how to use cake flour to making cakes

How to Use Cake Flour to Making Cakes.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Make a southern caramel cake. A southern caramel cake is a sweet cake made with layers of gooey and sweet. Serve this luscious southern caramel cake with tea and enjoy with your family or friends.

Preheat the oven to 350 degrees Fahrenheit. Use a hand mixer to mix 1 cup of butter, 1/3 cup of vegetable oil, and 2.5 cups of granulated sugar in a large mixing bowl. This will take about five minutes.

Add six eggs and two egg yolks to the bowl and continue mixing on medium for about two minutes.

Add 2 tablespoons of vanilla extract and continue mixing.

Slowly sift 3 cups of cake flour into the bowl. Alternate sifting the flour into the bowl with scooping spoonfuls of sour cream – 1 cup altogether – into the mix. For instance, sift a few spoonfuls of flour into the mixing bowl, blend it for a moment on low, then add spoonful or sour cream, and blend again. Repeat until all the flour and sour cream is incorporated.

Spray three 9-inch round cake pans with a nonstick spray. Pour the cake batter into the pans and bake them for about 25 minutes. Remove pans and let them cool.

Next, make the caramel icing. Mix 1.5 sticks of butter, 2 (12 ounce) cans of evaporated milk, and 2 cups of granulated sugar to a medium saucepan over medium heat. Leave in the saucepan, stirring occasionally. You can test if it’s ready by dipping a spoon in it. If it’s ready, it should stick to the spoon.

Add 2 teaspoons of vanilla extract to the caramel and mix it with a large spoon.

Finally, assemble your cake. Place one of the cake layers on a large plate, then spoon some of the caramel in an even layer of it. Repeat with the other layers of cake. Use a spatula to spoon some caramel over the sides, too.

2. Try an apple pie cake. An apple pie cake is the perfect marriage of apple pie and spice cake. A warm slice of apple pie cake is great in fall or winter, especially with a scoop of vanilla ice cream on the side.

Preheat your oven to 350 degrees Fahrenheit.

Mix 9 cups of peeled and chopped apples, 4 tablespoons of butter, 1 teaspoon of cinnamon, 1.25 cups of water, and 1/3 cup of sugar in a large mixing bowl. Once everything is evenly mixed and the apples have a nice cinnamon coat, pour the contents into a 13’’ x 9’’ glass baking dish.

In another large bowl, mix ½ cup of sugar, 1 teaspoon of salt, 8 tablespoons of butter, 2/3 cup of milk, and 4 teaspoons of baking powder. Use a hand mixer to blend everything for two minutes on medium.

Add 2 teaspoons of vanilla extract and 2 eggs. Mix for another two minutes.

Pour the batter over the cinnamon-apple mixture. Bake the cake for 35 minutes, or until golden brown.

3. Make a heavenly white cake. The heavenly white cake truly is a slice of heaven on earth. This cake is perfect for that weddings, baby showers, and anniversaries. To get started, preheat your oven to 350 degrees Fahrenheit.

Sift ¾ teaspoons of salt, 4 teaspoons of baking powder, and 2.75 cups of cake flour together.

Mix 4 egg whites in a mixing bowl until they are foamy. Gradually add ½ a cup of sugar. Continue to beat the mixture until soft peaks form in the mixture. This mixture is called “meringue.” Set aside for later use.

Next, beat ¾ cup of butter until it is smooth. You might need to warm it a bit for a few seconds in the microwave. Add 1 cup of sugar gradually, and mix until everything is fluffy.

Slowly add the flour and other sifted ingredients to the egg whites. Alternate adding the sifted ingredients with small spoonfuls of milk – 1 cup altogether. For instance, add a bit of the dry ingredients, mix together, then add a few spoonfuls of milk, and mix again until all ingredients are incorporated.

Mix in 1 teaspoon of almond extract and 1 teaspoon of vanilla extract. Then, add the foamy meringue to the bowl and continue mixing.

Scoop the batter out into a 15’’ x 10’’ x 1’’ pan lined with parchment paper. Bake for 30 to 35 minutes. Remove and allow to cool on the rack.

How to Use Cake Flour to Creating Muffins.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Create a blueberry muffin. Blueberry muffins are one of the best kinds of muffins. Using cake flour to make the blueberry muffins gives them a bit more rise and a lighter flavor. This recipe makes 12 muffins.

Preheat your oven to 380 degrees Fahrenheit. Sift 1 teaspoon baking powder, a pinch of salt, and 12.5 ounces of cake flour.

In another mixing bowl, mix 1 cup of sugar, ½ a cup of vegetable oil, one egg, and 1 cup of yogurt.

Remove 1 tablespoon of the dry ingredients to a small cup or bowl and mix the remainder in with the wet ingredients. Stir the mixture vigorously for about 10 seconds.

Mix 1.5 cups of blueberries with the tablespoon of dry ingredients you set aside previously. Stir 1 cup of blueberries into the mix for three seconds.

Use an ice cream scooper, scoop the dough into a greased muffin pan. Top each muffin with a few of the remaining blueberries. Three berries per muffin should be adequate.

Place the muffin pan in the oven and raise the temperature to 400 degrees Fahrenheit. Bake for 20 to 25 minutes.

Remove from oven and allow to cool. Consume with friends.

Your muffins will stay good for two to three days in an airtight container.

2. Make a crumb cake muffin. Crumb cake muffins are a sweet treat you can share with friends. They taste great with a cup of coffee. And when you use cake flour, the flavor is even better.

Preheat your oven to 325 degrees. Line the muffin pan with baking cups.

Whisk together 1/8 teaspoon of salt, 1/3 cup of brown sugar, 1/3 cup of granulated sugar, and ¾ teaspoon of cinnamon.

Pour 8 tablespoons of melted butter over the cinnamon mixture and mix together. Add 1.75 cups of cake flour and mix until the ingredients turn into a thick dough. Set aside.

In a stand mixer bowl with a paddle attachment, combine 1.25 cups of cake flour, ½ a cup of granulated sugar, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Mix on low speed.

Slowly add 6 tablespoons of butter in one-tablespoon increments.

Continue mixing for one or two minutes until the mixture looks like wet crumbs.

Add 1/3 cup of buttermilk or plain yogurt, 1 teaspoon of vanilla, one egg yolk, and one egg. Continue mixing everything until the batter is fluffy and light.

Remove the bowl from the mixer and use ¼ cup measure to scoop the dough into the muffin tin. Sprinkle the dry cinnamon mixture you prepared previously on top of each muffin.

Bake for 20 minutes or until the crumb topping is golden brown. Remove and let cool five minutes before serving.

3. Bake a carrot muffin. If you love carrot cake, you’ll love carrot muffins. To get started, preheat your oven to 375 degrees Fahrenheit and grease a muffin pan for later use. The following recipe makes 12 muffins.

Mix 2 tablespoons of rum with ¾ cup of raisins. You could use water instead of rum, but the muffin will be less flavorful. Stir them together so the raisins all get coated and microwave for 30 seconds.

Wait 30 minutes so the raisins rehydrate somewhat, then sprinkle them with sugar (superfine sugar, preferably).

In a large mixing bowl, combine ¼ cup of vegetable oil, 2 large eggs, 1 cup of applesauce, and 1 cup of brown sugar.

Stir in ½ teaspoon of vanilla extract, 1 can (8 ounces) of crushed pineapple, and 1.75 cups of grated carrots.

In another bowl, sift ¾ teaspoon of salt, ½ teaspoon of baking soda, 1.5 teaspoons of baking powder, ½ cup of oat bran, ¼ cup of buttermilk flour, and 2 cups minus 1 tablespoon of cake flour.

Add the dry ingredients to the wet. Add the raisins and ¾ cup of pecans or walnuts.

Scoop the dough into the muffin tins to a point just below their top edge.

Bake for about 23 minutes, or until a toothpick inserted into the muffin comes out clean.

If you want, you could drizzle some icing and nuts over the muffins. Serve with whipped cream cheese.

How to Use Cake Flour to Baking Cookies.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Make chocolate chip cookies. Chocolate chip cookies are a classic. Rich and sweet, they taste great with a glass of cold milk. You can use different kinds of chocolate to mix up the flavor. Dark chocolate, for instance, has a somewhat bitter edge to it.

Sift 1.25 teaspoons of baking soda, 1.5 teaspoons of salt, 1.5 teaspoons of baking powder, 2 cups minus 2 tablespoons of cake flour, and 1.66 cups of bread flour into a mixing bowl.

Cream 1.25 cups of brown sugar, 2.5 sticks of butter, and 1 cup minus 2 tablespoons of granulated sugar together in a mixer with a paddle attachment. Add a large egg, then another after the first is well-mixed. Pour 2 teaspoons of vanilla extract into the bowl.

Reduce mixer speed to low and pour in the dry ingredients you sifted previously. Mix them for about five to 10 seconds.

Remove the mixer bowl from the mixer. Slowly add 1.25 pounds of bittersweet chocolate disks. Mix the disks carefully into the dough and try not to break them.

Scoop the dough out onto a sheet of plastic wrap. Wrap the dough in the plastic wrap carefully and refrigerate for a day or two. You can use the dough for up to 72 hours.

When you’re ready, heat your oven to 350 degrees Fahrenheit. Place parchment paper along a baking sheet and scoop small spoonfuls of dough onto the parchment paper. The spoonfuls should weigh 3.5 ounces each.

If you see any chocolate pieces poking out of the cookies, push them down into the cookie or turn them to a more horizontal orientation.

Bake the cookies for about 19 minutes. Remove and let cool for 10 minutes. Consume with your friends.

