To convert plain flour to self-rising flour, a person can combine 2 teaspoons of baking powder to every cup of the all-purpose flour. However, if one is using ingredients in a baking recipe, such as cocoa or buttermilk, then one can also add 1/4 teaspoon of baking soda with the baking powder for leavening purposes.Know More
Before using the baking powder and all-purpose flour, one should sift these ingredients together in a bowl. This ensures that the ingredients are mixed thoroughly. Similarly, one should check the expiration date on the baking powder. An expired product will not allow baked goods to rise properly.
Alternatively, if one does not have baking powder, then one can use a slightly different method to convert all-purpose flour to self-rising flour. This method is to use 1/2 teaspoon of baking soda combined with 1 teaspoon of cream of tartar and add this to 1 cup of all-purpose flour to make 1 cup of self-rising flour.Learn more about Dry Ingredients
Although cacao and cocoa powders come from the cacao bean, cacao powder is the raw and less processed form of chocolate. Because cacao powder isÂ a purer form of chocolate, itÂ contains higher amounts of nutrients like antioxidants and magnesium.Full Answer >
Meringue powder has a shelf life of up to two years. It mainly consists of dry egg whites, so there are no preservatives to extend the shelf life of this product.Full Answer >
Modified corn starch, also called modified food starch, is used by food manufacturers as a substitute for flour or cornstarch as a thickener, emulsifier or stabilizer in food products. Some examples are ClearJel, Instant ClearJel and ThermFlo. Native starch gets modified properties through physical, chemical and enzymatic treatments.Full Answer >
To sift flour without a sifter, pour the measured flour into a fine mesh strainer, and shake the strainer gently until all the flour falls through. If the flour still appears densely packed, use a whisk or fork to further aerate it.Full Answer >