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Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu. [6] Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè. [7] [6] Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
Carbs: 13 grams. Fiber: 3 grams. Protein: 5 grams. Fat: 1.5 grams. My favorite way to use chickpea flour is to make a flatbread, or socca, a simple dough made of chickpea flour, water, salt, and ...
chocolate sandwich cookies, such as Oreos (about 5 oz.) 1 (14-oz.) can sweetened condensed milk. 3 c. white chocolate chips (about 18 oz.) 1 tbsp. salted butter. 2 tsp. vanilla bean paste or ...
(As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.) Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) [26] or a knob (2 tbsp). [27] Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise ...
Litti is a wholewheat flour dough ball stuffed with a spiced mixture of satui (roasted black chickpea flour). [1] Litti, along with chokha , is a complete meal that is popular in the Indian states of Bihar , Jharkhand and eastern Uttar Pradesh , and the Nepalese provinces of Madhesh and Lumbini (eastern parts). [ 2 ]
Generally, one teaspoon (5 g or 1/6 oz) of baking powder is used to raise a mixture of one cup (120 g or 4oz) of flour, one cup of liquid, and one egg. However, if the mixture is acidic, baking powder's additional acids remain unconsumed in the chemical reaction and often lend an unpleasant taste to food.