answersLogoWhite

0

it means

User Avatar

Anonymous

4y ago

What else can I help you with?

Related Questions

What does it mean to Add flour mixture alternately with milk?

flour then milk. flour then milk. flour then milk.


What do think work the flour into milk mean?

"Work the flour into milk" typically refers to the process of mixing flour with milk to create a smooth batter or mixture. It involves gradually incorporating the flour into the milk to prevent lumps from forming, ensuring a consistent texture. This technique is often used in cooking and baking when preparing sauces, batters, or doughs.


Does flour have lactose?

No; lactose is in milk and milk products.


Does milk powder dissolve in oil?

Flour does not dissolve in milk, but it does mix with milk.


What does atole mean?

A gruel made by boiling Indian corn, or maize, pounded to flour, in water, and also in milk.


What does el atole mean?

A gruel made by boiling Indian corn, or maize, pounded to flour, in water, and also in milk.


What is douh?

Do you mean dough.......if so, flour, water, milk and some other ingredients combined to make bread or cakes


Does flour eggs and milk make dough?

No, there is no milk in flour. Milk comes from dairy animals while flour is milled from wheat, which is a plant. But there often is milk in the form of dry milk powder or whey in many of the cake, muffin and bread mixes that are also made with flour.


Which country makes milk flour?

australia


Can you use high grade flour in sour dough?

Not sure what you mean by "high grade flour". You'll get the best results with specified "bread" flour, but "all purpose" flour will work fine, too. Do not use "cake" flour.


What is the most important ingredient in a pancake?

Pancakes have a staple list of ingredients that all have a purpose. These are buttermilk, cake flour, malt powder, eggs, milk, and sugar. They combine into a result of fluffy cake-like texture.


Flour and milk mixed a chemical or physical change and why?

Mixing flour and milk creates a physical change because no new substances are formed. The flour and milk retain their individual chemical properties, and the mixture can be easily separated by physical means such as straining.