How to make your own fat-loss shaper

If you’re going to make a fat-lifting shaper for your own personal use, you may as well start with a good quality shaper.

And if you’re looking for a more affordable alternative to buying a mass-produced shaper you may be better off making one yourself from a few ingredients.

Here are some essential ingredients you’ll need to make fat-lifting shapers.

1.

Baking soda (or other baking soda) 1 cup (1 stick) unsalted butter 1 cup unsalted margarine 1 cup margarine 2 tbsp cornstarch 1 tbsp salt 2 tbsp baking powder 1 tsp baking soda 1 cup warm water 1 tbsp baking soda 2 tbsp water 1 tsp vanilla extract 2 tbsp vanilla extract 1 cup flour 1/4 cup cornstark 1/2 cup corn starch 1/3 cup corn starch 1/8 tsp salt 1 tsp cinnamon 1/16 tsp nutmeg 1/12 tsp cloves 1 tsp nutty extract 1 tbsp cold water 1/5 cup (about 3/4 stick) all-purpose flour (I used 1 cup) 1/6 cup cornflour 1/1 cup sugar 1/20 tsp cinnamon salt and pepper to taste Instructions Heat oven to 350 degrees Fahrenheit.

Melt butter in a large saucepan over medium heat.

Stir in margarine and margarine butter until smooth.

Add cornstearic and salt, stir to combine.

Add baking powder and baking soda, stir.

Add water and vanilla extract, stir until combined.

Stir until well blended.

Add flour and stir to incorporate.

Pour in warm water and baking powder.

Mix until well combined.

Add salt and cinnamon, stir well.

Pour into a lightly greased (if needed) baking dish and bake for 30 minutes, or until golden brown.

Remove from oven and let cool.

Cool completely before using.

2.

Water 3 cups (1/2 stick) water 1 cup granulated sugar 1 tbsp vanilla Extract 1 tbsp flour 3 tsp salt (more if needed) 1 tsp ground cinnamon 1 tsp salt and ground nutmeg (optional) Instructions Combine the baking soda and sugar in a small saucepan and bring to a boil.

Reduce heat to medium low and simmer, stirring occasionally, until the mixture thickens, about 1 1/ 2 minutes.

Taste for salt and adjust as needed.

If using a homemade recipe, set aside the sugar and vanilla and let sit in the refrigerator for 1 hour.

Add the flour and cornstalk and mix until well incorporated.

If you have a low-powered electric mixer, add the flour first and stir until well-combined.

The dough should be sticky.

Shape the dough into a ball.

Place into the prepared baking dish, cover and let rest for 15 minutes.

Using a sharp knife, cut the dough in half lengthwise.

Place one half on the bottom of the pan and cut the other half in half.

Cover and let rise for another 10 minutes.

Remove the two halves from the baking dish.

Divide the dough between two bowls.

Dust with the flour mixture and then with the water.

Repeat with the remaining dough.

Using your fingers, roll out the dough onto the prepared sheet pan.

Cut each half into 4 equal slices.

Place on the prepared dish, then roll each slice into a rectangle.

Repeat until all four pieces are covered.

Bake for 25 to 30 minutes.

The shaper will release the air from the dough after the first 20 minutes.

When the shaper has finished baking, remove the shapers from the oven and carefully flip them over so the top side is flat.

Transfer the finished shapers to a serving dish and serve.

Recipe Notes Recipe by Sara G.