16:01 May 19, 2015 |
English language (monolingual) [PRO] Cooking / Culinary | |||||||
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| Selected response from: Sheila Wilson Spain Local time: 16:22 | ||||||
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SUMMARY OF ALL EXPLANATIONS PROVIDED | ||||
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4 +5 | A mix of different flours |
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4 | to have a light crust |
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3 +1 | she's using a mixture |
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3 +1 | the cook is distinguishing between white flour and whole wheat flour |
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A mix of different flours Explanation: She's using a mixture of whole wheat pastry flour and unbleached all-purpose white flour. It's her ideal mix. Whole wheat PASTRY flour is lighter than whole wheat ALL-PURPOSE flour. And white all-purpose flour is lighter again. Of course, she would never use BLEACHED white flour! http://www.thekitchn.com/whats-the-difference-cake-flou-7456... |
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Grading comment
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