2007-03-12 23:41:12 · 7 answers · asked by thomasteh202 1 in Food & Drink ➔ Cooking & Recipes
Whenever you are baking something with "add-in" fruit, whether it's dried, frozen, or fresh--lightly flour the fruit before adding it to the batter (one tablespoon for coating is usually more than enough). The flour binds to the agents in the batter and prevents the fruit from sinking to the bottom of the pan.
2007-03-13 03:56:40 · answer #1 · answered by Mary J 4 · 0⤊ 0⤋
You can dust the fruit in flour first, but it really depends on what kind of fruit you're putting in the cake and what you're expecting in the end.
2007-03-13 01:57:02 · answer #2 · answered by Tom ツ 7 · 0⤊ 0⤋
relatively elementary to restoration, once you rinse your blueberries, toss them in some flour to coat, once you upload them to the batter they gained't sink This is going for any fruit or for fruit tarts besides.
2016-12-19 04:23:06 · answer #3 · answered by ? 4 · 0⤊ 0⤋
coat all your fruit,nuts and raisins with flour before adding to the batter.
2007-03-13 00:22:08 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Lightly flour it, before adding it to the batter.
2007-03-12 23:49:39 · answer #5 · answered by rustybones 6 · 1⤊ 0⤋
yes, rustycon is right, lightly flour them before add to the batter. Godd luck
2007-03-12 23:59:35 · answer #6 · answered by Arehucas 2 · 0⤊ 0⤋
Coat them with flour.
2007-03-13 02:59:59 · answer #7 · answered by Alicia in Cancun 3 · 0⤊ 0⤋