Cakes and biscuits
Part of the HCTB Macmillan Mastercraft book series (HCTBMM)
Perhaps the most important — and most enjoyable — feature of baked flour products, like cakes and biscuits, is the texture, whether it is delicate, crunchy, chewy or crumbly.
KeywordsSugar Starch Dioxide Glycerine Dust
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© Macmillan Publishers Limited 1992