how to baking cake in a microwave

How to Baking Cake in a Microwave.

You don’t always need an oven to bake your favorite recipes. With a microwave, you can make delicious baked meals, like bread, pizza, cake, and brownies, in a shorter amount of time. Just make sure you’re using microwave-safe pans and trays! Keep in mind that exact baking times will vary depending on how many watts your microwave has.



Ingredients .

3 ¼ cups (768.9 mL) flour.

1 teaspoon (4.9 mL) baking powder.

½ teaspoon (2.5 mL) baking soda.

½ teaspoon (2.5 mL) salt.

2 sticks of butter.

2 eggs.

2 cups (473.2 mL) buttermilk.

1 tablespoon (14.8 mL) vanilla.



Combine your dry ingredients in a large bowl. Add 3 ¼ cups (768.9 mL) of flour, 1 teaspoon (4.9 mL) of baking powder, ½ teaspoon (2.5 mL) of baking soda, and ½ teaspoon (2.5 mL) of salt to the bowl. Stir the dry ingredients thoroughly with a spoon.



Melt 2 sticks of butter in the microwave. Place the butter in a microwave-safe bowl and microwave it for 30 seconds. If the butter hasn't melted after 30 seconds, microwave it for another 15 seconds, or until it has melted.



Whisk together your liquid ingredients in a separate large bowl. Add 2 eggs, 2 cups (473.2 mL) of buttermilk, and 1 tablespoon (14.8 mL) of vanilla to the bowl. Whisk until the eggs, buttermilk, and vanilla are thoroughly combined.



Add the buttermilk mixture and melted butter to the dry ingredients. Stir everything together with a spoon until the batter is smooth. If there are any clumps in the batter, break them up with the spoon.



Pour the cake batter into a silicone, microwave-safe cake pan. If you’re making a cake with multiple layers, divide the batter into 2 or more silicone cake pans. Just make sure you’re only microwaving 1 layer at a time. Don’t worry about greasing the pan, the cake shouldn’t stick to the silicone.

You can find a silicone, microwave-safe cake pan online or in the baking section at your local shopping center.



Put the pan in the microwave and bake on high for 2 minutes and 30 seconds. After 2 minutes and 30 seconds, check the cake to see if it's finished. If there's any liquid batter on the surface of the cake, microwave the cake for another minute, or until it's dry and fluffy.



Let the cake cool completely before you add frosting. It could take over an hour for the cake to fully cool. Don't frost the cake when it's warm or the frosting could melt off. After you've frosted the cake, cut it into slices and serve.



Things You'll Need.

Baking a Microwave Cake

2 large bowls.

Microwave-safe bowl.

Spoon.

Silicone microwave-safe cake pan.

November 07, 2019

how to bake with whole grains

How to Bake with Whole Grains.

White flour usually loses most of its nutrients during production, which makes baking with whole grain flour a healthier alternative. However, it’s not simply a matter of swapping one ingredient for another. If you’ve never baked with whole grain flours before, knowing which ones are most ideal for beginners is an important first step. After that, keeping a few guidelines in mind regarding what to expect and how to adjust recipes from white flour to whole grains will lower the amount of trial-and-error that you’ll have to do. Even better, searching for recipes that specifically call for whole grains will help make your introduction to baking with them a cinch.

Ingredients.

Whole Wheat Scones.

4 cups whole wheat flour, plus more for dusting (500 g).

2 tablespoons baking powder.

1 teaspoon salt.

1 stick unsalted butter.

1 cup packed light brown sugar (220 g).

1 cup raisins (165 g).

1.5 cups buttermilk (355 ml).

Spelt Cookies.

¾ cup packed brown sugar (165 g).

½ cup softened butter (113.5 g).

1 egg.

1 teaspoon vanilla extract.

1.75 cups spelt flour (210 g).

1 teaspoon baking soda.

½ teaspoon salt.

Barley-Buttermilk Muffins.

1.5 cups barley flour (180 g).

1 teaspoon baking soda.

2 teaspoons baking powder.

¾ teaspoons sea salt.

