Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent(in 40 days is the Easter) on Ash Wednesday. The traditional thin and flat English pancake is made of batter and then pan-fried in a pan. It is slightly thicker than a French crêpe, and thinner than American flapjack, which is leavened with baking powder and served with syrup.

70 g All-purpose flour 20 g Cornstarch 1/2 tsp Baking powder 1 package / 8 g Vanilla sugar 1/4 tsp Salt

2 Eggs (small) 120 g Okara, cooked angiesrecipes 100 g Soya drink 150 g Unsweetened condensed milk 1 tbsp Honey 1 tbsp Corn oil

1. 
   Sift together AP flour, starch, baking powder, vanilla sugar and salt in a bowl. In another bowl, blend eggs, okara, soya drink and unsweetened condensed milk until well combined.
   
2. 
   Sift the flour mixture into the wet ingredients and whisk them till just incorporated. Add in honey, corn oil and mix until they are thoroughly combined.
   
   
   
3. 
   Grease a non-stick frying pan lightly with salad oil, heat it until hot. Pour 2-3 spoonfuls of the pancake batter onto the hot surface. When bubbles rise on face of pancake, flip it and cook until golden brown. Drizzle honey over and enjoy them while still hot. Stack the pancakes on a plate set over a pot of simmering water, to keep them warm while you are still making the rest.

The chiffon cake has the richness of the butter cake, and the fluffiness of the sponge. It is prepared with oil(corn or sunflower), eggs, sugar, flour, baking powder, and flavorings. Chiffon is traditionally baked in a tube pan, but any springform pans work good too.

#Yolk Batter:	#Meringue:
120 g All-purpose flour 80 g Cornstarch 1/2 tsp Baking powder 1/2 tsp Salt 140 ml Grape juice 100 g Semisweet chocolate 30 g Castor sugar 100 ml Mazola corn oil 6 Egg yolks at room temperature 1 tsp Vanilla extract	1/2 tbsp Cornstarch 3 tbsp Cold water 7 Egg whites, at room temperature Pinch of salt 1/2 tsp Lemon juice 200 g Powdered sugar

1. 
   In a small pot stir together half tablespoon of cornstarch and 3 tablespoons of water until smooth. Heat the mixture over the low fire while stirring until the starch thickens. Set aside to cool. Prepare a deep baking tray half-filled with warm water and place a wire rack atop. Set it on the second lower shelf in the oven. Start preheating to 175C/350F.
   
2. 
   Sift the powdered sugar into a bowl. Whisk together AP flour, cornstarch, salt, and baking powder in a bowl. Combine chocolate and grape juice into a sauce pan. Melt chocolate over low heat, stirring occasionally. Place melted chocolate mixture, vanilla extract, egg yolks and vegetable oil in a larger bowl. Whip until completely blended. Gradually sift flour mixture into chocolate mixture. Mix until thoroughly combined.
   
3. 
   Sift the powdered sugar into a bowl. Whisk together AP flour (use 110 g AP flour plus 10 grams of baking cocoa if prefer a darker coloured cake) cornstarch, salt, and baking powder in a bowl. Combine chocolate and grape juice into a sauce pan. Melt chocolate over low heat, stirring occasionally. Place melted chocolate mixture, vanilla extract, egg yolks and vegetable oil in a larger bowl. Whip until completely blended. Gradually sift flour mixture into chocolate mixture. Mix until thoroughly combined.
   
4. Bake for 65-75 minutes, until wood pick inserted in the cake comes out clean. Turn on a wire rack to cool. You can enjoy the cake as it is, or with desired sauces or toppings, or slice it horizontally into 3-6 layers to make a cream layer cake.

Creamy whipped cream with a hint of sweetness, it’s perfect for piping and decorating layered cakes, or making mousses or just as an accompaniment to tarts and many other desserts. To create whipped cream, dairy whipping cream is usually sweetened with sugar during beating.
Cream are categorized and sold according to the amount of milkfat or butterfat they contain. Light whipping cream has between 30% and 36% butterfat and heavy whipping cream contains 36%-40% fat, or even 42%. If a cup of cream in the supermarket labeled whipping cream, then most likely means light whipping cream. Both creams can be turned into whipped cream by beating them with air. The fat grobules in the cream then trap the air bubbles, resulting the foam, which is roughly the size of the original cream.

