cake farts video

The following is a tutorial on how to make an internet celebrity fried cake: 1. ** Prepare ingredients and ingredients **: 500g red beans, 1000ml water, 30g corn oil, brown sugar (appropriate), butter (appropriate), 100g glutinous rice flour, 1g sugar, 1g yeast, 100ml warm water. 2. ** Bean paste filling **: - Soak the red beans for 4 hours, then boil them, then crush them (don't let them be too mushy, it's better to keep some granules). - 30g of corn oil was poured into the pot, and the crushed red bean paste was added to stir-fry. When the oil was absorbed and the red bean paste became greasy, brown sugar was added and stir-fried evenly. Then, butter was added and stir-fried. 3. ** Making Fried Cake Skin **: - Mix 100 grams of glutinous rice flour, 1 gram of sugar, 1 gram of yeast, and 100 milliliters of warm water. After forming a dough, let it stand for more than 5 hours to make old fertilizer (ferment). - He took out the fermented old fertilizer, added an appropriate amount of water and oil, and covered it with a lid to wake up for half an hour. 4. ** Fried cake **: - After the dough had fermented, he rubbed oil on his hands and wrapped it in the red bean paste filling like a dumpling. Then, he slowly flattened it. 5. ** Fried cake **: - The oil in the pot was heated to a medium-low heat (the oil should not be too hot). The wrapped fried cake embryos were placed into the pot one by one. Don't put too much at a time to prevent sticking. - After the first fried cake floated up, he flipped it over, then put in the next fried cake embryo. After the second one floated up, he flipped it over and the first one was basically done. He could fry it until it was golden brown. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>

The following is a tutorial on how to make a birthday cake: 1. Making the cake base: To make the eight-inch whole wheat chiffon, first separate the egg white and egg yolk (the egg white bowl needs to be dry), mix the egg yolk, oil, and milk evenly, then add the whole wheat flour and mix well. Drop a few drops of rice vinegar or lemon juice in the egg white, add sugar until the egg white is vertical and sharp, and then add the egg yolk paste in three times. After each time, quickly mix evenly before adding the next time. The eight-inch mold was lined with oil paper and poured into the cake paste to create large bubbles. After the oven was pre-heated at 160° C, it was placed in the middle and lower layers to bake for 50 minutes. After baking, it was taken out and shaken a few times to cool it upside down. A thin layer was cut off from the top to make a lid, and a piece of chiffon cake was cut out from the middle of the bottom (you don't have to dig it out completely, leave a layer at the bottom). 2. Whipping cream: Add sugar in three portions (the amount of sugar is one-tenth of the whipped cream, and the amount of sugar can be adjusted according to needs). 3. To make the filling: Take out the space and add cream and fruit as the filling, then cover it. 4. To make the string cream: 100 grams of dark chocolate, 50 grams of light cream (the amount of cream can be adjusted according to the actual situation and added with cocoa powder to adjust the appropriate thickness for writing), put it into a decorative bag and cut out a small hook line. 5. The decoration part: Draw the pattern with an edible pencil, color the fondant with a water-based dye, cut the edges of the color pattern, squeeze some cream at the bottom, pour the cheese on the surface, and the cream outlines the comic lines. Finally, decorate the fondant accessories. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>

Zhang Yixing had a cake-cutting plot in the 20150809 issue of "Extreme Challenge". In Xixi Marsh, Zhang Yixing, wearing a white shirt, kept shouting to the onlookers to sell Hangzhou osmanthus sugar cake. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>

