and it is so freaking yummier when you know you did it all by yourself.
One of my favorite recipes that I made is my very own version of cupcake named “the 14th flower”. I admit it’s kind of O.A but forget about the name because I’ll be giving you now the step by step process of how to make my cupcake that would make you forget your name.
Before that, let me give you some idea why I chose to bake cupcakes while there are so many pastries out there. Cupcakes are easy to do, it is cheaper, do not consume too much time and you can invent or create something out of it, particularly on the designs and the color of the frosting.
First, wash your hands and use an apron to avoid stains. Prepare the electric mixer and make it sure it is very clean. Put the 8oz. butter and let it be beaten until fluffy . Add the 360g. Granulated sugar and gradually pour the mixture of 250g. Cake flour, 130g. All purpose, 5g. Salt and 15g. Baking powder. Next, pour the 8oz. milk with the 5ml. vanilla. Add the 4 eggs one at a time.
After it was mixed very well pour it into a molder and bake on 180’C for 20minutes.
While waiting for the cupcake, let’s do the frosting. On the mixer beat the butter until fluffy. Add the 350g. Powdered sugar with the 150g. Cocoa powder. Pour the ½ tsp vanilla and 4tbsp milk. Next, add the 200g. Dark chocolate and last but not the least, 2tbps of my secret ingredient.
The cupcake is now ready as well as the frosting so let’s put the frosting on top of it and sprinkle some sprinkles or marshmallows.
Well, it is very easy to do yet tastes very good and I bet you on that.
So, do you have any recipes there that you made your own that would beat mine? Let’s see because i’m challenging you.
By: Samson Tuanadatu, Jenny kaye Aquino and Nicolsia Ghay Tan
Doughnuts used to be called oily cakes because they were deep-fried in pork fat. when dutch pilgrim first brought them to America they were ball-shaped but then someone found that removing a nut of dough from the centre help them cook far more evenly, and alas! The sweet-mother-of-mercy doughnut was born.
In the world of Doughnuts there are two basic types; yeast Doughnuts, and cake Doughnuts
The butter for cake doughnuts drops from the mixer right into boiling vegetable oil, the nozzle shape the dough as it passes, the doughnuts fry for about a minute and a half then a conveyer carries them out from the vat to cool.
Yeast doughnuts require more time to make, a highspeed mixer works the yeast dough, then workers pull them off from the machine into bins. From there it goes into a hopper that extrudes the dough as a sheet, then it’s on to another conveyer belt where a series of rollers flatten the dough sheet to just 3 quarters of an inch thick.
The sheet passes into a shower of cinnamon then hits a rotating cylinder that rolls it into a log. A small cylinder sprinkles the dough with water, this keeps it sticky enough to hold its shape while going into another flattening roller. A dusting of corn starch keeps the dough from sticking to the blade that cuts it into pieces.
A retractable arm drops the blocks of though four a time unto wire meshed trays. then, it’s off into the proofer, a machine much like a large bread box in which heat and humidity help the yeast dough to rise, this leavening process takes about twenty minutes, during which time the tray is over 300 of them go up & down, and then out in the fryer.
A gate slows the doughnut down just before the drop so they slide in without splashing hot oil, Gas burners heat the oil at a constant boil, anything less and the doughnuts would come out partly raw, halfway through, they get a flip so that they’ll cook evenly throughout.
After two minutes the doughnuts leave the fryer and move through a curtain of sweet glaze. A strong air current blows off the excess, and these fried cakes are ready to eat, they gradually cool as they spiral through the production area on the way to their packaging.
-Jules Millanar & Jayson Mark Pido
by: Allibeth Domingo, Jonah Rose Dublas and Kirsten Rose Concon
Chocolate coins have been a symbolic treat in some parts of the world. It is one of the treats that are stuffed in a Christmas stocking during the feast of St. Nicolas. While for Jews, it is given to the Jewish children in celebration of the Hanukkah.
But have you ever wondered how it is made?
It all starts with 4 ½-kilogram bars of pure chocolate. The worker will then transfer these bars to a double boiler machine to melt it. The machine now has 2 ¾ tons of liquid chocolate that will be pumped through a long pipe with different cooling zones. The chocolate thickens through a process called tempering in which chocolate thickens but not to the extent that it will solidify. Tempering the chocolate breaks down the crystals in order to achieve the right taste and texture. After that, the thick chocolate will then be flowed under a broad blade through a conveyor. The blade spreads the chocolate more evenly and levels the thickness that will create a long sheet of chocolate. The chocolate starts to harden. To continue the process, it passes through a refrigeration tunnel in which it turns into a soft solid. Meanwhile, the long, tubular die which functions like a cookie cutter is prepared. As the die punches through the chocolate, the chocolate blanks accumulate on the tubes. The leftover is then brought to a bin. It will be brought back to the boiler machine to melt it so not a single chocolate will be put to waste.
