2007-03-04 14:52:33 · 7 answers · asked by Tanita 2 in Food & Drink ➔ Cooking & Recipes
Water is essential to baking and gluten development. Milk is a close second, since it contains about 90% water. It also helps in texture, flavor, crust color, and nutritional value.
2007-03-04 15:10:11 · answer #1 · answered by ynotfehc 3 · 0⤊ 1⤋
Most baked products like doughnuts, pastries, and cakes use milk or milk substitute for vanilla-like sweetening.
2007-03-04 22:55:47 · answer #2 · answered by Sam A 1 · 0⤊ 0⤋
I don't!!! I use ice water in shortcrust pastry, boiling water in choux pastry and no water at all in puff pastry.
2007-03-05 00:18:41 · answer #3 · answered by lesroys 6 · 0⤊ 0⤋
to brown the shell, u can also use egg white to the same ends.
2007-03-04 23:32:44 · answer #4 · answered by Anonymous · 0⤊ 0⤋
it is the main ingredient for almost anything
2007-03-04 22:55:27 · answer #5 · answered by Anonymous · 0⤊ 0⤋
My Mama made me do it.
2007-03-04 22:55:53 · answer #6 · answered by Anonymous · 0⤊ 0⤋
to make them fluffy.
2007-03-04 22:55:45 · answer #7 · answered by Jamie Lynn 3 · 0⤊ 0⤋