bake

Home Baking Nirvana! Three classic desserts will make you a dessert expert in the eyes of relatives and friends!

Fruit cake

 

 

Ingredients

2 cups medium-gluten flour

1 tsp baking powder

1/2 tsp baking soda

1 teaspoon cinnamon powder

1/2 tsp nutmeg

1/4 tsp clove powder

1/2 cup room temperature unsalted butter

1 cup brown sugar

3 eggs

1 tsp vanilla extract

Half a cup of orange juice

1 cup raisins

1 cup chopped walnuts

1 cup mixed dried fruit (cherries, apricots, plums)

1/4 cup rum (optional)

 

Preparation method

 

Preheat oven to 350 ° F (180 °C). Grease and flour the cake tin.

In a bowl add flour, baking powder, baking soda, cinnamon powder, nutmeg and cloves and mix well. Set aside for later use.

In a separate bowl, beat the butter and brown sugar until fluffy. Add eggs one by one, beating well after each addition. Add vanilla extract.

Add flour mixture alternately with orange juice, starting with flour and ending with orange juice.

Stir in sultan fruit, nuts and dried fruit. If desired, add the rum and mix well.

Pour the mixture into the prepared pan and bake for 60-70 minutes, or until removed clean by inserting a toothpick into the center.

Allow to cool in a baking dish for 10 minutes before demolding. Serve cold or at room temperature.

Preparation time: 20 minutes | Cooking time: 1 hour 10 minutes | Total time: 1 hour 30 minutes

 

Calories: 350 kcal | Serving: 8

 

 

 

 

02

 

German apple pie

 

 

Ingredients

4 medium apples (preferably Granny Smith or Golden apples)

2 cups wheat flour

1 cup sugar

1/2 cup melted butter

1/2 cup milk

3 large eggs

2 teaspoons baking powder

1 teaspoon cinnamon powder

1 tsp vanilla extract

1 pinch of salt

Rock candy for garnishing (optional)

 

Description

Prepare oven and baking sheet: Preheat oven to 180 °C (350 ° F). Grease and flour a round cake tin (about 23 cm).

 

Prepare the apples: Peel and cut the apple into four petals, then remove the core. Then slice thinly and set aside.

 

Stir the wet ingredients: In a large bowl, beat eggs and sugar with a whisk until the mixture is light and fluffy. Add the melted butter, milk and vanilla extract and mix well.

 

Mix the dry ingredients: In a separate bowl, sift in the flour, baking powder, powdered cinnamon, and a pinch of salt. Add the dry ingredients to the wet mixture and stir until well incorporated and no lumps.

 

Add apples: Pour half of the mixture into the prepared pan. Top the mixture with a layer of apple slices. Then pour in the rest of the batter and top with more apple slices and pattern if desired.

 

Roasting: Bake for 45-50 minutes, or until there is no problem inserting it through the middle with a toothpick. If the cake changes color too quickly, cover the foil with a layer of tin foil.

 

Cooling: Once the cake is baked, let it cool in a tin can for 10-15 minutes before demolding.

 

Decoration: Sprinkle rock sugar on top before serving, if preferred.

 

 

03

 

Old-fashioned raisin cake

 

 

Ingredients

 

1 cup raisins

1 cup hot water

1 1/2 cups flour

1/2 cup butter

1 cup brown sugar

2 eggs

1 tsp vanilla extract

1 teaspoon cinnamon

1/2 tsp nutmeg

1/2 tsp clove powder

1 teaspoon baking soda

1/2 cup milk

 

Preparation method

 

Preheat oven to 350 ° F (175 °C) and grease a cake pan.

In a small bowl, soak the sultan fruit in hot water for 15 minutes. Drain and set aside.

In a separate bowl, sift in the flour, cinnamon, nutmeg, cloves, and baking soda.

In a large bowl, beat the butter and brown sugar until creamy. Add eggs one by one, beating well after each addition. Stir in vanilla.

Add flour mixture alternately with milk, starting with flour and ending with milk. Add raisins and mix until smooth.

Pour the batter into the prepared pan and bake for 45-50 minutes or until removed clean by inserting a toothpick into the center.

Once the cake has cooled in the tin for 10 minutes, remove and place on a grid rack to cool completely.

Preparation time: 20 minutes | Cooking time: 50 minutes | Total time: 1 hour 10 minutes

Calories: 320 kcal | Serving: 8 people

 

 

 

[Warm Tips]

 

When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.

 

Here are the approximate weights of some common ingredients for reference:

 

Cup Weight Conversion

1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:

all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)

granulated sugar: 1 cup ≈ 200 g

brown sugar: 1 cup ≈ 220 g (lightly pressed)

butter: 1 cup ≈ 227 g

milk: 1 cup ≈ 240 g

water: 1 cup ≈ 240 g

Spoon weight conversion

1 tablespoon (tablespoon, tbsp) = 15 ml

Flour: 1 tablespoon ≈ 8-10 g

White sugar: 1 tablespoon ≈ 12.5 g

Cream: 1 tablespoon ≈ 14 g

Water: 1 tablespoon ≈ 15 g

1 teaspoon (teaspoon, tsp) = 5 ml

Flour: 1 teaspoon ≈ 3-4 g

White sugar: 1 teaspoon ≈ 4 g

Salt: 1 teaspoon ≈ 6 g

vanilla extract: 1 teaspoon ≈ 5 g

 

Notes

Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.

Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.

Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.