Why are my rock cakes so crumbly?
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Why are my rock cakes so crumbly?
the main problems are: Not mixing the dough well enough – The butter needs to be rubbed into the flour well for perfect Rock Buns, but if not, they’ll still be delicious. Adding too much liquid – The recipe uses a large egg is yours are larger or smaller than this, adjust the amount of milk slightly.
Can rock cakes be frozen?
Rock cakes will keep up to 3 days if well wrapped in foil or in an airtight container. You can freeze them as you would scones for up to 3 months, wrapped in foil and stored in a zipper-topped freezer bag.
What are the flavor of cakes?
The results are in: Here are the top 50 cakes which taste users have been baking!
- Banana cake with cream cheese.
- New York baked cheesecake.
- Chocolate coconut cake.
- Carrot and walnut cake.
- Lemon yoghurt cake with syrup.
- Chocolate mud cupcakes.
- Flourless orange cake.
- Vanilla cupcakes.
Why are rock cakes called rock cakes?
A rock cake, also called a rock bun, is a small cake with a rough surface resembling a rock. They were promoted by the Ministry of Food during the Second World War since they require fewer eggs and less sugar than ordinary cakes, an important savings in a time of strict rationing.
Can diabetics eat apples?
Apples are an excellent fruit to include in your diet if you have diabetes. Most dietary guidelines for people living with diabetes recommend a diet that includes fruits and vegetables (21). Fruits and vegetables are full of nutrients such as vitamins, minerals, fiber, and antioxidants.
Can you bake with expired flour?
While the flour itself remains stable, its added baking powder gradually loses potency — just like the can of baking powder in your cupboard does. Yes, you can bake with self-rising flour after its best-by date; but your baked goods may not rise as well.
Why do you add bicarbonate of soda to scones?
The bicarbonate of soda is a single agent and needs to be used in combination with an acidic ingredient and liquid. Once the bicarbonate of soda, acid and liquid are combined, the reaction immediately produces carbon dioxide that helps the dough to rise.