2. Bake some sugar cookies. As their name implies, sugar cookies are a sweet treat. You can use cake flour to make lots and lots of sugar cookies. If you want, you could also add a coat of frosting to your sugar cookies after they’re ready.

Mix 3 cups of cake flour, 3 teaspoons of baking powder, and ½ a teaspoon of salt. Set aside for the moment. Place the bowl somewhere safe so it won’t spill.

Place 1 cup of sugar and 2 sticks of room-temperature butter in your electric mixer. Stir until the two ingredients have creamed to take on a light and fluffy appearance.

Remove the mixing bowl. Add an egg, then another after the first has been thoroughly mixed into the cream. You can use a wooden spoon or wire whisk to mix the eggs in.

Finally, add 1 teaspoon of vanilla and 2 tablespoons of sour cream.

Gradually spoon the dry ingredients into the mix. Combine with a wire whisk or similar device.

Place the dough in the fridge for about one hour.

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Roll 3 tablespoons of dough into a ball, then flatten it with your hands to a thickness of about ½ an inch. Place the flattened disk on the parchment paper.

Continue adding the flattened cookie dough disks to the parchment paper. Space them about 2 inches apart.

Bake the cookies in the oven for 10-12 minutes. Remove and allow to cool for 10 minutes.

If you wanted to eat frosted cookies, you can whip up an easy frosting by combining 1 stick of butter and 3 cups of powdered sugar in an electric mixer. Add the sugar slowly as you use the mixer. When all the sugar is added, pour 1 teaspoon of vanilla and 3 tablespoons of milk. If you wanted colored frosting, you could add a few drops of your favorite color to the mixing bowl while the ingredients are being mixed.

3. Try some blueberry lemon cookies. Blueberry lemon cookies really let the cake flour shine through. You’ll love the fluffy, light texture of these slightly citrusy and sweet little cookies. Bake enough so your friends can try some too!

Place 1 cup of butter and 1 cup of granulated sugar in a stand mixer bowl. Use a wire whisk and beat until the mixture is fluffy.

Add an egg. When it’s mixed into the mixture completely, add a second egg and mix it in thoroughly, too. Add zest of one lemon, juice of one lemon, and 2 teaspoons of vanilla.

In a separate bowl, mix ½ a teaspoon of salt, ½ a teaspoon of baking powder, ½ a teaspoon of baking soda, and 3.25 cups of cake flour. Attach the mixing bowl to the stand mixer. Slowly add these dry ingredients to the fluffy mixture as the mixer combines the ingredients on low speed.

Remove the bowl from the mixer and fold in 1.5 cups of blueberries.

Allow the dough to chill for between 1 and 12 hours.

When you’re ready to bake, heat the oven 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and spoon a spoonful of dough onto the parchment. Continue until you’ve filled the parchment paper.

Don’t place your cookies too close or they might get stuck together when they expand during baking.

Bake for 11-14 minutes. You’ll know they’re ready when the bottoms are slightly brown.

Desember 20, 2019

how to making a giant cupcake cake without a mold

How to Making a Cupcake Cake without a Mold.

If you’re looking to get creative with your baking, a cupcake cake is a great way to start! Cupcake cakes look great, but only require a regular cake recipe, some gluing with frosting, and a creative mind. You can carve a giant cake into cupcake shape or arrange lots of small cupcakes into a unique shape or pattern for any occasion. No matter what kind of cupcake cake you choose, your taste testers will love the shape and flavor of this delicious dessert.

Ingredients.

Makes one medium-sized cupcake cake. For a larger cake, double the measurements.

1 cup (240 mL) white sugar.

1⁄2 cup (120 mL) butter.

2 eggs.

2 teaspoons (9.9 mL) vanilla extract.

1 1⁄2 cups (350 mL) flour.

1 3⁄4 teaspoons (8.6 mL) baking powder.

1⁄2 cup (120 mL) milk.

Icing.

Makes 10-12 servings.

2 cups (470 mL) butter.

6 cups (1,400 mL) powdered sugar.

2 tablespoons (30 mL) whipping cream.

2 teaspoons (9.9 mL) vanilla or almond extract.

A few drops of food coloring (optional).

Steps.

1. Preheat your oven to 350 °F (177 °C). Let it warm up as you begin to make your batter.

2. Make your cake batter. Let the butter soften for a few hours, then use a mixer on a medium setting or a wooden spoon to combine it with the sugar until fluffy. Stir in the eggs one at a time, then add the vanilla. In a separate bowl, combine the flour and baking powder, then add it to the mixture and stir. Mix in the milk until the batter is smooth.

3. Pour your cake batter into five shallow mixing bowls. To make a giant cupcake cake without a special mold, you’ll need to bake five different cakes and stack them. The four base cakes will be smaller and flatter, about 9 inches (23 cm) across and 3 to 4 inches (7.6 to 10.2 cm) high, while the dome cake will be taller and more round. Divide your batter equally into four shallow bowls to make the base cakes. Use a layer of parchment paper to keep the batter from sticking. For the dome cake, simply fill the bowl a bit more.

You can use round baking pans or stainless steel bowls to bake your cakes.

If you don’t have four bowls of the same size, simply pour the batter into the same bowl one cake at a time.

4. Bake your cakes at 350 °F (177 °C) for 20-30 minutes. Check on your cakes every 7 minutes or so, adjusting the time as needed. They should get golden brown on top, but shouldn’t look burnt, and should feel springy to the touch.

You can check if your cake is done by sticking a toothpick into the center. Pull it back out and check to see if there is wet batter on it. If so, put your cake back in for 5 minute intervals, checking the toothpick each time. When it comes back dry, your cake is ready to go.

5. Remove the cakes from the oven and let cool. Let the cakes sit in the bowl for 10 minutes, then remove them and let them cool completely, for another 15-20 minutes, on a baking sheet.

6. Taper the edges of your first three layers. Stack your four flat cakes on top each other. Use a long knife to cut about 1⁄2 inch (1.3 cm) from the second layer and 1⁄4 inch (0.64 cm) from the bottom layer, leaving the top third and fourth layers intact. You’ll be cutting at a slant all around the circular cakes to achieve a cupcake-like base.

7. Cut off the rounded top of the top cake. The dome-like cake that will serve as the top of your cupcake should only be rounded on one side. Use a knife to carefully level off the top of the cake, leaving the bottom, the part molded from the bowl, intact. Lay it flat side down on top of the other four cakes, using a knife to trim the sides and give it a slanted look.

Put some cake scraps on the very top of the dome if you need to round it off.

8. Make your icing. Microwave the butter for 10-30 seconds until it’s slightly soft but not melted. Use a mixer on a medium setting or a wooden spoon to mix it with sugar in a large bowl until light and fluffy. Stir in the whipping cream, vanilla, and any food coloring you want. Keep stirring until the frosting is thick but spreadable.

9. Frost the top of each cake. Use the same icing recipe as above. Take down your stack of cakes and smooth a layer of frosting on top of each one, starting with your bottom cake. Stop when you get to the dome cake on top.

Level off any rounded tops to keep the cake stable. Trim away any pointy sides as well.

10. Frost the whole cake and let it set in the refrigerator. Use a large, flat knife to frost your cake completely. Put it in the refrigerator for at least 30 minutes to let the frosting harden.

11. Roll out tubes of white fondant. The tubes should be about 1⁄2 inch (1.3 cm) thick and 4 inches (10 cm) long. Use your fingers to roll them and a knife to cut them to the right length.

You can buy fondant online or at baking stores, or make your own at home.

12. Place your fondant rolls vertically along the bottom of the cake. Leave about 1⁄2 to 1 inch (1.3 to 2.5 cm) of space between them and push them lightly into the surface of the cake. These will be the ripples at the bottom of your cupcake, which will look like the folds of a paper cupcake cup.

13. Stick a roll of colored fondant over the tubes. Roll it out flat with a rolling pin and cut the sheet in half. Press one half onto the cake at a time, using the heat of your hands to help stick it to the cake’s surface. The fondant may be a bit difficult to work with, so be patient and gently rub it into place. The fondant should only cover the bottom part of the cake, so trim away any extra with a knife.

For a cleaner look, use a spoon to indent the fondant around the tubes at the very bottom of the cake.

14. Frost the top of the cake. Use a piping bag and decorate the top of the cake however you want. You could use a rosette tip to cover the top in rose patterns, or spiral the frosting around the top. Decorate with sprinkles and enjoy!

Things You’ll Need.

1-5 shallow, stainless steel mixing bowls or pans.

Parchment paper.

Large mixing bowl.

Mixer or wooden spoon.

Large measuring glass.

Toothpick.

Baking sheet.

Knife.

Fondant, white and colored.

Rolling pin.

Spoon.

Sprinkles.

Desember 22, 2019

how to making a giant cupcake cake with a mold

How to Making a Giant Cupcake Cake with a Mold.

If you’re looking to get creative with your baking, a cupcake cake is a great way to start! Cupcake cakes look great, but only require a regular cake recipe, some gluing with frosting, and a creative mind. You can carve a giant cake into cupcake shape or arrange lots of small cupcakes into a unique shape or pattern for any occasion. No matter what kind of cupcake cake you choose, your taste testers will love the shape and flavor of this delicious dessert.

Ingredients.

Makes 1 giant cupcake cake.

2 15 to 16 oz (430 to 450 g) cake mixes.

2 3 to 4 oz (85 to 113 g) instant pudding mixes.

8 eggs.

2 cups (470 mL) water.

2⁄3 cup (160 mL) of vegetable oil.

Icing.

Makes 10-12 servings.

2 cups (470 mL) butter.

6 cups (1,400 mL) powdered sugar.

2 tablespoons (30 mL) whipping cream.

2 teaspoons (9.9 mL) vanilla or almond extract.

