5 Adds some oil,

the vanilla and it

continues
beating.

Ao de la diversificacin
productiva y el fortalecimiento de
la educacin

JESUS MAESTRO SCHOOL

6 To throw flour,
milk.

7 Quite
this
interspersed
when,
to
continue beating
a few minutes.

8 Finbally
and
the whites of
egg
and
to
throw
the
baking tin.

COOKING PROYECT

Course : English
Teacher: Giovanna Pumayalla
Garde : 1ero. B
Members
:
Jovy Tern Ortiz
Ana Lucia Blas
Ryan Chavez Martinez
Eduardo Mendoza
Atoche

2015

Brief Story:
Cupcakes fist made steps towards
baking popularity in the United States
where they first made a revolutionary
mark for the time they saved in the
kitchen.
They can bebe traced as far back As
1796 , when a recipe in American
Cookery,
by
Amelia
Simmons,
suggested that these convenient cakes
could be baked in small cups.

Ingredients:
3 cups of flour.
Cup of cocoa
Powder of baking.
Salt.
2 Cups of milk.
4 Eggs
1 lemon
1Cup +1/3 of Oil.
1 Cup + of Sugar
Vanilla.
Bicarbonate

Preparation:
1 To sieve all the
dry ingredients.

To
separate
the whites of egg
of the yolks.

This not only meant less cooking time,

but the advantage of using a cup as a
simple measuring device to weigh out
the ingredients in traditional recipes.

However, cupcakes have come a long

way from simple sponges now
encompassing a wide varity of
ingredients
shapes,
sizes
and
decorations.

In a big bowl
to
throw
the
yolks, to add the
sugar
and
to
begin to beat.

Then add the

juice of slimes
and to continue
beating until it
catches on.

To celebrate National Cupcake Week,

weve put together a selection of
recipes for delicious bakes treats for
you.

CONTEXTO
ACTUAL: