SC - corn flour? - oop
Lilinah biti-Anat
lilinah at grin.net
Thu Dec 23 19:23:06 PST 1999
Magdalena wrote:
>"For a smooth melting texture:
>
>100g plain soft flour
>50g cornflour
>100g butter
>50g icing sugar"
>
> >From _A Year in a Scots Kitchen_ by Catherine Brown
>
>So this would be
>in American terms
>
>white flour
For non-Americans, we have this stuff at the supermarket called
"all-purpose flour". It's a white wheat flour (i prefer unbleached
which is only slightly less white), but i suspect that a cake flour
might give an even more "smooth melting texture".
>cornstarch
Yes
>salted butter
I bake with unsalted, also known as sweet, butter, but some folks
prefer salted...
>powdered sugar
Yes
Anahita al-shazhiya
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