Not exact matches
It's made by washing wheat flour
dough with water until all the starch granules have been removed, leaving a sticky, insoluble glue -
like substance, which is then flavored and cooked.
A open question to you and your blog users: how might one replace butter with a non-animal product in baked goods
like the scones you featured recently, in which the fatty
substance has to be «cut» into the
dough?
When the
dough is properly risen, it will be wobbly and still have a doughy
substance to it rather than batter -
like....