A few drops of food coloring (optional).

Steps.

1. Get a large silicon cupcake cake pan. The easiest way to make a giant cupcake is to use a specialized, two-part silicone pan. One side of the pan will be the bottom of the cake, with accordion folds along the sides to make it look like a paper cupcake liner. The top will be dome-like with a point, mimicking the shape of a regular cupcake.

You can find a cupcake cake pan online or at a specialty baking store.

2. Preheat your oven to 325 °F (163 °C). Let it warm up as you prepare you batter.

3. Coat your cupcake pan with non-stick spray. Spray the pan carefully, making sure to completely cover the accordion folds in the pan. You can also brush on a liquid non-stick product, which might give you fuller coverage.

4. Mix all batter ingredients in a separate bowl. Pour your cake mixes, pudding mixes, eggs, water and oil to a bowl. Use a mixer on a medium setting or a wooden spoon to mix until the batter is thick but pourable.

You can also make your cake from scratch using your favorite Pound cake recipe. Make sure you make enough to fill up your mold. If you’re not sure how much your recipe will fill, double the recipe just to be safe.

5. Measure your batter and pour it into the pans. Pour 2.5 cups (590 mL) into the top, dome-like part of the cupcake, and 3.5 cups (830 mL) for the bottom. The pans shouldn’t be totally filled; your cake will rise to fill the rest of the space.

6. Bake your cakes at 325 °F (163 °C) for 1 hour. After half an hour, remove the cakes and put a loose tent of aluminum foil over the top part of the cupcake, then place them back in the oven for the remaining half hour. This will prevent it from cooking faster than the bottom part and becoming dry.

When the hour is up, stick a toothpick into the cake. If it comes back wet, stick the cake back in at 5 minute intervals, continuing to use the toothpick to see if it’s done. When the toothpick comes back dry, your cake is ready to go!

7. Let your cakes cool in the pan for ten minutes. Then, remove the cakes from the pans and place them on a baking sheet. Let them finish cooling for about 10-15 minutes.

8. Cut off the tops of your cakes to make them straight and level. To make sure you cut at the right height, place the cakes back in the cooled pan. Cut both the dome and the base cakes so that they’re the same height as the cake pans.

Use a long, flat, serrated knife for the most even cut.

9. Mix up your icing. Microwave your butter for 10-30 seconds until it’s slightly soft but not melted. Use a mixer on a medium setting or a wooden spoon to mix it with sugar in a large bowl until light and fluffy. Stir in the whipping cream, vanilla, and any food coloring you want. Keep stirring until the frosting is thick but spreadable.

If you want to use different colors in your pattern, separate the frosting evenly into different bowls, then add your desired food coloring to each bowl.

10. Frost the top of the bottom cake and place the other cake on the icing. Spread a layer of medium thickness onto the bottom portion of the cake, then set the top portion firmly on top. The frosting should “glue” it into place.

11. Ice the rest of the cake and add sprinkles. You can ice the full cake, or just do the top portion to make it look more like a cupcake. Use a piping bag to spread the frosting in rosette patterns to add texture, or do a simple swirl. Add some sprinkles on top to complete your delicious cupcake cake!

Things You’ll Need.

Silicon cupcake cake pan.

Non-stick spray.

Large mixing bowl.

Mixer or wooden spoon.

Large measuring glass.

Aluminum foil.

Baking sheet.

Knife.

Piping bag.

Sprinkles.

Desember 22, 2019

why our hunger is rising rapidly and how to sate it

why our hunger is rising rapidly and how to sate it

I once did an idle poll of all the ways people’s mothers had called them fat and my favourite … well, it was a joint three-way between: “You could eat one more potato than a pig”, “Your brother is slimmer and more handsome, but that’s made him arrogant” and “Darling, you’re at what I would call your winter weight.” Ah, winter weight: is it a real thing or just a caustic critique? It’s both.



Some people don’t get hungrier when the seasons change and think it’s one of those things that happens to women, and bears. Those people are the outliers; they just don’t know it. A drop in ambient temperature increases energy expenditure in both sexes (also in bears). It shouldn’t matter enormously on a basic calories-in-calories-out model, because we’re talking just 150 calories a day. You use extra energy, you eat a banana; this is the smallest inconvenience the change in seasons has to offer, less annoying than having to find your cagoule. However, the human body being somewhat more complicated than a basic book-keeping system, all your appetite hears is the activation. It’s like the Hulk. It doesn’t want to do just one job. It’s a force of nature, not a supplier of goods and services. It wants to burst out of its clothes and keep on going until you, too, have burst out of your clothes.



There’s also a serotonin angle, as the sunlight recedes and your hormonal pathways try to source joy from other places, at which point a banana won’t cut it. And then, of course, there’s a feedback loop. You start by craving refined carbohydrates for a reason, but then you want more cake because you just had cake, as with heroin.



There’s a strong argument that says: who cares? Be your winter weight. And, sod it, while you’re there, why not eat one more potato than a pig? But let’s say you’re one of those people who hates being at the mercy of uncontrollable forces under the skin. There are things to eat in winter that don’t come from Greggs.



The point isn’t that you should eat hot food because it increases your body temperature from the inside. It doesn’t create a little pocket of heat in your stomach that emanates to your extremities for the rest of the day – it’s food, not uranium; the Ready Brek ad was basically mis-selling. But complex carbohydrates take more energy to digest, so will be both satiating and warming, which leads inexorably to the stew or hearty soup.



I start with pearl barley. I’m always bored with it by Christmas and by June I’ve forgotten how to cook it (it’s easy, like rice, only takes four times as long), but in the first cold snap it is powerfully cheering and fills your kitchen with a delicious, heady smell, as if you were living in a 16th-century brewery and will be ready for a massive knees-up in six months’ time. Delia Smith’s One Is Fun – perhaps the most controversial work in her canon, having caused lifelong rifts since the 1980s as friends presented it to each other as a passive-aggressive gift item (“You’re going to be alone for ever, at least eat nice soup”) – has a pearl barley soup of such substance, such rough but pleasing texture (squishy; no, wait, chewy; no, wait, slightly sticky; ah, hang on, also crunchy) and such an ancient vibe – you can taste the centuries of embedded knowledge, one generation passing carrot-wisdom on to the next, back into the mists of time – that while you’re on the first bowl, you feel as though you could eat it every day, for every meal, for ever. This will, unfortunately, turn out not to be true.



I don’t want to bang on about meat, painfully aware of how often I’ve claimed to be nearly vegan and then had a salt-beef sandwich. But the classic stew is barley with lamb, and William Drabble’s recipe is as close to perfect as it gets.



This will all take a lot longer than pasta and someone is sure to bang on about their slow cooker, and how it revolutionised their lives, because suddenly they were chopping onions at 7.25 in the morning and coming home to a delicious meal of very intense onions. I find this a slightly saddening life fix because part of the pleasure of making a stew is feeling that it was your skill – browning it, poking it, going back to have a look at it – that brought it to that point of excellence. Also, all those delicious smells, like a full-house scented candle made of food, except not £65 (there is no stew as expensive as a candle, except cassoulet). It’s better to make it on a Sunday and eat it all week.

Visit : https://howtomakesimplefoodrecipes.blogspot.com



Note :

Acknowledgements

This presentation contains images that were used under a Creative Commons Licence. Please contact us if it yours. We will delete it.



recipe definition, food recipe, easy recipe, recipe cake, recipe food simple, recipe food indonesian, food recipe in english, recipe food ragnarok mobile, easy food recipe, comfort food indonesia, dishes recipes, recipe drink, indian recipe, korean recipe, japan recipe, chinese recipe, europen recipe

November 01, 2019

how to baking a pull apart cupcake cake

How to Baking a Pull-Apart Cupcake Cake.

If you’re looking to get creative with your baking, a cupcake cake is a great way to start! Cupcake cakes look great, but only require a regular cake recipe, some gluing with frosting, and a creative mind. You can carve a giant cake into cupcake shape or arrange lots of small cupcakes into a unique shape or pattern for any occasion. No matter what kind of cupcake cake you choose, your taste testers will love the shape and flavor of this delicious dessert.

Ingredients.

Makes 20-25 standard-size cupcakes.

2 cups (470 mL) flour.

1⁄2 teaspoon (2.5 mL) salt.

2 teaspoons (9.9 mL) baking powder.

1⁄2 cup (120 mL) softened butter.

3⁄4 to 1 cup (180 to 240 mL) sugar (add more if you want sweeter cupcakes).

2 eggs.

1 cup (240 mL) milk.

1 teaspoon (4.9 mL) vanilla (optional).

Icing.

Makes 10-12 servings.

2 cups (470 mL) butter.

6 cups (1,400 mL) powdered sugar.

2 tablespoons (30 mL) whipping cream.

2 teaspoons (9.9 mL) vanilla or almond extract.

A few drops of food coloring (optional).

Steps.

1. Decide on a pattern. This will depend on what occasion the cake is for! If you’re celebrating a child’s birthday party, think about doing a simple rendition of their favorite animal, like a turtle; cartoon character; or activity, like an airplane. For a holiday, go with a simple symbol, like a Christmas tree or a dreidel.

2. Calculate the number of cupcakes you’ll need. Lay out cupcake liners in your chosen pattern on the large plate or piece of clean cardboard you plan to arrange your cupcakes on. Make sure they can all fit snugly, adding or subtracting cups as needed. Your final number of cups will be the number of cupcakes you’ll make.

This recipe makes 20-25 standard-sized cupcakes. If you need more or less than that, adjust the measurements accordingly.

For example, if you want to make 40 cupcakes, use 4 cups (950 mL) of flour, 1 teaspoon (4.9 mL) of salt, 4 teaspoons (20 mL) of baking powder, etc.

