Food science cooking

Assignment
By-Manya
Beer Batter Corndogs (Gluten free)

Corn Dogs: the ideal portable meal for when you’re on-the-go, having a picnic, or relaxing in the
bath. A corn dog is a sausage on a stick that has been coated in a thick layer of cornmeal batter
and deep fried. It originated in the United States and is commonly found in American cuisine. 
S no. Ingredients Quantity

1. Peanut/Neutral oil 1L

2. Corn meal 128g

3. Rice Flour 128g
4. Apello pepper 5g
5. Sugar 15g
6. Kosher Salt 5g
7. Ground Black Pepper 2.5g
8. Cayenne 2.5g
9. Beer 352ml
10. Eggs 1no.
11. Honey 15g
12. Chorizo Sausage 8-10no.
13. Cheese slice 8-10no.
14. For dipping:- ketchup, mustard , chilly honey As req.

Method:-
Add the peanut oil to a large high-sided skillet or pot. Begin heating the oil over medium heat to
375°F.
• Meanwhile, combine the cornmeal, rice flour, sugar, salt, pepper, and cayenne (if using)
in a bowl. Whisk to combine.
• In a separate bowl, combine the beer, egg, and honey. Once again, whisk to combine.
• Add the wet ingredients to the dry ingredients and fold to combine with a plastic spatula.
The batter should be relatively thick in order to properly adhere to the hotdog.
• Transfer the batter to a tall glass.
• Grill the sausages until cooked otherwise the inside will remain raw if not cooked prior.
Pat the sausages then, skewer them with food-grade wooden dowels.
• Wrap the cheese slice around the sausage. Evenly distribute the cornstarch on a large
plate, and roll the hot dogs in the cornstarch.
• Working with one hot dog at a time, slowly dip it in the batter while twisting the dowel.
This should result in a more even coating of batter.
• Gently lower the battered corn dog into the preheated fry oil. Fry for 3-4 minutes until
golden brown and heated through. Transfer the corndog to a paper towel-lined plate and repeat
the battering/frying process with the remaining hotdogs.
• Allow the corn dogs to cool for 5-10 minutes before serving with mustard, chilly honey
and ketchup.
Nutritional value of the corndogs
Calories 1149.11 Kcal (4811 kJ)
Calories from fat 464.49 Kcal
% Daily Value*
Total Fat 51.61g 79%
Cholesterol 131.6mg 44%
Sodium 1088.56mg 45%
Potassium 2049.06mg 44%
Total Carbs 149.15g 50%
Sugars 9.41g 38%
Dietary Fiber 12.61g 50%
Protein 21.49g 43%
Vitamin C 14mg 23%
Iron 4.3mg 24%
Calcium 217.5mg 22%
Raspberry Macaroon (Vegan)

A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing
sugar, granulated sugar, almond meal, and food colouring. The macaron is traditionally held to have
been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance.

S no. Ingredients Quantity

 1. Vegan Macaron Shells
• Almond flour 110g
•Powdered sugar 110g
• Aquafaba 75g
• Cream of tartar 1.75g
• Granulated sugar 66g

2. Vegan Raspberry Buttercream

•Aquafaba or Aquaflaxa 355ml
•Granulated Sugar 400g
•Water 180ml
•Cream of Tartar 2g
•Softened Vegan Butter 339g
•Solid Vegetable Shortening 170g
•Vanilla Extract 10ml
• Powdered freeze dried raspberry 35g
3. To assemble
• Raspberry jam 57g
• Pink food coloring 1-2 drops
• Clear liquor I used rum 2.5g

