where does the glue go?
2007-09-05 10:12:56 · 6 answers · asked by SweetheartQueen 1 in Food & Drink ➔ Other - Food & Drink
The protein & fat from the eggs prevent the water & flour from binding into paste.
The oil or butter in a cake also prevent the water & flour from binding.
Sugar supports the soft texture as well as providing flavor.
The gluten in the water & flour will still become glue like if one beats the batter too much.
2007-09-05 10:17:28 · answer #1 · answered by Treadstone 7 · 1⤊ 0⤋
What happens is the eggs act as a rising agent and that is how you get cake, the sugar is a sweetener. It is kinda like whipping eggs and putting it in your cornbread dressing and popping it in the oven. People do it to make the dressing rise a little and make it fluffier.
2016-05-17 12:38:51 · answer #2 · answered by ? 3 · 0⤊ 0⤋
My cakes taste of Glue.
2007-09-05 10:18:44 · answer #3 · answered by Anonymous · 1⤊ 0⤋
You forgot to cook it. You will get matzo.
Eggs and sugar would also probably make a type of glue if not cooked.
2007-09-05 10:18:59 · answer #4 · answered by Barkley Hound 7 · 0⤊ 0⤋
Well that's simple. The added ingredients change the composition.
2007-09-05 10:28:26 · answer #5 · answered by Anonymous · 0⤊ 0⤋
how about the tortillias
the gule is for the wallpaper.
Follow the recipes
2007-09-05 10:19:11 · answer #6 · answered by Anonymous · 0⤊ 0⤋