You could also use mini cupcakes. A recipe that makes 20 standard cupcakes can be used to make about 60 mini cupcakes.

3. Preheat your oven to 375 °F (191 °C) and line the pan with paper liners. If you’re making mini cupcakes, preheat to 350 °F (177 °C).

4. Mix your batter. Stir your butter and sugar with a wooden spoon or a mixer on medium speed until it’s light and fluffy. If you’re using a mixer, this should take 2-3 minutes.[4] Stir in one egg at a time, then add the flour, baking powder and salt. Pour in your milk and stir well, then add your vanilla (optional). Stir until smooth.

Soften the butter by leaving it out for a few hours before you start mixing your batter.

Use a mixer if possible, as the batter will be much harder to stir with a wooden spoon.

Vanilla will add a sweeter flavor, which is a great way to sweeten up your typical boxed cake mix.

5. Pour the batter into the tray. You can use a large measuring glass with a pointy lip to get a neater pour. Fill each cup about halfway, making sure to divide the batter equally so you get an even bake.

6. Bake the cupcakes for 18 minutes. Check on your cupcakes after about 10 minutes to make sure they’re rising but not burning. They shouldn’t be darker on top by the time you pull them out. Then, let them cool in their pans for about 10 minutes.

You can check if your cupcakes are done by sticking a toothpick into the center of one cupcake. Pull it back out and check to see if there is wet batter on it. If so, your cupcakes need some more time. Put them in for 5 more minutes, then check on them again. When the toothpick comes back dry, your cupcakes are ready to go.

If you’re making mini cupcakes, bake for 10-15 minutes.[9]

7. Make your icing. Microwave your butter for 10-30 seconds or leave it out for a few hours, until it’s slightly soft but not melted. Mix it with sugar in a large bowl, using a mixer on medium setting or a wooden spoon, until light and fluffy. Mix in the whipping cream, vanilla, and any food coloring you want and stir until the frosting is thick but spreadable.

If you want to use different colors in your pattern, separate the frosting evenly into different bowls, then add your desired food coloring to each bowl.

8. “Glue” your cupcakes to your plate with a swirl of frosting. Transfer your frosting to a piping bag, or make your own by poking a small hole in the bottom corner of a resealable plastic bag. Squirt a circle of frosting onto the bottom of each cupcake, directly onto the paper liner. Place each cupcake firmly back onto the plate or cardboard.

Make this squirt of frosting roughly circular and slightly smaller than the bottom of the cupcake, but don’t fill it in.

9. Push your cupcakes together for a tighter fit. Gently press the cupcakes together with your hands so that each one is pushed flush against its neighbors. This will prevent too much icing from slipping into the cracks between cupcakes.

10. Ice the cupcakes smoothly for a cake-like look. Use your piping bag to put a small dollop in any remaining diamond-shaped holes between cupcakes. Outline the outside edge of your pattern with frosting, then fill in the rest. Smooth it over with an icing scraper or a flat plastic spatula. Decorate with other colors of frosting or sprinkles.

11. Ice the cupcakes individually to make different frosting patterns. You could do rose-style icing or simple swirls with your piping bag. The cupcakes may feel like less of a cohesive cake, but this method could be best for some patterns. If you’re making a large flower out of cupcakes, for example, you may want to frost the cupcakes individually to make them look like individual petals. You also might wish to create a certain illusion of texture, for cakes in the shape of animals or birds.

Things You’ll Need.

Cupcake liners.

Cupcake or muffin pan.

Large plate or piece of cardboard.

Mixing bowl.

Mixer or wooden spoon.

Large measuring glass.

Toothpick.

Piping bag or ziplock bag.

Icing scraper or flat plastic spatula.

Desember 22, 2019

How to Pull Off Thin Hand-Pulled Lamian Noodles (part 2).

How to Pull Off Thin Hand-Pulled Lamian Noodles  (part 2).

By TIM CHIN.

Trial 4: The Wide World of Dough Reducers
Adding an alkali wasn’t the answer. I had to dig deeper. Based on one translated source, the composition of penghui includes sodium, potassium, and sulfur. And given my previous tests with potassium carbonate and sodium bicarbonate (both alkalis), I was willing to rule out the first two ingredients.
But sulfur? A quick search for sulfur additives in dough led me to this comprehensive post describing the role of dough reducers in industrial breadmaking. Dough reducers (or reducing agents) are a class of dough conditioners used to decrease mixing time and to improve extensibility. Chief among them are the protein-based reagents cysteine and glutathione; and, coincidentally, sulfites.
I reached out to the author, Dr. Jacinthe Côté, a food biotechnologist and Product Management Director at Lallemand Inc., a major research, development, and manufacturing company that specializes in yeasts and bacteria for natural fermentation processes, including industrial dough processing. According to her, reducing agents act like mixing to reversibly break down the gluten network, resulting in increased extensibility. “You have to be aware that those [disulfide] links can be broken. If you manipulate the dough, or if you stretch it too much, the bridge can be broken. It can be done mechanically, or it can be done chemically.”
For Dr. Côté, gluten development during mixing is best thought of as an oxidation-reduction reaction, hence the name “dough reducers.” “The formation of a disulfide bridge is an oxidation reaction…involving gluten [proteins] containing sulfhydryl (or thiol, denoted by -SH) groups. The oxidation process links the sulfhydryl groups on one protein with another.” Breaking those disulfide bonds chemically is a reduction process known as disulfide interchange. Do you need to know all that hard science? Not really. What’s important is this: Each reducing agent participates in some form of disulfide interchange to relax a dough. But they aren’t all created equal.

Sulfites.
Sulfites are a common reducing agent used in cookie, cracker, and biscuit production; they are used to relax doughs for shaping. These reagents act like caps, covering the reactive sulfhydryl groups on gluten proteins. This capping makes it difficult to reform disulfide bonds—resulting in a dough that can’t form a strong gluten network in exchange for extensibility.
The most commonly available form is a salt, such as sodium metabisulfite (which you can find at most homebrew stores as a preservative for wine making). Unfortunately, sulfite salts have the distinct odor of rotten eggs, can cause sensitivity reactions in some people (rashes, hives, indigestion, as some sulfite-sensitive wine drinkers may know), and are closely regulated by the FDA. They are effective at levels between 20-100 parts per million, so even if you used 1/16th of a teaspoon of a sulfite salt, you would need to add it to several pounds of dough to be effective. Ultimately, sulfite salts are not suited for home cooking (unless you’re making a huge batch of dough).
I had read that penghui smelled strongly of rotten eggs. Based on its reported composition and smell, I suspect that penghui contains some kind of sulfite salt, which would explain its dough-relaxing properties. In the end, I didn’t think sulfites were a viable—or healthy—option for the home cook.

Cysteine.
Cysteine is an amino acid, and the go-to reducing agent in commercial bread production. It’s cheap to produce, you can add it directly to a dough, and it acts quickly, reducing the number of disulfide cross-links between glutenin chains via disulfide interchange. Like sulfite salts, cysteine must be used in small amounts (10-90 parts per million), so it’s not the most practical choice for home cooks looking to make a single loaf of bread or a small batch of noodles. While you probably won’t find it in the baking aisle at your local grocery store, you can buy cysteine over the counter as a dietary supplement. But it does have a bad rap among health-conscious consumers: Most cysteine is extracted from the feathers of birds and hog hair. “There’s a big chemical extraction process,” explains Dr. Côté, and it results in a product that hardly resembles feathers or hair at all.
Despite the bad reputation, I decided to give cysteine a shot. I split open a pill of L-cysteine and sprinkled 0.1 grams of the powder into a working recipe of bread flour, salt, and water. The smell of metallic, faintly rotten eggs immediately stung my nostrils. Within minutes of kneading, the dough turned to a puddle in my hands. I could stretch the dough seemingly infinitely. But the dough lacked any semblance of structure, making it impossible to pull noodles that could hold their shape. I had added too much cysteine. Clearly, using cysteine could work to relax my dough, but it was also impractical and difficult to use correctly: I couldn’t justify asking home cooks to buy a whole bottle of cysteine just to use a couple milligrams of the stuff.

Glutathione (a.k.a. The Winner).
Glutathione is a peptide (a peptide is smaller than a protein, usually containing less than 50 amino acids) that contains cysteine, and functions in a similar way to relax doughs. Most commercial glutathione comes from natural sources like heat-treated, inactive yeast. “When you’re drying the yeast, you’re stressing [it] a little bit, and some of the cells die,” says Dr. Côté. “When the yeast cells die, they release some of their components that are inside the cell. One of the components that is naturally occurring is glutathione.” Lallemand specializes in a product called Fermaid, a non-leavening yeast product that is abundant in glutathione. Still, I didn’t want to buy a specialty, industrial-grade ingredient just to make some noodles (like sodium metabisulfite, you can sometimes find Fermaid at homebrew stores).
But what about nutritional yeast? Technically, it’s deactivated yeast, too, so it would have some proportion of glutathione. Could it work to relax a noodle dough? I pitched the idea to Dr. Côté. She lit up. “Ok! That’s a good one, too. That logic makes sense. A lot of bakeries just use regular inactive yeast (which is generally available industrially). I think there’s about 1.5%–2% glutathione in that product, and it works.” You can make inactive yeast by slowly cooking or drying out fresh yeast, but the process is time consuming. And if nutritional yeast was readily available and just as good, it seemed like a better option.
I started testing with a tablespoon of nutritional yeast mixed into my dough. Unlike my tests with cysteine, I found I could use reasonable amounts of nooch without worrying about over-relaxing the dough. To speed mixing up, I combined all the ingredients in a food processor and ran it just until a dough formed, then transferred the dough to the counter. After a few minutes of kneading and twisting, the dough relaxed considerably and became more extensible.
But unlike the dough with cysteine, it still retained its structure. As I dialed up the amount of nutritional yeast, the dough became even more extensible. By the fifth trial, I was able to pull noodles. The cooked noodles were ideal: chewy, even in thickness, and slurp-worthy. Using nutritional yeast also had a couple unintended benefits: It tinted the noodles a pale yellow—reminiscent of Japanese alkali ramen noodles—and it imparted subtle umami flavor (nutritional yeast is rich in glutamate, giving it a savory, cheesy quality, which explains why it’s often used as a stand-in for Parmesan in vegan recipes). And the best part? I went from mixing to pulling and cooking noodles in 15 minutes flat.
Finally, I had found a reliable way to pull noodles—or at least a way to get a dough with repeatable extensibility. And I didn’t need special equipment, special ingredients, or years of noodle school training.

