Baking

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Revision as of 19:26, 1 March 2011 by Keegan (talk | contribs) (Created page with '=Increase general moistness= * Substitute a small portion (1/8th to 1/4th) of the regular sugar amount with brown sugar * Egg whites tend to dry baked goods out')
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Increase general moistness

  • Substitute a small portion (1/8th to 1/4th) of the regular sugar amount with brown sugar
  • Egg whites tend to dry baked goods out
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