| How to Make Coconut Bread Posted: 03 Dec 2020 04:00 PM PST Take a tropical break the next time you have tea or breakfast. Make an easy coconut bread that's great for toasting or eating plain. It's full of flaked coconut and has a hint of cinnamon, but not a lot of sugar so it's a great choice for a snack. If you're looking for coconut bread that's moist and cake-like, make a tender coconut bread that has shredded coconut and coconut extract. [Edit]Ingredients [Edit]Simple Coconut Quick Bread - 2 eggs
- of milk
- of vanilla
- 2 1/2 cups (315 g) of all-purpose flour
- 1/4 teaspoon (1 g) of salt
- 2 teaspoons (10 g) of baking powder
- 2 teaspoons (4 g) of cinnamon
- 1 cup (200 g) of white sugar
- 1 1/2 cups (140 g) of flaked coconut
- 6 tablespoons (84 g) of melted butter
Makes 1 loaf [Edit]Gluten-Free Coconut Bread - 1 cup (93 g) of unsweetened shredded coconut, toasted
- 1 1/2 cups (240 g) of white rice flour
- 3/4 cup (90 g) of sorghum flour
- 3/4 cup (90 g) of tapioca starch
- 1 1/2 teaspoons (7.5 g) of baking powder
- 1 1/2 teaspoons (7.5 g) of baking soda
- 3/4 teaspoon (3.5 g) of kosher salt
- 1/2 teaspoon (1 g) of xanthan gum
- 1 1/2 cups (300 g) of sugar
- of unsweetened coconut milk
- of vegetable oil
- of coconut extract
- 4 large eggs
- 1/4 cup (23 g) of unsweetened coconut flakes
Makes 1 loaf [Edit]Moist Coconut Bread with Sweet Glaze - 3 cups (360 g) of all-purpose flour
- 2 teaspoons (10 g) of baking powder
- 1⁄2 teaspoon (2.5 g) of baking soda
- 1 teaspoon (5 g) of salt
- 2 cups (400 g) of sugar
- of vegetable oil
- 4 eggs, lightly beaten
- of coconut extract
- of buttermilk
- 1 cup (92 g) of shredded coconut
Makes 2 loaves [Edit]Simple Coconut Quick Bread - Preheat the oven to and grease a loaf pan. Get out an loaf pan and spray the inside with nonstick spray. If you don't have spray, lightly spread butter or shortening inside the pan and coat it with flour. Then, tap out the excess flour and set the pan aside.[1]
- If you'd rather make the bread into muffins, grease a 12-cup muffin tin.
- Mix 2 eggs with milk and vanilla in a mixing bowl. Crack the eggs into a small bowl and pour in of milk and of vanilla. Whisk the wet ingredients until the egg yolks are incorporated.[2]
- For an extra coconut flavor, substitute the same amount of coconut milk for the milk.
- Whisk the flour, salt, baking powder, and cinnamon in a separate bowl. Get out another mixing bowl and put 2 1/2 cups (315 g) of flour into it. Add 1/4 teaspoon (1 g) of salt, 2 teaspoons (10 g) of baking powder, and 2 teaspoons (4 g) of cinnamon. Then, whisk for about 10 seconds to combine the dry ingredients.[3]
- If you like a heavily spiced bread, add 1/2 teaspoon (1 g) of ground nutmeg.
- To let more of the coconut flavor shine, reduce the cinnamon to 1 teaspoon (2 g).
- Stir sugar and flaked coconut into the dry mixture. Pour 1 cup (200 g) of white sugar into the large mixing bowl and add 1 1/2 cups (140 g) of flaked coconut. Stir until the sugar and coconut are combined.[4]
- If you don't have flaked coconut, it's fine to substitute the same amount of shredded coconut.