Refining the Formula.
I solved the hardest part of the noodle problem: I had extensible, cooperative dough that could be both pulled repeatedly and made very quickly. All that remained was to home in on a foolproof formula for optimal handling and texture. I’ll break the rest of my testing down briefly, ingredient by ingredient:
Flour.
Flour is by far the most important ingredient in any dough. I tested various brands of low-protein cake flour, all-purpose flour, and bread flour. Each of these flour types vary in their gluten potential (gluten potential is a term for how much gluten development is possible). Cake flour sits at 7-9% protein content (protein content includes proteins like albumin and globulin, in addition to gluten proteins); at the other end of the spectrum, bread flour contains 12-14% protein, depending on the brand. A flour with higher protein content tends to form a dough with more gluten potential and, consequently, more elasticity and chew.
In the end, I found that bread flour (I used King Arthur bread flour, which has the highest protein content available of all common flours you can find at grocery stores) resulted in noodles that pulled easily but had the proper elasticity for structure. The noodles held their shape well during pulling, and separated into even strands. The cooked noodles were chewier and had a more pleasant spring compared to noodles made with other flours. As the protein content of the flour decreased, dough handling and chew worsened. For instance, the same formula with cake flour was stickier and tended to droop and stick to my hands while pulling and stretching; the resulting noodles were uneven, lacked chew, and were spongy. I also observed that higher-protein flours were able to absorb more water without becoming sticky and unmanageable.
Water.
In general, water serves two primary functions in a noodle dough: It is essential to hydrating flour to form a stable gluten network; and it facilitates extensibility, making a dough stretchable. It’s useful to think of dough as a suspension of solid particles (starches) in a viscous fluid. If you add more water to that dough, you are increasing the size of the suspension, giving more space for the solid particles to move around, which means the dough will stretch more. At the same time, adding more water makes a dough stickier, harder to handle, and less elastic. I found the ideal hydration for my noodle dough (as a percentage of flour weight) sat between 62 and 68 percent. At levels lower than this range, the dough tended to be too elastic and too resistant to stretching. At a hydration higher than 68 percent, the dough was more extensible, but stuck to the work surface and to my hands, and was difficult—if not impossible—to stretch evenly.
Salt.
Salt is used mostly for flavor in my formula. But depending on the concentration, salt also acts as a conditioner in a dough, strengthening the gluten network. I tested doughs with and without salt. I found that without salt, doughs tended to be more slack and sticky. Adding salt made doughs more elastic, but easier to handle.
Oil.
Oil has several effects on dough handling and cooked noodle texture. In general, adding oil inhibits gluten development, since a portion of flour absorbs that oil during mixing. Oil also affects viscosity in a similar fashion to water: It makes a dough softer and more extensible. Lastly, oil seems to improve dough handling by mitigating stickiness to surfaces and hands. That final quality was integral to clean, even stretching in my recipe. Adding oil to my dough slightly increased extensibility without having to add even more water, which would have made my dough too sticky to handle.
Nutritional Yeast.
For optimal extensibility, I found nutritional yeast to be effective between 5 and 8 percent of the total flour weight in my tests. As the protein content of flour increased (up to King Arthur bread flour), I could dial up the amount of nutritional yeast to the top end of that range without compromising structure. As the protein content decreased (to say, Pillsbury cake flour), less yeast was required, and additional yeast made the dough too sticky and slack*.
*If you’re curious, nutritional yeast contains 2.5 milligrams of glutathione per gram.
A Note on Alkali.
What about all that hype around penghui and kansui? For this recipe, I noticed that alkali did make my noodles chewier; but it also made pulling noodles more difficult, and the cooked noodle shape was wavy, curled, and uneven. My noodles had plenty of chew already from high-gluten bread flour, and the added benefit in texture wasn’t worth the regression in dough handling and shaping. In the interest of keeping things simple, I decided to leave alkali out. You could definitely experiment with adding some alkali to your noodle dough to improve chew, but keep in mind that it will negatively impact extensibility.
Rules for the Road.
So now we’ve got a dough formula that works. But it’s still up to you to bring it all home and pull noodles. Here are some guidelines and words of advice to keep in mind for successful noodle pulling.
Use a Scale.
You need a scale. I’m not going to pretend otherwise. You might think you could get away with your heirloom tablespoons and that cute chipped porcelain measuring cup that you copped from Goodwill, but trust me when I say: It will do you no good. If you want consistency, use a scale (preferably digital ).
Stretch and Twirl.
After the formula, the most important aspect of this recipe is proper kneading before pulling noodles. All that stretching, twirling, and doubling over of dough might look flashy, but the process serves a function: It aligns gluten in a roughly linear orientation. Most of the time, general kneading (especially in a mixer) mashes gluten proteins in a random, non-linear way. That randomness is great for breads, which must expand in all directions when rising or baking. But noodles are straight, and need to extend in a linear way. Stretching and twirling is basically linear kneading: You’re mechanically making and breaking bonds in gluten, and aligning them in roughly one direction.
Practice Pulling.
Once you’ve sufficiently developed and aligned your dough, it’s time to pull noodles. This stage is a perfect time to practice. Ultimately, pulling noodles is a hand skill that takes some repetition and feeling. “My recommendation is don’t jump the gun and try to boil your noodles. Just practice,” Luke recommends. Generally, flouring the table and rolling the dough in flour helps keep the noodle strands separate when pulling. But once you’ve floured the table, you have to pull noodles and cook them, since additional flour would be worked into the dough, throwing off our intentionally crafted formula.
Fortunately, the un-floured dough has that repeatable extensibility, so you can practice the pulling motions repeatedly, without fear of the dough tearing or snapping back. “Just keep trying to make noodles, over and over again—without actually flouring them and throwing them into a pot and expecting to eat anything. A lot of this is really the dexterity and knowing how to hold the two ends of the dough.”
Don’t Be Afraid.
If I’ve done my job, this should be a very forgiving dough. So don’t be discouraged if you can’t get the pulling motions quite right initially. If the dough tears (it shouldn’t), just roll it back up and try again. Don’t stress. If the noodles are uneven, try again. If one or two strands break as you’re pulling, don’t freak out. Remember: It’s just dough.
Go Forth and Pull.
At this point, the noodle masters of yore are likely rolling in their graves. Traditionalists out there will probably put me on full blast. “Lamian doesn’t have nooch! How dare you. That’s not authentic.”
Tradition was never the point. Exploration and understanding—they are worth far more. I could have just as easily told you to go out and smuggle in some penghui, knead your dough for hours, and make some authentic noodles. But this is a lamian recipe for home cooks. My goal was to develop a noodle dough that anyone could pull; a way to practice noodle pulling without resorting to prohibitive means or herculean efforts.
Just to make sure, I sent my recipe to Luke for him to try out. He emailed me back a couple days later with pictures and even a video of him pulling noodles. It took him ten minutes from mixing to eating—a personal record. “I’m kinda speechless...huge stamp of approval from me!”
No matter the method, making lamian is magic. It’s a perfect demonstration of the alchemy, and chemistry, of cooking. It embodies the excitement, the thrill, and the spirit of making something amazing out of the ordinary. Learning about the process has been equally enriching. So go out and make some lamian dough. Practice, pull, and practice again. Then you'll be ready to cook them up and slide them into a fragrant bowl of lamb soup. (Stay tuned for that recipe.)


(source : https://www.seriouseats.com/recipes/2020/04/hand-pulled-lamian-noodles)

Agustus 02, 2020

How to Pull Off Thin Hand-Pulled Lamian Noodles (part 1).

How to Pull Off Thin Hand-Pulled Lamian Noodles  (part 1).

By TIM CHIN.

Hand-pulled noodles are notoriously difficult to make, let alone master. But with the help of science (and some nutritional yeast), they're easy to make at home.
If you’re a fan of Hong Kong cinema, you might be familiar with the 1997 action comedy Mr. Nice Guy, starring Jackie Chan. In the film’s opening scene, Jackie is on live television, standing at a flour-dusted table, stretching, twisting, and pulling a piece of dough into fine strands of noodles, a process the TV host can only describe as alchemy. “When I first saw [that movie],” recalls Luke Rymarz, a software engineer and hand-pulled noodle enthusiast based in San Jose, “I thought, ‘Oh cool, special effects. That’s neat.’ And then I realized that hand-pulled noodles were actually a thing. And I thought, all right, time to figure out how to do this.”
Luke spent the next year experimenting and documenting those experiments, blindly tinkering his way toward a passable recipe for lamian. Lamian translates to “pulled noodles,” and specifically refers to the thin variety famous in China. “At the time—this was 12, 13 years ago—there was hardly anything on the internet in English, or any information about it. All of my experience is [based on] the little bits I could glean off of Google translate. And just making dough, over and over again, for hours.”
Like Luke, I have spent the last few years learning how to make lamian. I first encountered these noodles at a tiny hole-in-the-wall lunch joint in Montreal. A rail-thin cook was throwing, twisting, pulling, and generally manhandling a mound of dough nearly the length of his body. Within seconds—after a few nimble flicks and plenty of flair—he created hundreds of strands of noodles. He tossed the noodles in a boiling cauldron of water, reached for another log of dough, and repeated this dance for the remainder of my meal—no hesitation, no breaks, not even a paltry sip of water. Talk about a real dough-slinger.
Of course, this guy made pulling those noodles look easy, even natural. It’s neither of those things. In fact, I’m willing to bet that anyone who has ever tried to make thin pulled lamian at home, with no prior experience, will tell you: It's hard. Recipes and videos exist online, but there’s a swamp of conflicting information, most of which leads down a treacherous black hole teeming with Reddit neckbeards, disgruntled YouTube commenters, and holier-than-thou Chowhound geeks.

