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For the best results, cake ingredients should be beaten on high until the dry ingredients are added. For example, beat until the butter and sugar are creamy, then add the eggs. When the dry ingredients are added, beat the mixture just until blended. At this point, Beating the dry ingredient mixture too much could result in a tough texture.
Phyllo (pronounced FEE-lo) is a tissue-thin dough generally sold in the freezer section of…
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Souffles are made from an egg yolk-based custard that is lightened with beaten egg whites. This…
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