{"id":221,"date":"2025-05-23T08:58:43","date_gmt":"2025-05-23T08:58:43","guid":{"rendered":"http:\/\/localhost\/?p=221"},"modified":"2025-05-23T08:58:43","modified_gmt":"2025-05-23T08:58:43","slug":"simple-enough-to-cry-a-must-try-for-novices-steamed-cakes-are-more-amazing-than-baked-cakes-apple-caramel-cake-rolls-are-easy-to-use-homemade-bread-is-super-simple-no-complicated-skills-are-n","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2025\/05\/23\/simple-enough-to-cry-a-must-try-for-novices-steamed-cakes-are-more-amazing-than-baked-cakes-apple-caramel-cake-rolls-are-easy-to-use-homemade-bread-is-super-simple-no-complicated-skills-are-n\/","title":{"rendered":"Simple enough to cry, a must-try for novices! Steamed cakes are more amazing than baked cakes, apple caramel cake rolls are easy to use, homemade bread is super simple, no complicated skills are needed, and delicious food is immediately available!"},"content":{"rendered":"
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Steamed cake that tastes better than baked<\/span><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

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Material: <\/span><\/p>\n

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3 eggs<\/p>\n

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Milk 35 g<\/p>\n

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Corn oil 35 g<\/p>\n

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Low gluten flour 50 g<\/p>\n

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Sugar 40 g<\/p>\n

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A small spoonful of white vinegar<\/p>\n

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Steps: <\/span><\/p>\n

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1 \ufe0f \u20e3 First, separate the egg white from the egg yolk, and put the egg white in the freezer for a little freeze.<\/p>\n

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2 \ufe0f \u20e3 Next, mix 35 g of milk and 35 g of corn oil with three egg yolks and stir until emulsified.<\/p>\n

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3 \ufe0f \u20e3 Then, add 50 g of sifted low-gluten flour and gently mix well.<\/p>\n

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4 \ufe0f \u20e3 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.<\/p>\n

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5 \ufe0f \u20e3 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! \u00a0 \ud83d\udd25<\/p>\n

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Apple Caramel Cake Rolls <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

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4 large apples, peeled, cored and thinly sliced.<\/p>\n

100 g (\u00bd cup) white sugar<\/p>\n

1 teaspoon cinnamon powder<\/p>\n

\u00bd tsp nutmeg<\/p>\n

1 tablespoon lemon juice<\/p>\n

8 large flour tortillas<\/p>\n

60 g (\u00bc cup) melted butter<\/p>\n

60 g (\u00bc cup) caramel sauce<\/p>\n

100 g (\u00bd cup) brown sugar<\/p>\n

60 g (\u00bc cup) unsalted butter (for caramel sauce)<\/p>\n

\u00bd tsp vanilla extract<\/p>\n

A pinch of salt<\/p>\n

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Preparation <\/span><\/p>\n

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1 \ufe0f \u20e3 Preheat oven to 180 \u00b0C and grease a baking sheet.<\/p>\n

2 \ufe0f \u20e3 In a medium bowl, combine apples with white granulated sugar, cinnamon, nutmeg and lemon juice until fully coated.<\/p>\n

3 \ufe0f \u20e3 Spread the tortillas on a flat surface, then spread the apple mixture in the center of each tortilla.<\/p>\n

4 \ufe0f \u20e3 Roll the tortillas tightly and cut into about 2.5 cm slices.<\/p>\n

5 \ufe0f \u20e3 Place rolls on a greased tray and brush with melted butter.<\/p>\n

6 \ufe0f \u20e3 Bake for 15 to 18 minutes until golden and crispy.<\/p>\n

7 \ufe0f \u20e3 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.<\/p>\n

8 \ufe0f \u20e3 Pour the frosting over the freshly baked rolls and serve warm.<\/p>\n

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Notes <\/span><\/p>\n

Crunchy, sweet, with the classic flavor of apple pie.<\/p>\n

Infinite bread can be stored in an airtight container at room temperature for two days, or frozen for a month.<\/p>\n

With a scoop of vanilla ice cream, it’s the perfect dessert!<\/p>\n

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Easy Homemade Bread <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

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500 grams wheat flour<\/p>\n

300 ml warm water<\/p>\n

10 g of salt<\/p>\n

7 g dry yeast (or 20 g fresh yeast)<\/p>\n

1 tablespoon sugar<\/p>\n

2 tablespoons olive oil<\/p>\n

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Preparation <\/span><\/p>\n

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1. Activate the yeast: <\/span><\/p>\n

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.<\/p>\n

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2. Prepare the dough: <\/span><\/p>\n

In a large bowl add flour and salt. Make a well in the middle and add the yeast mixture and olive oil.<\/p>\n

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3. Kneading: <\/span><\/p>\n

Mix into a dough, then move to a lightly floured surface and knead for about 10 minutes until smooth and elastic.<\/p>\n

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4. First proofing: <\/span><\/p>\n

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.<\/p>\n

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5. Shaping bread: <\/span><\/p>\n

After proofing, remove the air from the dough and shape it to your preferred shape: round, oval, or elongated.<\/p>\n

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6. Secondary proofing: <\/span><\/p>\n

Place the shaped bread on a lightly floured tray and proof again for 30 to 45 minutes.<\/p>\n

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7. Preheat the oven: <\/span><\/p>\n

Meanwhile, turn on the oven and heat to 220 \u00b0C.<\/p>\n

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8. Baking: <\/span><\/p>\n

Bake for 25 to 30 minutes until the crust is golden brown and a hollow sound when tapped on the bottom.<\/p>\n

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9. Cooling: <\/span><\/p>\n

Place on a grid rack to cool completely, then slice and serve.<\/p>\n

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Recipe # bread # bread # recipe # bread # breakfast<\/p>\n

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[Warm Tips] <\/span> 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:<\/p>\n

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Cup Weight Conversion <\/span><\/p>\n

1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:<\/p>\n

all-purpose flour: 1 cup \u2248 120-130 g (depending on the degree of compaction)<\/p>\n

granulated sugar: 1 cup \u2248 200 g<\/p>\n

brown sugar: 1 cup \u2248 220 g (lightly pressed)<\/p>\n

butter: 1 cup \u2248 227 g<\/p>\n

milk: 1 cup \u2248 240 g<\/p>\n

water: 1 cup \u2248 240 g<\/p>\n

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Spoon weight conversion <\/span><\/p>\n

1 tablespoon (tablespoon, tbsp) = 15 ml<\/p>\n

Flour: 1 tablespoon \u2248 8-10 g<\/p>\n

White sugar: 1 tablespoon \u2248 12.5 g<\/p>\n

Cream: 1 tablespoon \u2248 14 g<\/p>\n

Water: 1 tablespoon \u2248 15 g<\/p>\n

1 teaspoon (teaspoon, tsp) = 5 ml<\/p>\n

Flour: 1 teaspoon \u2248 3-4 g<\/p>\n

White sugar: 1 teaspoon \u2248 4 g<\/p>\n

Salt: 1 teaspoon \u2248 6 g<\/p>\n

vanilla extract: 1 teaspoon \u2248 5 g<\/p>\n

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Notes <\/span><\/p>\n

Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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Steamed cake that tastes better than baked \u00a0 \u00a0 Material: \u00a0 3 eggs \u00a0 Milk…<\/p>\n","protected":false},"author":1,"featured_media":10221,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=221"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/221\/revisions"}],"predecessor-version":[{"id":12208,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/221\/revisions\/12208"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10221"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}