How can I make my pancakes fluffier?
I make pancakes with this buckwheat mix I have, it's really healthy for you...anyway, they taste pretty damn good, but they come out flat. I like my pancakes fluffier, like bisquick. Is there something I can add, like baking soda or baking powder, to make them fluff up? I've tried adding more of the mix to make them thicker, but they still flatten out too much. I'd like them fluffy.
What can be added to make an eggless whole wheat cake fluffy and moist?
I have never baked an eggless whole wheat cake, and have no intention to, but I went and did some research – it seems a big thing in India.So let’s do this.I found this recipe:eggless atta cake recipe, how to make eggless whole wheat cake recipeThe first thing I noticed is that it’s a cake batter that has no aeration at all, and that it uses condensed milk and not sugar.Process is as follows:Sift flour and baking powder;Mix condensed milk and vanilla extract and add to flour;Boil butter, milk and sugar;Pour hot butter mixture onto flour mixture;Mix everything together and bake.That is a recipe that should always result in a flat, dense cake. The baking powder helps to aerate the batter a little, but the batter is quite rich (fatty) with the fat in the condensed milk and butter, and whole wheat flour is more resistant to rising as well.What I would try in this case is this: invert the process!• Beat the butter with the water and sugar in a stand mixer until it’s creamy and fluffy;• Add the flour mixture and the condensed milk, alternating and mixing well.That way you have more air bubbles in your cake batter, and the baking powder should have more room to act – adding a dash of vinegar or lemon juice to the batter would help too.It’s just a suggestion – I haven’t tried it myself. If anyone is willing to give it a shot, let me know how it goes – and post pictures!
Why are my pancakes flat?
There are several techniques for making fluffy pancakes. For those of you who don’t get it, American pancakes are fluffy and thick, as opposed to the thinner style you might see in Britain or France. The key ingredient for fluffy pancakes is a teaspoon of baking powder, or a quarter teaspoon of baking soda, per cup of flour in your recipe. Too much of either will cause the pancakes to rise, and then fall, becoming flat. If you are using self-rising flour, check the expiration date. The rising agents do have a shelf life that may be past its best-by date. The thickness of your batter is also important. If the batter is too thin, the bubbles simply escape, rather than rising the pancakes. Also, stirring the batter too much and not letting it rest will deflate your pancakes as well. I always use double acting baking powder, make a batter that is thick enough that it forms threads when dripped back into the bowl, and let it rest for 10 minutes before cooking the pancakes. This combination of steps gives me light, fluffy pancakes every time. Another way to get fluffy pancakes is to separate the eggs, whip the whites to stiff peaks and fold them into the batter after all the other ingredients have been combined.
Why my eggless cake is not coming out fluffy with every combination I try?
There could be various reasons, like you are not properly sifting the dry ingredients, or mixing the dry and wet ingredients too thoroughly. Or maybe the egg substitute is being too heavy.You could try -Put the dry ingredients through a fine sieve twiceMake sure that the baking powder isn't too old or hasn't become moistened.When you add the dry and wet ingredients, use the cut and fold method, as it incorporates air into the mix.You can also try this recipe. It always works for me.Moist Eggless Chocolate Cake - NDTV Food
Why didn't my eggless chocolate cake rise?
After reading the method for this recipe, I would say it's suppose to be more dense in texture. If all of your ingredients are fresh this cake would still be heavier since the sugar would get dissolved in the melted butter and milk. If the butter was whipped with the sugar you would have a lighter texture. Also the addition of the golden syrup will make your cake heavier. Brownies usually melt the butter so they have a denser texture. I would also just add the soda to the dry ingredients. No need to dissolve it in milk. If you have a regular chocolate cake recipe you like, just substitute the egg with more liquid ( milk, water) it will work just fine. You can also use Aquafaba and that will make it lighter. ( Aquafaba is the liquid from canned beans).
Why do my cheescakes flatten after the baking is finished?
Flat, solid, dense, moist....perfect! Cheesecake puffs a little from retained heat while it's baking, and once it cools down the puff flattens out and perfection begins. The best cheesecake in the L.A. area of my childhood came from the Gotham Delicatessen on Hollywood Blvd....and it was solid, dense, moist, etc....heavyweight delicious. FLAT, too.
What makes the dough in a tamale stay moist and fluffy almost cake like when its done cooking?
im attempting this christmas to take over my moms role in the tamale making duty. my only dislike of the way my mom makes them is that the dough or Masa. once steamed and ready for eating the masa sometimes turns out to be too dry and a bit too stiff. would like to know how i can improve on the Masa aspect of making tamales. and if you would be so kind in giving me the actual measurements of how much lard per pound is used when preparing the Masa. how many hours for how many tamales would be nice too thanks in advance and hope i can come through on xmas