steam - convection is the method of cookery that is used to cook cakes and scones.
steam - convection is the method of cookery that is used to cook cakes and scones.
what method of cookery is used to cook cakes and scones?
steam - convection
like the british, pākehā have traditionally preferred sweet foods, and a wealth of baking dishes celebrate important occasions, reflected through cakes, scones, muffins and other mainly sweet baking dishes. the country's most iconic recipe book, the "edmonds cookery book", originally began as publicity material for a baking powder company, and contains a high proportion of baking recipes.









































section::::history.:new zealand european cuisine.:from antipodean british fare to asia-pacific fusion.
new zealand cuisine
yu jiaju









































yu jiaju (; 1898-1976) was a chinese educator and social advocate.









































section::::biography.









































yu was born to a scholarly family in huangpi county, hubei, republic of china. he studied education at beijing normal university, and was later funded by the chinese ministry of education to study in the uk, first in the university of london before transferring to the university of edinburgh. he returned to china in 1924 to serve as head of the department of education at wuchang university. in 1937, he became the head of the department of education at henan university.
yu jiaju