The following are some recipes and tips for popular yogurt cakes: ** 1. Oven-baked ** 1. ** Prepare the ingredients ** - Eggs, yogurt, low-strength flour, corn starch, fine sugar, corn oil (can be added according to personal preference), etc. - For example, you can prepare 2 - 4 eggs, about 200 grams of yogurt, 40 - 50 grams of fine sugar, 40 - 70 grams of low-strength flour, about 28 grams of corn starch, 48 grams of corn oil, and so on. 2. ** Steps ** - Separating the egg white and egg yolk. - Egg yolk paste: - Add an appropriate amount of white sugar (such as half of the total amount), oil, and yogurt to the egg yolk and stir evenly. - Then, he added the sifted low-strength flour and corn starch and stirred them until they were smooth and smooth. - Whipping egg white: - Add a few drops of white vinegar or lemon juice to the egg white (it helps to beat and remove the fishy smell). Add the remaining sugar in three portions and beat it in the same direction. First, add a portion of sugar when the bubbles are rough, then add a portion of sugar when the bubbles are wet, and finally, add a portion of sugar when the bubbles are hard (upright small sharp corner state). - Mixed egg white and egg yolk paste: - He added the egg white into the egg yolk paste in three portions and stirred it up and down evenly like stir-frying vegetables. He was careful not to draw circles and stir it to avoid foaming. - Baking: - He poured the paste into the mold and shook it twice to expel the bubbles. Put it in the middle layer of the pre-heated oven, for example, 170 degrees, and bake it in a water bath for about 35 minutes, or 110 degrees for 70 minutes, then 120 degrees for 15 minutes, and then turn off the fire and stew it in the oven for 30 minutes. ** 2. Steaming ** 1. ** Prepare the ingredients ** - Eggs, yogurt, flour, sugar (can be added according to preference), raisins (can be used for decoration), etc. - For example, 2 - 4 eggs, 1 - 2 cans of yogurt, 2 spoons of starch, 1 spoonful of flour, and an appropriate amount of white sugar. 2. ** Steps ** - Mixed ingredients: - In the bowl, add the eggs, starch, sugar (if you like sweet), yogurt, and stir well with chopsticks. - Finishing the decorative ingredients: - If you add raisins, put them in a bowl with a spoonful of flour. The flour can absorb dust. After washing them, change the water and rinse them. - Pouring into the mold: - Brush the bottom of the mold with oil, pour in the yogurt paste, and place the raisins (if there are any). - Steaming: - He sealed the mold with plastic wrap and poked some small holes with a toothpick. After the water boiled, he steamed it for about 30 minutes. After steaming, he removed the mold and cut it into the shape he liked. ** 3. Air fryer ** 1. ** Prepare the ingredients ** - Yogurt, eggs, white sugar, corn starch, etc. For example, a bottle of yogurt, 2 eggs, 1 spoonful of sugar, and 1 spoonful of cornstarch. 2. ** Steps ** - In a bowl, he mixed yogurt, eggs, sugar, and cornstarch evenly. - He poured the mixed paste into an air fryer container covered with silicon oil paper and baked it at 160 degrees for 25 minutes. ** 4. General tips ** 1. In terms of ingredient selection, - Try to choose a yogurt with a higher thickness so that the cake will be easier to shape. 2. In terms of the production process, - When separating the egg white and egg yolk, the container must be made sure that there is no water or oil, which is conducive to the beating of the egg white. - When mixing the egg white and egg yolk paste, the method of mixing up and down was used to avoid drawing circles and stirring to prevent the foam from affecting the fluffiness of the cake. - Whether it was baking, steaming, or making it with an air fryer, the paste should not be filled too much when poured into the mold. Generally, it should be filled to the brim by 7 - 8 minutes to avoid spilling during the production process. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>

Definitely not healthy. Gas is produced during the breakdown of food in the digestive system. Holding it in can put pressure on the internal organs. Over time, it could potentially lead to more serious digestive issues. Moreover, it's just not natural to constantly hold in something that the body is trying to expel for the sake of good digestive function.

Once, in a very quiet classroom during a test, the teacher was walking around to monitor. All of a sudden, there was a small fart sound. The teacher quickly looked around as if it was one of the students. But then, another small one came, and it was clear it was from the teacher. The students tried to hold in their laughter.