2 tablespoons brown sugar.

¼ cup vegetable oil (59 ml).

1.33 cups buttermilk (315.5 ml).

1 large egg.

Method 1 Choosing Which Flour(s) to Use.

1. Decide between white and regular whole wheat. Regular whole wheat flour is arguably the most widely available whole grain flour, and perhaps the most often cited in recipes. However, be aware that it has a nutty and tannic flavor that may not always lend itself well to your baked goods. As an alternative, consider using white whole wheat instead, which has a milder flavor and can be used in direct ratios when substituting regular whole wheat or white flour in recipes.

The difference between the two is which type of wheat berry is used to make them. Regular whole wheat flour comes from red wheat berries, while white whole wheat comes from white wheat berries.

2. Opt for whole wheat pastry flour for lighter bakes. Both regular and white whole wheat flours tend to result in heavier finished products. If the baked good you’re making is supposed to be light and crumbly, but the only whole grain available is whole wheat, go with whole wheat pastry flour. Expect pastry flour to have less protein than regular flour, and therefore less gluten when baked, which is what weighs down the texture of baked goods.

3. Start with spelt when branching out from wheat. If you’re looking to use flours other than whole wheat, begin with spelt. Utilize its sweet but mild flavor to avoid overpowering your baked goods, which is a risk with stronger grains that have bolder flavors. At the same time, eliminate the need to convert measurements in recipes, since spelt can be substituted in direct ratio to whole wheat flour.

4. Add barley for creamy textures. If you want a baked good that melts in your mouth, go with barley. However, be aware that it’s texture is very soft, so don’t ditch the whole wheat or all-purpose flour entirely. Instead, use half of the original amount that the recipe calls for (or, if you’re using spelt, an equal measurement of that), and then substitute the other half with barley.

5. Use oat to support chocolate, fruits, and nuts. Whole wheat flour usually results in a heavier baked good, which you often need to support the weight of solid add-ins (like chunks or whole pieces of chocolate, fruits, and nuts). However, if you want your baked good to be less dense while still mixing in these ingredients, substitute half of the whole wheat or all-purpose flour in your recipe with oat flour. This will result in a lighter bake that’s still sturdy enough to keep those ingredients from sinking to the bottom as it bakes.

6. Avoid “multigrain.” If you’re looking to eliminate baking with white flour entirely, read the package of any flour labeled as multigrain. Obviously, “multigrain” means that it is a combination of multiple grains, including whole grains. However, expect to find white flour listed as one of the flours mixed into many varieties of this product.

Method 2 Adjusting from White Flour to Whole Grains.

1. Expect changes in flavor and texture. Keep in mind that using whole grains instead of white flour will affect your baked goods’ taste and consistency. This doesn’t mean that all baked goods will taste better or worse with whole grains--just different. That said, depending on the type of baked good you’re making and your own personal tastes, anticipate having to do some trial-and-error with some recipes before you nail it.

2. Start with darker baked goods. Expect the difference in whole grains’ taste to be most striking when used in goods whose finished color really reflects the use of white flour. Because of this, start off with baked goods whose color tends to be on the dark side with or without white flour. Give your taste buds a chance to adjust before attempting a bake where the difference will be more noticeable.

For instance, go with a chocolate cake instead of a vanilla cake if this is your first bake with whole grains

3. Ease into it with partial substitutions. When you first attempt to bake with whole grains, don’t ditch the white flour right away. Instead, use the white flour for half the total flour called for by the recipe, and use whole grains for the other half. Note the difference in flavor and texture of your first batch. From there, decide if you'd like to increase the percentage of whole grains used in your next bake, or if you'd like to try again with a different type of flour.

4. Convert measurements when needed. Whole wheat and spelt flours can generally be used in equal measurements to the amount of white flour that a recipe calls for. However, expect other whole grain flours to require conversions. For example, if you’re branching out into nuts and using almond flour, you should use double the amount called for in white flour.

