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Kamala Sohonie's scientific legacy

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Kamala Sohonie's scientific legacy  The Indian Woman Who Turned Rejection into Revolution: Kamala Sohonie's Untold Story.   Unravel an unspoken story of Kamala Sohonie. Discover how the first Indian woman in science won over rejection in order to achieve the groundbreaking research on Neera and transform nutrition.   The Indian Lady Who Transformed Rejection into a Revolution: The Untold Story of Kamala Sohonie. History tends to make people see famous names. But thousands of visionary minds are in the background. One such revolutionary is Kamala Sohonie. She became the first Indian woman to get a PhD in the scientific field. It is a test of strength, and her story is highly symbolic of academic achievement rather than a mere success story. She turned unambiguous discrimination into a lifelong scientific and social improvement quest. In turn, her legacy provides important career advice on how to break professional obstacles. This is an article that reveals her se...
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Vanilla Swiss Meringue Buttercream

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  Vanilla Swiss Meringue Buttercream   The amount of buttercream is barely enough, suggest increasing the quantity by 10-20%   10 Egg Whites 337g Caster Sugar 567g Unsalted Butter, cubed and softened at room temperature 2 tbsp Vanilla Extract Rainbow sprinkles or any desired decoration   Direction :  1. Set a mixing bowl over a pot of simmering water and add the sugar and egg whites. Beat constantly with a hand whisk until all of the sugar has dissolved. To the touch, the egg whites should feel heated. Take off the heat.   2. Insert the mixing bowl into the electric stand mixer and use the whisk attachment to beat on high speed until the meringue thickens and becomes glossy. Let it cool after it reaches room temperature.   3. Reduce the speed to medium and gradually add the cubes of softened butter. It may take a very long time, but the change in texture can be quick, so watch carefully. Stir until the meringue becomes a smooth buttercream consistency....
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Lemony Swiss Meringue Buttercream

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  Lemony Swiss Meringue Buttercream (with a bit leftover)  Indigents :  •             8 egg whites •             320g caster sugar •             360g unsalted butter, softened •             1.5 tsp lemon extract Steps     Swiss Meringue Buttercream with a hint of lemon (with some surplus)   • 320g caster sugar • 360g softened unsalted butter • 1.5 tsp lemon extract   Actions   1. Set a mixing bowl over a pot of simmering water and add the sugar and egg whites. Beat constantly with a hand whisk until all of the sugar has dissolved. To the touch, the egg whites should feel heated. Take off the heat. 2. Place mixing bowl in electric stand mixer and beat with whisk attachment on high speed until meringue is glossy a...
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Swiss Roll - Polka Dot Roll Cake

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   Swiss Roll - Polka Dot Roll Cake (makes one 9" by 9" roll)   Part I - Polka Dot Batter 25g cake flour (I use Nissen Violet flour) 25g unsalted butter 1/2 tsp oil (any neutral-tasting oil like canola, sunflower, or grapeseed) 20g icing sugar 15g egg whites Pink icing gel (I use Wilton) Line baking parchment on a 9" by 9" tray. If using a pattern guide for tracing, place the guide under the parchment. Set aside. (original recipe uses 8" by 11" tray) Sift flour and set aside. In a heatproof bowl, heat butter and oil in a hot water bath till butter is melted and combined with oil. (suggest combining softened butter and oil without heat for better results) Remove bowl from heat. Add icing sugar and stir till well blended. Add egg whites and mix well. Add flour and mix well. A sticky and thick batter will form. Use a toothpick to pick up a bit of pink icing gel and mix it into batter. Adjust the colour to the desired tone. Prepare a piping bag with a 5mm roun...
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