Tonyx Nutrition (2025)

05/06/2024

Caster sugar vs icing sugar.

Caster sugar and icing sugar are both commonly used in baking, but they have distinct characteristics and uses.

Caster Sugar:

Texture: Caster sugar, also known as superfine sugar, has a finer texture than regular granulated sugar but is not as fine as icing sugar.

The smaller granules dissolve more quickly.

Uses: It is often used in baking and beverages where quick dissolution is desirable, such as in meringues, cakes, and cocktails.

Availability: In some countries, caster sugar might be harder to find but can be made at home by grinding granulated sugar in a food processor or using dry food blender.

Icing Sugar:

Texture: Icing sugar, also known as powdered sugar or confectioners' sugar, has a very fine, powdery texture.

It is often mixed with a small amount of anti-caking agent, such as cornstarch, to prevent clumping.

Uses: This sugar is primarily used for making fondant icing, frosting, and dusting over desserts.

It dissolves easily, making it ideal for smooth and creamy mixtures.

Availability: Widely available in grocery stores, baking stores usually found in the baking aisle.

Key Differences:

Granule Size: Caster sugar has larger granules compared to the very fine powder of icing sugar.

Dissolution Rate: Due to its finer granules, caster sugar dissolves more quickly than granulated sugar but slower than icing sugar.

Functionality: Icing sugar is ideal for creating smooth, spreadable frostings and glazes, while caster sugar is preferred in recipes requiring quick dissolution without affecting texture.

Substitutions:

Making Caster Sugar: If you don’t have caster sugar, you can process granulated sugar in a blender or food processor until fine.

Making Icing Sugar: If you don’t have icing sugar, you can blend granulated sugar with a small amount of cornstarch until it reaches a powdery consistency.

Understanding these differences helps in choosing the right sugar for your baking needs to achieve the best results in texture and taste.

03/06/2024

How to make Nigeria chin chin

Ingredients:
- 500g all-purpose flour
- 100g granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 100g unsalted butter, cold and cubed
- 2 large eggs
- 120ml evaporated milk
- Vegetable oil, for frying

Instructions:

1. In a large mixing bowl, combine the flour, sugar, baking powder, ground nutmeg, and salt. Mix well to combine.

2. Add the cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

3. In a separate bowl, lightly beat the eggs. Add the evaporated milk and mix well.

4. Make a well in the center of the flour mixture and pour in the egg and milk mixture. Stir everything together until you form a stiff dough.

5. Transfer the dough onto a lightly floured surface and knead it for a couple of minutes until it becomes smooth.

6. Divide the dough into smaller portions and roll each portion out to about 1/4 inch thickness. You can use a rolling pin to do this.

7. Cut the rolled dough into small squares or desired shapes using a knife or a cookie cutter.

8. Heat vegetable oil in a deep frying pan or a deep fryer to about 350°F (180°C). You want enough oil to deep fry the chin chin.

9. Carefully drop a few pieces of the cut dough into the hot oil, making sure not to overcrowd the pan. Fry until golden brown, stirring occasionally for even cooking. This usually takes about 3-5 minutes.

10. Once golden brown, remove the fried chin chin from the oil using a slotted spoon or tongs and transfer them onto a paper towel-lined plate to drain excess oil.

11. Repeat the frying process with the remaining dough until all the chin chin have been fried.

12. Allow the chin chin to cool completely before serving. They will become crispier as they cool.

13. Once cooled, you can store them in an airtight container for several days .

02/05/2024

Doughnuts recipe :

Ingredients:

* 3 cups cake flour
* 1 or 2 cups warm milk
* 1 egg
* 1 tsp salt
* 1 1/2 tsp yeast
* 65g butter
* 6 tsp sugar

Method:

1) Make a soft dough with all your ingredients.
2) Knead the dough for 10-15 mins and leave in a dish covered with cling film to rise for a couple of hours.
3) Roll out round till a certain thickness and cut out doughnuts with a doughnut cutter or roll out long for cream doughnuts or make small balls for jam doughnuts.
4) Let the doughnuts rise again for about an hour or two.
5) Fry on medium to high heat till golden brown.

6) *Make sure not to fry them on low heat*

Cream doughnuts:

7) Once fried leave them to cool down then cut them in half but not till the bottom and pipe in fresh wiped cream and decorate with a glazed cherry and a sprinkle of icing sugar.

Sugar doughnuts:

Mix sugar & cinnamon powder
Toss in the sugar mix as soon as you remove them from the oil.