Search online for conversion charts to determine what if any conversion is needed for the type of flour that you’ve chosen to work with, like this one:

5. Add more liquid than called for. Be aware that whole grain flours absorb more moisture than white flour. If you’re using a recipe that calls for white flour, expect the finished product to be on the dry side if you substitute the white flour entirely with whole grains. To compensate, add two more teaspoons of each wet ingredient than specified for each cup of flour used.

6. Give the dough more time to absorb moisture. At the very least, let it sit for 20 to 25 minutes after you make it before you go and knead it.[12] For even better results, let it sit overnight. Additionally, try adding a tablespoon of lemon juice or another acidic ingredient. This allows the grains more time to soften while also breaking down more starch, which will make kneading easier.

Method 3 Trying Whole Grain-Specific Recipes.

1. Make whole wheat scones. First, preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Then, in a large mixing bowl, combine your flour, baking powder, and salt. Cut your butter into half-inch cubes (1.25 cm) and then work them into the flour mix with your hands, pinching them together, until they form what looks like breadcrumbs. Next, stir in the brown sugar and raisins, followed by the buttermilk. Now that you have your dough:

Dust a surface with flour and then roll the dough into a rectangular shape approximately a quarter inch thick (0.64 cm).

Cut it up into a dozen squares with each measuring about three inches, then roll any leftover trimmings together to make extra.

Line a baking sheet with cooking oil. Fold each square diagonally so it turns into triangle, then place it on the baking sheet.

Bake for a half hour, or until the tops brown to golden.

2. Bake spelt cookies. First, move one oven rack down as low as possible and another to a higher position. Then set your oven to 375 degrees Fahrenheit (190 degrees Celsius). While it preheats, use an electric mixer to beat together your brown sugar, butter, egg, and vanilla extract in a large mixing bowl. In a second bowl, combine your spelt flour, baking soda, and salt. Add the second bowl’s contents to the first and stir to combine. To bake:

Use a spoon to portion your dough out onto a baking sheet to form the size cookies you desire, leaving at least an inch (2.5 cm) between each one.

Place the baking sheet on the lowest rack and bake for five minutes.

Switch the sheet to the higher rack and bake for roughly five more, until the edges begin to brown a bit.

3. Make barley buttermilk muffins. Let your oven preheat to 400 degrees Fahrenheit (204 Celsius). Then either spray your muffin pan with nonstick spray or line it with paper muffin cups. Next, stir together the barley flour, baking soda, baking powder, salt, and brown sugar in a medium mixing bowl. In a second bowl, use a whisk to combine the buttermilk, vegetable oil, and egg, then add the wet ingredients to the dry ones and stir to combine. Fill the tins with the batter and bake for 18 to 20 minutes.

The batter doesn’t need to be creamy smooth, so don't worry if it's a little lumpy.

Things You’ll Need.

Whole Wheat Scones : Measuring cups and spoons, Mixing bowl, Knife, Spoon for stirring, Oven, Baking sheet, Cooking oil.

Spelt Cookies : Oven, Measuring cups and spoons, Electric mixer, Baking sheet, Spoon.

Barley Buttermilk Muffins : Oven, Muffin tray, Nonstick spray or paper liners, Measuring cups and spoons, Whisk, Spoon for stirring.

Januari 25, 2020

how to make baking powder

How to Make Baking Powder.

Baking powder (not to be mistaken for baking soda) is a leavening agent used to lighten doughs by releasing gas, forming bubbles causing the dough to rise. It is often bought ready mixed but you can easily make your own with a few ingredients you probably already have in your pantry.

Method 1 Making Your Own Baking Powder.

1. Gather your supplies. You’ll need a bowl, a sifter, a whisk, a small container with a lid, baking soda, cream of tartar, and cornstarch or arrowroot.

2. Measure the ingredients. Use ¼ cup (130 g) of baking soda, ¼ cup (27.5 g) of the cornstarch or arrowroot, and ½ cup (81 g) of cream of tartar.

3. Sift the ingredients. This will prevent any lumps from forming in your mixture, and help to more fully incorporate all the ingredients.