Pulling noodles is something I never imagined pursuing. The technique seemed unattainable, unapproachable, reserved for masters of a time-honored and mystical craft—certainly inappropriate for home cooks. But as luck would have it, while working at my last test kitchen job with Sasha years ago, I was assigned to learn about pulled noodles in all their forms. After slurping virtually every pulled noodle Boston had to offer, I set about developing recipes. Lamian sat squarely among them. But after almost 50 tests, I still didn’t have a working recipe. Even building on the work of people like Luke, my method was fickle, riddled with inconsistencies, and difficult to replicate. The recipe never saw the light of day.
Time passed. I tried, here and there, to tinker with my formula. I watched videos. I spent hours reading archived forum posts from the furthest reaches of the web. I reached out to family members to help translate texts. I tried interning at noodle shops (the owners of which either shunned me or swore me to lifelong secrecy). I reached out to Luke for guidance. I was determined to figure out a recipe that would work for the home cook—no special equipment, no advanced noodle degree, no secret ingredients, no secrecy required.
Then I had a breakthrough. And it all came down to understanding gluten.

How Hand-Pulled Noodles Are Typically Made.
The de facto Mecca of pulled noodles is Lanzhou, the capital city of China’s Gansu Province. The city is the birthplace of Lanzhou beef noodle soup, a dish that’s inspired the creation of over 35,000 noodle shops across China. You can even attend one of a handful of noodle-pulling schools, with programs ranging in duration from a few days to a few years. There, students learn the ins and outs of making lamian, always by hand, starting from mixing and kneading dough all the way to pulling and cooking. In order to be certified, students must pass a final exam: Roughly twenty minutes to produce nine varieties of noodles of different sizes and shapes.

The process is simple: Wheat flour, water, salt, and sometimes an additive are mixed and kneaded until a pliable dough forms. This kneading stage takes anywhere from 15 minutes to over an hour, depending on the formula and the practitioner. The dough is stretched, doubled over, twisted, and stretched again, and this process is repeated until the dough can be stretched easily to arm’s length. The dough is then rolled in flour or oil and pulled into thin strands. The key to success is repeatable extensibility—or the ability to stretch the dough over and over without it breaking or tearing—which, as we’ll see, defies many of the commonly understood laws of gluten.

Sometimes additives like fat, alkalis, or other ingredients are incorporated into the dough to improve texture or to facilitate extensibility. The most common and traditional additive is a mysterious powder called penghui, which is derived from a desert plant called penghuicao (halogeton). The plant is roasted and processed with potassium carbonate and packaged as a commercial powder. Minute quantities of penghui are mixed with flour, resulting in a dough with ideal extensibility and chew. One source claims that the addition of penghui transforms the dough to putty, allowing the cook to stretch the dough seemingly at will.

The problem? Unless you or someone you know lives in China, finding penghui isn’t easy. And seeing as I didn’t feel comfortable asking people to import a sketchy white powder across international borders, I was left to find other ways to develop that all-important repeatable extensibility.

Gluten’s Role in Dough: Beyond the Basics.
To fully understand my noodle journey, it’s useful to know a bit about dough, and specifically gluten. If you’ve ever dealt with a dough in your life, you probably know something about gluten. Simply put, gluten is the protein matrix (basically a molecular web) that forms when wheat flour is mixed with water. Gluten is what gives wheat flour dough its structure and properties: The stretch, the texture, the snap, the stickiness, and flow.
If you’ve delved a little deeper, you might also know that gluten comprises two protein molecule units: glutenin and gliadin. The larger glutenin molecules are mainly responsible for the strength and elasticity of a dough. Look at them closely enough and you'll see they are kinked, linear, and chain-like, and have many sites for bonding with other glutenin molecules.
Smaller gliadin molecules, on the other hand, are said to contribute to the extensibility of a dough. They are spherical (or “globular”), have less surface area, and have limited capacity for bonding with other molecules.
Together, these two proteins are what give dough its viscoelastic properties—meaning it can simultaneously flow (viscosity) and be elastic.
Before going any further, let’s also define elasticity and extensibility—both of which are important to understanding noodle-pulling.

Elasticity.
Elasticity refers to a dough’s ability to return to its initial position after deformation. If you stretch a dough and it snaps back to its original shape, that dough is said to be elastic. Elasticity is important because it gives dough both structure and integrity. Without elasticity, a bread dough wouldn’t hold its shape or have any chew. Similarly, without elasticity, a noodle dough would fall apart if stretched too far, and likely disintegrate when cooked. On the other hand, a dough with too much elasticity would tear under too much stress, like a rubber band snapping.
Elasticity is the result of those large, chain-like glutenin molecules bonding together. Mixing, kneading, and resting dough all encourage this bonding. The more bonds between glutenin molecules, the more elastic a dough becomes.
(In some circles, dough nerds like to distinguish tenacity from elasticity. Tenacity is the property of a dough to resist a stretching action or deformation in the first place. You might encounter this phenomenon while trying to shape or stretch a low-hydration bread dough, for instance. For our purposes, this distinction is not too important. But the more you know, you know?)

Extensibility.
Extensibility is defined as the ability of a dough to stretch. For a pulled noodle dough like lamian, extensibility is crucial. In general, the more compact and spherical gliadin protein molecules contribute to extensibility because they move freely within the gluten matrix. They do not bond in the way that the larger glutenins do.
The balance between elasticity and extensibility determines how well a noodle dough fares. In general, the ideal noodle dough has high extensibility and just enough elasticity to retain its structure and chew.

Bonds Between Gluten Molecules.
The last and most critical concept—the one that most people gloss over—has to do with bonding between gluten molecules. Both glutenin and gliadin involve disulfide bonds. For gliadins, these bonds occur within single molecules to stabilize their spherical structure. But for glutenins, disulfide bonds (a.k.a. disulfide bridges) can occur between their larger, chain-like units. These bonds are strong, and they’re believed to determine the elasticity of a dough. In other words, the more disulfide bonds there are between glutenin units, the harder a dough is to stretch.
Think of a single glutenin molecule as a train with several train cars hooked together. Now imagine a second train on a parallel track with chains joining it to the first train. Those chains are disulfide bonds. That’s basically what occurs between glutenin units, but in multiple directions and multiple orientations, forming a complex, strong web that is difficult to break.
Luckily, these bonds can be broken.

Testing.
Trial 1: Hand Mixing, No Additives
By certain accounts, it was possible to pull noodles through sheer force of will and a little elbow grease. Apparently, you could even do it without additives. This was the first strategy I tested years ago: I mixed flour, water, and salt, and kneaded until the dough came together. I kneaded, tore, and stretched the dough further until I could get some semblance of extensibility. On average, this process took anywhere from 40 minutes to over an hour of sweaty, rage-inducing labor. At best, I could get the dough to stretch a couple times before tearing. At worst, I was stuck in dough purgatory, cursed with a dough that refused to relax and tore at the slightest suggestion.
I tinkered with hydration, flour type, and salt concentration. I tried no less than 35 times. But no matter which formula I used, I couldn’t readily produce a dough with repeatable extensibility. I did have some success with low-protein cake flour, which seemed to relax after persistent kneading and twirling, but I was still nowhere near pulling passable noodles.
One source recommended an overnight rest after initial mixing. In theory, this extended rest allows the dough to hydrate and gluten to develop fully, and relaxes gluten enough to facilitate stretching (a familiar phenomenon if you’ve ever made fresh egg dough pasta). There is also some enzymatic breaking of disulfide bonds, which contributes to extensibility. At first, this technique seemed promising. I could stretch the dough a few times easily. But after a few more passes, the dough eventually snapped back and tore in my hands. I still wasn’t producing enough extensibility.
If hand-mixing didn’t work—or wasn’t feasible in a sensible amount of time—then how else could I get an extensible dough?

Trial 2: Really, Really Aggressive Kneading.
The second strategy I found involved kneading a dough in a stand mixer for an extended period of time. The logic here was that aggressive, sustained kneading weakened the gluten network sufficiently to produce a plastic dough with low elasticity and high extensibility. (Initial mixing and kneading develops gluten to a point, producing a decidedly un-stretchy, elastic dough. But excessive kneading beyond that point could actually weaken the gluten network.) More precisely, those strong disulfide bonds could be broken mechanically; with sufficient force over time, enough bonds could be broken to produce a dough with repeatable extensibility. And instead of the back-breaking work of stretching and kneading by hand, a stand mixer could accomplish this more efficiently and in less time.

