Show Me: Clean mini loaf pans
Teacher Check: Finished product
Cookery Principle: Measuring
Ingredients Measurement All purpose flour 375 ml Baking soda 5 ml cocoa 75 ml White sugar 250 ml Salt 1 ml Vinegar 15 ml Vanilla 5 ml Cooking oil 85 ml Cold water 250 ml
Ingredients Measurement Margarine 5 ml Icing sugar 250 ml Milk 20 ml
4 mini loaf pans Measuring spoons Dry measures 1 medium mixing bowl 250 ml liquid measuring cup Large metal spatula Wooden spoon Rubber spatula Small metal spatula Cooling rack
In a medium bowl add the first five ingredients. Stir ingredients to mix thoroughly. Into a measuring cup mix together the vinegar, vanilla and oil. Make a well in the dry ingredients and pour into them the liquid mixture. Pour the water over the dry and liquid ingredients. Stir well, being sure to scrape the bottom of the bowl as you are mixing. Pour into ungreased mini loaf pans measuring 5 x 3 x 2 inches or 14 x 8 x 5 cm. Bake for 30 minutes at 350ºF or 180ºC. To check if cooked use a toothpick. It should come out clean. Remove from pan and cool on a cooling rack. When completely cool, ice with white frosting. Cream margarine in a medium bowl and then add icing sugar. Using a wooden spoon, stir in milk to form an icing that spreads easily. Add more milk if necessary.
Grain products Protein
Minerals Carbohydrate Fat
Cream – to beat an ingredient or combination of ingredients until the mixture is soft, smooth and creamy.