CAKE-Making FAULTS. Close texture. Too much liquid Insufficient raising agent Treacle or syrup Eggs and sugar not beaten enough Too little creaming of fat and sugar Too heavy handling of dough Fold flour using a metal spoon Over stirring of flour Not enough liquid
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
a low oven spread out on trays
syrup and toss in flour
5 cm between sides of shelf and baking sheet.