BAKING (TLE11)

Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods as a profession is called a baker. It is also used for the preparation of baked potatoes, baked apples, baked beans, some casseroles and pasta dishes such as lasagna, and various other foods, such as the pretzel.

History in BakingIn ancient history, the first evidence of baking occurred when humans took wild grass grains, soaked them in water, and mixed everything together, mashing it into a kind of broth-like paste. The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on hot embers, which made bread-making easier, as it could now be made anytime fire was created. Around 2500 B.C., records show that the Egyptians had bread, and may have learned the process from the Babylonians. The Greek Aristophanes, around 400 B.C., also recorded information that showed that tortes with patterns and honey flans existed in Greek cuisine. Dispyrus was also created by the Greeks around that time and widely popular; was a donut-like bread made from flour and honey and shaped in a ring; soaked in wine, it was eaten when hot. The first evidence of stone ovens was in Italy, where they made pizza and pasta

Tools and Materials needed:
1.cool whip
2.mixing bowl
3.measuring cup
4.measuring spoon
5.spatula
6.baking pan
7.casserole
8.whisker

CHIFFON CAKE
Ingredients :
2-1/2 cups cake flour, sifted
3/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup oil (vegetable oil or corn oil)
7 egg yolks, at room temperature
3/4 cup
cold water
1 tsp. vanilla
7 egg whites, at room temperature
1/2 tsp. cream of tartar
3/4 cup sugar

Cooking Procedures :
Preheat oven to 350°F. Prepare 10-inch ungreased tube pan.
Sift together the flour, sugar, baking powder and salt in a bowl.
Make a well at the center and add oil, egg yolks, water and vanilla. Beat until smooth and no lumps occur. Set aside.
Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add the cream of tartar. Continue to beat on high until soft peaks begin to form. Add sugar very gradually and continuously beating until meringue is glossy and stiff.
Gently fold the egg yolk mixture into the meringue until well blended, ensuring that you scrap the bottom of the bowl as you fold.
Pour into prepared ungreased tube pan.
Bake until golden and middle springs back when touched for about 45 minutes.
Invert onto the neck of a bottle.
Cool completely upside down.

My best choice:This is my best choice, because it satisfied me well and for me it is easy to make at home, I actually love baking, specially cakes and cookies, but we don't have sufficient tools and materials at home. hehehe!!!!!!!!!