The following are some methods of making red sugar cakes: - Method 1: - He poured the flour into a large bowl, slowly poured in the brown sugar yeast water and stirred it into a sticky paste. He covered it with a damp cloth or plastic wrap and fermented it to twice the size in a warm place. He poured the fermented paste into the mold and flattened it. He sprinkled red dates, walnuts, and other dried fruits. He put them into a steamer and steamed them for 25 - 30 minutes. He turned off the fire and braised them for 5 minutes before taking them out. - Method 2: - Mix a spoonful of brown sugar with a bowl of warm water and mix it well. Add an appropriate amount of self-raising flour and mix it well (no need to ferment). Brush the bowl with oil and pour in the paste. Place the red dates on it. After 30 minutes of cooking, steam it for 30 minutes. - Method 3: - He took an appropriate amount of brown sugar and added a bowl of hot water to stir to melt the sugar. After the hot water turned into warm water, he added the yeast powder and stirred it together. Then, he added flour. After small bubbles appeared, they were sealed with plastic wrap and fermented for half an hour. He stirred the paste into three small bowls and smeared oil on them. He divided the paste into about half a bowl each and placed the red dates on them to ferment for a few minutes. He took out the pot to boil water and put it on the steaming rack. He covered the lid and turned on the medium heat to steam for 20 minutes. - Method 4: - Prepare 300 grams of medium flour, 200 grams of cassava starch, 150 grams of brown sugar, 5 grams of yeast, 5 grams of aluminum free baking powder, and 480 grams of warm water. He poured the flour and cassava starch into a large bowl, added yeast and aluminum free baking powder, and stirred. The brown sugar was melted with warm water (50 grams of white sugar can be added to increase the sweetness). He used the melted sugar water to knead the dough. The water should be added bit by bit. As he poured, he stirred. He first formed the dough and then the fine grain-free paste (just streamlined). Cover the lid and let it rise to twice its original size in a warm place. After it rose, stir it to expel the air. He poured the paste into a mold covered with anti-sticking oil paper (7 - 8 minutes full), shook it a few times to discharge the bubbles, poured cold water into the pot, steamed it for about 40 minutes after the water boiled, turned off the fire and braised it for 3 - 5 minutes, let it cool at room temperature, and cut it into pieces. - ** Method 5 **: - Add 150 grams of brown sugar and 200 grams of warm water. After the sugar melts, add 250 milliliters of milk and two drops of dark soya sauce (used for coloring). Then, add a bag of high-sugar-resistant yeast. After stirring evenly, add 400 grams of ordinary flour (if there is cassava starch, add 100 grams to make it softer and more sticky. If there is no cassava starch, add 500 grams of flour). Stir until it is smooth without dry powder. Cover it with plastic wrap and ferment it to twice the size. After fermenting for half an hour, the paste was twice as big and had a lot of honeycomb-like holes. It was fully vented. Spray a little oil on the cake mold or bowl, pour the paste from a high place, and then fry it for about 10 minutes until it's 1.5 times bigger, add red dates and black sesame seeds to decorate it. After the water boils, steam it for about 40 minutes, and stew it for 5 minutes. After it had completely cooled down, he removed the mold. - Method 6: - Add 100g of brown sugar to 240ml of warm water and stir until it melts. After cooling to warm water, add 3g of yeast, a handful of raisins (not necessary), and 300g of medium flour. Stir until it becomes a thick paste. After the fermentation was done, he stirred it with chopsticks and vented. Then, he poured cold water into the pot and steamed it over medium heat for 30 minutes. When the time was up, he turned off the fire and braised it for 5 minutes before starting the pot. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>

