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Posts by auzzi

Simple Sponge  4 eggs  150g caster sugar 1 ts Flavour or extract 50g Corn starch      50 g Plain flour      50 g Self-raising flour     pinch salt Preheat oven to 180°C.  Line 2x 20cm sandwich pans.  Sift dry ingredients 3 times.  Beat eggs with sugar for 8 mins until thick, pale and tripled in volume..  The mix will fall back into the bowl in slow ribbons.  Beat in any extracts.  Sift flour mixture over egg mixture while folding in with a large metal spoon...
Blue box ?  Presto: "enriched self-rising flour with baking powder and salt added"   https://www.reilyproducts.com/122-Lb.-Self-Rising-Cake-Flour   The traditional pound cake consists of equal amounts of butter, sugar, eggs, and flour. No leavener is add as the air beaten into the batter raises the cake. Using self-raising flour gives you a bit of insurance - even if you have not beaten the eggs or creamed the butter and sugar sufficiently. 
 If it is part of the recipe, then it is required .... Baking is a chemical reaction - you have to know what you are doing if you want a good outcome. Modern baking powder is the equivalent of a pre-packaged convenient leavener. Various chemicals that perform rising actions at various times during baking are bundled together in one item .. Using individual chemicals, eg bicarbonate of soda, cream of tartar, acidic ingredients etc, allow the baker to precisely regulate what...
 Original baking powder contained cream of tartar but few, if any, manufacturers now use cream of tartar in their baking powder. They substitute Sodium Aluminum Sulfate, Calcium Sulfate, Calcium Acid Phosphate [Monocalcium Phosphate], Glucono Delta Lactone & Citric Acid, or sodium acid phosphate in place of cream of tartar ..  Cream of tartar is an acidic ingredient which activates alkaline baking soda. The chemical reaction releases carbon dioxide which makes the cakes...
 Your recipe is probably fine - they changed the recipe of the boxed mix ... Testing and experimentation is the only way that you will work out how to adjust it to your own specifications ..
Betty Crocker Banana Bread 1/3 cup shortening 1/2 cup sugar 2 eggs 1 3/4 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup banana 1/2 cup pecans Creaming method. loaf pan, bake in 350 45 to 50 minutes.
Replace part of the water amount.   Depending on how strong you want the flavour to be - 60ml or 1/4 cup, 80ml or 1/3 cup, but no more than 120ml or 1/2 cup .. I would aim for 1/4 cup with a bit a coconut extract to boost the taste {??}
  True .. but .. that is wheat flour not gluten-free flours or starches * brown rice flour    1 US cup = 130-135g depending on the grind* white rice flour     1 US cup = 160g depending on the source [asian, indian, commercial]* potato starch       1 US cup = 165g thus based on the weights above: 0.64 cup + 0.39 cup + 0.38 = 1.4 cups - slightly less than chimon's 1 1/2 cups ...
Have you contacted Wilton's Customer Service ?
Depending on how hot and/or humid it is in Zimbabwe at the moment, it may be an idea to store it in your coolest place possible. While the weather is hot, keep it in a cool pantry, or the refridgerator if necessary, whilst checking it regularly for any problems. Once the weather begins to cool down, it should be alright.
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