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Difference between Maida and All purpose flour - Seasoned Advice I'm baking tonight and I'm out of All purpose flour I'm lazy to run out to the grocery store Can I replace All purpose flour with Maida (Maida is better known to Asian Indians - we use it for mak
Any other flour which can be used to replace Maida flour for chewy . . . maida is popular in a white color, bleached with benzoyl peroxide, It is not easy to find special cake flour where I live Wheat flour contains gluten which will result in hard cakes Now, considering the fact that I won't mind a bit chewy cakes, what other flours other than Wheat have lowest gluten which can be used to make a bit chewy cakes
Substituting white flour for maida in making Indian samosas Indian recipes call for using Maida or All-purpose flour in making samosa Disregarding for a second the difference between the two (as discussed in here - Difference between Maida and All purpose
Is using hot water to make chapathi dough a good idea? One of these days, I accidentally used hot water in place of cold water on wheat flour to make chapathi dough Coincidentally I found the dough to be much softer than usual Also the kneading proce
Pizza browning agent substituting proportion - Seasoned Advice I used coarse whole wheat dough without browning agent and didn't use sufficient water (mostly?!) in my 1st iteration which didn't bake well at all 2nd time, I used something called maida (all purpose flour) with a browning agent which was better I'm following Pizza Bible by Tony Gemignani He tells to use browning agent so I'll go with it
What is the maximum time for which the dough should be allowed to rest . . . 2 Have heard that dough should be allowed to rest for the Gluten formation to occur Question: What is the maximum time after which resting the dough won't make any difference to the taste and the texture of the Parathas Rotis? Assuming: Dough is made of 100% wheat flour (no Maida), and water only