Anecdotally, this logic made sense to me. I remembered spotting a giant Hobart mixer at that noodle shop in Montreal, whirring away, kneading dough for the entirety of my meal. I even found interviews of noodle chefs in which they admitted to using large bread mixers to meet the demands of a large operation. In the most extreme example, I found a recipe that recommended kneading a dough for nearly two hours in a stand mixer.
And you know what? This method definitely worked. After two hours of kneading in a KitchenAid, I found this “over-kneaded” dough to be pliable, extensible, and similar to silly putty in texture. There was very little elasticity. Just a few minutes of stretching and twirling later, I was able to pull some respectable noodles.
But I still wasn’t satisfied. After all, I couldn’t justify the risk of burning out the motor of a pricey stand mixer just to make some noodles. I didn’t want to leave legions of would-be noodle pullers with $300 paper weights. Plus, two hours is a criminally long amount of time. Ain’t nobody got time for that.
Fortunately, there exist recipes with more moderate kneading times. The most popular of these comes from Luke Rymarz himself. The key feature is a 12-minute kneading time in a stand mixer, followed by another 15 minutes of stretching and twirling by hand. “I was doing it all by hand initially,” he says. But one day, after posting his recipe online, he was invited to demo his technique at a nearby cooking school. The instructor prepared his dough in a huge industrial mixer. “When he gave me that dough, I went, ‘Holy cow. This is amazing. This is the best dough.’ It was warm, it had a nice texture, it was like clay. Very pliable.”
Up until that point, Luke’s recipe was the closest I had come to successfully and consistently pulling noodles within a reasonable amount of time. The resulting dough was pliable, extensible, and fairly easy to pull into thin noodles. But the technique still had some disadvantages: The cooked noodles lacked the chew and structure I was after; the recipe required very specific brands of flour; and the technique demanded extensive stretching and twirling for success, despite all that time kneading in a stand mixer. The recipe had too many variables, and took too long to make. It was inconsistent. Most of all, I wanted a simpler method that didn’t rely so heavily on machinery. “I’ve repaired my stand mixer probably four or five times,” Luke warns. “So it’s not a great option for the home cook.”

Trial 3: Alkali Madness.
Since I couldn’t rely on machinery, I turned toward uncharted territory: additives. Using penghui was out of the question—I just couldn’t get my hands on any. But could there be any substitutes?
Popular opinions online suggested that it was the alkali in penghui that changed the texture of the dough and made it extensible. In reality, adding an alkali to a dough just made it tougher and harder to stretch. According to Luke, who tried every possible combination of kansui (a popular alkali solution used in ramen noodles), baking soda, and baked baking soda (sodium carbonate), “it helps with texture, and gives you a better chew, but it makes it harder to pull.”
I found his observation to be largely true. I tried adding baking soda and lye water in varying concentrations to a working dough recipe, kneading by hand and stretching until I could stretch the dough. As the concentration of alkali increased, the dough became increasingly difficult to stretch—in many cases tearing under stress.
If adding alkali wasn’t relaxing a noodle dough, then what was it doing, and how? This study suggests that the addition of kansui increases disulfide bond formation between glutenin units. More disulfide bonds mean more elasticity, and more elasticity means more chew at the expense of extensibility. Long story short, it appears that adding alkali makes pulling noodles harder, not easier.

to be continued .

Agustus 02, 2020

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 to Use Quinoa

How to Use Quinoa.

Quinoa is a whole grain cooked over the stove like rice. As quinoa is a great source of fiber and protein, adding quinoa to your diet can be a great way to add extra nutrients. There are a number of ways to eat quinoa. You can eat quinoa on its own, add it to meals, mix it in with foods, and use it for baking.

Method 1 Making Meals with Quinoa.
1. Eat quinoa on its own. Quinoa is cooked over the stove and is usually ready in about 20 minutes. Quinoa has a mild, nutty flavor and can be eaten on its own with minimal flavoring as a snack or lunch. A bowl of quinoa is a little bland, but it can be a good option for a quick and filling meal.
As quinoa does not have a lot of flavor, a bowl of quinoa can be a great meal if you're feeling a little queasy.
2. Make a breakfast or lunch bowl with quinoa. Add quinoa to a bowl and then mix in other ingredients and spices. Quinoa served in a bowl with a fried egg, veggies, a little cheese, and some hot sauce can be a great breakfast bowl. You can add any combination of foods and spices you want to a bowl of quinoa, due to its mild flavor, and have a great and quick meal for breakfast or lunch.
If you're eating lunch on the go, a quinoa bowl is a great option. It is easy to pack a quinoa bowl in a Tupperware container the way you would pack a salad.
3. Stuff vegetables with quinoa. There are many stuffed vegetable recipes, such as stuffed peppers, that require stuffing vegetables with things like beans, rice, or meats. You can substitute cooked quinoa in these recipes if you have quinoa you need to use. Quinoa can add extra fiber and nutrients to a meal, especially when used over heavier stuffings like ground beef.
4. Eat quinoa for breakfast. If you usually eat something like oatmeal for breakfast, try substituting quinoa instead. Add a bit of maple syrup to your quinoa and some nuts for a quick breakfast on the go.
Leftover quinoa can also be used as a cereal. Add some quinoa to a bowl and mix in some fresh berries. Fill the bowl with milk for a quick, easy, and nutritious breakfast.
5. Make a pasta dish with quinoa. Noodles do not have as many nutrients as quinoa and tend to have more calories. Try substituting quinoa for noodles in a pasta recipe. Instead of making spaghetti with noodles, for example, mix your sauce, meat, and cheese into a bowl of quinoa. You will still get the same basic flavor, but without the empty carbs.

Method 2 Adding Quinoa to Other Foods
1. Add quinoa to a salad. If you're having a salad for lunch or dinner, mix a handful of leftover quinoa into your vegetables. This will add extra fiber and protein,making the meal more filling and nutritious.
Nuts are frequently used to add protein to a salad. While nuts are nutritious, they are high calorie. If you're trying to cut back on calories, substitute quinoa for nuts in your salad.
As quinoa has a mild flavor, it blends well with a variety of different dressings and flavor profiles.
2. Stir quinoa into chili. A hearty chili is a great meal if you want something quick and easy to reheat. To add extra fiber and nutrients to a chili dish, mix in some quinoa during the last 15 minutes of cooking time. About two cups is enough for a full batch of chili.
Remember, quinoa only has a mild flavor. You do not need to go overboard adding extra spices after throwing in your quinoa.
3. Use quinoa instead of breadcrumbs. For things like breaded chicken or pastas topped with breadcrumbs, breadcrumbs often add unnecessary extra calories without extra nutrients. Instead of breading chicken with breadcrumbs, bread it with cooked quinoa. You can still follow the recipe more or less the same, but swap out breadcrumbs for cooked quinoa.
4. Use quinoa in a smoothie. A smoothie can be a quick and healthy snack to have before or after a workout. However, smoothies are sometimes not filling. Adding extra protein to your smoothie can help you get full faster, so add some quinoa to your smoothie before blending it. Due to quinoa's mild flavor, it will not interfere with the existing ingredient's flavors.

Method 3 Baking with Quinoa.
1. Add quinoa to a quiche. Quinoa can add extra protein and antioxidants to a quiche. For every eight eggs you add to a quiche, you can add one cup of cooked quinoa. The next time you're baking a quiche, try adding quinoa to add nutrients to the dish.
2. Bake energy bars with quinoa. Combine two cups of quinoa with a cup of whole wheat flour. Then, add any mix-ins you want such as dried fruits, chocolate chips, or seeds. Add two cups of oats, one egg, and a teaspoon of baking soda. Form the batter into bars and bake at 375 degrees Fahrenheit for 20 minutes. This will make great energy bars to eat as a nutritious snack throughout the day.
3. Fold quinoa into a cake batter. If you want to add a little nutrition to cake, sprinkle some cooked quinoa into the batter and then mix it in. This will not interfere with your cake's flavor, but it will help slow down blood sugar spikes after eating a slice of cake.
Keep in mind, a cake is not a healthy option even with the addition of quinoa. It is still high in sugar and should only be eaten as a treat.

April 02, 2020

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.



Visit : https://howtomakesimplefoodrecipes.blogspot.com



Note :

Acknowledgements

This presentation contains images that were used under a Creative Commons Licence. Please contact us if it yours. We will delete it.



recipe definition, food recipe, easy recipe, recipe cake, recipe food simple, recipe food indonesian, food recipe in english, recipe food ragnarok mobile, easy food recipe, comfort food indonesia, dishes recipes, recipe drink, indian recipe, korean recipe, japan recipe, chinese recipe, europen recipe

November 01, 2019

How to Bake with Protein Powder

How to Bake with Protein Powder.

Protein powder can increase your daily protein intake and make your baked goods more filling. Whey protein powder is a great addition to blueberry muffins, which are mixed with a combination of oat and almond flours. If you'd like quick brownies that are flavorful and filling, combine cocoa with protein powder, melted nut butter, and mashed bananas. For a simple breakfast, combine oats with protein powder and your favorite toppings. Bake the oatmeal cups in a muffin tin for simple, protein-packed breakfasts.

Ingredients.
Whey Protein Powder Blueberry Muffins.
1 cup (90 g) oat flour, 1/4 cup (24 g) almond flour, 3 egg whites, 1/2 cup (142 g) Greek yogurt, 1 cup (255 g) unsweetened applesauce.
2 tablespoons (21 g) honey, 1 teaspoon (5 ml) vanilla extract, 1 medium banana, peeled and mashed, 3 scoops (about 3/4 cup or 75 g) whey protein powder (plain or vanilla).
1 teaspoon (2 g) cinnamon, 1 1/2 teaspoons (7 g) baking powder, 1/2 teaspoon (2 g) baking soda, 1 teaspoon (2 g) orange zest or lemon zest.
1 cup (150 g) blueberries (fresh or frozen).
Makes 12 muffins

Protein-Powder Brownies.
3 medium, overripe bananas, 1/2 cup (125 g) smooth nut or seed butter (such as peanut, almond, soy, or sunflower).
1/4 cup (25 g) cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) protein powder (paleo, vegan, or casein).
Makes about 9 brownies.

