#Baking powder

[crim50n-r8er-reblogs]

☕️COFFEE LOAF☕️ FROM 1959

Damn that eye makeup is stunning.

I wonder if a friend did it for him.

[killyridols]

rubbing episode viii by meryl yana, 2023, hibiscus, lime, baking powder, cochenilla, 200 × 120 centimeters

[number-1-haxorus-fan]

I'm baking everyone a cake! You get to pick how much of each thing is added!

[fullcravings]

Dog Birthday Cake

[homemakinghippie]

Baking Substitutions

Baking Powder: You can replace one teaspoon of baking powder with 1/2 teaspoon baking soda and 1/2 teaspoon cream of tartar. This is essentially what baking powder is made of. You can bulk prepare it and add a bit of cornstarch to keep it from clumping. Alternatively, if you don't have cream of tartar, you could also use one teaspoon of baking soda and two teaspoons of either vinegar or lemon juice.

Baking Soda: This one isn't as easy to substitute in my opinion. You can use things like baker's ammonia or potassium bicarbonate, but here in the US at least, I don't think your typical grocery store carries those. Depending on what you're making you can use self rising flour (this already has baking soda in it), egg whites, or club soda. I suggest checking for replacements that work specifically for what you're making.

Buttermilk: There are lots of things you can use to replace buttermilk. Kefir is the closest option to buttermilk you have. You can use it cup for cup. You can also use yogurt or sour cream and milk at about a 1:3 ratio cup for cup to replace buttermilk. The most popular suggestion I see (and what I use personally) is vinegar or lemon juice and milk. Just add one tablespoon of your choice of lemon juice or vinegar to one cup of milk and let it sit for a few minutes to sour. You may see small clumps with this method and that's okay.

Sugar: If you happen to be out of granulated sugar, but still have powdered sugar, you can just use powdered sugar instead. If you need powdered sugar, but only have granulated sugar, put your granulated sugar through a blender! In my experience it doesn't get quite as fine as powdered sugar, so if you're trying to make something like macarons it may not work.

Brown sugar: Just like powdered sugar, brown sugar starts as plain granulated sugar. All you have to do is add molasses! Start with one cup of granulated sugar and add one tablespoon until you get the the darkness you desire.

[kyathedino]

hot take cream of tartar and baking powder are literally the same thing

[askwhatsforlunch]

Maple Pear and Hazelnut Cake

This Thanksgiving, I am also baking a cake. Not just any cake, though! A moist and light Maple Pear and Hazelnut Cake that celebrates this year's harvest in the garden, and is a delicious mouthful of Autumn comfort! Happy Thanksgiving, friends!

Ingredients (6 to 8):

1 ½ tablespoon unsalted butter

1/2 cup hazelnuts

1 cup Pears in Whisky Syrup + 1/4 cup of the Whisky Syrup 

2 cups plain flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

¼ teaspoon salt

¼ cup caster sugar

4 eggs

1/3 cup hazelnut milk

1/4 cup pure (Grade A) Canadian Maple Syrup

Preheat oven to 160°C/320°F. Butter a 20cm/8” cake tin; set aside.

In a small saucepan, melt butter over a low flame. Once melted, remove from the heat. Set aside.

Toast hazelnuts in a small frying pan over a high flame, a few minutes until just fragrant. Remove from the heat and allow to cool.

Save four beautiful Pear halves, and place them, cut side down at the bottom of prepared cake tin. Dice the rest of the Pear halves; set aside.

Blitz toasted hazelnuts in a food processor, until you have a fine enough powder (resembling coarse meal).

In a large bowl, combine flour, ground hazelnuts, baking powder, bicarbonate of soda, salt and caster sugar. Give a good stir with a wooden spoon.

Dig a well in the middle of the dry ingredients, and break in the eggs. Give a good and gentle stir, gradually adding hazelnut milk, melted butter, Maple Syrup and Whisky Syrup until just combined.

Then, gently fold in Diced Pears, until just combined.

Gently spoon batter evenly over the Pear halves. Place cake tin in the middle of the oven, and bake, at 160°C/320°F, 45 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Remove from the oven, and allow to cool in the tin, about 15 minutes, before turning out onto serving plate.

Generously brush with Maple Syrup.

Serve Maple Pear and Hazelnut Cake warm or at room temperature, with glass of chilled Champagne.

