{"id":271,"date":"2024-04-26T16:44:01","date_gmt":"2024-04-26T16:44:01","guid":{"rendered":"http:\/\/localhost\/?p=271"},"modified":"2024-04-26T16:44:01","modified_gmt":"2024-04-26T16:44:01","slug":"healthy-baking-with-zero-oil-and-zero-sugar-condensed-milk-bread-apple-oatmeal-pineapple-muffin-strawberry-red-velvet-cheesecake-complete-guide","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2024\/04\/26\/healthy-baking-with-zero-oil-and-zero-sugar-condensed-milk-bread-apple-oatmeal-pineapple-muffin-strawberry-red-velvet-cheesecake-complete-guide\/","title":{"rendered":"Healthy baking with zero oil and zero sugar! Condensed milk bread, apple oatmeal pineapple muffin, strawberry red velvet cheesecake complete guide"},"content":{"rendered":"
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Homemade bread <\/span><\/p>\n

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

500 g wheat flour (preferably strong gluten flour)<\/p>\n

10 g of salt<\/p>\n

25 g sugar<\/p>\n

10 g dry baker’s yeast (or 25 g fresh yeast)<\/p>\n

300 ml warm water<\/p>\n

30 ml olive oil (or melted butter)<\/p>\n

1 egg (optional, for brushing surface)<\/p>\n

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

1. In a small bowl, mix the warm water with the sugar, then add the yeast. Let sit for about 5-10 minutes until foam forms (this indicates that the yeast is active).<\/p>\n

2. In a large bowl, sift in the flour and add salt.<\/p>\n

3. Make a well in the center of the flour and pour in the yeast mixture. Meanwhile add olive oil. Start mixing with a wooden spoon or hands until you get a thick, thick dough.<\/p>\n

4. Place the dough on a clean countertop and knead for about 10 minutes. If the dough is too sticky, add a little more flour, but try not to add too much to avoid hardening the dough. The dough should be smooth and elastic.<\/p>\n

5. Form the dough into a ball and place it in a lightly floured bowl. Cover with a clean cloth and let rest for 1-1.5 hours until the dough has doubled.<\/p>\n

6. Once the dough has rested, remove it from the bowl and place it on a floured surface. Knead a little, remove the air, and knead into a loaf (either a loaf or a buns, however you like).<\/p>\n

7. Place the dough in an oiled or floured loaf tin. Allow to stand for about 30 minutes more.<\/p>\n

8. Meanwhile, preheat the oven to 220 \u00b0C (428 \u00b0 F).<\/p>\n

9. If you want the crust of the bread to be golden and shiny, brush the surface with beaten eggs.<\/p>\n

10.10. Place the bread in the oven and bake for 25-30 minutes until it makes a hollow sound when tapping on the bottom.<\/p>\n

11. Remove the bread from the oven and cool on a grid rack.<\/p>\n

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Condensed milk bread <\/span><\/p>\n

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

100 g condensed milk<\/p>\n

50 g room temperature butter<\/p>\n

75 ml room temperature milk<\/p>\n

15 g fresh baker’s yeast<\/p>\n

3 medium eggs<\/p>\n

1 teaspoon salt<\/p>\n

370 g high-gluten flour<\/p>\n

1 tsp vanilla extract<\/p>\n

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

Dissolve the yeast in the lukewarm milk and stir with the flour and salt to form a volcano, add the diced butter, condensed milk, 2 lightly beaten eggs, vanilla extract and yeast dissolved in the milk in the middle and knead well until a stretchy dough that won’t stick to your hands.<\/p>\n

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Form the dough into a ball and place in a greased bowl. Remove the dough from the bowl and cut into 9 pieces of the same weight (about 80 g). Roll the dough into a ball and place on a rectangular tray, or in a cake tin so it is round, cover with a tea towel and let it sit until double the size, beat up the eggs and brush with paint.<\/p>\n

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Preheat oven to 180 \u00ba. Bake for about 15 minutes. After 10 minutes, cover with aluminum foil if it is too burnt. When removed from the mold, use a silicone spatula to scrape around the mold and let it cool on a grid before cooling slightly.<\/p>\n

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Apple, oats and pineapple muffins (oil-free and sugar-free) <\/span><\/p>\n