The chocolate blanks are now ready to be printed. In order to do this, the chocolates will be wrapped with gold foil first. Next, the pattern is embossed on the chocolate and foil simultaneously. It is done by establishing even tensions on the sheets of gold foil through rollers. Then, the forked arm of the machine will move the chocolate blanks between the foil sheets. It wraps and cuts the chocolate blanks. Next, the forked arm transfers the chocolate blanks to a die press that impresses the design onto the chocolate blanks and foil. Though the chocolate hardens, it is still soft enough to receive the image. As for the leftover foils, it won’t be put to waste. Instead, it will be recycled. After the stamping of the design, it is brought to a bin through another conveyor. Finally, the chocolate coins end its journey by packing it in a traditional mesh bag.
Though the edible coins cannot be used for purchasing purposes, it can buy smiles from the kids and kids-at-heart which is the true jackpot.
Aside Posted on Updated on
Weary of waiting for a rotten meat to cook for a sparingly long time? Exhausted of slacking over a scorching stove? Already impatient of being worried, if your visitors would be fond of whatever meal you prepare and cook? Well, if so, then this tuna sandwich spread is in favor of you. It is unmistakably effortless to cook and it’s evidently guaranteed that it will only cost a very cheap expenditure, you won’t have any uncertainties. Moreover, it’s not only appetizing, it also has a great measure of calcium which makes it vigorous and you couldn’t even expect that it has a lot of nutrients within it. With this very easy recipe, you won’t need to waste your precious kitchen work for this preparation. And with all the priorities you have, you need not to have an extra weigh down. Just make an abrupt yet delicious sandwich.
The first thing you have to remember if you’re planning to make a mouth-watering tuna sandwich spread you have to put in order the following ingredients: 4 tablespoons of diced celery, 6 to 7 tablespoons of mayonnaise, 2 to 3 tablespoons of mustard, 1/2 medium-sized onion, 1 tablespoon of fresh parsley, 1/4 teaspoons of ground cayenne pepper, lettuce, butter, salt and pepper to add flavor and a loaf bread. Also, you may use utensils to make your tuna spread a much easier task, such as a can opener and a mixing bowl. Subsequent to that, open the canned tuna, then drain any sort of liquid substance inside may it be oil or water then put carefully into the mixing bowl. However, you have to inculcate that if you are using a chunk tuna it’s often seen as a dry texture. You may need to use an extra ingredient that has plenty of moisture, such as mayonnaise. Furthermore, you also have to avoid adding water just to moisten your tuna salad. If you prefer using oily tuna, don’t wash it; allow the oil to form part of the moisture in the loaf. After that, you need to chop the onions and parsley finely. At that time, add the celery, mayonnaise, mustard, onion, parsley and cayenne pepper to the mixing bowl and muddle up each one of the ingredients.
Also, season the pepper and salt to taste. Before I finish, put the lettuce on one of the bread slices, then spread the tuna spread mixture evenly on top. Now, that you have your own tuna sandwich spread, this may be eaten alone or accompanied by hot chips or other favorite side. It’s up to you if you prefer your tuna sand which spread served chilled or even toasted bread.
On the other hand, here are loads of ways that you can experiment and enmesh ingredients it is because there are never-ending opportunities to make your sandwiches different and matchless. Sandwiches specifically are more likely convenient, sweat-free dinners that may satisfy almost anyone. A sandwich is whatever you make of it. Although recipes are good guides, your own tang preferences is also a significant lead.
Camille Tapec, Eden Bombeo, Alina Santos
Around the world 100 Billion bank notes are produce every year and print many times. Over the total circulation of bank note and more than a trillion dollars and that is a thousand million dollars. But the travel of this money thus not last long. The life expectancy of a money is just over a year and worse than that many bank notes are very easy to purge.
So how can you create an almost in indestructible bank notes which not easy to purge? How do they do it? In Melbourne, Australia where money is dirty of the past faced. The twin challenges of the bank note where rapidly going out and increasingly sophisticated methods of perjury. The reserve bank of Australia has decided on a radical that way of tradition.
