It keeps them puffy like baking soda and it is the whole thing basically. It just NEEDS flour
Egg functions as food-glue and biscuits are a great food for demonstrating it. Go ahead and make biscuits with and without the egg. You will see that the no-egg batch will be very crumbly and will fall apart too easily to be useful for much.
It is an acidic leavening agent - it reacts with anything alkaline in the recipe, releasing CO2 and making the mixture rise.
A recipe for Florentine biscuits can be easily found on cooking and food websites The best websites are those that are tied to cooking shows on television.
Cooking involve many chemical transformations.
Cookies and Cream ice-cream ingrediants: cream condense milk cooking chocolate tiny teddys (or any chocolate biscuits) How to make it: 1. Thicken cream until thick. 2. Melt the cooking chocolate in the microwave (it will burn if you put it on to long check it about every 15 seconds) 3. Pour the condense milk into the thickened cream. 4. Crush up the biscuits and pour into the condense milk and thickened cream. 5. Add cooking chocolate. 6. Leave in frezzer for a few hours. 7. EAT UP!! :D hope you like this recipe my family and I make it every weekend
Biscuits (cookies) and milk.
No, milk is thicker than water it will dry out the biscuits. Yes, but you would have to add in some other form of fat like butter, margarine, or shortening.
Traditionally - milk and biscuits (cookies in america!)
Cows :D hehee
a function of a sace is used to cooking like for frying and cooking soup
You need to be way more specific about what heat source you are going to cook the milk at