🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

A question about a recipe: Honey Cake with White Brigadeiro Filling Covered with Chocolate Ganache

Dsc00120_1_

Is the milk 1%, 2%, whole (4th ingredient)? I just want to make sure I use the right percentage for the cake consistency.

asked by SconeLover79 over 2 years ago
2 answers 540 views
Default-small
added over 2 years ago

With the richness of the rest of the recipe I would assume whole milk. All others would make the consistency change, thereby changing the cooking time

Dsc_0253_2
Miranda Rake

Miranda is a contributor at Food52.

added over 2 years ago

When a recipe doesn't specify as to the percentage of milk, I always assume whole.