Glazed doughnuts:

9) Mix icing sugar and water together & few drops of vanilla essence or food colour.
10) Dip half of the cooled doughnut in glaze and decorate with 100 n 1000s.

Jam doughnuts:

11) Roll in the above sugar mix as soon as you fry them and make a whole at the bottom and fill with jam.

Coffee doughnuts:

12) Mix icing sugar, butter, coffee and chocolate together and dip half of the cooled doughnut and drizzle with white chocolate.

20/04/2024

Photo credit:- Tonyx Nutrition

17/04/2024

Free Chin Chin Recipe
Flour 1kg
Sugar 1/2 cup
Butter 100g
Baking powder half tbsp
Egg. 2
Milk 1 liquid Can
Nutmeg 1tsp
Water
Milk flavour half tbsp
Oil to fry

Procedure
✍️Sieve your all your dry ingredients in a clean bowl
✍️Add sugar and mix together
✍️Add butter and rub with your hands
✍️Add your milk and egg rub together
✍️Add water gradually to make sure it's not too soft
✍️mix to form a ball of paste
✍️Allow to rest for 30 to 40 minutes
✍️Spread , cut into desire sizes and deep fry on low heat.

17/04/2024

Baking Q&A

Q: What is the difference between baking powder and baking soda?

A: Baking powder and baking soda are both leavening agents used in baking, but they work differently.

Baking soda is a base that reacts with an acid to create carbon dioxide gas, which helps baked goods rise.

Baking powder, on the other hand, contains both an acid and a base, and reacts with liquid to produce carbon dioxide gas.

Q: Can I substitute baking powder for baking soda?

A: No, you cannot substitute baking powder for baking soda in a recipe.

Baking soda is a stronger leavening agent than baking powder, and using too much baking powder can result in a bitter taste.

Q: What is the best type of flour for baking?

A: The best type of flour for baking depends on what you are making. For cakes and pastries, use a soft wheat flour with a low protein content such as cake flour or pastry flour.

For bread and other yeast-based baked goods, use a hard wheat flour with a high protein content, such as bread flour or all-purpose flour.

Q: What is the purpose of eggs in baking?

A: Eggs serve several purposes in baking.

They provide structure, moisture, and flavor to baked goods.
They also act as a leavening agent and help baked goods rise.

Q: How can I tell if my cake is done baking?

A: You can tell if a cake is done baking by inserting a toothpick or cake tester into the center of the cake.

If it comes out clean, the cake is done. You can also gently press the center of the cake with your finger – if it springs back, the cake is done.

Q: Can I use margarine instead of butter in baking?

A: Yes, you can use margarine instead of butter in baking, but it may affect the taste and texture of your baked goods.

Margarine has a higher water content than butter, which can result in a softer, less flavorful product. If you do use margarine, make sure to use a good smooth,easy to cream margarine rather than a spreadable variety, which contains more water.

Q: What is the difference between light brown sugar and dark brown sugar?

A: Light brown sugar and dark brown sugar are similar, but dark brown sugar contains more molasses than light brown sugar, giving it a stronger, more complex flavor. Dark brown sugar also has a higher moisture content, which can affect the texture of baked goods.

Q: Can I use honey instead of sugar in baking?

A: Yes, you can use honey instead of sugar in baking, but it may affect the texture and moisture of your baked goods. Honey is sweeter than sugar, so you will need to use less of it.

Honey is also more liquid than sugar, so you may need to adjust the other liquid ingredients in your recipe to compensate. Finally, honey has a distinct flavor that can affect the taste of your baked goods.

Q: What is the best way to store baked goods?

A: The best way to store baked goods depends on the type of baked good.

Most baked goods can be stored in an airtight container at room temperature for a few days.

However, some baked goods, such as bread and cake, may dry out if stored at room temperature, so it's best to store them in the refrigerator or freezer.

Read till the END 👌🏾

16/04/2024

MENU: COCONUT MILK

RECIPE:
2 whole coconut

PROCEDURE:
* Wash the coconut nicely and break off the shell with a hammer. Once the coconut shell is broken open and transfer the coconut water in a bowl if there is any then set it aside.

* Next, use a knife to take the coconut out from the shell. (NOTE: You need a table knife that is not sharp to do this so you don't hurt yourself).

* Next up, chop the coconut into smaller pieces to make the work easy for the blender.

* Give the coconut a quick rinse then transfer into a blender, add hot water and blend. (NOTE: The hot water added helps to extract enough coconut milk).

