| How to Get Rid of the Unread Email Badge on the Gmail App Posted: 28 Jun 2021 01:00 AM PDT Are you tired of seeing the number of unread emails on top of your phone or tablet's Gmail icon? It's easy to turn that feature off without affecting notifications from other apps. This wikiHow teaches you how to disable the unread email badge count on the Gmail icon on your iPhone, iPad, or Android. [Edit]Disabling Gmail Badge Count on iPhone/iPad - Open your iPhone or iPad's Settings . It's the gear icon on your home screen or in your app list.
- Use this method to prevent the number of unread messages from appearing on your home screen's Gmail icon.
- Scroll down and tap . It's in the alphabetized list of apps.
- Tap . It's in the first group of settings.
- Tap the "Badges" switch to turn it off . The number of unread messages will no longer appear on the Gmail icon.
[Edit]Disabling Gmail Badge Count on Android - Open your Android's Settings . It's the gear icon in your app list.
- This should work on most modern Android models made by Samsung, but the settings many vary for other Androids.
- If you're a different Android model that also displays unread message badge counts, you may need to disable the badge for Gmail in a different location. If you installed a custom launcher, you can usually change your badge preferences in the launcher's own settings panel.
- Tap . A list of your apps will appear.
- Tap in the list. The list is in alphabetical order.
- Tap . All of your notification preferences appear here.
- Tap the "App icon badges" switch to turn it Off . This turns off the badge notification for unread messages for Gmail.[1]
[Edit]References [Edit]Quick Summary |
| How to Make Scrambled Eggs in a Microwave Posted: 27 Jun 2021 05:00 PM PDT If your stove is on the fritz or you just don't feel like scrubbing another pan, scramble your eggs in the microwave! Although the eggs won't be quite as light and fluffy, you'll love how fast they come together. Since you make the eggs in a serving dish, you'll have less mess to clean up too! [Edit]Ingredients - 2 eggs
- of milk, half-and-half, or water
- Salt and pepper to taste
Makes 1 serving [Edit]Microwaving the Eggs - Grease a microwave-safe dish or mug. Rub a little butter or oil in the bottom of a dish or mug. You can also spray the inside of the dish with cooking spray. Greasing the dish will make it easier to remove the scrambled eggs.[1]
- If you're planning on making a breakfast sandwich, consider using a mug since this will form the scrambled eggs into a small, circular shape.
- Crack 2 eggs into the dish or mug and add of milk. Feel free to use half-and-half for creamier scrambled eggs or use water if you don't want to include dairy.[2]
- Try making scrambled eggs with an alternative milk, such as soy, hemp, or almond milk.
- Beat the eggs with salt and pepper until they're combined. Use a fork or a whisk to beat the eggs for about 10 to 20 seconds and mix in a little salt and pepper according to your taste.[3]
- Mix the eggs just until the yolks and whites are combined. There's no need to beat a lot of air into the eggs since doing so could cause them to puff up too much in the microwave.
- Microwave the eggs for 1 1/2 to 2 minutes and stir them frequently. Put the uncovered dish into the microwave and heat the eggs on full power. Stop and stir them every 30 seconds so they scramble as they cook.[4]
- The eggs should look firm and no longer liquidy once they've finished cooking.
- Remove the dish from the microwave and eat the hot scrambled eggs. Open the microwave and use oven mitts to carefully remove the hot dish. Stir the eggs a final time to loosen them and then eat them right out of the dish or transfer them to a serving plate.[5]
- If you have leftover scrambled eggs, transfer them to an airtight container and refrigerate them for up to 3 to 4 days.
[Edit]Trying Variations - Stir cheese into the eggs for a creamy texture. Stop the microwave about 1 minute before the eggs are finished cooking. Then, stir in a handful of shredded or crumbled cheese. You can use your favorite cheese or try cheddar, parmesan, feta, or goat cheese.[6]
- If you forget to add cheese to the eggs, you can always scatter shredded cheese over the cooked eggs before you eat them. To melt the cheese, microwave the eggs for an extra 5 to 10 seconds.
- For an extra-creamy texture, stir a few spoonfuls of cream cheese or cottage cheese into the eggs before you microwave them.
- Add cooked meat if you'd like an extra savory flavor. Since the eggs cook so quickly in the microwave, you'll need to stir in meat that's already fully cooked. For example, stir a small handful of chopped bacon, ham, sausage, or chorizo into the eggs about 30 seconds before they're finished microwaving.[7]
- To add a slightly smoky flavor, mix in flaked smoked salmon or trout.
- Create a quick egg sandwich to make a complete meal. Spoon the scrambled eggs onto toast and top them with sliced bacon, tomato, or avocado. Then, spread a little mayonnaise on the toast before assembling the sandwich.[8]
- You can also use toasted English muffins or bagels.