- Mix the wet ingredients into the dry ingredients and stir in melted butter. Use the back of a spoon to make a well in the center of the dry ingredients. Pour in the wet mixture and stir the batter just until the dry ingredients absorb the wet mixture. Then, stir in 6 tablespoons (84 g) of melted butter and stop mixing when the batter is smooth.[5]
- Try not to overmix the coconut bread batter or your bread will be tough.
- Spread the batter in the greased loaf pan. Use a rubber spatula to spoon the batter into your prepared loaf pan. Then, use the back of the spoon or an offset spatula to smooth the top of the batter so it's level.
- If you're filling a muffin tin, divide the batter evenly between the 12 cavities.
- Bake the coconut bread for 1 to 1 1/4 hours. Put the pan in the oven and bake the coconut bread until the edges pull away from the sides of the pan. To test if the bread is done, stick a toothpick or cake tester into the center of the bread. The tester will come out clean if the bread is done.[6]
- If there's still batter sticking to the toothpick or cake tester, bake the bread for another 5 minutes and check it again.
- If you're baking muffins, start checking them after 20 minutes.
- Cool the coconut bread in the pan for 5 minutes. Once the bread is done, wear oven mitts to take it out of the oven. Set the pan on the stove but don't take the bread out of it. Leave the bread to cool for 5 minutes so it's easier to handle and holds its shape.[7]
- Turn the bread onto a wire rack to finish cooling. Set a wire rack on the counter and carefully flip the bread out of the pan onto the rack. Although you can cut the bread while it's still warm, you'll get neater slices if you wait until the bread is completely cooled before you cut it. Serve the coconut bread with butter or dust it with powdered sugar for an extra treat.[8]
- Store the cooled bread in an airtight container at room temperature for up to 5 days.
[Edit]Gluten-Free Coconut Bread - Preheat the oven to and line a loaf pan with parchment paper. Get out an loaf pan and cut a piece of parchment paper so it's large enough to cover the bottom and long sides of the pan. Push the paper into the loaf pan and set it aside.[9]
- If you don't have parchment paper, you can spray the inside of the pan with nonstick baking spray.
- Whisk the dry ingredients in a mixing bowl. Get out a medium-sized mixing bowl and pour in 1 1/2 cups (240 g) of white rice flour, 3/4 cup (90 g) of sorghum flour, and 3/4 cup (90 g) of tapioca starch. Then, whisk in 1 1/2 teaspoons (7.5 g) of baking powder, 1 1/2 teaspoons (7.5 g) of baking soda, 3/4 teaspoon (3.5 g) of kosher salt, and 1/2 teaspoon (1 g) of xanthan gum.[10]
- Xanthan gum is a food additive that acts as a gluten-substitute so your bread rises better. If you can't find it, feel free to skip it since your bread also has baking powder to rise.
- Beat sugar with coconut milk, oil, and coconut extract in a separate bowl. Put 1 1/2 cups (300 g) of sugar into a large mixing bowl and add of unsweetened coconut milk along with of vegetable oil and of coconut extract. Then, beat the wet ingredients with a hand mixer on medium speed for about 4 minutes so the sugar dissolves.[11]
- If you don't have a hand mixer, whisk the mixture by hand for 6 to 8 minutes.
- Beat 4 large eggs into the wet mixture, 1 at a time. Turn off the mixer and crack 1 egg into the bowl with the wet mixture. Beat the mixture for about 30 seconds before you turn off the beater and add another egg. Keep beating in the eggs 1 at a time and mixing for 30 seconds after each.[12]
- Mix in the dry ingredients and beat the batter for 5 minutes. Turn your hand mixer to low and slowly add the dry mixture to the wet ingredients. Once the dry ingredients are absorbed, turn the mixer to medium speed and beat the batter for 5 minutes.[13]
- Stop and scrape the sides of the bowl once or twice while you're mixing the batter.
