Steamed cake that tastes better than baked
Material:
3 eggs
Milk 35 g
Corn oil 35 g
Low gluten flour 50 g
Sugar 40 g
A small spoonful of white vinegar
Steps:
1 ️ ⃣ First, separate the egg white from the egg yolk, and put the egg white in the freezer for a little freeze.
2 ️ ⃣ Next, mix 35 g of milk and 35 g of corn oil with three egg yolks and stir until emulsified.
3 ️ ⃣ Then, add 50 g of sifted low-gluten flour and gently mix well.
4 ️ ⃣ Next, remove the frozen egg white, add 40 g sugar and a small spoonful of white vinegar/lemon juice, and beat until sharp corners can stand up.
5 ️ ⃣ Finally, after the water boils, steam it for 40 minutes (keep the heat to the minimum). Remember to cover it with plastic wrap and make a few small holes in the film! 🔥
Apple Caramel Cake Rolls
Ingredients
4 large apples, peeled, cored and thinly sliced.
100 g (½ cup) white sugar
1 teaspoon cinnamon powder
½ tsp nutmeg
1 tablespoon lemon juice
8 large flour tortillas
60 g (¼ cup) melted butter
60 g (¼ cup) caramel sauce
100 g (½ cup) brown sugar
60 g (¼ cup) unsalted butter (for caramel sauce)
½ tsp vanilla extract
A pinch of salt
Preparation
1 ️ ⃣ Preheat oven to 180 °C and grease a baking sheet.
2 ️ ⃣ In a medium bowl, combine apples with white granulated sugar, cinnamon, nutmeg and lemon juice until fully coated.
3 ️ ⃣ Spread the tortillas on a flat surface, then spread the apple mixture in the center of each tortilla.
4 ️ ⃣ Roll the tortillas tightly and cut into about 2.5 cm slices.
5 ️ ⃣ Place rolls on a greased tray and brush with melted butter.
6 ️ ⃣ Bake for 15 to 18 minutes until golden and crispy.
7 ️ ⃣ While baking, prepare the caramel glaze: In a small saucepan, melt the brown sugar and butter over medium heat and stir until smooth. Add vanilla and a pinch of salt, then remove from heat.
8 ️ ⃣ Pour the frosting over the freshly baked rolls and serve warm.
Notes
Crunchy, sweet, with the classic flavor of apple pie.
Infinite bread can be stored in an airtight container at room temperature for two days, or frozen for a month.
With a scoop of vanilla ice cream, it’s the perfect dessert!
Easy Homemade Bread
Ingredients
500 grams wheat flour
300 ml warm water
10 g of salt
7 g dry yeast (or 20 g fresh yeast)
1 tablespoon sugar
2 tablespoons olive oil
Preparation
1. Activate the yeast:
If using dry yeast, then dissolve it in warm water with sugar and let it sit for about 10 minutes until a light foam forms.
2. Prepare the dough:
In a large bowl add flour and salt. Make a well in the middle and add the yeast mixture and olive oil.
3. Kneading:
Mix into a dough, then move to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
4. First proofing:
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it proof in a warm place for 1 to 2 hours until doubled in size.
5. Shaping bread:
After proofing, remove the air from the dough and shape it to your preferred shape: round, oval, or elongated.
6. Secondary proofing:
Place the shaped bread on a lightly floured tray and proof again for 30 to 45 minutes.
7. Preheat the oven:
Meanwhile, turn on the oven and heat to 220 °C.
8. Baking:
Bake for 25 to 30 minutes until the crust is golden brown and a hollow sound when tapped on the bottom.
9. Cooling:
Place on a grid rack to cool completely, then slice and serve.
Recipe # bread # bread # recipe # bread # breakfast
[Warm Tips] When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly. Here are the approximate weights of some common ingredients for reference:
Cup Weight Conversion
1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:
all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)
granulated sugar: 1 cup ≈ 200 g
brown sugar: 1 cup ≈ 220 g (lightly pressed)
butter: 1 cup ≈ 227 g
milk: 1 cup ≈ 240 g
water: 1 cup ≈ 240 g
Spoon weight conversion
1 tablespoon (tablespoon, tbsp) = 15 ml
Flour: 1 tablespoon ≈ 8-10 g
White sugar: 1 tablespoon ≈ 12.5 g
Cream: 1 tablespoon ≈ 14 g
Water: 1 tablespoon ≈ 15 g
1 teaspoon (teaspoon, tsp) = 5 ml
Flour: 1 teaspoon ≈ 3-4 g
White sugar: 1 teaspoon ≈ 4 g
Salt: 1 teaspoon ≈ 6 g
vanilla extract: 1 teaspoon ≈ 5 g
Notes
Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.
Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.
Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.
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