In baking recipes, the dry ingredients are flour, baking powder, baking soda, spices, salt, cocoa (if it's used) and anything else that doesn't have moisture in it. Wet ingredients are fat, eggs, vanilla, milk, buttermilk and anything else that has moisture. Sugar is usually catagorized with the wet ingredients because it dissolves. The other dry ingredients (other than salt) don't dissolve but form a suspension.
Stuff like flour and sugar and spices, as opposed to wet ingredients such as eggs and butter and milk and vanilla extract.
anything with cream
to cook cake
No Butter is considered a Non dry ingredient. dry ingredients would be powdery stuff leafy stuff and things of that sort that is literally dry and does not have the possibility of melting into a liquid. :)
depends what the dry ingredients are.
For a proper answer you need to define the "dry ingredients". They are all different.
sift
MILK
For best results with a bread machine add yeast first, then the dry ingredients, then the wet ingredients.
Depends entirely on what the dry ingredients are.
It depends on the eact cake recipe. Often, there will be a slightly higher amount of dry ingredients as opposed to wet ingredients. The dry ingredients can usually dissolve in lesser amounts of liquid. Also, solid ingredients like butter or lard are not techinically "liquids", but they act as liquids during baking.
Depends WHAT dry ingredients.
I have Blendtec. Can I grind Rice or dry beans?
In this method, the combined dry ingredients are heaped on the work surface, and one makes a depression like a small bowl in the middle of the heap. Liquid ingredients (usually eggs) are placed in the depression, and combined with the dry ingredients with the hands. Draw dry ingredients up from the sides of the heap over the eggs, stir with fingers and repeat.
answers c