I only have flour (baking, and all-purpose), sugar (white and brown), vanilla extract, baking powder, eggs, margarine. Is there a recipe for cookies I can make?
The basic ratio for shortbread is 3 parts flour, 2 parts butter (or margarine if you must) and 1 part sugar (by weight, not volume) Adding an egg would make the cookies less crumbly, adding a teaspoon of baking powder will make them slightly fluffier. A teaspoon of vanilla extract (or a bit more) adds flavor, but you can also add grated lemon rind or orange rind, some spices like ginger, nutmeg or cinnamon, or take the basic dough, roll balls of it in cinnamon sugar and flatten them with the bottom of a glass. If the dough seems too crumbly, moisten it with milk, buttermilk, or orange juice, depending on which flavors you have used.Using all granulated sugar will give you a crisper cookie, using some or all bown sugar will give you a moister, chewier cookie.Just cream the butter and sugar, add the egg and vanilla o other flavorings, then stir in the flour. Bake at 350F for about 8–10 minutes, depending on how lage you make the cookies and how crisp you like them.Chilling the cookies before baking will keep them from spreading too much.
What do flour, water, and eggs make?
Made a mistake by Pouring flour and it coming out by boat loads. I added more eggs/ a bit more water, scallions, herbs/seasonings and turned it into something amazing especially with some fresh Park grated on top.Go wild! Be crazy and use what you have. Follow consistency rather then science
Egg roll wrappers vs. Phyllo dough?
ive used both for mind the phyllo was pretty good and i would also use wonton wrappers too .. for the phyllo you need to do a few layers with melted butter in between them put ur stuffin in them roll it up and then put a lil slit where u gonna cut when cooked and bake em in the oven they were good with the recipe i had .. i also used the phyllo to make samosas they were awesome !!
How do you make egg roll wrappers?
ok so i can find tons of egg roll recipes but all of them call for pre made wraps and none of my stores around here carry them. does anyone have a recpie for the wrappers i cant seem to find one?
Do egg roll wrappers go bad?
maybe
Can I make potstickers with eggroll wrappers?
Yes either cut them into circle with a cookie cutter or make triangles cutting corner to corner, the scraps can be fired and used like croutons on salads, egg roll, wonton and dumpling wrappers are basically the same dough, I buy a flour and starch one with out eggs here in Toronto Canada, but use them as you please. Do not believe Mr James, I am a former professional chef and have used them, he is a troll.
Do we use whole wheat flour, wheat flour or refined flour for making chapaties?
In most parts of India (north / west / central / east), chapatis / rotis / parathas / pooris etc. are made of atta - whole wheat flour, a.k.a. wheat flour (Indian usage).Refined flour or maida is used *only* in some places in south India to make chapatis / rotis, as are porottas / borodas / parottas (unleavened dough, shallow fried in oil).Nan, Kulcha, Bhatura etc. are made with leavened dough made of refined flour. Yoghurt (in most cases) or yeast (in colder places) is used as the leavening agent.
What is difference between egg roll and spring roll?
The major difference between the two happens to be the wrapper. Egg roll wrappers are much thicker. So, what happens when you roll the wrapper is you get a much thicker bite. You can also run into under cooking the product as well since it needs to fry longer. Now, a spring roll is made almost the same way but the “sheets” are much thinner, almost like a crepe. They also are smaller in length more so than the egg roll wrappers. They are thinner and cook faster than the egg roll wrapper.What you put in the wrapper doesn't necessarily make it an egg roll or spring roll, what really makes the difference is that, the egg roll wrapper is heartier and can be filled with more.Now, some answers stated that spring rolls are never fried, what I think they were talking about was a summer roll. A summer roll is made from dried rice paper, mostly round. You soak the rice paper in a bowl of warm water and then carefully lay it out and fill it with what you want. Make sure everything is cooked because it is served a la minute! Pork belly and roasted pork with kimchi sounds perfect in a summer roll right about now!
Are egg roll wrappers the same as won ton wrappers only larger?
It seems the recipes are very close, so I would try it out.
In a grocery store, where are the egg roll wrappers?
In the International isle? In the freezer section? With the breads? I can never find them! HELP! Additionally I want to make crispy spring rolls. Am I better off using rice paper? How about frying them if the rice paper is wet/humid? Wont the oil spatter all over? What is best to use between egg roll wrappers or rice paper? Thanks