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What else can I help you with?
What can you use instead of custard powder?
you can use self-rasing flour. just use the quantity of self-raising flour as the recipe says to use plain or all-poupose flour.
When do you add corn flour when making meringue?
Corn flour, or cornstarch, is typically added to meringue during the final stages of beating the egg whites, usually just before adding any sugar. This helps stabilize the meringue, giving it a smoother texture and preventing it from weeping. It's important to sift the corn flour with the sugar to ensure even distribution.
Can you use corn flour instead of plain flour in falafels?
I have never made falafels, however I would not suggest trying to use corn flour for flour as corn flour is not flour at all, but basically corn meal and the consistency and flavor will be nothing alike.Corn Flour refers to corn meal that is ground at a much finer consistency than corn meal that is used to make cornbread, etc. Plain four is made for Wheat that is ground and then processed.Never the less, corn flour is made from corn, flour is made from wheat.
Can you use corn flour instead of plain flour to shallow fry vegetables?
Absolutely, the texture will be very different than flour fried, but corn flour or corn meal is perfect for vegetables. Great corn fried vegetables include okra, squash, eggplant and tomatoes.
Can you use plain flour in a pavalova instead of corn flour?
No. cornflour 'hardens' the mixture so it will keep its shape, normal flour doesn't do that.
Can you use baking powder in a pavalova instead of corn flour?
Baking powder is not a suitable substitute for corn flour in a pavlova recipe. Corn flour helps stabilize the meringue and provides a chewy texture, while baking powder contains leavening agents that can interfere with the delicate structure of the pavlova. For the best results, it's recommended to stick with corn flour or use alternatives like cornstarch if needed.
In lemon meringue pie where does gelatinisation occur?
The gelatinisation of the lemon meringue pie filling is dependent on two main ingredients: The sugar, and the corn starch. Adding heat to both these elements, along with liquid (in the case of lemon meringue pie, water and lemon juice) creates a rapidly thickening substance. A word of warning: the heated coagulated filling is extremely hot and sticks to everything...be careful to not get this on you skin, as it will leave a nice burn. Additional info: Gelatinization actually does not require the presence of sugar. Any starch and water mixture will cause gelatinization when heated to the proper temperature. Sugar and acid will affect the thickness of the gelatinized starch mixture and the rate at which is gelatinizes when heat is applied. In a lemon meringue pie there will also be some gelatinization occurring in the crust when moisture from the filling mixes with the flour in the crust.
Can Use plain flour substitute corn flour?
I assume you're talking about making the roux for the cheese sauce? I've always used cake & pastry flour. Corn flour might be an interesting experiment. Might add a new flavour dimension. I'll have to try it out!
Is corn startch the samething as cornmeal?
No, plain cornmeal is just ground corn, while cornbread mix contains flour leavening.
When baking shortbread can you use self raising flour instead of corn flour?
No, because the shortbread will rise. You can use plain flour or rice flour instead though. it would be really nice.
What flour do you use for batter?
Yes but if u do you have to keep an eye on it because if you cook it on high it might burn so just keep an eye on it.
Can you add to flour to make cake flour?
For 2 cups of cake flour:1 3/4 all-purpose flour1/4 cornstarch
