NO ONE will tell you these things about gluten free eggless cake скачать в хорошем качестве

NO ONE will tell you these things about gluten free eggless cake

Eggless chiffon cake    • eggless chiffon cake recipe | Why it is so...   Cake pan sizes    • How to scale up or scale down a recipe| fo...   Macarons    • My arrogance made me fail | How I made the...   Eggless gluten free cake recipe- • Glutinous rice flour- 80g • Potato starch- 30 g • Corn starch – 20 g • Jowar flour – 15 g o This much flour mixture will require 1/8 th tsp of xanthan gum or a small pinch. • Baking powder – 5g • Baking soda – 3 g • Caster or Powdered sugar – 95 g • Neutral oil – 40 g o You can also use melted butter for better flavour – 48 g • Yogurt- 55 g • Whole milk – 60 g (if using cake gel foam) • Whole milk – 75 g (if using xanthan gum or store-bought GF flour that already has xanthan gum) • Vanilla essence – 1 tsp • Whisk the oil, sugar, vanilla essence and yogurt vigorously until the sugar is almost dissolved. • Pass all the flours along through the sieve. DO it Twice if the jowar flour is very gritty and rough. • Whisk ½ tsp of cake gel with 40 ml of room temperature water until it forms soft peaks. • Add the dry mix and milk alternately to the wet mixture until completely mixed. • Mix gently with a spatula NOT A WHISK. • Rest the batter for 30 minutes at room temp. Then add the BP and BS. Mix gently. • Fold in 1 big tbsp of the cake gel foam and mix in a cut and fold motion. • Add to a 6-inch cake pan with parchment paper lined in it. • Bake at 160 C for 30 minutes. Check at 25-minute mark. A skewer inserted should come out almost clean. A few cake crumbs stuck to the skewer should be OK. • Let the cake rest for 20 minutes until it almost cools down. • Remove from the cake pan and allow it to rest for another 2-3 hours at room temp. • Store in an airtight container. Shelf life is 3 days when stored properly in the fridge. Tips for gluten free baking- o Always use 2-3 different flours for gluten free baking. Just using One flour will not give good results. o Use a combination of GF flours and GF starches like corn starch and potato starch. o Always pass the flours through a sieve. It helps in getting a lighter crumb for the cake. o After mixing the dry ingredients (except BP BS) and wet ingredients, rest the batter at room temp for 30 minutes. This will help the flours absorb the liquids more efficiently. Then add the BP and BS. Mix and bake. o Use external stabalisers like xanthan gum or cake gel. It will save the cake from sinking. 1 cup flour requires less then ¼ tsp xanthan gum. o Gluten free cakes will always be a little on the grainy side. They will never be exactly like a normal cake. To hide those grainy textures, make use of additional flavours and textures like chocolate chips, Dark chocolate callets, nuts and dried fruits or even tutti frooties. Avoid using fresh fruits like blueberries or raspberries. o You can also use goof quality essences like pineapple, Brazilian orange etc. Timestamps- • 00:00-00:37 intro • 00:38-01:41 what s gluten? • 01:41- 03:07 basic needs for gf baking • 03:08-05:31 1st attempt • 05:32-06:10 2nd attempt • 06:11-08:03 3rd attempt • 08:04 - 08:55 secret ingredient  • 08:56-09:44 attempt 4 and 5 • 09:45-10:29 truth about GF baking • 10:30-11:19 part 2?