The following are some methods of making red sugar cakes: - ** Material preparation **: - [The first method is to make medium flour, brown sugar, yeast, warm water, red dates, walnuts, and other dried fruits (you can add them according to your preference).] - ** The second method **: Scraper, 50 grams of brown sugar, a small amount of dark soya sauce, 250 grams of warm water, 3 grams of yeast powder, 230 grams of flour, four eggs, salt, fresh mushroom powder, a six-inch mold, and a few red dates. - ** The third method (6-inch recipe)**: 160 grams of flour (high, medium, and low), 1 egg, 50 grams of brown sugar, 3 - 4 grams of yeast, and 100 grams of warm water (38 - 40 degrees Celsius). - The fourth method: 200 grams of red dates, 300 grams of warm water, 100 grams of brown sugar, 300 grams of flour, 3 grams of yeast powder, and 2 eggs. - ** The fifth method **: 200g of ordinary flour, 10g of white sugar, 2g of baking powder, 60g of brown sugar, 140g of warm water, 3g of baking powder, about 30g of warm water, and an appropriate amount of pitted red dates. - [The sixth method: a spoonful of brown sugar, a bowl of warm water, a suitable amount of self-made flour, and red dates.] - ** Production Steps **: - The first method: 1. He melted the brown sugar with warm water. When it cooled to a warm temperature, he added the yeast and stirred it evenly. 2. He poured the flour into a large bowl and slowly poured in the brown sugar yeast water. As he poured, he stirred until it became a sticky paste. 3. Cover it with a damp cloth or plastic wrap and let the paste ferment to twice its size in a warm place. 4. The fermented paste was poured into the mold, flattened the surface, and sprinkled with dried fruits such as red dates and walnuts to increase the taste. 5. He placed it in a steamer and steamed it for 25 - 30 minutes. After turning off the fire, he stewed it for 5 minutes before taking it out. - ** Second method **: 1. He used a spatula to cut 50 grams of brown sugar, a small amount of dark soya sauce, 250 grams of warm water, and 3 grams of yeast powder. He stirred them evenly. 2. Add 230 grams of flour, stir until there are no grains, cover it and let it stand for 30 minutes. 3. The sobered noodles were stirred and vented. They were poured into a six-inch mold and covered with a few red dates. 4. He placed it in a steamer and steamed it for 20 minutes. 5. Four eggs were added into the bowl, salt and fresh mushroom powder were added, and the mixture was stirred evenly. 6. After the water boiled, he turned it around with a spoon, poured in the egg liquid, and turned off the fire to stew for 1 minute. 7. He scooped it up to control the water content, poured it into the bamboo curtain, used the bamboo curtain to shape it, and cut it into thick slices. - ** The third method **: 1. Add brown sugar and yeast powder into 100 grams of warm water, stir evenly without any residue, and set aside.(The water temperature must not be too high. It will burn the yeast to death, and it will not rise.) 2. Sift in the flour (high, medium, or low). 3. Add the eggs. 4. Use an egg beater (manual or automatic) to beat evenly without granules. You don't have to beat for too long. 5. He poured it into a loose bottom mold. If he fixed the bottom mold, he would brush a little oil on the bottom. Fermented at 30 - 35 degrees for 40 - 60 minutes. 6. When the hair was twice the size, it would be fine if there were such fine holes on the surface. 7. Spread the red dates. 8. After boiling the water, steam it for 30 minutes, then turn off the fire and simmer it for five minutes. - ** The fourth method **: 1. Remove the core from 200 grams of red dates, put it into the wall breaker, add 300 grams of warm water, press the fruit and vegetable button to stir, and add 100 grams of brown sugar to stir evenly. 2. Add 3 grams of yeast powder to 300 grams of flour, then add 2 eggs, then add the brown sugar and red date juice that had been stirred well, stir evenly, and stir the paste until there was no dry flour or dough. 3. He sealed the paste with plastic wrap and placed it in a warm place. It fermented for an hour. When he saw that there were obvious small bubbles in the paste, the paste was ready to ferment. 4. Brush the bowl with cooking oil and pour the paste into the bowl. Don't fill the bowl to the brim. Just fill it to the brim by 70 or 80%, because when steaming, the second fermentation will expand. He put some red dates on the paste. 5. After the water in the pot boiled, he steamed it directly for 30 minutes. When the time was up, he turned off the fire and lifted the lid slightly to let some air out. After 3 minutes, he took it out of the pot. - ** The fifth method **: 1. First, he used warm water to melt the brown sugar. 2. 3g of baking powder and about 30g of warm water. Stir it and let it stand for a while. 3. Add baking powder and white sugar to the prepared flour and stir. 4. He added the yeast water and melted sugar water into the flour in batches. It was easier to control the state of the paste in small amounts. 5. He stirred the water and flour into a uniform paste. 6. He applied a little oil to the bottom edge and around the mold to make it easier to remove the film. 7. He poured the good paste into the mold and smoothed it with a small scraper. 7. He covered the paste with plastic wrap and placed it in a warm and humid place. It fermented until it was 7 - 8 percent full. 8. Garnish with a suitable amount of pitted red dates. 9. Then, he boiled the water and steamed it for about 30 minutes. 10. Put a jar smaller than the bottom of the mold and push the mold down with both hands to remove the film. - ** The sixth method **: 1. A spoonful of brown sugar and a bowl of warm water were stirred and melted. Then, an appropriate amount of self-raising flour was added and stirred. There was no need to ferment. 2. Brush oil into the bowl, pour in the paste, put on the red dates, wake up for half an hour, and steam for another 30 minutes. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>

I recommend " I'm in the Baking Circle ", a modern romance food novel written by Little Ya and Little Second Mother. There were all kinds of delicious baked goods inside, such as chiffon cakes, croissants, and so on. There were sweet, salty, and crispy flavors. The style of writing was relaxed and warm, but there were many sweet foods that might make you fat. The female lead, Lou Qingyu, was 17 years old and extremely handsome. The male lead, Shen Ziyi, was 24 years old. The author's descriptions were extremely detailed, and the pastries were written in an alluring manner. He even watched baking videos to draw materials. There was also A Bite of China in the 90s, a modern romance written by Peppermint Rain. He talked about the delicacies of the 1990s, such as steamed cakes and tofu with shredded radish. The setting was empty, and the writing was good. It was a foodie's treasure, but the ending was a little bad. The Little Baker of Rebirth, by Xilin Weirui. The female protagonist Xia Tian transmigrated to 20 years later after having a child out of marriage. She and her son were reborn without knowing each other. She worked hard to cure her father's illness and fell in love with Qiao Yuandong. The update was slow but realistic and fantasized. "Thick Joy", an ancient romance written by a cute beast. The female lead was a foodie, and the male lead and the little bun were also foodies. The fun was over. Food Brocade, an ancient romance written by Pear Blossom White. The female lead transmigrated to become an abandoned wife of the Marquis's fu and wanted to eat delicacies wholeheartedly, but was thrown back into the inner residence of the Marquis 'fu by the young Marquis. It was quite good to be without melodrama. While waiting for the TV series, he could also read the exciting content related to this site!