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What food has wheat flour vegetable shortening sugar dextrose skim milk baking soda?
Wiki User
∙ 14y ago
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Wiki User
∙ 14y ago
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What are the main ingredients of pastries?
flour, milk, butter, shortening, baking powder or eggs
What are the different ingredient in baking that can be substituted?
whole wheat flour and regular flour shortening for PAM (when greasing pans only)
What vegetable do you get when you breed dog with baking ingredients?
A cauliflower (collie-flour).
What weighs more wheat flour sugar salt vegetable shortening and corn starch?
Corn starch
What is substitute for bisquik?
A substitute for Bisquik can be made with flour, baking powder, salt, and oil, shortening, or butter.
Can you use flour instead of bisquick?
I often use flour (all purpose) in recipes calling for bisquick. I just add a little bit of baking powder and a tiny bit of salt.
What are the elements and compounds found in biscuits?
all purpose flour,baking powder,salt,shortening,and milk
What basic ingredient performs shortens gluten strands?
Shortening is called so because it shortens the gluten strands in flour. Shortening is any kind of solid fat, i.e. vegetable shortening (like Crisco), lard, butter, or margarine.
How does shortening help bread rise?
shortening adds lipids or fats to tenderize the flour.
What are the basic ingredients in crust baking?
The basic ingredients in pie crust are flour, fat (shortening, lard, butter or oil), salt and water.
A food label ingredient list reads Wheat flour vegetable shortening sugar salt and cornstarch What item would be found in the lowest amount in the food?
rwrawtadsdawtawra
What is the use of a pastry blender?
A pastry blender is used to cut shortening into the flour mixture for flaky pastry. To get the flakiest pastry, it's important not to mix the shortening and the flour together but to layer them, that's what makes the flakes. To accomplish this, the shortening should be solid shortening and be ice cold while you work with it because if the shortening warms, it will soak into the flour before flakes can be formed. Some chefs place their bowl of flour and shortening into a bowl of ice to ensure that the shortening stays cold while they're combining the two.