In 1988 they started to experiment bold new of bank notes. One is virtually indestructible a bank note which made a plastic and in such a success it’s catching all over the world from New Zealand to North Pole.
To make their plastic money, the Australian government use the small plastic called polymer. These tiny bits will be melted in a large machine and inside that a melted polymer plastics. As the two hundred fifty degrees (250) travels, a small jets of water will cool the polymer and now it’s ready for the stage of process.
The polymer will blow like a bubble which is the biggest bubble on earth.A five stories high and because its big you can’t look on it at once. As long as it is maintain in a pressure the walls of the bubble are always in the same thickness but it needs a constant monitoring.In total this bubble will stretch in twenty meters (20m) long.
Towards the bottom of the bubble, the polymer is gathered up in role and starts in resembled clearly an infrared Gage. and it will check the equal thickness of it the polymer sheets wrap in rolled, each roll is contains eight kilometers of sheets (8km) and weighs a Ton and half.
After they prepare the Polymer sheets now they are going to print, but how they can print that the ink will not rub off? The solution is a massive pressure of the sheets and print a white ink up to five times (5) to create an adhesive thick print for the bank note design .
It will look like a miss of it but every bank note has a small window in it. A light will check the window on it for security it’s because this is the most important characteristics of a bank note because this is the one of the security features.
And now the polymer can cut into sheets and it’s ready for the next stage the printing.A bank note design after printing the background of the worker fans it out to ensure that they don’t stick together. After that the next printing stage will print the bold and final details of the bill.
After the printing stage here comes the final security features of a Bank note and that is its very unique serial number. The counter will set the machine by hand.And now its ready to print in the machine. The machine can print two and half million (2 ½ m) notes in eight hours shift. Now the bank notes are ready to distribute nationwide by the central bank and the banks of the states.
In this modern era the other nation can use the Polymer Bills for them to lessen the cut trees and to use other resources that are existing it can also lessen the dirty circulation of money for the health of the people and its nation.
(Cell Jan Pasion)
By Jordan Amadora, Jojie E. Campugan, Jayboy M. Sartorio
We, Filipinos have always had a taste for sour and tangy. We always love as the distinct taste of the delicacy bursts as it reaches at the tip of the tongue like “burong santol”. But why these kinds of wild mangosteen are tangier than the ordinary ones? Well, here is the answer with that question.
First, prepare the ingredients needed in making burong santol: santol or wild mangosteen, two cups of water and half cup of salt. Wash the wild mangosteen thoroughly in running tap water and then peel each wild mangosteen. After peeling, separate the seeds and flesh, and slice up the flesh into any size you want that you’ll feel comfortable with. In a jar, arrange the flesh you had just cut into pieces and you may or may not include the seeds depending on your desire.
Meanwhile, prepare the brine solution by boiling two cups of water and half cup of rock salt for five minutes, set it aside and let it cool. Pour the brine solution into the jar just enough that the wild mangosteen will be submerge with the brine solution, cover it loosely and let it ferment for few days. The salty taste of the brine solution will replace the liquid in the wild mangosteen flesh and seeds that make it tangier. After three days, tighten the cover and place the jar in the refrigerator. That’s it! Your burong santol is now ready to serve.
These are just easy steps; even an elementary student could follow the process. You wouldn’t have to spend your money on readymade burong santol sold commercially, instead you may spend it on another thing you needed most and you would not worry about the safety of the food you are eating.
by: Inah Marie Santos & Jocel Degala
How to be a Great Roommate
Living with siblings is not really bad. You’ve got other people to watch your back, get to mischief together and live our life to the fullest. Whenever you’ve got problems, they help by understanding you and hope that whatever you do may be for the best but when you have siblings you should learn to share everything, literally. So if you’re sharing a room with your siblings it won’t be hard to adjust but if you’re having a problem sharing a room at the dormitory or in your boarding house, let me share you something that will make your college days easier. Here it is;
First, you’ve got to be clear from the beginning. Tell them that you’re a neat freak. You’re uncomfortable sleeping with the lights on and that you need ten minutes after you wake up to start talking. Tell them all your quirks and preferences. You may not expect them to pick it up right away and understand it but at least you prevented a problem before it became one.
Second, address things when they are still small/little. Does your room mate always forgets her stuff in the shower and borrows yours instead? Does she always borrow your clothes before you can even wash them? Telling them about these things that bugs you while they are still small will help them be aware of your anxieties and addressing them while it’s still small will be easier before it gets bigger.
