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What else can I help you with?
What is the ratio of fat for flour?
The ratio differs from recipe to recipe.
What is the ratio for fat to flour for flaky pastry?
Always half fat to flour i.e: 8 ounces flour and 4 ounces of fat.
What is the ratio for fat to flour for filo pastry?
3:1
Which kind of cake would you expect to have better keeping qualities a sponge cake which is low in fat or a high-ratio cake which is high in both fat and sugar?
the sponge cake
What is the ratio of fat to flour in scones?
Use wholemeal flour instead of white - OR - replace some of the white flour with bran.
Ratio of short paste?
1:2:4 , ( Liquid : fat : flour )
'What effect does eating cake have on your body?
It can make you fat.,
How can I make brownies that are cake-like in texture?
To make brownies that are cake-like in texture, use a higher ratio of flour to fat and sugar, and incorporate more air into the batter by beating it well. Bake the brownies at a slightly lower temperature for a longer time to ensure a lighter, cake-like texture.
How can I make cake-like brownies?
To make cake-like brownies, use a higher ratio of flour to cocoa powder, add an extra egg for more lift, and reduce the amount of fat in the recipe. Bake the brownies at a slightly lower temperature for a longer time to ensure a lighter, cake-like texture.
What is the ratio of fat to flour in shortcrust pastry is this different for pate sucre?
In shortcrust pastry, the typical ratio of fat to flour is about 1:2, meaning for every part of fat, there are two parts of flour. In contrast, pâte sucrée, which is a sweet pastry, often has a higher fat content, with a common ratio of 1:1.5 or even 1:1, resulting in a richer and sweeter dough. This difference in fat content contributes to the texture and flavor variations between the two types of pastry.
What are the differences between angel food cake and sponge cake?
Angel food cake is made with egg whites, sugar, flour, and no fat, resulting in a light and airy texture. Sponge cake contains whole eggs, sugar, flour, and sometimes butter, creating a denser and moister texture.
Why do we use fat ( oil or margarine ) in cake?
Fat, such as oil or margarine, is used in cake to enhance texture, moisture, and flavor. It helps create a tender crumb by coating flour proteins, which reduces gluten formation and prevents the cake from becoming tough. Additionally, fat contributes to the cake's richness and prolongs its freshness by retaining moisture.
