There is no substitute for fat. Even if you go vegan whipped cream the substitution is simply another fat such as coconut oil, palm oil. If you don’t want to eat the fat simply don’t eat the fat. I’m sorry if that sounds harsh but that’s the reality. You either eat it in moderation or you don’t eat it at all.Hiii... Can anyone tell me world'easiest cake recipe and how to make cream without whipped cream means fat. Can I make cream with milk.. .
But some says Soya whipped cream is not fatty .. is it??There is no substitute for fat. Even if you go vegan whipped cream the substitution is simply another fat such as coconut oil, palm oil. If you don’t want to eat the fat simply don’t eat the fat. I’m sorry if that sounds harsh but that’s the reality. You either eat it in moderation or you don’t eat it at all.
But some says Soya whipped cream is not fatty .. is it??
unfortunately in a microwave you’re not gonna get a good result. You can make a good vegan cake no problem in a countertop oven or a conventional oven, but a microwave oven is just not going produce a good cake because it cooks so fast and intensely; it cooks from the inside out. There’s no way to control the heat.Hello sir.. I want to know more about cakes.... U know.. I don't know anything about baking but these days, I keen to learn making cakes.. I could not make cakes in my microwave it burnt on top and remain watery better inside.. that's why I tried a desi style that's used by Indians, it's is a covered pan n we put cake better in tin inside. But problem is my cake does not taste good, it looks perfect but taste bitter sometimes
I have no idea what “Desi” cooking method you are using. So I cannot comment on it.Thank youso much di.. I thought you are a male.. but you didn't answer my one question i.e. I make cake on gas like double bowler.. I use a pan with lis preheat it and then put cake tin in it on stand and cover it again . Can it be the right way. Cake rise very well n cook well .. so u tell can this way affect the taste of cake??
First, cannot just add more flour to a recipe because it looks watery. Baking is science, it is a chemical reaction of all the ingredients to time and temperature.Hii. Today I made a basic spong cake .. I crack 2 eggs, 2 tablespoon oil, 1/2cup sugar powder, 1/2 cup milk, vanilla accence n then using hand blander then put 3/4 cup all purpose flour and 3/4 table spoon baking powder and 1/4 salt n mix it with spoon. But better was watery then I put more floor in the better then more auger at last it reached to right consistency. Now the cake taaste eggy and was hard
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