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Parma violets are widely believed to be sterile, and there is much store laid by their reproduction through cuttings. Armand Millet [ fr ] , a French violet grower, proved this belief to be a myth, however, and with the right conditions any sturdy violet could well produce a seed pod .
In cooking, a leavening agent (/ ˈ l ɛ v ən ɪ ŋ /) or raising agent, also called a leaven (/ ˈ l ɛ v ən /) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
Everyday baking and cooking; try using in combination with all-purpose flour to help lighten up the dense wheat. It can be used for bagels, rolls, crackers, pancakes, or even pasta dough. Lucas ...
To ensure a gorgeous glossy shine, make sure to brush pie dough with egg wash before baking. For a little extra texture, add a sprinkle of sugar which becomes crackly in the oven.
The petals of violets have long been used in herbalism for their medicinal properties, even mentioned by Dioscorides. [3] "Violet tables", sugary lozenges flavoured with violets, were made before 1620. [4] During the 18th century, crushed violet petals, rosewater, and sugar were combined to make an early type of confectionery known as flower ...
Ube cake is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine), but with the addition of mashed purple yam to the ingredients. It is typically made with flour, eggs, sugar, a dash of salt, baking powder, vanilla, oil, milk, and cream of tartar.
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