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  2. Yes, You *Can* Make Homemade Doughnuts in an Air Fryer ... - AOL

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    Use canned biscuit dough and your air fryer. They take less than ten minutes from start to finish, and then you can get super creative with all the glazes. Get Ree's Air Fryer Doughnuts recipe .

  3. 18 Air Fryer Recipes That Taste Incredible (And Require ... - AOL

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    News. Science & Tech

  4. The Truth About Coconut Water, According to Experts - AOL

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    Although nutrition facts can vary slightly based on where the coconut is sourced, as well as the maturity of the coconut, an average 8-ounce glass of coconut water has: Calories: 45 Total Fat: 0g

  5. Creamed coconut - Wikipedia

    en.wikipedia.org/wiki/Creamed_coconut

    Creamed coconut, also known as coconut butter, is a coconut product made from the unsweetened dehydrated fresh pulp of a mature coconut, ground to a semi-solid white creamy paste. It is sold in the form of a hard white block which can be stored at room temperature. [1] (Coconut butter melts at around 24°C, so in warmer weather it is a liquid ...

  6. Nata de coco - Wikipedia

    en.wikipedia.org/wiki/Nata_de_coco

    Nata de coco is mainly made from coconut water and so has a modest nutritional profile. One cup of it (118 grams) contains 109 calories, 1 gram of protein, and 7 grams of carbohydrates. It is often characterized as healthy since it contains dietary fiber to aid digestion while carrying fewer calories compared to other desserts, gram for gram.

  7. Franklin Baker Company - Wikipedia

    en.wikipedia.org/wiki/Franklin_Baker_Company

    Baker's coconut vintage ad showing boxed and canned forms of coconut. Established in 1897, Franklin Baker Company is a manufacturer and exporter of desiccated and processed coconut products in the U.S. and abroad. The company manufactures the retail coconut brand Baker's Coconut. [1] The business coconut products are manufactured in San Pablo ...

  8. The Secret to Making Canned Baked Beans Taste Homemade - AOL

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  9. Proofing (baking technique) - Wikipedia

    en.wikipedia.org/wiki/Proofing_(baking_technique)

    To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.