Method:-

Vegan Macaron Shells

1. Gather all of the ingredients before starting to make the macarons. Measure out the
almond flour, powdered sugar, aquafaba, cream of tartar, and granulated sugar.
2. Line two baking sheets with silicone mats or parchment paper.
3. And fit a large piping bag with a round tip.
4. Sift the almond flour and the powdered sugar together. Set aside.
5. Place the aquafaba in the bowl of a mixer.
6. Start whipping on low speed and add the cream of tartar.
7. Whip for about 30 seconds, until the aquafaba starts getting white and thick.
8. Raise the speed to medium and continue to whip for another minute or so, until you
are able to see streaks left by the whisk on the aquafaba and raise the speed to high.
In the meanwhile combine sugar and water in a saucepan and heat sugar until it
reaches soft boil stage (116 degree Celsius).
9. At this point, raise the speed to low, and start slowly pouring sugar syrup.
10. Continue to whip until the aquafaba achieves stiff peaks.
11. The whole whipping, from beginning to end, should last about 10 minutes. It might
take more or less time depending on your mixer, and on the aquafaba. If I am using
my hand mixer, the whipping time can even take about 20 minutes.
12. Stop whipping when the peaks are shooting straight up.
 13. Add the sifted dry ingredients to the whipped aquafaba. Start folding with a spatula
slowly.
14. Add food coloring at this point, if using any.
15. Fold the batter forming a letter J with the spatula.
16. Fold until the batter is flowing slightly. You don’t want the batter to be flowing
continuously off the spatula. When it comes to vegan macarons, the folding time is
very very brief. You are basically just looking to incorporate the dry ingredients with
the meringue. Please watch the video to see what the consistency should look like. If
you grab a spatula full of batter and hold it over the bowl, it should still be
separating in chunks, and not flowing continuously on a ribbon. Do not get to the
ribbons stage! If you get to the ribbon stage, the macaron feet will spread out in the
oven.
17. Transfer the batter to the piping bag.
18. Pipe 1 1/2” circles on a baking sheet lined with silicon mat. I usually use 2 sheets.
This will depend on how big you pipe your macarons.
19. Slam the trays against the counter to release air bubbles.
20. Use a toothpick to pop any remaining bubbles.
21. Let the trays rest for 30-45 minutes until the shells are dry. Test this by touching a
macaron gently with your finger. Depending on humidity levels and weather, it
might take longer or less time for your macarons to dry.
22. Pre-heat the oven to 285ºF.
23. Bake each tray separately, one tray at a time.
24. Bake for a total of 20 minutes, or until the macarons are easily coming off the silicon
mat.
25. After 5 minutes baking, rotate the tray to ensure even baking on all sides. Not all
bakers have to do this, if your oven has an even heat distribution you may not have
to rotate the trays, but if your macarons are coming out lopsided, or if only a few in
the tray are cracking, then it’s worth to experiment with rotating the trays during
baking.
26. After about 8 minutes baking, I also place a piece of foil or parchment paper on top
of the macarons, so that they won’t brown as they bake.
27. Baking time might vary depending on your oven, consistency of the batter, oven
temperature.
28. Try to wiggle a macaron, and if it doesn’t feel jiggly, you can remove them from the
oven.
29. Let the macarons cool down before filling.
Vegan Raspberry Buttercream
1. First reduce the 1½ cups of aquafaba by bringing it to a boil then simmering for
about 20 minutes until it is to 1 cup volume
2. Refrigerate until cold
3. Once the AF is cold you will start whipping it with the cream of tartar on medium to
high speed while you cook the sugar syrup at the same time
4. Combine the water and sugar together in a heavy bottom sauce pot and bring to a
boil over high heat.
5. Attach a candy thermometer and cook to 240°F
 6. It should take about 10 minutes to reach temperature which is approximately the
same time it takes to get the AF to stiff peaks.
7. Slowly pour the hot sugar syrup into the whipping meringue as shown in the video.
8. Once all the sugar syrup is added continue whipping to cool down the meringue and
you can help it cool faster by placing a bowl of ice water under the mixer bowl.
9. Then add the freeze dries raspberries and mix until completely incorporated.
10. Add the vegan butter and shortening only once the meringue has cooled to below
100°F
11. Whip smooth then add the vanilla extract.
To assemble
1. Pipe a ring of buttercream around the edges of each bottom shell. Fill the middle
with a little bit of jam and fresh raspberry in the center. Top with another shell.
For the decoration
1. Place a drop of pink food coloring in a small bowl, add about 1/4 tsp of clear liquor
such as vodka or rum, don’t worry, it will evaporate and you won’t be able to taste it.
2. Mix the food coloring until it dissolves. Grab a brush and dab it in the dissolved food
coloring. Then, making quick motions, stroke the brush against the teeth of the fork,
to create speckles on the shells of the macarons.

Nutritional value of the Macaron shells

Calories 71.8 Kcal (301 kJ)
Calories from fat 13.22 Kcal
% Daily Value*
Total Fat 1.47g 2%
Sodium 25.06mg 1%
Potassium 7.44mg 0%
Total Carbs 14.16g 5%
Sugars 13.07g 52%
Dietary Fiber 0.38g 2%
Protein 1.16g 2%
Vitamin C 0.1mg 0%
Iron 0.1mg 1%
Calcium 6.9mg 1%

Nutritional value of the Macaron Filling

Calories 199.38 Kcal (835 kJ)
Calories from fat 137.75 Kcal
% Daily
Value*
Total Fat 15.31g 24%
Cholesterol 40.63mg 14%
Sodium 18.5mg 1%
Potassium 19mg 0%
Total Carbs 15.55g 5%
Sugars 15.55g 62%
Protein 1.1g 2%
Vitamin A 0.2mg 6%
Calcium 5.6mg 1%