HEC: Ginger Gems

Ginger Gems:

Ingredients:

150g of butter

2 tsp of ground ginger

1/2 cup of sugar

1/2 tsp of ground cinnamon

2 Tbsp of golden syrup

1 egg

2 cups of standard flour

1/2 tsp of baking powder

1 tsp of baking soda 

1/2 cup of milk

Ginger gems have been the second HEC project that we have done. Again, firstly, which took place was the "mise en place" which again, was the arranging of the ingredients to be ready for cooking, in this case for baking. We have arranged all the ingredients separately and as a team, contributing as much as one another. The first essential part of making this recipe possible is the creaming of the 100g of butter. Which we mistakenly used a whisk instead of a wooden spoon to achieve. 

It was a malfunction, however, having been helped to solve the problem by taking out the butter and putting the bowl in a bath of warm water, so that the butter would warm up and soften; making it easier to cream the butter as well as the other ingredients as well [sugar, ground ginger, ground cinnamon].

Golden syrup was then added and the egg was beaten so that it is properly incorporated with the creamed mixture. Flour and baking powder was mixed and sifted in. It is then folded over simultaneously with the milk until the mixture has turned into a batter. In this recipe, we used a muffin tray, heated up in the oven on 200oC degrees. The tray is then taken out of the oven and the remaining 50g of butter was then cut and put in the several sections of the tray. Unbeknown to us the recipe we haven't read it properly and as carefully as we could've; and all 150g of butter has been put in a single container. It wasn't noticed until the process has been almost/beginning to start, however, our team having prior knowledge about some parts in this process, it was then noticed that we have had 3 slices of butter each equally to 50g, we then took off a slice and problem solved.

The batter was then separated into the several sections of the tray and was cooked for approx 15-17 mins. A huge next step will be reading the recipe and questioning being more attentive.

The result had a soft texture in the middle. Steaming and moist, it had the complimentary taste of the spice of the ginger and cinnamon to the sweetness of the sugar. An amazing recipe, that I would recommend recreating.