*The science behind using oil in cake in place of butter: “Oil coats flour proteins better than butter. Coating the flour proteins prevents their forming gluten, which ties up water, thus leaving more water in the batter to make a moister cake” (Corriher, S.O. (2008). BakeWise. New...
Wonder if you put some dry rice in the container, if that would absorb the moisture? Reply Libby www.ditchthecarbs.com says: Hmm, yes that might work (although I threw away all my rice years ago ). Reply Lisa says: You can re-use the little silicon packets that come in all kind...
water, as well as adding creaminess to the orange color. The final ingredient is beer. Zoi and I mostly drank lagers or pilsners, typically preferring light beer during hot weather. Zoi, in fact, did prefer light beer, since I let her taste a dark beer once or twice. After she drank...