- Stir in 1 cup (93 g) of unsweetened shredded coconut. Put the toasted shredded coconut into the batter and stir just until the coconut is incorporated. Don't use the flaked coconut since you'll be using it to garnish the top of the bread.[14]
- Spread the batter in the pan and scatter coconut flakes on top. Pour the batter into your prepared loaf pan and scrape the sides of the bowl to get all of the batter in. Then, sprinkle 1/4 cup (23 g) of unsweetened coconut flakes over the top of the batter.[15]
- If you don't want the coconut bread to have coconut flakes on top, skip this step.
- Bake the coconut bread for 80-95 minutes. Bake the bread for 80 minutes before you check it. To test if it's done, stick a toothpick into the center of the bread. The toothpick should come out clean if the bread's done.[16]
- If the toothpick has batter on it, bake the bread for 5 minutes before you check it again.
- Remove the bread from the pan and cool it on a wire rack. Once your coconut bread is baked, wear oven mitts to take it out of the oven. Let the bread cool in the pan for 10 minutes. Then, carefully flip it onto a wire rack and let it cool completely before you slice it.[17]
- Put the cooled bread into an airtight container and keep it at room temperature for up to 4 days.
[Edit]Moist Coconut Bread with Sweet Glaze - Preheat the oven to and grease 2 loaf pans. Set 2 loaf pans on the counter and spray the insides with nonstick spray. If you don't want to use nonstick spray, spread a thin layer of butter or shortening inside each pan and coat them with flour. Then, shake out the excess flour and put the pan aside.[18]
- You can use a pan, but you'll need to reduce the cooking time by 10 minutes.
- Mix the sugar, buttermilk, oil, eggs, and coconut extract in a bowl. Get out a big mixing bowl and pour in 2 cups (400 g) of sugar. Add of buttermilk, of vegetable oil, 4 lightly beaten eggs, and of coconut extract. Then, whisk until the eggs are incorporated.[19]
- If you don't have coconut extract, substitute the same amount of vanilla extract.
- Whisk the dry ingredients in a separate bowl. Place another large bowl on the counter and put 3 cups (360 g) of all-purpose flour into it. Add 2 teaspoons (10 g) of baking powder, 1⁄2 teaspoon (2.5 g) of baking soda, and 1 teaspoon (5 g) of salt to the bowl. Then, whisk for 30 seconds so the leaveners are really well mixed.[20]
- Check the expiration dates on your baking powder and baking soda. If you accidentally use expired leaveners, your coconut bread won't rise.
- Stir the dry ingredients and coconut into the wet ingredients to make batter. Slowly mix the dry ingredients into the bowl with the wet mixture. Stop mixing just as soon as the dry ingredients are absorbed. Then, gently stir in 1 cup (92 g) of shredded coconut.[21]
- Divide the batter between the pans. Spoon half of the batter into each greased loaf pan and use the back of the spoon to spread the batter so it's level. If you have a hard time eyeballing this, scoop the batter into the pans with a measuring cup so you can ensure that they're evenly filled.
- Bake the bread for 50 to 60 minutes. Put the loaves in the oven and bake them until they're browned. To test if the bread's done, stick a toothpick into the center of one to see if only a few crumbs stick to it.[22]
- If the toothpick is coated with batter when you pull it out, bake the bread for another 5 minutes before you check it again.
- To store the coconut bread, put it into an airtight container and keep it at room temperature for up to 5 days.
- For a fruity coconut bread that's popular in the Caribbean, add 1/4 cup (36 g) of raisins to the batter along with the coconut.[23]
- If your coconut bread looks like it's browning too much, lay a sheet of aluminum foil over the top so you can finish baking the bread.