Third, you should respect each other’s stuff. This may seem simple but this is the most common reason why roommates experience conflicts. Don’t you think she will mind if you borrow her cardigan, for all you know you may be crossing a very uncrossable line. Don’t borrow, use or take anything before asking a permission first.
Fourth, be friendly, without expecting to be best friends. I mean it would be great to be best friends with them but don’t go into relationships with them and expect that you’re gonna’ be best of friends while you’re at school. It would be great but expecting will put you both in trouble. You could be friendly with them but also make sure you have your own social circles.
And lastly, if nothing else happens, follow the Golden Rule. Treat your roommate like you’d like to be treated. No matter what your relationship is at the end of the year, you can take comfort knowing you acted like an adult and treated your roommate with respect.
There are a lot of do’s and don’ts if you’re living with another person, but that is what a roommate agreement is for. Respect is ultimately what it comes down to. To be a good roommate you need to have the common decency to respect the person you’re living with. Even if you don’t get along, treating them like a human being with a life of their own is the least you can do. You don’t have to be best friends that hang out every day, but you also don’t have to be bitter enemies. So take the initiative and be the good roommate.
All over the world, people do like sweets; but in some places, particularly the Philippines, people seem to go overboard, almost to the point of a craze, with their desire for sweets.
One of the sweets that we Filipinos are fond of is, Nougat. It is confection made from a sugar or honey paste into which nuts are mixed. But how does it made? First, let me define what process is. Process is a systematic series of actions directed to some end.
In making Nougat, you should prepare the following ingredients:
- 450 g caster sugar
- 225 g powdered glucose
- 2 egg whites
- 8 sheets rice paper, measuring 6 x 15cm
- 150 g hazelnuts or pistachio nuts, roughly chopped and toasted
Start the process with:
First, place the sugar, powdered glucose and 150ml water in a large saucepan on a medium heat and bring slowly to the boil, stirring all the time until the sugar dissolves. Reduce the heat to low and simmer for 10–15 minutes, without stirring, until a sugar thermometer dipped into the mixture reads 121°C. Next, place the egg whites in a large bowl and once the sugar syrup temperature reaches about 110°C begin whisking them to stiff peaks in an electric food mixer on a low setting. Once the syrup reaches its final temperature, pour about a quarter of it, in a slow, steady stream, into the egg whites, continuing to whisk. Immediately return the remaining syrup to the heat and continue to cook, without stirring, for about 5 minutes or until the thermometer reads 149°C all the while continuing to whisk the egg whites on a slow speed. Again once the syrup reaches the right temperature; pour it carefully and in a slow, steady stream into the whisking egg whites. Continue to whisk the egg whites for about 30 minutes until stiff and halved in volume. Scrape down the sides of the bowl every so often with a palette knife or spatula dipped in boiling water. Then, cover the bottom of a 25 x 15cm cake tin with half the rice paper. Stir the nuts into the fully whisked nougat mixture, mix well and pour into the prepared tin. Working quickly, spread evenly using a palette knife or spatula dipped in boiling water. Place the remaining sheets of rice paper on top to cover, pressing down to stick. Finally, allow to cool and then place in the fridge for 4–6 hours or overnight until set. Remove the slab of nougat from the baking tin and cut into about 36 fingers. Store in the fridge, wrapped individually in parchment paper or cling film.
With this simple process, Filipinos now could be able to make their own home-made nougats without spending too much money buying them in the market. They could assure that there are no preservatives added. And they could also secure its cleanliness and gain the basic amount of nutrients nougat could give.
By: Anna Mae g. Egagamao, Angel Mae T. Jakosalem & Rhygene Caminade
POSTED ON DECEMBER 20, 2013
As I roamed around the plaza, I saw a tilted gleaming gigantic ball that caught my attention. It was surrounded by dazzling green tiny lights. In the middle of the ball encircled a medium-sized star designed with bright red petite lights. Makes me feel that the most awaited and wonderful season of the year is in the air.
By: Anna Mae G. Egagamao, Angel Mae T. Jakosalem & Rhygene Caminade
By: Evangelyn Caitom and Teresa Jane Tagayan
As a child receives a gift, the smile goes near to its ears and the spirit adhere to its mind that in every Christmas, there will be another event to boost and addition to its assemblage, but to those poverty-stricken children it doesn’t matter how stunning the gift they will receive but the mirthfulness from their cohorts together with their family is a gift enough for celebrating a merry Christmas.