it is poppy in the top
No, baking powder is what makes cakes rise.
The recommended ratio of flour to baking powder for making fluffy pancakes is typically 1 cup of flour to 1 teaspoon of baking powder.
Well if you mean it literally, then i would say while you cake is baking, it gets soft and fluffy. And when that happens, your cake gets taller which means its rising.
I'm not sure what you mean by mechanical, but raising agents like baking soda, baking powder, and yeast make foods light and fluffy.
Shortening is used to make the dish fluffy.
Baking powder is a rising agent, designed to make breads and cakes soft and fluffy. This is usually not desired in cookies.
The best potato for baking is the Russet potato because it has a high starch content, which makes it fluffy and light when baked.
Russet potatoes are best for baking because they have a fluffy texture and a mild flavor that works well with toppings.
Fluffy has the same definition in any language.
you cant because of its job to help make the pancakes fluffy.
The purpose of levure chimique in baking recipes is to act as a leavening agent, helping the dough or batter to rise and become light and fluffy during baking.
Baking soda (sodium bicarbonate) reacts with citrus fruits (acidic) to produce carbon dioxide gas. This reaction creates bubbles, causing the mixture to rise and become fluffy, which is desirable in baking recipes. Additionally, the production of carbon dioxide helps make baked goods light and fluffy.