#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

[healthilyathome]

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.

[inspet]

If I was the first person to use baking powder I would freak the fuck out thinking I was a witch. Then I’d keep cooking the bread to try and burn it but it would just keep expanding until I ran away into the woods to live as a hermit and hone my craft.

[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

[crim50n-r8er-reblogs]

CHOCOLATE SYRUP CAKE FROM 1987

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

“You heard me”

[seven-deadly-dishes]

Hawaiian Manapua

via Ono Hawaiian Recipes

[dvarkocean]

PRZEPIS NA PLACUSZKI BANANOWE BEZ JAJEK

WARTO ZWRÓCIĆ UWAGĘ:

Przepis jest w całości wegetariański.

Czas przygotowania - 10 minut.

Ilość podanych składników jest dla 1 porcji (jak na zdjęciu).

SKŁADNIKI:

133 g banana

100 g jogurtu naturalnego

100 g mąki pszennej

2 g proszku do pieczenia

40 ml oleju rzepakowego

KROKI:

Banana obierz ze skórki i rozgnieć widelcem.

Do banana dodaj jogurt naturalny, mąkę i proszek do pieczenia. Wymieszaj.

Na patelni rozgrzej olej rzepakowy i smaż placuszki z obu stron do zarumienienia.

Gotowe placuszki możesz polać miodem.

Ciesz się pyszną i zdrową przekąską!

Mam nadzieję, że była to wartościowa publikacja i placuszki wyszły Ci smakowite.

Zapraszam na moje media społecznościowe po więcej takich treści.

Xoxo, dvarkocean

[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! ##…

[8stims]

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