《10 Luscious New Cakes, Made》作者：Spry's Amazing New One-Bowl Method【EPUB】

杨超越

书籍简介：
"10 Luscious New Cakes, Made by Spry's Amazing New One-Bowl Method" is a practical cookbook authored by an unidentified writer, likely produced during the mid-20th century, around the time when convenience foods were gaining popularity. This book primarily focuses on innovative cake recipes that utilize Spry, a brand of vegetable shortening, in a simplified mixing method that eliminates the need for traditional creaming techniques. The likely topic of the book revolves around baking cakes that are lighter, more flavorful, and made with reduced sugar, appealing to those interested in quick and hassle-free cooking. The book presents ten cake recipes, each designed to be easy for cooks of any skill level to prepare using Spry's one-bowl method. Each recipe provides clear instructions, highlighting the specific ingredients needed, mixing times, and baking temperatures. Notable cakes include the Gloria Chocolate Layer Cake, the Orange Upside-Down Cake, and the Victorian Applesauce Cake, all emphasizing Spry's blendability and no need for butter. Furthermore, the cookbook includes tips on how to adapt recipes for those needing to conserve sugar while still ensuring delicious results. Additionally, the book features frosting recipes and variations, creating a comprehensive guide for making simple yet delightful cakes that cater to both traditional and modern baking needs.

《10种美味的新蛋糕，由Spry的神奇新一碗法制成》是一本由一位身份不明的作家撰写的实用食谱，可能是在20世纪中叶制作的，当时方便食品越来越受欢迎。这本书主要关注创新的蛋糕食谱，这些食谱利用Spry，一种蔬菜起酥油品牌，采用简化的混合方法，消除了对传统奶油技术的需求。这本书的主题可能围绕着烘焙更轻、更有味道、含糖量更低的蛋糕，吸引那些对快速无忧烹饪感兴趣的人。这本书介绍了十种蛋糕食谱，每种食谱都旨在让任何技能水平的厨师都能使用Spry的一碗法轻松准备。每个食谱都提供了明确的说明，突出了所需的具体成分、混合时间和烘烤温度。著名的蛋糕包括格洛丽亚巧克力层蛋糕、橙色倒置蛋糕和维多利亚苹果酱蛋糕，所有这些蛋糕都强调Spry的可混合性，不需要黄油。此外，这本食谱还包括如何为那些需要保存糖的人调整食谱的技巧，同时确保美味的结果。此外，这本书还介绍了糖霜食谱和变化，为制作简单而美味的蛋糕提供了全面的指南，以满足传统和现代烘焙需求。

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太湖一水

看看蔬菜起酥油品牌，这个有点吓人。谢谢分享。