Puffpuff using baking powder

This recipe is based on what my mother taught me when I was in elementary school. My original notes listed the ingredients as: 2 apples, 1 banana, 2 eggs, 80 grams sugar, 1/2 cup vegetable oil, 1 cup yogurt, 100 grams flour, 1 teaspoon baking powder, and some butter. I revised it to make a healthier version.It's fun to substitute the yogurt with flavored yogurt or add your favorite fruit. It's delicious served chilled or at room temperature. My recommended fruits are: bananas, pineapples, prunes, raisins, and pears. Recipe by ochikeron

Instead of baking soda, I used baking powder. In less than 10 minutes, you can enjoy silky yudofu. Perfect for cold days, dieting, or a reset meal. The origin of this recipe: I successfully used baking powder, which I always have in the fridge, instead of baking soda (haha).

I arranged the carrot cake recipe from "Baking Class," a book published by Shufu to Seikatsu-sha.This cake has lots of carrot and a small amount of oil; perfect for my daughter!The carrot should be 150-160 g after you remove the stem and peel. It is no problem if the amount is slightly more or less.I was interested in grapeseed oil. It has zero cholesterol, so it's healthy! I recommend it! For 10 small molds. Recipe by Chipetan

I love flour-based dishes, and had a craving for an easy and delicious treat.The key to this recipe is baking powder, so don't leave it out. For 2 servings [or 1 generous serving]. Recipe by Beru

Since I always have bananas in stock, they often get overripe. To rescue these bananas, I make these scones a lot. You can microwave them for 30 seconds in the morning for a yummy breakfast!You can use either olive oil or vegetable oil. Or, a half and half mixture will also do.Adjust the baking time as necessary. Try adding nuts, or substituting about 40 g of oatmeal for the cake flour!The key to perfect rising and cracking is to not knead the dough, and to use fresh baking powder. Recipe by Kaeha

My mother taught me this recipe.There's nothing to say really, because all you have to do is mix, but make sure you mix it well with a whisk.You only need a bit of baking powder. (Around 1 teaspoon.)The color and texture will vary depending on the kind of sugar you use. Recipe by Happy toyu

I love scones so I make them often. But this time, I did not have baking powder, so I tried to make the scones without baking powder, then the scones became crispy and delicious!*Do not knead or massage the dough after adding the egg mixture.*The floury texture or the lumps of margarine are fine since it makes the scones more crispy.*Use all the dough--even the stuff stuck in the plastic bag. Recipe by +pocopoco+

Balushai is a donut alike sweet which is crisp & flaky on the outside & juicy inside! It is a very popular Bangladeshi misti (sweet)! My mum makes it a lot so I thought of sharing her recipe with you guys! Her Balushai is the best you’ll ever taste! ☺️

This is based on a recipe I found while searching for a cake for my daughter with food allergies, but the original recipe has been deleted, so I came up with my own version.My friends tell me that this is great even for those without food allergies. It's so moist and delicious. It has less calories than standard gateau au chocolat.Depending on the rice flour you use, the amount of moisture needed may vary. The baking time may also vary depending on your oven, so adjust as necessary. Recipe by Areko haha yuukorin

After baking all kinds of bread loaf recipes, I managed to create a simple version that's to my tastes.I use rice flour for baking. Recipe by Chibigorisu

I wanted to make freshly cooked naan at home, so I cam up with this recipe.Please be sure to bake the naan on the at a high temperature. It will be nicely browned, as delicious as authentic Indian naan is. For the all purpose flour, use Lys d'Or or a flour that is specifically meant for French-style bread. If you can't get all purpose flour, use half each of cake and bread flours.I added baking powder to the recipe to improve it. If you don't have any though, you can just omit it. Recipe by douce_mika

Every year in the fall, I get the urge to eat fig tarts. It's also a time of the year when it's easy to get sick. So I made a healthy version of the tart, and referred to the recipes of my favorite chefs to come up with my own.I've explained the steps based on making a 14cm diameter tart. If you are making a bigger tart, bake it a bit longer. Recipe by Soraten mama