Baking

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!

It depends on the size of the lemon, but usually the zest of one lemon is more than one teaspoon.

If you mean Pancakes, You can buy the Mix for it in the stores.

Basic ingredients are flour (plain or self-rising), milk, salt, and eggs.

Now Here's how you make Dutch Pancakes(Pannekoeken), When you got that Mix, You mix it like any normal batter, and you pour it into a frying pan. Let it spread all over.

When it gets a nice, gold-brown color, Flip it and bake the other side.

Now, If you want you can garnish it with some bacon,Cheese etc.

When it's done, You can also put whipped cream,Fruit,Syrup,Sugar etc. on them.

Enjoy!

If you're making somthing like a cake where the paper will be completely covered, you can use waxed paper. If it's not going to be completely covered like with cookies, DON'T use waxed paper. Silicon baking mats and nonstick cooking spray work just as well.

1 stick or 16 tablespoons in a cup. 1 stick plus 5 1/3 tablespoon to equal 1 1/3 cup.

Chicken 15 minutes to the pound + 15 minutes @ Gas mark 5 or 6. 375/400

Always check that the meat is cooked by inserting a skewer or knife into the thickest

part of the bird, until the juices run clear of any discolouration