- If you made the scrambled eggs in a mug, just turn the mug upside down to turn the scrambled eggs directly onto the bread.
- Make a quick breakfast hash in the microwave. Put about 1 cup (210 g) of frozen hash browns into your dish and microwave them for 1 to 1 1/2 minutes. Then, crack in 2 eggs and beat them with a fork before you microwave the hash. Heat the mixture for 1 1/2 to 2 more minutes or until the eggs are cooked.[9]
- Remember to stop and stir the hash every 30 seconds so the eggs scramble.
- You can add any chopped vegetables you like instead of hash browns. For example, add diced red pepper or onion.
- Top the eggs with fresh herbs to brighten their flavor. Mince your favorite fresh herbs and sprinkle them over the cooked scrambled eggs just before you eat them. Try using minced dill, basil, parsley, or chives to give the eggs a bold flavor.[10]
- If you don't have access to fresh herbs, sprinkle dried herbs into the eggs before you microwave them.
- You could also stir a little pesto into the cooked eggs but it can turn them slightly green.
- Serve the scrambled eggs with salsa or your favorite sauce. If you don't have time to add things to the eggs before you cook them, you can still season them before eating. Try squirting a little hot sauce, ketchup, or soy sauce over the eggs, for instance. You could also spoon fresh salsa or pico de gallo onto them.[11]
- For a quick seasoning, sprinkle a little spice blend, such as za'atar or garam masala, over the eggs.
[Edit]Things You'll Need - Microwave-safe mixing bowl
- Whisk or fork
- Microwave
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Make a Plain Cake Posted: 27 Jun 2021 09:00 AM PDT If you've never made a cake before or want a treat that's not too fancy, try baking a plain cake. You don't need much besides flour, sugar, eggs, and butter to make a simple cake that's great on its own or topped with your favorite icing. Then, once you're comfortable with baking, you can make substitutions or add flavors. [Edit]Ingredients - 1 3/4 cups (218 g) of all-purpose flour
- 1 teaspoon (4 g) of baking powder
- 1/2 teaspoon (3 g) of baking soda
- 1/2 teaspoon (2.5 g) of salt
- 3/4 cup (170 g) of unsalted butter, at room temperature
- 1 1/2 cups (300 g) of granulated sugar
- 2 large eggs, at room temperature
- of buttermilk or whole milk
Makes a single cake [Edit]Mixing the Batter - Whisk the flour, baking powder, and salt in a bowl. Put 1 3/4 cups (218 g) of all-purpose flour into a mixing bowl and add 1 teaspoon (4 g) of baking powder along with 1/2 teaspoon (3 g) of baking soda and salt. Whisk for about 10 seconds so the dry ingredients combine.[1]
- Cream the butter and sugar in a separate bowl for 4 to 5 minutes. Get out a large mixing bowl and put 3/4 cup (170 g) of room-temperature butter into it along with 1 1/2 cups (300 g) of granulated sugar. Turn on a stand or hand mixer to medium speed and beat the mixture until it becomes light and fluffy.[2]
- It's important to use room-temperature butter, which will combine smoothly with the sugar. This will make your cake light and fluffy instead of dense.
- Stop the mixer and scrape down the sides of the bowl a few times to incorporate all of the butter.
- Beat 2 eggs into the butter-sugar mixture at low speed, 1 egg at a time. Turn the mixer down to low and add 1 room-temperature egg. Keep mixing until the egg is incorporated and then add the other egg. Continue to beat the mixture until you don't see any egg yolk or white.[3]
- Beating in room-temperature eggs will trap air in the batter so your plain cake rises in the oven.
- Stir in the dry ingredients and buttermilk to make a smooth batter. Keep the mixer on low speed and stir in about 1/3 of the dry ingredients. Then, get out of buttermilk or whole milk and pour 1/2 of it into the bowl. Once the liquid is incorporated, add another 1/3 of the dry ingredients. Finish making the batter by stirring in the remaining buttermilk followed by the rest of the dry ingredients.[4]
- Stop stirring as soon as the last of the dry ingredients are mixed in. If you mix the batter too much, your cake can turn out tough or dense.
[Edit]Baking the Cake - Preheat the oven to and line a pan. Spray a square pan, a loaf pan, or a round pan with baking spray and then cut a piece of parchment paper to fit the bottom of the pan.[5]
- Try to use a metal cake pan since this conducts heat better than glass or ceramic.
- If you'd like to make plain cupcakes, put muffin liners into 16 to 18 cavities of a muffin tin.
