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What are the functions of eggs in pastry?
as a binding agent
Why do you use eggs?
The egg in baking is used as a binding agent.
Why do you use eggs in baking?
For flavor, texture, and binding ingredients.
What is binding agent in eggs?
A binding agent is an ingredient that holds all of the other ingredients together (i.e. flour)
What is a function of eggs?
In baking, eggs add criticla moisture, act as the main binding agent, and can add a "shine" to the top of baked goods.
Why are eggs used in desserts?
They add taste and often act as a binding agent, especially in baked goods.
What has wings backbones and lays eggs?
This description fits all birds.
Why is flour used in quiche?
the eggs are used in recipes because they have the nutation's to make the taste and to mix the flower and sugar.
Mammal that lays eggs beginning with the letter e?
This description fits the echidna.
Why does it matter how many eggs go in a cake?
Eggs are very important to a cake. If there are no eggs at all, or not enough, the cake will not hold together. After baking, it will crumble and fall apart, as eggs are the main binding agent in the cake batter. Eggs also add moisture. Too many eggs will result in a goopy and dense cake, while too few eggs will result in a dry and floury-tasting cake.
Is dyeing eggs a chemical change?
Yes, it is, because a chemical reaction is occurring. In the case of dyeing eggs, the dye molecules are binding to the protein molecules in the egg shell, both directly, and via hydrogen bonds..
What happens if you cook a cake without any eggs?
A cake will last longer without ingredients such as eggs and milk. EG: in the war soldiers were given the anzac biscuits as they could last long periods without perishing. The cake may also be more crumbley without eggs, as eggs assist in binding a cake.
