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Ingredient Substitutions (Part 3)
by
Martha A. Cheves
Текущий рейтинг: 4.0
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%20-%20Substitute%20-%203%20Tbl.%20and%201%20tsp.%20thawed%20frozen%20egg%20or%202%201/2%20Tbl.%20sifted%20dry%20whole%20egg%20powder%20and%202%201/2%20Tbl.%20lukewarm%20water,%20or%202%20yolks%20and%201%20Tbl.%20water%20(for%20cookies),%20or%202%20yolks%20(good%20in%20custard%20and%20cream%20fillings),%20or%202%20whites%20as%20a%20thickening%20agent%3C/p%3E%3Cp%3EFlour,%20Self-rising%20-%201%20cup%20-%20Substitute%20-%201%20cup%20minus%202%20tsp.%20all%20purpose%20flour,%201/1/2%20tsp.%20baking%20powder%20and%201/2%20tsp.%20salt.%3C/p%3E%3Cp%3ENOTE%20-%20Substitutes%20for%20white%20flours%20added%20to%20most%20baked%20goods%20will%20result%20in%20a%20reduced%20volume%20and%20a%20heavier%20product.%20Substitute%20no%20more%20than%201/4%20of%20white%20flour%20in%20a%20cake%20to%20ensure%20success.%20In%20other%20recipes,%20you%20can%20substitute%20whole%20wheat%20flour%20for%201/4%20to%201/2%20white%20flour.%3C/p%3E){kind=link}