Protein Powder Oatmeal Cups.
3 cups (270 g) rolled oats, 3 scoops (75 g) protein powder, 1 teaspoon (4 g) baking powder, 1 teaspoon (2 g) ground cinnamon.
1/2 teaspoon (2.5 g) sea salt, 2 eggs, 1 teaspoon (5 ml) vanilla extract, 1/2 cup (128 g) unsweetened applesauce.
1/2 cup (142 g) plain Greek yogurt, 2 tablespoons (30 ml) coconut oil, melted, 1/4 cup (85 g) honey, 1 cup (240 ml) unsweetened almond milk.
2 tablespoons (20 g) hemp seeds, 6 tablespoons (63 g) chocolate chips, optional, 3/4 cup (192 g) blueberries, optional, 1 tablespoon (16 g) peanut butter, optional.
Makes 12 cups

Method 1 Using Protein Powder in Baked Goods.

1. Decide what protein powder to use. Buy protein powder online, from the grocery store, from a vitamin and supplement store, or from your local natural grocers. Since protein powders are derived from different sources, choose one based on your own health needs. Consider using: Whey or casein protein powders, which are easy to digest and include all of the essential amino acids.

Soy protein powder, which can boost bone density and reduce cholesterol.

Plant-based proteins, which can be made from hemp, rice or peas are good gluten-free and vegan choices.

2. Include moisture and fat in the recipe. Recipes that include protein powder usually have more moisture and fat because these are absorbed by the protein powder. Don't cut back on the moisture or fat because your baked goods won't have as much flavor and they'll be tough or rubbery.

Foods that add moisture include bananas, Greek yogurt, cottage cheese, cooked sweet potatoes and beets, pumpkin puree, and applesauce.

Fats used in baked goods include coconut butter, nut and seed butters, butter, and lard.

3. Avoid using too much protein powder. Don't be tempted to substitute most or all of the flour in a recipe with protein powder or the recipe won't turn out. Ensure that the batter for your baked goods isn't more than 50% protein powder or the food will be tough and dry.

4. Use the powder in recipes for breads, muffins, and cupcakes. Protein powder is great for baking because it's easy to add without changing the flavor of the food, especially if you use an unflavored protein powder. Protein powder works well in quick breads, muffins, pancakes, granola bars, and cupcakes.

Some recipes may specify which protein powder to use. If the recipe doesn't specify, use the protein powder that you're the most comfortable with using.

5. Make smart substitutions. If you'd like to use a different protein powder than the one that's recommended in your recipe, you can make a few swaps. You can substitute the same type of protein powder, but avoid substituting a completely different type of protein. Specifically, don't use a whey or casein-based protein powder in a recipe that calls for a plant-based protein powder.

If you're substituting a plant-based protein powder such as pea protein powder for another plant-based protein powder such as hemp powder, you can safely make substitutions.

Method 2 Baking Whey Protein Powder Blueberry Muffins.

1. Preheat the oven to 350 °F (177 °C) and prepare a muffin tin. Spray a 12-hole muffin tin with cooking spray or line it with muffin liners. Set the tin aside.

2. Mix together the egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana. Get out a large mixing bowl and place 3 egg whites into it. Add 1 peeled banana and mash it a little. Mix in 1/2 cup (142 g) of Greek yogurt, 1 cup (255 g) of unsweetened applesauce, 2 tablespoons (21 g) of honey, and 1 teaspoon (5 ml) of vanilla extract.

You can discard or save the egg yolks for another recipe.

3. Stir the oat flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest. Get out another mixing bowl and measure 1 cup (90 g) of oat flour into it. Stir in 1/4 cup (24 g) of almond flour, 3 scoops (about 3/4 cup or 75 g) of plain or vanilla whey protein powder, 1 teaspoon (2 g) of cinnamon, 1 1/2 teaspoons (7 g) of baking powder, 1/2 teaspoon (2 g) of baking soda, and 1 teaspoon (2 g) of orange or lemon zest.

4. Stir the wet mixture into the dry mixture. Pour the wet ingredients into the bowl with the dry ingredients and stir them until they're incorporated. The muffin batter should be smooth.

5. Fill the muffin tin and spread the blueberries on top. Use a cookie scoop or spoon to fill each hole in the muffin tin 3/4 full with batter. Get out 1 cup (150 g) of blueberries (fresh or frozen) and put about 8 berries on top of each muffin.

Avoid pushing the blueberries into the muffin batter or they may sink to the bottom.

6. Bake the blueberry muffins for 20 minutes. Put the muffin tin into the preheated oven and cook the muffins until they're golden brown and firm to the touch. If you insert a toothpick or cake tester into the center of a muffin, it should come out clean.

7. Serve or store the blueberry muffins. Let the muffins cool for a few minutes before you serve them. Store the cooled blueberry muffins in an airtight container in the refrigerator for 3 to 4 days.

Things You'll Need.

Whey Protein Powder Blueberry Muffins : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula, Toothpick or cake tester.

Method 3 Making Protein-Powder Brownies.

1. Preheat the oven to 350 °F (177 °C) and prepare a baking dish. Get out an 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan. Spray it with cooking spray to prevent the brownies from sticking.

2. Melt the nut or seed butter. Put 1/2 cup (125 g) of smooth nut or seed butter into a microwave-safe bowl or small saucepan on the stove. Microwave the nut or seed butter for 20 to 30 seconds or heat it over medium-heat on the stove. Heat the nut or seed butter for a few minutes, so it melts.

3. Put the bananas, cocoa powder, protein powder, and melted nut butter into a blender. Peel 3 medium, overripe bananas and put them into a blender. Add 1/4 cup (25 g) of cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) of protein powder, and the melted nut or seed butter.

Avoid using whey protein powder for this recipe, because it will make the brownies gummy. Instead, use plant-based, soy, or vegan protein powder.

4. Blend the ingredients for 30 seconds. Put the lid on your blender and turn it on for about 30 seconds, so the brownie ingredients are completely combined and smooth.

5. Spread the batter in the pan and bake the brownies for 20 minutes. Scoop the batter into the greased baking dish. Use an offset spatula to spread the batter evenly. Put the dish into the preheated oven and bake the brownies for 20 minutes.

6. Check the brownies and remove them from the oven. Insert a toothpick or cake tester to see if the brownies have finished cooking. The tester or toothpick should come out clean. If it doesn't, return the brownies to the oven for another 3 to 5 minutes. Remove the cooked brownies and let them cool completely in the pan.

7. Slice and serve the protein powder brownies. Cut the brownies into as many pieces as you like. You should be able to get around 9 standard sized brownies. Refrigerate any leftover brownies in an airtight container for 3 to 4 days.

You can also freeze the brownies for 4 to 6 months.

Things You'll Need.

Protein-Powder Brownies : 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan, Measuring cups, Spoon, Microwave-safe bowl or small saucepan, Blender, Toothpick or cake tester, Knife.

Method 4 Baking Protein Powder Oatmeal Cups

1. Preheat the oven to 350 °F (177 °C) and grease a muffin tin. Spray a 12-hole muffin tin with cooking spray or brush it with melted coconut oil. Set the pan aside.

2. Mix the oats, protein powder, baking powder, cinnamon, and sea salt. Get out a large mixing bowl and place 3 cups (270 g) of rolled oats into it. Add 3 scoops (75 g) of protein powder, 1 teaspoon (4 g) of baking powder, 1 teaspoon (2 g) of ground cinnamon, and 1/2 teaspoon (2.5 g) of sea salt. Stir until the dry ingredients are combined.

3. Whisk the eggs, vanilla, applesauce, Greek yogurt, coconut oil, honey, and almond milk. Get out another mixing bowl and crack in 2 eggs. Whisk in 1 teaspoon (5 ml) of vanilla extract, 1/2 cup (128 g) of unsweetened applesauce, 1/2 cup (142 g) of plain Greek yogurt, 2 tablespoons (30 ml) of melted coconut oil, 1/4 cup (85 g) of honey, and 1 cup (240 ml) of unsweetened almond milk until they're combined.

4. Stir the wet ingredients into the dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir until they're just combined.

5. Spoon the batter into the tin. Divide the batter evenly between the 12 holes of the greased muffin tin.

6. Sprinkle the hemp seeds and optional toppings over the batter. Measure 2 tablespoons (20 g) of hemp seeds and scatter them evenly over the batter in the muffin tins. Decide if you'd like to top the oatmeal cups with chocolate chips, blueberries, or peanut butter. If so, sprinkle 6 tablespoons (63 g) of chocolate chips or 3/4 cup (192 g) of blueberries over the batter.

For a peanut butter drizzle, melt 1 tablespoon (16 g) of peanut butter in a microwave-safe container for 10 seconds and drizzle it over the batter.

7. Bake the oatmeal cups for 15 to 20 minutes. Put the tin into the preheated oven and cook the cups until they become golden and completely cooked throughout.

8. Cool the oatmeal cups for 20 minutes. Remove the tin from the oven and let the oatmeal cups cool completely in the tin before you take them out. Serve the cold oatmeal cups or store them in an airtight container at room temperature for up to 5 days.

To freeze the oatmeal cups, store them in an airtight container for up to 4 months. To reheat them, remove 1 to 2 cups and heat them in the microwave for 20 to 30 seconds.

Things You'll Need.

Protein Powder Oatmeal Cups : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula.

Januari 16, 2020