"Whipping Cream" with varied butterfat content

#30% Butterfat:	#32% Butterfat:
#33% Butterfat:	#35% Butterfat:

In Germany whipping cream (Schlagsahne in German language) usually contains 30%-33% fat, if cream has 35% fat content, then it is probably labeled as “Schlagsahne Extra” (33% fat content from Eifel NRW ) or “Teesahne” with maximal 40% butterfat and “Crème Double or Doppelrahm” between 43% and 45% butterfat content. Cream has slightly lower butterfat content, between 25% and 29% are labeled and simply sold as “Sahne”. “Coffee cream or Kaffeesahne” here contains 10-15% fat. In UK, a cream labeled as “Double Cream”, must contain 48% butter fat, and 35% for a whipping cream. “Half Cream” with 12% fat content used only for coffee in UK is correspondent with German “Kaffeesahne”, while a 18% “Single or Light Cream” correspond to American “Half And Half. Ok, enough confusion. All you have to remember is that whipping cream with a fat content of 30% to 36% works best when making whipped cream. The higher the butterfat, the more flavourful and stable cream will be.

400 g Dairy whipping cream 15 g Icing sugar 1/2 tsp Vanilla extract

3 Plain gelatin sheets OR 1 tsp granulated gelatin Some cold water

#Leaf Gelatin:	#Soaked In Water:

1. Cream is easier to whip up when cold. So start by chilling a large, clean mixing bowl (preferably stainless steel bowl which helps keeping cream colder), a beater or whisk, and the cream in the refrigerator overnight or until thoroughly chilled. To make sure they are VERY cold, I put the mixing bowl and beater in the freezer 15 minutes again before start whisking the cream. In summer time, place the bowl in a larger bowl filled with ice water and whip the cream in the coolest place of the room. Turn on the air conditioner if you have one. While the bowl and beater are still in the freeze, prepare the stabilizer.
   
   
2. Submerge the gelatin sheets in a small bowl filled with cold water until softened, 3-5 minutes, then gently squeeze out excess water. If using granulated gelatin, add 2 tablespoons or just enough of cold water to the gelatin so that the liquid is thoroughly absorbed. Temper the bowl of softened gelatin inside another pan of very hot water, or heat it in a microwave on high for about 20 seconds. Stir the heated mixture until the gelatin is completely dissolved. Remove from heat and cool it to about the body temperature. Do not let the gelatin set.
   
3. Besides gelatin, the starch-based stabilizers, like RUF, Dr. Oetker, or Kuechle, can also be used to help stabilize the whipped cream. They are usually to be found in every supermarkets in Germany.
   
   
   
   
4. Whip cream either by mixer(handheld or stand) or by hand (not recommended though, especially when whipping a lot of cream; if you do, use a balloon whisk). To make life easier, I use a stand mixer with the whisk attachment to whip cream. Fill the well-chilled mixing bowl at least 1/5 full fitted with the well-chilled whisk with nice cold whipping cream, so that air can be incorporated quickly and efficiently with the cream.
   
   
   
   
5. To avoid cream splashing, start it off slowly until the mixture becomes soft and thicker. The cream drops from the whisk when it is lifted. Now it is the right time to add in extract and icing sugar (icing sugar contains cornstarch which helps stabilize the whipped cream) along the sides of the bowl, and continue to beat at medium speed. Slowly add in the dissolved gelatin all at once and beat until the cream holds soft peaks. The volume of well-whipped cream is about doubled. Overbeating will cause it to curdle and become butter.

Natural dairy cream are produced from milk and unsweetened, while the artificial cream are manufactured of coconut or palm kernel fat, corn syrup, emulsifiers, antioxidants, flavouring enhancer, colourings, and some other food additives.

Imitation Of Whipping Cream

RUF Artificial Powdered Cream:	Aritificial Cream Ingredients:

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