The Secret ot Perfect Macarons

First of all you will need materials and ingredients. For the ingredients, you will need, two egg whites, one teaspoon of lemon juice, one box of powdered sugar, one large box of graham crackers,

Before you begin, always wash your hands. First we begin by blending with the wooden spoon, in one of the large bowls the brown sugar and the one-cup white sugar. Soften the margarine or butter in the microwavable bowl in the microwave for fifteen seconds. After you add the margarine to the sugar, mix them together. Add the peanut butter to the batter then mix again. In the small cup crack each egg separately, and add the yolk part to the batter and stir. Set the mixture aside for the time being. In the other large bowl measure out and sift the flour, baking soda, and salt. Once sifted together, carefully add to the sugar and butter mixture. Blend together carefully. It may take a little elbow grease. Once completely blended, add the vanilla and stir till it is mixed on. The hard part is now over. Make sure that there are no lumps of sugar, pieces of eggshell, and clumps of baking soda. Nobody wants to bite into those! From the batter, scoop out a teaspoon size amount out and roll in your hands until it looks like a sphere. Roll it again, but this time, roll it around in 1/2 cup of white sugar until completely coated. Once achieved, place on the baking sheet. Continue this process of shaping the cookie until twelve and been formed and are two inches apart from each other on the cookie sheet. Take the fork and gently press two fork prints on each cookie, one

Measure 500ml of tap water in the 500cm3 beaker, then measure 5g of sodium hydrogen carbonate using the 50cm3 beaker and weight scale and place in the beaker of water, using the glass rod to dissolve it into the mixture.

Preheat the oven to 275F. In a large bowl toss the cornflakes with the milk powder, sugar, salt and butter and spread the mixture on a lined baking sheet. Baking until golden and fragrant, about 20 minutes. Let cool .1 ½ cups flour ½ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon kosher salt 1 ½ sticks unsalted butter, room temperature 1 ¼ cups granulated sugar ½ cup light brown sugar1 teaspoon vanilla extract1 egg1 batch cornflake crunch½ cup mini chocolate chips1 cup candy corn1. In a small bowl whisk together the first four ingredients and set aside.2. In a stand mixer beat the butter and sugar until light and fluffy. Beat in the egg and vanilla, then turn the mixer to low and beat in the dry ingredients. At very low speed stir in the cornflake crunch, chocolate chips and candy corn.3. Wrap the dough in plastic wrap and chill for at least 4 hours. *Another way to do this is chill or freeze the dough in individual 1/4 cup balls before baking.4. Preheat the oven to 375F. Scoop the dough into ¼ cup mounds on a line cookie about 4 inches apart. Bake for about 15 minutes, or until browned but slightly pale in the center. Allow to cool.

Preheat oven to 350 degrees. Pour 1/8-inch hot water in a baking dish large enough to hold

corn syrup used in marshmallows is made in a kitchen(which is a lab of sorts) using the method above

Procedure: First you need your plastic cup and stand it up straight if it isn't already. Then open your bag of sugar and pour enough to fill up your cup about two- thirds of the way. Then place the egg in the center and push and turn into the sugar until you can’t see it

First, you must gather your materials. You will need butter, baking powder, sugar, eggs, vanilla extract, cocoa powder, flour, salt, and honey. You will also need an 8-inch square pan. Make sure you have access to an oven.

After you get your ingredients get a big pot and add ½ cup of water, 2 cups of sugar, and 1 cup of corn syrup. You will also need a candy thermometer. Take the candy thermometer and attach it to the side of the pot. Stir until the thermometer reaches 250 degrees. Add your peanuts to the mixture and keep mixing. When the mixture hits 290 degrees add 1 tsp of salt,

While baking bread you will first want to mix all the dry ingredients together in a large bowl and set aside. In a medium mixing bowl, combine three and one third cups of flour, two teaspoon of baking soda, one and half teaspoon of salt, one teaspoon of cinnamon, and one teaspoon of nutmeg. The next steps you will need to mix all the wet ingredients in a large blender bowl. You will need to mix two cups of Libby’ Pure Pumpkin, three cups of sugar, one cup of vegetable oil, two – third cup of water, and four eggs into a large mixing bowl. Once all the wet ingredients are well folded together you will slowly begin to add the dry ingredients into the bowl a little bit at a time. Once all the dry ingredients are mixed in with the wet ingredients it is time to pour the batter into the pans and begin cooking this perfect fall

Put the one spoonful of the granulated sugar in a container with hot water and the other spoonful in cold water.

Next get the three types of waters with the different temperature and measure 50ml of water. Take the thermometer and write down the temperature of the water . Then measure 4 grams of sugar of the balance with the wax paper. Then you are going to take the sugar and pour it in the hot water and immediately start the stopwatch and start timing the sugar dissolving. Stir with a straw until fully dissolved.

Preheat oven to 325° F. Line a sheet pan with parchment paper or a silicone baking

We were given the following materials: Fluid cornstarch Ice Hot water Thermometer Plastic cups Old newspapers for protecting the tables Procedure: Put the cup of fluid cornstarch inside a bowl of ice so that the fluid cornstarch, and the ice do not mix. Leave the cup in the bowl for about ten minutes so the fluid cornstarch can cool down. Feel the fluid cornstarch for texture, and consistency.

First, get a hot plate and scale, and plugged them in, and turned them on. Then, get a thermometer to measure the temperature of the water. Then, get a 25 ML beaker. After that, measure the beaker on the scale before adding water. Then, fill the beaker up with water and measured it. After, add 6 scoops