- Spread the batter in the pan. Scoop all of the plain cake batter into the prepared cake pan and use the back of a knife or offset spatula to spread the batter so it's level. This will prevent the cake from doming as it bakes.[6]
- If you're baking plain cupcakes instead of a cake, try dividing the batter using a cookie scoop.
- Bake the plain cake for 45 to 60 minutes. Put the cake on the center rack of your preheated oven and bake it for 45 minutes. The cake should become a rich golden color and start to pull away from the edges once it's baked. Since everyone's oven is a little different, it may take your oven more time to bake the cake, so don't worry if it needs up to 15 more minutes.[7]
- You can also insert a toothpick or skewer into the center of the cake to see if it's done. The tester should come out clean and if it doesn't, bake the cake for a few more minutes before you check it again.
- If you're making plain cupcakes, check them after 20 minutes.
- Remove the cake and cool it on a wire rack for 1 hour. Turn off the oven and wear oven mitts to take the cake out. Set the pan on a wire rack and leave the cake to cool completely before you take it out of the pan.[8]
- You don't need to worry about the cake sticking to the pan since the parchment is on the bottom.
- Flip the cake out of the pan. Once the cake is completely cool, run a butter knife between the cake and the side of the pan. Set the pan on the counter and put an upside-down wire rack on top of the cake. Then, hold the wire rack and bottom of the pan so you can quickly flip the cake over onto the rack.[9]
- You won't need to wear oven mitts since the cake is cold at this point.
- Peel off the parchment and serve the plain cake. Slowly peel away the parchment paper liner and throw it away. Flip the cake over and slice it into pieces for serving. If you'd like to decorate the cake a little, consider dusting it with powdered sugar, frosting it with buttercream, or pouring a simple glaze over it.[10]
- Put leftover cake into an airtight container and keep it at room temperature for up to 2 days. While you can refrigerate the cake for up to 7 days, this can make it dry out.
[Edit]Trying Variations - Substitute some of the flour with cocoa to make a chocolate cake. To turn your plain cake into a rich, chocolate cake, swap 1/2 cup (65 g) of cocoa powder for 1/2 cup (65 g) of the all-purpose flour. You can also add 1 cup (175 g) of bittersweet chocolate chips to make a double-chocolate cake.[11] of white vinegar along with of red food coloring to the wet ingredients.}}
- Stir in of an extract to add flavor. Adjust the flavor of your plain cake by stirring in a little flavoring extract when you add the eggs to the batter. Consider using vanilla, lemon, almond, coffee, coconut, or orange blossom extract to your batter.[12]
- If you're making a citrus-flavored cake, try rubbing the zest from 1 lemon, 1 orange, or 1/2 of a grapefruit into the sugar for the cake before you cream it with the butter. This will release citrus oils into the sugar.
- Add spices to the dry ingredients for a warm spice cake. Whisk 1 teaspoon (2 g) of ground cinnamon, 1/2 teaspoon (1 g) of ground cardamom or allspice, and a pinch of ground black pepper to the dry ingredients of your plain cake. Once you've made the spiced batter and baked the cake, you might want to frost it with cream cheese buttercream.[13]
- For extra spice, stir 1 tablespoon (7 g) of grated ginger into butter and sugar mixture.
- Scatter toppings over the plain cake before you bake it. To give your cake a little extra color or crunch, add a handful of chopped or slivered nuts, such as almonds or pecans. You could also scatter colorful sprinkles for a festive birthday cake or a crumbly streusel to make a simple coffee cake.[14]
- For the crunchiest texture, use toasted nuts instead of raw nuts.
- Use an egg substitute if you'd like to make an eggless cake. If you don't want to bake with eggs, use a vegan egg substitute or of milk, buttermilk, or sour cream instead of the 2 eggs. Keep in mind that your plain cake will be a little dryer than a cake made with the eggs.
- To make a completely vegan plain cake, you'll also need to use a vegan butter product and substitute alternative milk, such as almond or oat milk, for the buttermilk.
- Make a gluten-free cake by adjusting the flour. Purchase a gluten-free baking flour that's designed to use in place of all-purpose flour. You should be able to use substitute the same amount of gluten-free baking flour as the all-purpose flour called for in the recipe, so it's easy to use!
- If you'd like to substitute gluten-free flour, such as almond or chickpea flour, follow the manufacturer's instructions for baking with it. Keep in mind that the texture of your cake may be more crumbly than if you bake with all-purpose flour.
- If you don't have a stand or hand mixer, you can mix the batter by hand with a wooden spoon.
- Play around with adding a small handful of dried fruit, chocolate chips, or toasted nuts to the plain cake batter.
[Edit]Things You'll Need - Measuring cups and spoons
- Whisk
- Mixing bowls
- Spatula
- Mixer
- Baking spray
- Wire rack
- cake pan
- Parchment paper
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
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