* TEMPERATURE METHOD
. This method is the easiest, but with a caveat.
125g unsalted butter, softened to room temperature METHOD
1 To make the jalapeno butter, put all of the ingredients in a food processor and whizz until well combined.
The bias, precision, and limits of agreement for each temperature method
are summarized in Table 3 and Figure 1.
Other methods like the TwoDay Method or the Basal Body Temperature Method
can also be used either independently or together quite successfully.
For the shortbread 8oz plain flour 8oz butter 4oz icing sugar 2oz ground almonds 1 tsp black food colouring paste 2 tbsp white chocolate melts or white chocolate chips, melted For the brownies 150g dark chocolate 150g milk chocolate 250g butter 400g muscovado sugar 5 large eggs 200g plain flour For the skeleton 400g white Milky Bar chocolate You'll also need a skeleton mould (we use the Wilton Skeleton Candy Mould, from www.wilton.com) For the buttercream 250g butter, at room temperature 250g fondant icing, at room temperature METHOD
1 Preheat oven to 180C.
In the seeking algorithms, there are some indirect control or "quasi seeking methods" such as the look-up table method , the constant voltage (CV) method [3-5], the short-circuit current (SC) method [6, 7], temperature method
 and the direct control or "true seeking methods".
They are using a phase-inversion temperature method
to make the nanoemulsions.
Comparing with the classical method, the proposed temperature method
could reduce the temperature drift error typically from 0.01 g (at least 0.005 g) to 0.001 g (g is the unit of the normalized sensor output obtained by (8)), which demonstrates that our method is more stable and less sensitive to high temperature environment.
EQUIPMENT: 12-hole cupcake tin, mechanical ice-cream scoop 75g unsalted butter, softened INGREDIENTS 75g caster sugar 1tbsp honey 2 eggs 1 egg white 2tbsp low-fat creme fraiche Seeds of one vanilla pod or 1tsp vanilla extract 150g selfraising flour 75g walnuts, roughly chopped 200g white chocolate chips, roughly chopped 50ml semi-skimmed milk, at room temperature METHOD
HAM HOCK AND MATURE CHEDDAR MUFFINS (makes 12) INGREDIENTS 250g self-raising flour 1tsp baking powder 1/2tsp bicarbonate of soda 1/4tsp salt 125g mature Cheddar cheese, grated 100g cooked ham hock, diced 90ml sunflower oil, plus a little extra for greasing 150g natural yoghurt 125ml full-cream milk 1 large egg, at room temperature METHOD
PREHEAT the oven to 200degC/Gas Mark 6.