Recipes tagged "Odorless liquid oil"

5 recipes found

Enjoy a fruit feast: [Fresh Fruit Naked Cake]

The New Year is coming. When visiting relatives and friends, or getting together with friends, it is inevitable to bring some souvenirs. At this time, decorating enthusiasts will struggle to make beautiful cakes and snacks; while health experts are worried about too much sugar and additives in finished snacks sold outside; and there is also a group of stingy people who will never accept inedible ingredients in snacks, including decorations. If you are one of the above three, or all three, then today is your lucky day. Because fresh fruit naked cake can help you solve all the above problems~~ Today I will introduce to you the simplest but beautiful and delicious fresh fruit naked cake. . Pass by, don't miss it. Don't miss this opportunity, it won't come back again~~ Haha, the above is purely a joke. Does it have the momentum of advertising? (All for only 2 yuan, take away all 2 yuan~~~) Well, back to the subject, this fresh fruit naked cake is really recommended sincerely. It's your fault if you don't do it. If I make it and feel it doesn’t taste good, I can return it within 7 days without any reason~~~I am so confident~~ (Amounts are for reference only, A in the ingredients is 6-inch chiffon, B is 4-inch chiffon, and C is stuffing and decoration)

Baking cake
【Brown Sugar Germ Chiffon】

I like the nutrition and aroma of brown sugar, so for the cake I made today, I replaced part of the white sugar with brown sugar and added wheat germ. Wheat germ is the organ of wheat germination and growth. It is rich in vitamin E, B1 and protein and has very high nutritional value. It can be said to be the part with the highest nutritional value in the entire wheat. Regular consumption of wheat germ can have many effects such as skin health and beautification, antioxidant, delaying aging, preventing cardiovascular and cerebrovascular diseases, anti-tumor, enhancing the body's immunity, protecting the brain, and enhancing memory. In fact, the first time I ate wheat germ was when I was foraging for food for my diabetic father. As a result, I fell in love with the taste. I used to prefer using it to make European buns and soak milk. This is the first time I have used it to make cakes. Before baking, I was worried that the texture of the finished product would be rough because the wheat germ particles are relatively large. After baking, I found a surprise! First of all, in terms of aroma, the wheat germ after baking has a very rich aroma, which brings the original natural taste of wheat to the entire cake; secondly, in terms of appearance, the cake is still very soft and elastic. After cutting, the texture is relatively rough, but the overall structure is relatively uniform; finally, in terms of taste, it is slightly different from the previous chiffon cake. The wheat germ that has absorbed the moisture of the cake tastes a bit chewy and chewy. The soft and moist cake body is mixed with the slightly tough wheat germ. This taste is very delicious and goes well with it! The following quantities are suitable for a hollow mold with a diameter of 18cm.

Baking children
Palace peach cake (extremely crispy)

Peach cake is a relatively popular traditional snack. It is said that this kind of snack came from the palace, so we often call it palace peach cake. Although peach cake is famous, it is not complicated to make. It usually takes me about 30 minutes from preparing the ingredients to taking it out of the oven, so it’s a quick snack. Commercially available peach cakes usually add stinky powder. The scientific name of stinky powder is ammonium bicarbonate, which is a chemical swelling agent and is also the source of those rough cracks on the surface of peach cakes. However, if this preparation is not handled properly, it will cause peculiar smell in the food, which will greatly affect the taste. Therefore, when we make it at home, we can use edible baking soda instead of stink powder. Baking soda, whose scientific name is sodium bicarbonate, also has the effect of a leavening agent. (In fact, baking soda has many functions. You can search it yourself! Keep a bag at home, it’s absolutely right!) When I baked peach cakes in the past, I couldn’t get that brown color! I have also tried using brown sugar instead of white sugar to make it. Although the appearance is more similar, I always feel that something is missing in terms of taste! Later, I finally learned the origin of the golden color of commercially available peach cakes! In fact, many things are like this. The trick is very simple, but you don’t know it! Today I will tell you this simple but practical trick, and I guarantee you will learn it in no time. If you want to eat peach cake in the future, just make it at home!

Baking Snacks
The savior of the remnant party: [Tofu Cassava Chiffon]

I have tried adding soft tofu to the cake batter before, and it really makes the cake much tenderer. However, this is the first time I have seen one with tapioca flour. Yes! You read that right! Tapioca! It’s the tapioca flour that can be used to make taro balls and tapioca balls~~ So, when I saw the recipe for the first time, I was completely attracted by the ingredients beyond this concept. For the first test, a 7-inch chimney mold was used. Bake, cool and unmold, omg. . It’s too soft! ! He just flopped down on the chopping board, little Adou couldn't help him at all! ! Depressed, I tore off a piece and ate it, oh~~~ the taste was different~~ and tore another piece! Well, it feels like a small mochi, but not so Q and firm, but very moist, soft and a little bouncy! In addition, the taste is also very fresh, not sweet at all~~ I tried it a second time unwillingly, and continued to use the 7-inch chimney without going back. . But this time in the egg yolk paste, I used 15g of low-gluten flour instead of the same weight of tapioca flour. In the end, it was still a complete defeat. Somewhat depressed, I quickly replayed the operation process in my mind, and after confirming that there should be no problems with my operation, I thought that this might be the characteristic of the formula itself. . Since the original recipe picture uses cake rolls, I might as well use the now baked product to try to see how soft it is. So I took off a small piece of cake with a blade and tried to roll it up directly. . After this test, I was really shocked. . Is this an amoeba? No matter how you roll it, it won't crack or break! ! Therefore, I must share it. For those who are struggling with curly rolls and novices, this recipe is definitely a life-saving recipe that cannot be missed! (Amounts are for reference only. The following quantities are suitable for a 7-inch chimney mold or a 28*28cm square mold)

Baking Chiffon cake
【Mille Layer Cheese Cake】

I like layer cakes and baumkuchen very much. I always think they are very magical cakes. Those layers of uniform lines are like the best witnesses, witnessing the traces carved by time on the cake, witnessing the passage of time, hard work, and reward of results. I always thought that I couldn't make such a beautiful cake, so I didn't dare to try it, for fear of destroying the beauty in my heart. This attempt can be regarded as an adventure and trial. Various worries throughout the process. When cutting the cake, my heart was in my throat! You know that feeling of expectation but fear, tx! The moment I finally saw the slice, I was so excited that I wanted to scream! ! Success! ! As I was making it, I recorded the time it took to bake each layer. Post it here for a record. But just a reference. (The recipe comes from Lubuhou. I adjusted the amount of sugar according to my own taste. For the following amounts, I made a 18*18cm square mold and baked 6 layers.)

Baking children