[Edit]Things You'll Need [Edit]Simple Coconut Quick Bread - Measuring cups and spoons
- Mixing bowls
- Whisk
- Spatula
- loaf pan
- Toothpick or cake tester
- Wire rack
[Edit]Gluten-Free Coconut Bread - Measuring cups and spoons
- Mixing bowl
- Whisk
- Spoon
- Toothpick
- loaf pan
- Parchment paper
- Wire rack
[Edit]Moist Coconut Bread - Measuring cups and spoons
- Mixing bowls
- Whisk
- Spatula
- 2 loaf pans
- Toothpick or cake tester
- Wire rack
- Spoon or hand mixer
- Piping bag, optional
[Edit]References |
| How to Fix a Crack in a Water Bottle Posted: 03 Dec 2020 08:00 AM PST Cracked water bottles are a huge pain and can leave you with plenty of unexpected messes to clean up. The best thing to do is simply buy a new one, but if you find yourself in a bind, there are a couple of options. If you're looking for a more long-term solution, apply some silicone sealant to the problem spot. If you're on the market for a quick fix, use waterproof tape instead. Avoid using superglue, since it's not food-safe and isn't likely to work all that well. [Edit]Using Food-Grade Silicone Sealant - Apply a line of food-grade silicone sealant on top of the crack. Search online for a bottle of silicone sealant, which works like a waterproof glue. Before making any purchases, double-check that the sealant is food-grade since you'll be drinking out of the repaired water bottle.[1] Squeeze out a consistent line of sealant along the crack, as though you're gluing both ends of the fissure together.
- Spread the sealant along the entire crack.
- Silicone sealant bottles come pretty small. Depending on the brand, you can get one for less than $10.
- Wait for the sealant to cure completely. Read the sealant label to see how much time the product needs to dry, or cure, completely. Don't pour any water into the bottle until that amount of time has passed.
- You may need to wait several hours before you can use your water bottle again.
- Test out your water bottle and see if it leaks. Fill your water bottle up and tighten the lid. As you did before, flip and shake your bottle around and see if you've successfully repaired it. Hopefully, your water bottle will be fixed and ready to go!
[Edit]Taping as a Temporary Fix - Find exactly where the crack is located. Look along the sides or bottom of your bottle for any obvious cracks or fissures. If you can't find the crack right away, shake the bottle around to see where the source of the leak is.[2]
- Apply a strip of waterproof tape over the crack. Grab a roll of waterproof tape and rip off a strip that's large enough to cover the fissure. Center the tape over the crack in the same way you'd cover a scrape with a bandage. Press along the edges of the tape to ensure that it's in place.[3]
- Alternatively, use plumber's tape instead.[4]
- Check your bottle to see if it's still leaking. Fill your water bottle up with water, then shake it around to see if there are any leaks. If water is still leaking out, you may need to use a bigger strip of tape.
[Edit]Warnings - If your water bottle is severely cracked, then repairs might be more trouble than they're worth. You can find a cheap replacement online, or in any store that sells water bottles and sporting equipment.
[Edit]Things You'll Need [Edit]Using Food-Grade Silicone Sealant - Food-grade silicone sealant
[Edit]Taping as a Temporary Fix [Edit]References |
| How to Drink Apple Cider Vinegar Posted: 03 Dec 2020 12:00 AM PST Apple cider vinegar (ACV) is a common cooking ingredient, and some people report that it has helped them lose weight, improve their immune system, and regulate their blood sugar.[1] You can add a little ACV into your diet each day to cleanse your body and detox. Whether you mix it into drinks or your meals, you can start your ACV detox easily! [Edit]Drinking Apple Cider Vinegar Raw - Get raw, unfiltered apple cider vinegar. Look in the vinegar section at your local supermarket for apple cider vinegar. Get ACV with sediment settled on the bottom of the bottle. This is known as the "mother" and contains helpful enzymes and probiotics. Avoid getting pasteurized ACV since it won't have the same properties as unfiltered vinegar.[2]
- If you cannot find raw apple cider vinegar in stores, search online stores.
- Dilute the apple cider vinegar in of water. By itself, apple cider vinegar is extremely acidic and could harm your teeth and throat if taken alone. Shake the bottle of ACV before measuring out to stir into your cup of water.[3]
- You can use either hot or cold water.
