weigh materials carefully, using the standard scales
do not let one weigh materials
the technique of making the dough to be correct and appropriate order
blend the ingredients that require agitation until completely soft, lumpy or fluffy
if using additional ingredients such as cake emulsifer, baking powder or baking soda, note size is not excessive because it will ruin the taste
use natural materials for dyes such as pandan leaves and leaf suji with dense fluid
note the roasting or steaming technique correctly, use a large fire, small fire and the flames were the recipe
for cake good results usually use upper and lower roasting
if using materials that must be mashed like a banana or cassava, consider the maturity of the material do not use materials that are too ripe because it will cause the batter and the excess water it resulting cake becomes sodden, note also how smooths insist that all the material is completely pulverized and smooth, no clot
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