Friday, 2 November 2007

Info

Tambah satu lagi ilmu hari ni

Cake
flour has a 6-8% protein content and is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture. Good for making cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired. To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own - one cup sifted cake flour can be substituted with 3/4 cup (84 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.

2 comments:

MyPeriukBelanga said...

rojiee..knpa tatak ada chat room? tak vouge lerr camni... :p

itu lapis pandan mmg cntik setelah ku meneliti pakai topong jasen king mmg nmpk lapisan dia tapi halus2 tapi kan kalu lampu terang skit atau mnggunakan natural light sda pasti terserlah lapisan dia caya lah!

Rozie said...

lor kak ni...kalu nk vogue kena ada chat room ka??? ok la, kaknis punya pasal akan sy usahakan...
tu ler kaknis, terlebih rajin punya pasal....anyway, dh abiss pun ...hampas dia pun dh masuk lubang jamban...kuikuikui