4. Stir the mixture. Using a whisk, fully mix all the ingredients together.

5. Store your baking powder. It should be kept in an airtight container to prevent moisture from entering, and is good for 7 to 10 weeks.

Method 2 Making Other Baking Powder Substitutes for Recipes.

1. Use buttermilk for a rich substitute. Combine equal parts baking soda and buttermilk or plain yogurt.

The cultures in these dairy products react with the baking soda to create the gas necessary for leavening your baked goods.

Only use buttermilk as a substitute in recipes that already require wet ingredients. If necessary, reduce the measurements of the other wet ingredients to prevent your batter or dough from being too moist.

2. Try lemon juice if you don’t want to use dairy. Mix equal parts of lemon juice and baking soda for any recipes that require baking powder.

The acid in the lemon juice creates the chemical reaction with the baking soda, working in a pinch if you don't have baking powder.

Using lemon juice may leave a residual flavor, so only use it in products that you don't mind tasting mildly of citrus.

3. Use molasses if the flavor would complement your recipe. Mix ⅓ cup (113 g) of molasses with ¼ teaspoon (130 g) of baking soda. This substitution is best used in recipes that would not affect the taste much, such as in gingerbread or spice cake.

Method 3 Using Baking Powder in Your Home.

1. Freshen your carpet with baking soda. Mix a few drops of your favorite essential oil with ¼ cup (130 g) of baking powder. Sprinkle the combination over your carpet and leave for 10 minutes, vacuuming afterwards.

2. Use it as a cleaner. Baking powder is great for cleaning or adding a little power to many common cleaners.

Sprinkle some baking powder in your dishwasher for an extra clean set of dishes.

Pour 1-2 tablespoons (33-66 g) baking powder in with your laundry to help boost your detergent.

Mix a little baking powder with hot water to create a paste and leave on dried food. It will work to remove the food from stoves, countertops, and dishes so that cleaning them down with a sponge afterwards is much easier.

Clean your microwave. Mix 2-4 tablespoons (66-132 g) of baking powder with 1 cup (240 mL) of water and place the mixture in the microwave. Heat until the water boils, and allow time for it to cool in the microwave. Afterwards, it should be much easier to wipe down the interior of the microwave.

Clean your dirty mop by soaking it in a mixture of warm water and baking soda. It will remove any unwanted odors from mold or mildew that may be trapped in the mop head.

Clean your drains. Pour half a cup of baking soda and then half a cup of vinegar down your clogged drain. Let the solution sit for a few minutes, and then pour hot water down the drain to rinse.

3. Clean smelly shoes. Fill a clean old sock with baking powder and let set in a pair of shoes that have begun to smell. The baking powder helps to absorb the odors.

4. Get rid of ants. If you have an ant problem in your home, sprinkle a trail of baking powder mixed with salt in front of whatever entrance you think they’re using.

5. Erase crayon from walls. Mix baking powder with warm water to create a paste. Dip a clean toothbrush into the paste and use to scrub walls with crayon drawings on them.

Tips.

Keep the baking powder dry until you are ready to use it.

Store-bought baking powder may have traces of metal or corn in it, so making your own is a way to remove these ingredients.

Desember 17, 2019

how to substitute cream of tartar

How to Substitute Cream of Tartar. 

Cream of tartar is a powder ingredient used in many recipes to stabilize egg whites, act as a leavening agent, or prevent sugar from crystallizing. If you are working on a recipe and realize you are out of cream of tartar, no worries! You can easily substitute it with lemon juice, white vinegar, and baking powder, to name a few. Alternatively, omit the cream of tartar substitute if making frostings or syrups. Modify your recipe slightly, and you can easily substitute cream of tartar.

Method 1 Substituting with Common Kitchen Ingredients.

1. Substitute lemon juice for a very effective option. When mixing ingredients for your particular recipe, swap equal parts of cream of tartar for lemon juice. Most recipes call for 1/4 tsp (1.2 g) of cream of tartar. The acidity in lemon juice is similar to that in cream of tartar, so this makes for an easy swap.

This is particularly a good idea if you are making lemon meringue pie.

