WOW, I can't believe there is any squash left, he took off way too much, with a starting piece that size the end result should be at least 25% bigger!!!
I thought she was about to explain emulsified shortening or high ratio shortening. For those of you a high ratio cake because the sugar is over flour in %s I think. Be awesome if you talked about all of the above when to and when not why why not pro cons hints tips all with emulsified or liquid high ratio shortenings oh well
SP: Cake gel, also known as cake emulsifier and SP, is a kind of paste emulsifier obtained by hydration and emulsification of monoglyceride, polyglycerol fatty acid ester, span, tween, propylene glycol fatty acid ester, sucrose ester, and other emulsifiers. In one video, the baker mentioned that the reverse creaming method works well for recipes where the sugar content is higher than the flour content.
After 7 years u got 25th like, it was me. But you helped me a lot, we put our fingers at a place on vegetables and 3-4 cuts into vegetables. But until now i assumed one step of the finger is one cut.
Pro tip if you put your fruit choice or chocolate chips into your dry mix and coat them they stay in place when you bake them and there is no need for the extra blueberries on top. Also when mixing if you use a rubber spatula as opposed to a whisk when combining dry and wet it allows for a faster incorporation and less worry about tough muffins and tunneling. Happy baking