[shoku-and-awe]

226 grams (1 cup, 2 sticks) unsalted butter, cut into 1-inch pieces

330 grams (2 ⅔ cups) all-purpose flour

6 grams (1 ½ teaspoons) baking powder

4 grams (1 ½ teaspoons Diamond Crystal or ¾ teaspoon Morton) kosher salt

200 grams (1 cup) granulated sugar, plus more for rolling

50 grams (¼ cup) light brown sugar

28 grams (2 large) egg yolks, cold from the refrigerator

9 grams (2 teaspoons) vanilla extract

160 grams (scant ¾ cup) sourdough starter discard (unfed, 100% hydration), preferably cold from the refrigerator

Place the butter in a small saucepan or skillet over medium heat. Melt the butter until it starts to foam and sputter, 3-5 minutes. Whisking often, continue to cook the butter until it starts to quiet down, smells nutty, and turns deeply golden brown, 7-10 minutes. As you whisk, try to lift any browning milk solids that are stuck to the pot. Remove from the heat and immediately pour into a large heatsafe bowl placed over a digital scale, making sure to scrape in as many browned bits stuck to the pan as possible. You should have about 180-190 grams butter remaining. Let the butter cool slightly, about 5 minutes, while you prep the dry ingredients.

In a medium bowl, whisk together the flour, baking powder, and salt.

When the butter has cooled slightly, add the sugars and use a whisk to beat until well-combined, about 1 minute (the sugar won’t dissolve completely and may look separated). Beat in the egg yolk and vanilla until well-combined, about 30 seconds. Scrape down the bowl and beat in the discard until just combined, about 30 seconds (the dough should be emulsified now). Scrape down the bowl and fold in the flour mixture until just combined. Let the dough rest for 10 minutes.

While the dough rests, preheat the oven to 350ºF (177ºC) with a rack in the center, and line two sheet pans with parchment paper.

Fill a small bowl with more granulated sugar. Use a #40 (2-tablespoon) cookie scoop to portion out 12 mounds of dough (each should weigh about 30 grams) onto one of the sheet pans. Roll each mound into a ball and then place in the bowl of granulated sugar and toss to coat.

Evenly divide the 12 cookie balls on one prepared sheet pan, leaving about 2 inches of space between each ball. Bake the cookies, rotating the sheet pan from back to front halfway through baking, until the cookies are golden at the edges and just set in the center, 13-16 minutes. While the first batch is baking, scoop, roll out, and sugar the next batch and arrange on the second sheet pan.

Pop the second tray of cookies into the oven. Let the first batch of baked cookies cool on the sheet pan for 5 minutes before removing to a wire rack to cool completely. Scoop, roll, and sugar the remaining dough. When the second tray of cookies comes out of the oven, bake off the third tray of cookies (reuse the sheet pan and parchment from the first batch).

Let the cookies cool completely, then store in airtight containers at room temperature for up to 1 week, or freeze for up to 3 months.

[yasssss-food]

Vintage Peanut Butter Banana Bread

[seven-deadly-dishes]

Hawaiian Manapua

via Ono Hawaiian Recipes

[crim50n-r8er-reblogs]

CHOCOLATE SYRUP CAKE FROM 1987

“We’re going to need a greased nine-inch”

“You heard me”

[parveens-kitchen]

Quick Small Batch One Bowl Olive Oil Brownies

Quick Small Batch One Bowl Olive Oil Brownies:If you’re craving a delicious chocolate treat but don’t want to spend hours in the kitchen, these Quick Small Batch One Bowl Olive Oil Brownies are the perfect solution. Not only are they incredibly easy to make, but they also use olive oil instead of butter, adding a unique and delightful flavor to your brownies. So, let’s get started! ##…

[cookedresolve]

Garlic naan

Ingredients for 7-8 loaves (... is loaves the right word?)

400g wheat flour

A large handfull of fresh cilantro

5 cloves of garlic (or more :> )

1 teaspoon baking powder

0,5 teaspoon baking soda

1 teaspoon salt

1,25 dl water

200g greek yoghurt (10%)

olive oil for frying

Preparations:

Press and finely chop garlic, and also coarsely chop the cilantro.

Mix all ingredients and knead the dough for a minimum of 5 minutes. If needed, slowly add flour until the dough is no longer sticky.

Split the dough into 7-8 even parts. Put flour on a table and roll each loaf (?) until it is roughly 2-3 mm thick.

Fry each piece in a large, hot pan in plenty of olive oil. They need about 30 seconds on each side.

Pack your naan in a clean dish towel to keep them warm and soft for serving.

[keepdiettips]

peach cobbler recipe

Hey there, fellow foodies! Today, we're going to dive into a scrumptious recipe that's perfect for summer: Peach Cobbler! This classic dessert is a crowd-pleaser and a must-try for anyone who loves peaches. So, let's get started! First, we'll need some fresh, ripe peaches. You'll need about 5-6 large peaches, depending on their size. Peel and slice them, and then toss them in a bowl with 1/2 cup of sugar and 1/4 cup of flour. Mix everything together until the peaches are coated. Next, let's make the cobbler topping. In a separate bowl, combine 1 cup of flour, 1/2 cup of sugar, 1 teaspoon of baking powder, and a pinch of salt. Mix everything together. Then, add 1/2 cup of cold butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Now, pour the peach mixture into a greased 8x8-inch baking dish. Sprinkle the topping mixture evenly over the peaches. Bake at 350°F for about 45 minutes, or until the topping is golden brown and the filling is bubbly. And there you have it! A delicious, homemade peach cobbler that's perfect for any summer gathering or family dinner. Serve it warm with a scoop of vanilla ice cream, and enjoy the sweet, tangy flavors of fresh peaches. Thank you so much for joining me in this tasty adventure! If you enjoyed this recipe, please give it a thumbs up, and don't forget to follow and subscribe for more mouth-watering recipes. Happy cooking, everyone!