- Try mixing the ACV with other liquids, such as fruit juice, tea, or apple cider, for a different flavor.
- There have been case reports of people having caustic injury to their esophagus from drinking apple cider vinegar.[4]
- Drink ACV 20 minutes before meals to suppress your appetite and control glucose levels. Taking ACV before your meal could help stimulate your digestive system and regulate blood sugar levels as you eat. Make sure to dilute your apple cider vinegar so it isn't as acidic.[5]
- Consult with a doctor before starting an ACV regimen if you're prescribed insulin or diuretic medications. Apple cider vinegar may weaken the medicine.
- Continue taking apple cider vinegar for 2-4 weeks. To keep getting health benefits, take apple cider vinegar 2-3 times daily. Evenly spread your intake of ACV throughout the day, and take it while you're on an empty stomach. Continue the regimen for up to a month before reducing your intake to daily in the morning.[6]
- You may continue taking apple cider vinegar every day, or repeat detox regimens 3-4 times a year.
[Edit]Masking the Flavor of Apple Cider Vinegar - Mix in 1-2 tsp (4-8 g) of sugar or artificial sweetener to hide the vinegar's acidity. Use your favorite sweetener and stir it into the apple cider vinegar to make your drink taste better. Mix the drink until the sugar is completely dissolved.[7]
- Replace the sweetener with 1 tbsp (21.25 g) of honey for a natural sweetener.
- Add cinnamon or cayenne pepper for added nutritional value. Sprinkle 1 tsp (2.3 g) of ground cinnamon or cayenne pepper to add more antioxidants to your drink.[8] Cinnamon and pepper will add a spicier flavor to your drink as well as help your body burn calories. Stir the spice into your drink until it's thoroughly mixed.[9]
- Put a cinnamon stick into a hot drink to steep the flavor.
- Put in of lemon juice to make the drink more tart. You can either squeeze the juice from 2 lemons or use prepackaged lemon juice. Adjust the amount of lemon juice you put in your drink depending on how sour you want it to taste.[10]
- Warm up your drink and add 1 tbsp (21.25 g) of honey to help with a sore throat.
- Mix apple cider vinegar into a salad dressing. Mix together of olive oil, of apple cider vinegar, 1 clove of minced garlic, and ½ teaspoon (2.8 g) of salt in a bowl. Stir the dressing together until it's well-combined. Pour a third of the dressing onto your salad and refrigerate the rest.[11]
- You can also mix of ACV into your favorite store-bought dressing.
- Marinate meats and vegetables in apple cider vinegar. Mix 2 parts of cooking oil with 1 part apple cider vinegar in a resealable plastic bag. Stir in spices, like cayenne pepper, salt, and garlic powder. When the marinade is well-combined, put in your choice of meat or vegetables and let them soak up the flavors for 3-4 hours before cooking.[12]
- Experiment with different flavors. If you want a saltier marinade, add in each of Worcestershire and soy sauce.
- Put apple cider vinegar in your soups or stews. Soups and stews are filled with a variety of flavors that will mask the acidity of your apple cider vinegar. Put into your bowl of soup and stir it thoroughly. When you've finished your soup, make sure to drink the broth to get all of your ACV.[13]
- Apple cider vinegar can be added to store-bought or homemade soup.
[Edit]Warnings - As of October 2018, there is not much research to back up the health claims of apple cider vinegar.[14][15]
- Apple cider vinegar could affect how insulin or diuretic medication works if you're diabetic. Consult with your doctor before starting a detox regimen.[16]
- Since it's very acidic, pure apple cider vinegar could erode tooth enamel. Make sure to dilute the vinegar before ingesting it.[17]
- Apple cider vinegar can erode the lining of your gut, which could potentially cause you harm.[18]
[Edit]References [Edit]Quick Summary |
No comments:
Post a Comment