What happens if I add too much baking powder to my cake?
Yes it will produce more carbon dioxide than you need. Depending on the type of cake you are making a number of different things could happen. It would probably affect volume - how much it rises - and overall appearance. It might change the color, the surface might crack or there might be a large peak in the center of the cake. Again depends on the type of cake and what shape it is - for example 8 inch round layers vs a 9X13 flat sheet pan.For baking POWDER, technically, the flavor should be okay. Baking powder is designed to have equal amounts of acid and base and should neutralize completely. There may be - likely is - some type of natural acid in the cake. Milk or other dairy components, fruits or fruit juice would be the most common sources. This might throw off the neutralization leaving excess leavening acid which might throw off the flavor.
How can one cook weed into brownies?
so there’s lots of ways to do it. the easiest and tastiest is with cannabutter. first things first, if you can get high quality butter, like the ones you get from dairy stores in india (not sure of the equivalent abroad) rather than the branded boxes of butter on the grocery store shelf, your end product will be far far far tastier. also, make sure it’s unsalted.melt butter - (more is better, I like to use 250gms butter for 15 grams of real bud, or 50 grams of indian weed). let it cool a little so that it’s still liquid but not piping hot.put your bud/leaves in the butter. make sure you’ve taken out all the big twigs and stems that would unnecessarily take up more space.crush and mix the hell out of your butter and bud for a few minutes.start heating the mixture again on a low flame. keep stirring your butter.once it starts bubbling again, turn off the flame. wait for a minute. turn it on again, let it start bubbling and as soon as it does turn off the flame. repeat this process 4–5 times (10 minutes). You can do it for longer as well, really makes the butter taste better if you keep it up for 30 min or so. if you let it get too hot it will bring down the potency though.Let it cool down and strain it through a tea strainer so you wind up with a golden-brownish-greenish liquid without any solid residue. this is cannabutter.use your cannabutter to make brownies. depending on the bud you used, start with using just 50% cannabutter. for example, if the brownie recipe calls for 100 grams of butter, use 50 grams normal butter and 50 grams cannabutter. Depending on your individual tolerance, how potent the butter is, and how potent you want your edibles to be, you can mess with the ratio.WARNING: Remember, the brownies will only kick in about 45 min-1 hour after eating them, minimum 30 minutes if you eat them on an empty stomach. so if you’re not feeling anything, wait for 1.5 hours before eating another one. It’s very easy to accidentally overdo them, and it’s not pleasant either, it’s just a debilitating experience. if you love eating brownies make the brownies less potent so you can eat more without getting destroyed.
Can I bake bread immediately after making dough?
No, most certainly not. There are 2 reasons for this.First: Gluten. Gluten is formed from certain proteins present in wheat. When you hydrate the flour and begin kneading it you cause the proteins to unravel and entangle with each other, with the kneading causing it to stretch. This forms a structure within the dough that will hold the air the yeast makes. The yeast actually helps in the gluten formation too! After letting the bread rise you'll find the dough to be a lot more soft and elastic.Second: Yeast. The yeast doesn't just need to be activated, it needs time to do its thing in the dough. Letting your dough rise after the initial kneading (and gluten forming) lets the yeast eat up sugars, break down starches, add flavours, and fill the dough with air. If you don't give it the time, the bread will not have the fluffiness you want. After letting it rise, you mould the dough once more before letting it rise AGAIN. This is to let the yeast fill the dough up with air you knocked out during cutting/moulding. Again, if you do not do this you will get dense, unpleasant bread.When you bake the bread, the bread experiences what is called "oven spring". This is in large part the heat of the oven causing the air bubbles to expand, not the yeast making more air before dying. The baking kills the yeast off, and without letting the bread rise you'll kill the yeast long before it can make your bread fluffy and tasty.You can, however, use baking powder to bypass the need to rise. The soda contains both an acid and a base that do not react very quickly at room temperature. When you put it in the oven (mixed in with dough, for example) the acid and base react, creating lots of air. Remember the baking soda and vinegar volcanos from science class as a kid? That's what's going on in your bread in that situation. You need some kind of matrix to hold the air in though, and if you don't have the time to let gluten develop then, as Tessa Tea says, egg proteins work too.
What can you make with just flour, sugar, eggs and butter?
"Just"?Those are the ingredients that make up my whole world.Pancakes, cakes, waffles, omelettes, cupcakes, muffins, cookies, puff pastry, shortcrust pastry, bread, crackers. Pies, meringues, fresh pasta. Caramels, creams, buttercreams, fillings, toppings, marshmallows, choux pastry, streusel, scones, cobblers, crumbles.There is no "just" with those four ingredients.Add milk to your team and there are no limits to the possibilities.Welcome to the pastry world!
Which is your most favourite biscuit in India and why?
Simply has to be the famous Shrewsbury biscuits from Pune's Kayani Bakery.The packaging has not changed in the last thirty years I have had this brand of biscuits, neither has the taste of utterly buttlerly deliciousness of creamy, melt-in-the-mouth white butter, perfectly sweetened, with the right crunch…Oh, their new addition - the Ginger biscuits would transport people like me into another era!These have always come packed in a blue cardboard box, neatly stacked in two rows in a small plastic packet, secured with twine that must have been made in bulk a.hundred years ago. There is always a queue outside the bakery and there always are customers who have to go away empty handed because the bakery has never quite bothered to figure.out the demand vs supply figures, unless the attempt to create a crisis situation on a daily basis is deliberate.In any case, these biscuits are to die for - and any guest from Pune is expected to carry a box for every family he/she visits along with some of the equally famous and zaalim namkeens - Laxminarayan Chiwda to feel absolutely welcome.I present you the biscuits that could start or stop a war…Just as a bonus, in case you have a tooth for the savory…
Are there any oatmeal recipes for those who find eating oatmeal as a chore?
I guess I am qualified to answer this since I consume a serving of oatmeal on almost all days. It is best to replace snacks like chips with oatmeal . My metabolism is fast so I have dinner around 8 pm and on most days have a second dinner of oatmeal/fruits/milk/in rare cases noodles around 1 pm right before going to sleep.This is how I make it-Cook one part oats with two parts water - once the oats is cooked (softened) , boil for 2–3 mins so that it becomes little pasty. Now, evaporate the water as much as possible and stop cooking when the paste starts sticking to the bottom of the vessel.Now take 1/2 or 3/4 parts milk and mix well. Again cook it. Stop cooking when milk just boils.Now add sugar / honey to taste and serve hot .Adding flavors for variety :Each serving of oatmeal can be made different in taste.Flavoring with fruits that need cooking - Dice the fruit into small cubes or for strawberries and blueberries add as whole , for bananas cut in semi circles. Add this chopped fruit at the same stage at which you add milk . In this case boil the milk til 2 mins. List of fruits to add - Bananas, strawberries, blueberries, apples, guava, nuts like cashews and raisins, jackfruit, coconut, rose apples.Flavoring with fruits that should not be cooked - These are to be used for topping only - Mango, orange, pineapple and other citrus fruits, grapes. In general citrus will not go with an oatmeal that contains milk. So better not add milk if you are topping with this category of fruits.Flavoring with cinnamon - I have seen recipes with these though i never tried personally4. Adding small pieces of rusk or butter cookies with milk5. Adding small pieces of chocolate will make it likeable for all6. Flavoring with a few drops of vanilla essence / kesari powder is also an idea although I have never tried this - its a suggestion.Other possible recipes to try (I have not personally experimented these) -Oats upma with lot of vegetablesOats dosaOats payasamOats cookiesOats cutlet