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

2 cups oatmeal<\/p>\n

2 large grated apples<\/p>\n

2 eggs<\/p>\n

1\/2 cup almond milk (or any plant-based milk)<\/p>\n

1\/4 cup coconut oil (melted)<\/p>\n

1 teaspoon cinnamon powder<\/p>\n

1 tsp baking powder<\/p>\n

1\/2 tsp baking soda<\/p>\n

1 tsp vanilla extract<\/p>\n

1\/4 cup raisins (optional)<\/p>\n

1\/4 cup chopped walnuts (optional)<\/p>\n

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

Preheat oven to 350 \u00b0 F (180 \u00b0C) and grease or line muffin tins.<\/p>\n

In a large bowl combine the dry ingredients: oats, baking powder, baking soda, and powdered cinnamon.<\/p>\n

In a separate bowl beat the eggs and whisk well in the almond milk, melted coconut oil and vanilla extract.<\/p>\n

Stir the grated apples into the liquid mixture.<\/p>\n

Pour the liquid mixture into the dry ingredients and stir gently until all ingredients are well combined. Add raisins and nuts if desired.<\/p>\n

Fill 3\/4 full muffin tins.<\/p>\n

Bake for 20-25 minutes until muffins are golden brown, with a toothpick inserted in the middle and no odor.<\/p>\n

Cool on a grid rack before serving.<\/p>\n

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Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes <\/span><\/p>\n

Calories: 120 kcal per muffin | Portion: 12 muffins <\/span><\/p>\n

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\ud83c\udf70 Strawberry Red Velvet Cheesecake <\/span><\/p>\n

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An irresistible marriage of red velvet cake and creamy cheesecake, drizzled with crystal clear strawberry icing and garnished with fresh fruit. <\/span><\/p>\n

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

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Red velvet cake <\/span><\/p>\n

-2 cups wheat flour<\/p>\n

-1 \u00bd cup sugar<\/p>\n

-1 tsp baking soda<\/p>\n

-1 tsp cocoa powder<\/p>\n

-\u00bd teaspoon salt<\/p>\n

-1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice)<\/p>\n

-\u00bd cup vegetable oil<\/p>\n

-2 eggs<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

-1 tsp white vinegar<\/p>\n

-1 tablespoon red food coloring<\/p>\n

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Making Cheesecake <\/span><\/p>\n

-500 g of cream cheese<\/p>\n

-\u00be Cup Sugar<\/p>\n

-2 eggs<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

\u00bd cup heavy cream<\/p>\n

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

-\u00bd cup strawberry jam<\/p>\n

-2 tablespoons of water<\/p>\n

-1 teaspoon tasteless gelatin<\/p>\n

-Fresh strawberries for decoration<\/p>\n

-whipped cream for decoration<\/p>\n

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Production instructions <\/span><\/p>\n

1. * Prepare the red velvet cake: <\/span> * Preheat oven to 180 \u00b0C (350 \u00b0 F) and grease two round cake tins. Combine the dry ingredients in a bowl. In a separate bowl, whisk together the liquid and red food coloring. Mix the two mixtures together and pour into the cake tin. Bake for 25-30 minutes. Let it cool.<\/p>\n

2. * Prepare the cheesecake: <\/span> * Mix the cream cheese with sugar well and add the eggs, vanilla and cream one by one. Pour into a cake tin and bake at 160 \u00b0C (320 \u00b0 F) for 45 minutes. Allow to cool and chill in the refrigerator.<\/p>\n

3. * Assemble cake: <\/span> * Place a red velvet cake on the base, then a layer of cheesecake, and finally cover with another cake.<\/p>\n

4. * Prepare the topping: <\/span> * Heat the jam with water, add the hydrated gelatin and stir well. Pour over the cake and place ice Case refrigerate for 1 hour. <\/span> <\/span><\/p>\n

5. * Garnish and eat: <\/span> * Add whipped cream and fresh strawberries before serving.<\/p>\n

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Time and Nutrition Information: <\/span><\/p>\n

\u23f1 Preparation time: <\/span> 30 minutes | Cooking time: 75 minutes | Total time: 2 hours | \ud83c\udf7d Portions: 10 | \ud83d\udd25 Calories: 450 kcal.<\/p>\n

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Homemade bread \u00a0 \u00a0 Ingredients 500 g wheat flour (preferably strong gluten flour) 10 g…<\/p>\n","protected":false},"author":1,"featured_media":10271,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-271","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\/271","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=271"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/271\/revisions"}],"predecessor-version":[{"id":12158,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/271\/revisions\/12158"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10271"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}