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| English: Example of Mangoes, shoot in Taipei, Taiwan. Two different species. The right side one being the Gold Mango. (Photo credit: Wikipedia) |
In making our food we should make sure that everything in the kitchen is clean so that we can safeguard our health. Here are few of those helpful to-do list to ensure keeping our food clean:
1. Do not handle foods and ingredients when hands are cut or infected.
2. Do not work around products or ingredients when ill.
3. Do not sneeze or cough on products or any ingredient and equipment.
4. Keep perishable foods and food supplies either very cold or very hot.
5. Refrigerate foods properly. Properly refrigerated are clearer and safer.
6. Do not return materials that have dropped to the floor or which touch an unclean surface.
7. Keep hand contact of ingredients to the minimum.
8. Open cartons on three sides with a box knife; leaving one side to serve as hinge over to protect partial content of the box.
9. Do not store food supplies and equipment under possible pints of contamination.
10. Check pans and ingredients for any foreign materials during processing.
11. Fresh produce should always be washed before use.
12. Keep all ingredients bins covered except when transferring ingredients.
In this recipe, make sure that you thoroughly wash your mangoes before anything else. This would not only ensure the right nutrition but good health as well.
MANGO CAKE
You will need:
Cake:
1 1/4 cups cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
4 eggs, separate
1/2 cup mango juice
1/2 teaspoon cream of tartar
1/4 cup sugar
Mango filling:
3 medium-size mangoes, chopped
2 tablespoons corn syrup
1/4 cup mango jam
Frosting:
1 tablespoon, unflavored gelatin
1/3 cup water
1 1/2 cups all-purpose flour
1/4 cup confectioners' sugar
Here's how:
Preheat oven to 350oF. Prepare two 9-inch round pans.
In a bowl, combine flour, baking powder, salt, and sugar.
Make a well at the center and add the egg yolks, mango juice, and oil. Blend until smooth.
In a separate bowl beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and continue beating until stiff but not dry.
Fold into the beaten egg yolk mixture. Pour into the pans and bake until cake springs back when lightly touched.
Immediately invert into a wire rack. Cool completely.
Prepare Filling: Combine all the ingredients in a saucepan and boil once. Strain and cool.
Prepare Frosting: Soften gelatin in water then heat to dissolve completely. Cool.
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