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How_to_make_a_custard_part_1

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added 8 months ago

Oftentimes when a recipe calls for a dried ingredeient as opposed to a wet one is that the ratio balance gets skewed with too many liquid ingredients. I might ask Google what 1 ounce of dried milk milk = in liquid. Direct substitutions are tricky and generally not advised. But when a cake is baked in a long flat vessel, as is usually the case with "sheet cakes," liquid batters fare better than in deeper vessels.

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