What consistency should my pancake batter look like?
Thick but runny.
Can i steam any cakes instead of baking?
Hi, i got a recipe called chinese cake using cake flour and the procedure was to steam the cake instead of baking it. I tried it out and it came out really great. so much like a chiffon cake. Can i steam every cake that i will make, and use cake flour instead of all purpose flour? WHAT DO YOU THINK?
Healthy pineapple upside down cake?
#10133 LOW-FAT PINEAPPLE UPSIDE DOWN CAKE Ingredients **************** 1 (8 oz.) can crushed pineapple in juice, undrained 2 tablespoons margarine, melted, divided 1/2 cup firmly packed light brown sugar 6 whole maraschino cherries 1-1/2 cups all-purpose flour 2 tablespoons baking powder 1/4 teaspoon salt 1 cup granulated sugar 1/2 cup apple sauce 1 whole egg 3 egg whites, beaten until stiff Procedure *************** Preheat oven to 375F. Drain pineapple, reserve juice. Spray sides of 8 inch square baking pan with nonstick cooking spray. Spread 1 tablespoon melted margarine evenly in bottom of prepared pan. Sprinkle with brown sugar; top with pineapple. Slice cherries in half. Arrange cherries, cut side up, so that when cake is cut, each piece will have cherry half in center. In small bowl, combine flour, baking powder and salt. In large bowl, combine granulated sugar, apple sauce, whole egg, remaining 1 tablespoon melted margarine and reserved pineapple juice. Add flour mixture to apple sauce mixture; stir until well blended. Fold in egg whites. Gently pour batter over fruit, spreading evenly. Bake 35 to 40 minutes or until lightly browned. Cool on wire rack 10 minutes. Invert cake onto serving plate. Serve warm or cool completely. Cut into 12 pieces. Makes 12 servings.
How does cheesecake taste?
It depends on which type of cheesecake you eat. It can vary on ingrediencies and type of preparation. But let say you mean classic baked american cheesecake made from creamcheese.It is usually vey sweet and soft, but not spongy soft, because there is almost no classic batter, just creamcheese mixture and crackers layer on the bottom. You can make the hole in it with your finger, there is not much gluten to it. But it holds the shape and usualy not crumbles.It has this sweet and creamy taste, very soft but little bit choky and it kind of sticks to inside of your mouth if you eat too much same as peanutbutter.It is dryer on the outside, with very thin almost caramely crust, where the mixture was exposed to direct oven heat but moist and melting inside. Cracker layer is soft and taste little bit cakey, and it usually leaves your lips moist or oily(depends how much butter the baker uses).
Why do Americans eat dessert with forks instead of spoons?
Thanks for the A2A. I suppose we eat desserts the way we do because its traditional in the USA to do so. In a formal table setting, both dessert forks and spoons are on the table. Many American desserts are less soupy that those of other cultures and it just seems common sense to eat them with a fork. Of course, ice cream, puddings, flan, etc. are eaten with a spoon. And lots of desserts are considered fair game for either forks or fingers, like brownies and baklava. And there are strictly finger foods like individual pastries and cookies. I guess Americans just like to eat to the beat of their own drummer, so to speak. We're typically an informal culture here so no one will fault you for eating with whatever utensil you feel fits the food best, unless you choose to eat strictly off a knife, which I have seen men do when cutting up a fruit for a dessert. Oh, well, to each his or her own. You made me hungry for sweets just writing this, darn it! Have a good day.