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Sagot :
Even if the recipe calls for an acidic ingredient, you can still use baking powder. This is something I frequently do when I add buttermilk or sour cream to cake batter.
The ideal answer is C.
Which of the following items uses baking ammonia as a leavener most frequently?
For instance, baking ammonia is particularly effective as a leavening ingredient for low-moisture products with wide surface surfaces and high baking temperatures (less than 3% moisture in the baked product). Crackers, biscotti, and tiny, dry cookies are examples of effective applications.
What flour is the strongest out of the ones listed below?
The strongest form of flour, white bread flour has a high protein content (12–14%) and offers a lot of structure.
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