2. Choose white vinegar if you are beating egg whites. White vinegar and lemon are both very helpful substitutes that work great to mimic the effect of cream of tartar. Add equal parts of white vinegar to your eggs as you beat them to easily whisk them up and make them extra fluffy. The acidity of the vinegar helps to add volume, similar to cream of tartar.

If your recipe calls for 1/2 tsp (2.4 g) of cream of tartar, use 1/2 tsp (2.4 g) of white vinegar instead.

You may have to add a little bit of sugar to taste if the mixture is too bitter.

3. Try baking powder if you need a leavening agent. If your recipe calls for baking soda and cream of tartar, swap it out for baking powder. Baking powder is another effective leavening agent that you can use in a pinch. Use 1 tsp (14.9 g) of baking powder to replace 1/3 tsp (1.65 g) of baking soda and 2/3 tsp (3.3 g) of cream of tartar.

Baking powder is essentially a mix of baking soda and cream of tartar, so this won’t change your recipe much at all.

This is a good idea if you want to add cream of tartar to blueberry pancakes, for example.

4. Use buttermilk if your recipe calls for lots of dairy. If you’re making a dish with lots of milk or cream, like pies or puddings, you can use buttermilk to add acidity and replicate cream of tartar benefits. Remove 1/2 cup (118.3 mL) of liquid for every 1/4 tsp (1.2 g) of cream of tartar, and then add 1/2 cup (118.3 mL) of buttermilk instead.

Buttermilk is an acidic liquid that is left over after churning butter. It is often used in baking pancakes and birthday cakes.

In some cases, you can substitute yogurt for buttermilk. Add milk to your yogurt until it is the same consistency as buttermilk, then use the same buttermilk proportions to substitute your cream of tartar.

5. Skip over the cream of tartar if you are making frostings or syrups. If you are making sugary toppings including icing, syrups, and frostings, leave out the cream of tartar rather than trying to find a substitute. Your topping may crystallize and get hard, but you can easily reheat it in the microwave or stovetop to soften it.

Do this if you are topping cookies, frosting a cake, or stuffing donuts, for instance.

Method 2 Using Cream of Tartar.

1. Use cream of tartar to stabilize egg whites when making meringue. Cream of tartar is what gives meringue its creamy, fluffy texture. Use your meringue to make cookies, pies, and other tasty desserts. Typically, you can use 3 egg whites and 1/4 tsp (1.2 g) of cream of tartar to make delicious meringue. Be sure to beat your egg whites well until they are foamy.

Consult your recipe to determine how much cream of tartar and egg whites to use.

2. Add cream of tartar when making baked goods for a leavening agent. Mix cream of tartar with baking soda to create a chemical reaction, resulting in extra-fluffy treats. Use cream of tartar to help cookies, pancakes, and other baked goods.

The amount of cream of tartar and baking soda to add to your ingredients depends on your particular recipe.

For example, add 2 tsp (9.9 g) of cream of tartar when making Snickerdoodles for fluffy, yummy cookies.

3. Include cream of tartar to prevent sugars from crystallizing in icings. The acidic base of cream of tartar helps keep sugars from hardening up when making icings, frostings, or syrups. In addition, cream of tartar gives these sugary toppings a smooth, consistent texture.

For instance, if you are making icing with 3 cups (710 g) of confectioners sugar and 2 egg whites, add 1/4 tsp (1.2 g) of cream of tartar for a creamy touch.

Things You’ll Need.

Recipe.

Lemon juice.

White vinegar.

Baking powder.

Buttermilk.

Tips.

If you store cream of tartar at room temperature in an airtight container, it should stay good indefinitely.

You can also use cream of tartar and lemon juice to help clean household items.

Cream of tartar can be used to substitute baking soda in some recipes.

Warnings.

Remember that these substitutions may have similar results, but your finished product may still come out differently. After all, it is a substitution. You can expect subtle changes in texture and overall appearance.

