When you are making a cake from scratch, how can I prevent it from being dry? - cake dry scalp
I think the biscuits. There's nothing I can add, or you use more? I cook for a local cafe and I think my cakes and muffins too dry. Please I need help wet. I do not want to lose business because of dry desserts.
Thanks
Saturday, January 9, 2010
Cake Dry Scalp When You Are Making A Cake From Scratch, How Can I Prevent It From Being Dry?
3 comments:
Check and see how old the dry ingredients are first. I use a variation, sometimes, and my customers can not get enough of this special oven Goody. It is 3 TBL. per egg mayonnaise. Keep moist for 3 days, even under proper refrigeration. It might not sound bad but we must remind ourselves what are the ingredients of May you try it at home, you'll see what I mean.
This is the best recipe for chocolate cake. And it is very moist, very.
http://allrecipes.com/Recipe/Black-Magic ...
Make sure that your recipes enough fat and liquid that they contain. It makes a big difference. You move even more hits (muffins not fast) until most of them together or burn, sure.
You can cook anymore? Is your dry start? You can add water, milk to moisten. But I think the kitchen is the most likely.
Oh, yes, no more fighting muffins, brownies, etc. to be wet only make things a little, what you need.
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