* Afterwards, transfer the blended coconut milk inside a nut bag, tie up the bag and squeeze out the coconut milk completely. (NOTE: You can also use a strainer to strain out the coconut milk too).

* Transfer the coconut milk in a jar and place inside the refrigerator.

NOTE
* The coconut chaff can be used for the following;
* Coconut swallow
* Coconut flakes
* Coconut cookies
* Coconut flour
* Coconut cake
The chaff is never ever a waste

* You can use coconut milk for the following;
* For smoothies
* For cooking
* For coffee or tea
* For cereals
* Taken on its own

Credits to the owner

15/04/2024

Beginner recipe for homemade condensed milk using powdered milk:

Ingredients:

1 cup powdered milk
½ cup granulated sugar
½ -1 cup hot water(depending on how thick you want your condensed milk)

PREP:

In a bowl, mix together the powdered milk and granulated sugar until well combined.

Gradually add the hot water to the powdered milk mixture, stirring continuously until smooth and all the sugar has dissolved.

Then pour your mixture into a pot and Keep stirring on a low heat until the mixture thickens slightly and resembles the consistency of condensed milk.

Once thickened, remove from heat and let it cool completely.

Store the homemade condensed milk in an airtight container and refrigerate for up to one week.

Pic credit: Google

10/04/2024

HOMEMADE CAKE FLOUR

Step 1: Measure 1 cup all-purpose flour. Remove 2 Tablespoons.

Step 2: Measure 2 Tablespoons cornstarch. Add to the flour. Cornstarch contains less gluten than flour, so it’s a wonderful tenderizing ingredient to help make cake flour.

Step 3: Sift together thrice. Basically, sift into a mixing bowl once. Then run it through the sifter two more time.
Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.

05/04/2024

How to make buttermilk using powdered milk.

To make buttermilk using powdered milk, you will need:

1 cup of water
4 tablespoons of powdered milk
1 tablespoon of lemon juice or white vinegar
Instructions:

In a small bowl, mix together the powdered milk and water until the milk is completely dissolved.

Add the lemon juice or white vinegar to the mixture and stir well.

Let the mixture sit at room temperature for about 10 minutes. This will allow the acid from the lemon juice or vinegar to react with the milk and create a buttermilk-like consistency.

After 10 minutes, give the mixture a quick stir and use it immediately in your recipe.

Note: This homemade buttermilk substitute can be used in any recipe that calls for buttermilk, including pancakes, biscuits, and cakes.

ALSO

If you don't have lemon juice or vinegar, you can also use cream of tartar as an acid substitute. Use 1 tablespoon of cream of tartar for every cup of milk. Mix the cream of tartar with the powdered milk and water mixture, and let it sit for about 10 minutes before using it in your recipe.

Another option is to use yogurt instead of buttermilk. Simply mix together 1 cup of plain yogurt with 1/4 cup of milk until it's smooth. This mixture can also be used as a substitute for buttermilk in recipes.

Keep in mind that these homemade buttermilk substitutes may not have the exact same flavor and texture as traditional buttermilk. However, they can still be used successfully in most recipes that call for Buttermilk.

04/04/2024

Based on popular demand and in the spirit of Easter, let us learn HOW TO MAKE RED VELVET CAKE.

To prepare, you will need;

1½ cup of sugar
2 ½ cup of flour
1 cup vegetable oil
2 cup butter milk
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vinegar
1 teaspoon flavour
1 teaspoon excellent blend food flour
1 teaspoon cocoa powder
2 eggs
½ teaspoon salt

Procedure

Sieve the flour, baking powder, baking soda, cocoa powder into a bowl and add salt.

In a separate bowl break your eggs, add sugar and whisk together.

Add oil, butter milk and combine properly.

Then go ahead and add the dry ingredients and mix together till well combined

Line your baking pan and pour in the batter.

Pre heat your oven and bake at 180 degrees celsius for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before frosting or serving.

Recipe credit: Shabee cakes

04/04/2024

Do you know you can MAKE CARROT OIL FROM THE COMFORT OF YOUR HOME?

Follow these guidelines to prepare carrot oil for your skin application.

1. Wash and peel the skin of your carrots.

2. Grate your carrots with hand grater.

3. Place the grated carrots in a clean pot.

4. Pour in any oil of your choice (olive oil or coconut oil.)

5. Put your pot on fire on a low heat for 50minutes to an hour.

6. When the infusion process is completed, pour the carrots and oil mixture through a strainer and strain to separate the oil from the carrot chaff

7. Then, your carrot oil is ready.

Will you be trying this out soon?

Recipe and photo credit goes to the original owner.

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