November 30, 2019

how we fell in love with sweet potatoes

how we fell in love with sweet potatoes

Over the past decade, according to Kantar Worldpanel, demand for sweet potatoes in the UK has quadrupled. For a while, they mostly came from warmer climes – North Carolina, Israel – but in 2015, farmers in Kent pulled out all the stops to put a UK-grown crop in the supermarkets. That same year, the Office for National Statistics included the sweet potato in the illustrative shopping basket it uses to measure inflation. And last year, consumer research showed most people would opt for a sweet potato side dish over a straight-up potato one. Yet most of us have only begun to plumb those tender, sweet, soulful depths.



First up, sweet potatoes don’t have to be orange. Those Kentish farmers chose to cultivate the familiar red-skinned, flame-fleshed variety, often known as yams in the southern US. But if you have a Caribbean market stall or an Asian grocer nearby, you can probably get hold of something different. There are purple sweet potatoes, white sweet potatoes, yellow sweet potatoes. With the variations in colour come differences in texture, density, flavour and uses.



The food writer Anna Jones recommends coating wedges in polenta before baking – it crisps them up nicely. She serves hers with a chipotle yoghurt dipping sauce. If you want to deep-fry yours, Felicity Cloake cautions that they are best thick-cut, par-boiled (with a little bicarb) and coated in a cornflour paste (she spikes hers with paprika), then rolled in cornmeal.



There is, however, more to sweet potatoes than chips. The Mississippi-born chef Brad McDonald, in his book Deep South, does a smoked pork belly served with a spiced sweet potato casserole topped with pecan praline and Italian meringue. Yotam Ottolenghi mixes them, roasted, with pickled onion, coriander and goat’s cheese as an accompaniment to fish or chicken. Vegans and “clean-eaters”, meanwhile, routinely tout the virtues of the sweet potato just as much as any meat eater.



Depending, of course, on what you load them up with, sweet potatoes are a healthier option than conventional potatoes. They are lower in carbohydrates and calories, and higher in fibre and vitamin A. Their sweetness marries with a host of aromatics – from paprika to cinnamon, thyme to cumin and coriander. And their creaminess suggests all manner of pairings: sour cream, salsa verde, miso, chilli. Nigel Slater steams slices to make a fragrant split orange lentil dal that he serves with fresh coriander. And Melissa Hemsley uses chunks as the base for a lemongrass-infused chickpea and coconut curry. Sweet potatoes also make an excellent starting point for a soup, a stew, a bake or a pie.



The traditional sweet potato pie – a Thanksgiving classic – is made with butter, flavoured with vanilla and cinnamon, encased in shortcrust and served with whipped cream. Deb Perelman of the Smitten Kitchen blog went through a southern food infatuation, as she put it, a few years back, but hankered after something a little lighter for afters. She found it in the Lee Brothers’ buttermilk sweet potato pie – more cheesecake than stodge.



Tanya Harris, of the My Forking Life blog, does a mean vegan take on the trad Jamaican sweet potato pudding using coconut milk, brown sugar and allspice, but forgoing the rum you would find in other recipes. Jamaican sweet potatoes are of the denser kind, meaning the pudding is more cake-like. But even if you only have orange jewel sweet potatoes and have to spoon the resulting bake into a bowl, it will still be delicious.



Then there are the many Japanese sweets to be made with the vegetable. The most popular is a double-baked beauty: sweet potato puree with butter, sugar, cream and egg. A scattering of black sesame seeds on top, and you’re golden.



Mostly though, it’s best to remember that the sweet potato doesn’t need much doing to it to be perfect. It is one of those culinary failsafes, a foil to every kitchen foible. There are vendors in Japan who park vans on street corners and belt out: “Ishi yaki imo”, which means stone-baked sweet potato. That is all they are selling. One bite of the piping-hot tat wrapped in newspaper and you’re sold. You’re going home to rustle up more of the same in a hot, hot oven. Slow-roasting the potato in its skin means the moisture is retained and the sugars in the skin caramelise. As savoury as it is sweet, this is a whole warming meal for cold hands on a winter’s day. And that’s something to sing about.



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November 01, 2019