By Dakota Klingler
These amazing vertebrates have weird shaped heads and an appearance of gray-brown to olive-green bodies and white-off bellies. Some amazing facts are that they're heavy as a piano, as long as a car, and travel slower than a school bus. Also depending on how old, what species and what gender they are, they can be from 3 ft.-9 ft. The Great Hammerhead Shark is the biggest hammerhead shark and is 20 ft.-6 m. and weigh 1,000 lbs. or 450 kg. Their biggest size is just over 18 ft. or 5.6 m.
Hammerhead sharks eat a lot of animals such as groupers, jacks, catfish, toad fish, box fish, herring, cow nose rays, guitar fish, eagle rays, butterfly rays, whip tail stingrays, octopuses or octopi, skates, squid, and crustaceans like shrimp, mantis shrimp, and crabs. One of their organs are so sensitive it finds everything hammerhead sharks eat. They also have extremely sharp and triangular with a life span of 25 to 35 years old, and another name for their heads are Cephalofoil. The Great Hammerhead shark can weigh up to 600 lbs. or 170 kg. Another fact is how they make sudden sharp turns that helps them move around by staying balanced.
They live 900 ft. down in the ocean or 275 m. They also live close to land and usually in the mid-ocean. They live in tropical waters and the temperate is in warm seas. Those are some facts about where they live. Also how deep.
150 g caster sugar
150 ml milk
60 g unsalted butter
1 1/4 cups (185 g) self-raising flour cm
1. Preheat the oven to 180°C. Grease and line a 20 cm x 30 cm x 3 2. cm lamington pan baking paper
2. Beat the eggs and sugar in an electric mixer for 5 minutes or until thick and pale.
3.Meanwhile, place milk and butter in a saucepan over low heat and cook, stirring, until butter has melted. Remove from heat and set aside.
4.Sift the flour, cornflour and cream of tartar into a bowl, then sift flour mixture a second time. With the motor running, add flour mixture to the eggs in 3 batches, beating well after each addition. Add the warm milk mixture and vanilla, beating to combine.
5.Pour into the prepared pan and bake for 20 minutes or until golden and a skewer inserted in the centre comes out clean. Turn out onto a wire rack and allow to cool, then wrap in plastic wrap and chill for 4 hours or overnight (the longer you chill it, the easier it will be to cut).
6.Place the cream and white chocolate in a saucepan over low heat, stirring until chocolate has melted. Cool slightly, then cover and chill until completely cold. Whisk the cold white chocolate cream to stiff peaks. Set aside.
7.For the icing, place icing sugar, cocoa powder, milk and 1/4 cup (60ml) hot water in a pan over medium-low heat and whisk until smooth. Cool slightly.
8.Trim the edges of the sponge and cut into 12 squares. Place the coconut on a plate. Dip the cakes into the icing to completely coat, then coat in coconut. Set aside on a wire rack to set.
9.To serve, cut the cakes in half and fill with white chocolate cream and jam, then sandwich together.
1/4 cup (35g) cornflour
1 teaspoon cream of tartar
1 teaspoon vanilla extract
300ml thickened cream
100g white chocolate, chopped
3 1/3 cups (300g) desiccated coconut
1/2 cup (160g) strawberry jam
2 cups (300g) icing sugar, sifted
1/2 cup (50g) cocoa powder, sifted
1/3 cup (80ml) milk
Lamingtons with White Chocolate Cream can be used for things possibly just like a desert in a restuaruant, maybe weddings, and also you could just look these up and bake them at your house and eat these delicious white chocolatey, creamy, lamington