[breadbythehour]

Baking Powder or Baking Soda in Bread

Baking soda and baking powder are essential for lifting quick breads in the oven. They give breads their fluffy, porous texture. But should you use baking powder or baking soda for your next recipe? Are they interchangeable? Let’s take a look at the difference between the two and how they affect your quick bread.

A Closer Look at Baking Soda

Baking soda is the common name for the chemical leavener sodium bicarbonate. It has a variety of uses from cleaning clothes to easing heartburn to treating bug bites. When combined with an acidic ingredient, baking soda produces a lot of carbon dioxide gas bubbles.

If you add baking soda to a quick bread, the gas bubbles it releases into the batter lifts your bread. When the combination of baking soda and acid combines with heat, proteins in the batter (like eggs) turn rigid. The rigid structure traps the gas and results in a light, fluffy texture. This reaction happens fast and weakens over time. As a result, you should only mix your baking soda into your batter right before you put your bread in the oven.

Baking soda is about 3 to 4 times stronger than baking powder, but only when combined with an acidic ingredient. Without an acid to neutralize, leftover baking soda in your bread will taste metallic and soapy. Consequently, baking soda works best in recipes that use acidic ingredients such as buttermilk, yogurt, lemon juice, cream of tartar, or vinegar.

Not sure how much baking soda to add to your recipes? As a general rule, aim for 1/4 teaspoon of baking soda for every 1 cup of flour.

A Closer Look at Baking Powder

Baking powder uses baking soda has its key ingredient. Many baking powder brands combine sodium bicarbonate with an acidic component (such as cream of tartar) and a starch component (such as cornstarch).

As with baking soda, baking powder also releases gas bubbles into your quick bread, giving it a softer, fluffier texture in the oven. But because baking powder already has an acid to react with, you don’t need to worry about including molasses, cocoa powder, applesauce, or honey to your quick bread recipe to ensure a proper rise.

Not sure how much baking soda to add to your recipes? As a general rule, aim for 1 teaspoon of baking soda for every 1 cup of flour.

What About Double-Acting Baking Powder?

In the past, stores sold two types of baking powder: single acting and double acting. However, double-acting baking powder has long since replaced single-acting products, and you won’t likely find single-acting baking powder on the shelves anymore.

Essentially, double-acting baking powder has two reactions that produce gas. The first reaction occurs whenever dry baking powder combines with a wet ingredient. To maximize the lifting that occurs during this first reaction, you need to add baking powder at the end of your mixing stage and quickly finish your bread.

The second reaction that produces gas occurs when baking powder has access to moisture and heat. Consequently, your bread will still rise in the oven even if you don’t fully capitalize on that first reaction.

Can You Substitute One for the Other?

If you’ve run out of baking powder or baking soda, you could potentially substitute one for the other. However, they are not equal in strength or behave exactly the same, so you’ll have to exercise a bit of caution. Do not assume they are interchangeable.

Using Baking Powder Instead of Baking Soda?

For every teaspoon of baking soda in a recipe, triple the amount of baking powder you use.

1 Teaspoon of Baking Soda = 1 Tablespoon Baking Powder.

And because baking powder has quite a bit of sodium, you’ll need to cut the salt in your recipe by half.

Using Baking Soda Instead of Baking Powder?

You can make your own baking powder if you have baking soda, cream of tartar, and cornstarch.

1 Teaspoon Baking Powder = 1/4 Teaspoon Baking Soda + 1/2 Teaspoon Cream of Tartar + 1/4 Teaspoon Cornstarch

Don’t have cream of tartar? You can still make a baking powder substitute so long as you have an acidic ingredient.

1 Teaspoon Baking Powder = 1/4 Teaspoon Baking Soda +1 Teaspoon White Vinegar (or 1 Teaspoon of Lemon Juice)

Keep in mind that white vinegar or lemon juice can affect the flavor of your food, so you may need an extra tablespoon or two of sugar to compensate.

Want to Learn More?

This post only covers part of what I shared on BreadbytheHour.com. If you want to learn about when to use just baking soda or just baking powder, or if you want to know whether to mix these ingredients with yeast, stop by and read my latest post "Baking Powder or Baking Soda in Bread."