Baking

All you have to do is get some whole milk around 2 quarts and mix it with 1 1.2 cups of sugar and a vanilla bean that you scrapped out and about a half teaspoon of bakingsoda when you reach a boil. then just simmer uncovered for awhile until you have around a cup but make sure you strain out the clumps

Potatoes, Pasta, Rice, Cereal foods!


Sorry not a great answer but better than nothing and maybe someone can add to this

Yes because superfine sugar is regular granulated sugar it's just been ground into finer crystals so it can be dissolved easier in many light recipes where you would not want the grainy texture of regular sugar, like in merinques and angel food cake. You can use superfine sugar in any recipe and be successful, it's when you try to substitute regular granulated sugar when it calls for superfine that you run into trouble because it will be too grainy or possibly lumpy. You could always make your own version of superfine sugar by putting regular granulated sugar into a food processor and chopping it up for a minute or two and it would be simliar to store bought superfine sugar.

Yes, but the measurement may be different. If it is "fine-grain" sea salt, then you can measure it the same as ordinary granular salt. If it is flaky or coarse-textured salt, like kosher salt, you may need to use more, if you are measuring by volume (3/4 tsp rather than 1/2 tsp., for instance).

Processed bran is unprocessed bran that has been subject to a short cooking process known as extrusion by which the bran is subject to a temperature of 120 degree C and at a pressure of 5.9 MPa. Processed bran is commonly used in food items such as snacks, bread products, breakfast items to make them more digestible. The extrusion process usually renders processed bran with less dietary fiber than unprocessed bran.

Any one of these substitutions will work instead of an egg: 2 tbsp corn starch

2 tbsp arrowroot flour

2 tbsp potato starch

1 heaping tbsp soy powder and 2 tbsp water

1 tbsp soy milk powder and 1 tbsp cornstarch and 2 tbsp water

1 banana for cakes Milk for an egg-glaze on pastries. Or, depending on the dish, mayo or salad dressing (Miracle Whip). Either of these two makes pancakes very fluffy.

yes whipcream is a mixture because it contains of two or more subtances

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A palmier is a type of puff pastry made in the shape of a palm leaf and rolled in sugar.

You should chill all pastry before using as this stops the pastry from SHRINKING

Always measure your butter, sugar and use the egg the recipe says. These ratios are soo important. Bake at the correct temp for the best results. A cup of flour is always approximate. If you are a 'near enough,is good enough baker' like me it will make more sense. The same goes for liquid and any other bits. As long as a cake pours at the right consistency and biscuit batter doesn't glue my fingers together, that's how they turn out. Muffins are a little less runny than cakes. Bread is completely different. Follow the recipe because if you don't, it will become like a doorstop or so holey the butter falls through. Knead lots and well the first time. Second knead only do as much as it needs to get into a pan. Temp is important too.

how long do u masturbate ? well it takes the same amount of time !

i enjoyed helping you !

sinceraly,

your mom

Plain flour is most likely all purpose flour. It will work just fine for bread, but bread flour is specifically blended for bread making. It has more gluten which is what forms the bubbles in bread and helps it rise better. Plain flour is milled, blended and produced slightly differently than that for bread flour. Bread flour is much more of a stronger flour, whilst plain white flour is not. Both flours (whilst bread flour being the best to use for bread), need raising agents, since the flours are heavy. The most commonly used agent is yeast, in small amounts depending on size of loaf. Better results are achieved with using bread flour. So if you want to make bread then best use bread flour for better results and much tastier well balanced bread.

Granny Smith apples are one of the best for baking.

I would not normally recommend this as honey contains moisture (liquid) that granulated sugar does not, also honey is sweeter than granulated sugar. Not only that, honey has it's own flavor and there is a big difference in the two taste.That being said to use sugar in place of honey in a recipe per cup (approx) use 1 1/4 cup sugar plus 1/4 cup more liquid.

rwgular sugar is granulated sugar. the other kind is confectioner's sugar, or powdered sugar

"Folic acid" is an ingredient found in a lot of breakfast cereals.

Add a small amount of black, then add more if needed.

any deep casserole dish or similar pan, or a souffle batter could be split into smaller custard cups to make individual servings. The important thing is that the dish be fairly deep (a shallow pan will not provide enough support for rising) and that the sides be quite straight.

It will depend on the recipe and what you are trying to make.

yes, due to the length of time it takes to bake a ham, you need to protect the outside of the ham from getting tough. the moisture in the ham would dissipate too

Castor sugar is a superfine form of regular granulated white sugar (also known as "berry sugar"). Substituting regular sugar in its place can be done for some recipes without any consequence. In other recipes, there can be a difference in the texture of the final product (i.e it may be more gritty instead of smooth).

If it is a medium sized pastry it should be blind baked for 15mins at 200 degrees but if it is pastry with sugar o the temperature for less hope this is helpful even though its not alot :)

In a cake, butter helps to add fats which make the cake smooth, and taste good. It also lets the cake keep for longer as if you made a fat less cake it would only taste at its best for about 4-5 hours as a cake with margarine would keep for a lot longer!