My self

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MY SELF
My name is siti Aisyah binti Awang i from sandakan  and  now i lived in sepanggar Kota Kinabalu Sabah. My aged is 27 years old i am already married i love cooking because my is my favorite rutine and love cook because i want people around me happy because eat my food .

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Assignment (50 types and function of ingredients and 50 types and function of utensil)

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Imej
50 TYPES AND FUNCTION OF INGREDIENTS What is ingredients? Ingredients its something that can form part of  the mixture. For example, in cooking, recipes determine the  ingredients use to prepare are particular dish. 50 types of ingredients: 1. Bread flour Function of bread is can strengthening the texture  of the dough and can make the bread more smooth. 2. Sugar Sweetening, increases , moistness and tenderness and also help the stalling. 3. Plain flour The function of plain or weak flour as a liquid absordent agent like a water or egg. 4. Milk powder  Can improve the taste of quality. 5. Instants Yeast The yeast will make the dough have a air space and make the bread texture lighter. 6. Bread improver Bread improver for futher blending and softener the dough. 7. Water Use the water actually can control the process of the dough expansion. 8. Eggs Th
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Class - 01 ( BASIC SWEET BUN)

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Imej
BASIC SWEET BUN INGREDIENTS: INGREDIENTS ARE DIVIDE INTO 3 GROUPS: GROUP A ( Dry ingredients: 1. Bread flour 480 - 600 gm  ( 600 if not put in plain flour in ). ( According to size of the dish.). Bread flour makes bread more smooth. 2. Plain flour 120 gm ( According to the size of the dish ) The function flour as a liquid  absordent agent like a water and eggs. 3. Castor sugar 110 gm ( The sugar give a sweet and soften the dough). 4. Milk powder  10 gm (  milk powder improve the taste quality of bread ). 5. Instants Yeast 4 tsp (  The yeast will make the dough have a air space and make the bread texture lighter). 6. Bread improver 1 tsp ( Bread improver for futher blending and softener the dough). GROUP B: 1.Water 300 ml ( U sed the water actually can control the process of  dough expansion ). 2. Egg 1 egg ( The egg function can mix all the
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