They add taste and often act as a binding agent, especially in baked goods.
interfering agent
Francina Flavia has written: 'Favorite desserts without eggs, cream, or butter' -- subject(s): Desserts, Low-fat diet, Recipes
Yes, cocoa chocolate is commonly used as an ingredient in making desserts.
yes
In frozen desserts, eggs act as an emulsifier that helps to stabilize the mixture by surrounding the fat and water molecules. This inhibits the formation of large ice crystals, resulting in a smoother and creamier texture in the frozen dessert.
The star tip is used for a number of things. For example, it's used for piping decorative borders around cakes, for piping flowers on cakes, for piping the egg filling into the cooked egg whites for deviled eggs, and can be used for piping whipping cream on the top of desserts.
Greek desserts are sugar based, of eastern influence in contrast to western desserts which are mostly sponge based or cream based. Filo pastry and nuts are often used in Greek desserts and they are extremely sweet and flavorful. Greeks do not often eat their desserts after a meal, but will serve them sometime during the day.
Budín, a sort of flan. Flan, a pudding made with eggs and sometimes vanilla. Macedonia, a sort of fruit salad.
yes, gold is used in some foods but mainly desserts as decorations for ice cream and other desserts but if gold is being used it most likely will be a very thin piece.
Strawberries are mostly used in desserts and savoury dishes
Not really, they are used mainly for decorating desserts
les desserts means desserts in English.