tag:blogger.com,1999:blog-6373724138035499204.post5123738540668895795..comments2024-03-28T17:10:21.005+01:00Comments on Angie's Recipes . Taste Of Home: Kitchen Utensils, Ingredients, PublicationsAngie's Recipeshttp://www.blogger.com/profile/14978978261098754954noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-6373724138035499204.post-72125683625562337512018-02-02T05:51:10.914+01:002018-02-02T05:51:10.914+01:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-37988036205141733762017-08-25T18:23:14.846+02:002017-08-25T18:23:14.846+02:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-89563600951102633272017-07-19T09:06:07.989+02:002017-07-19T09:06:07.989+02:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-78720801633828454732016-09-07T15:06:44.129+02:002016-09-07T15:06:44.129+02:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-58461241598488738172016-07-22T00:17:43.473+02:002016-07-22T00:17:43.473+02:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-79754678025264595222016-06-17T08:12:22.035+02:002016-06-17T08:12:22.035+02:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-75299676596454594222016-05-08T16:45:30.314+02:002016-05-08T16:45:30.314+02:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-14021392711671995942016-05-02T16:50:25.940+02:002016-05-02T16:50:25.940+02:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-17685905550258064162013-04-23T08:14:28.051+02:002013-04-23T08:14:28.051+02:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-51542855112349507392009-10-30T13:09:22.720+01:002009-10-30T13:09:22.720+01:00Yes, it's wheat flour. As for the substitution...Yes, it's wheat flour. As for the substitution, when doing a yeast bread, AP flour will be okay, but for foam cake, pastry flour would be more ideal, because if you use the American flours, the AP flour is about 12%, and its protein content would be too high to bake a light airy foam cake.<br />Yes, I am a Chinese. :-)<br />The baking moulds here are usually 26cm-28cm or 10-12 inch in diameter and 7-8cm in height. If you want to make an 6-inch cake, then you might cut down 1/4-1/3 quanity of the recipe. The baking time may change as well, so you might have to keep a watchful eye on the cake, and check for doneness, as you usually do.Angie's Recipeshttps://www.blogger.com/profile/14978978261098754954noreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-51621941535022244762009-10-30T12:02:06.795+01:002009-10-30T12:02:06.795+01:00Hi Angie, thanks for your reply =))))
WHEAT FLOU...Hi Angie, thanks for your reply =)))) <br /><br />WHEAT FLOUR? So it's WHEAT FLOUR! I was gonna substitute it all with all-purpose! Luckily I havne't done that yet!!! Flour here aren't labelled what percentage protein they are =(<br /><br />Wow! That's amazing! Are you chinese??? <br /><br />Another question: how do I convert your reciped if I'm making 9" or 6" cakes? Thanks!!!!!<br /><br />Once again, your blog rocks!!!! Learnt so much from you, so thank you!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-37532049573590865432009-10-27T15:01:23.591+01:002009-10-27T15:01:23.591+01:00There are a few kinds of German wheat flour I used...There are a few kinds of German wheat flour I used very often in baking, for example, #405 with 9-11% protein, #550 with 10-11.5% protein, #1050 with 11-12%protein. And they can be substitued with any local flour of similar percentage of protein. <br />And YES, I do read Chinese.Angie's Recipeshttps://www.blogger.com/profile/14978978261098754954noreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-53704870236690818932009-10-27T08:41:28.284+01:002009-10-27T08:41:28.284+01:00Hi Angie,
I just discovered your site and deeply r...Hi Angie,<br />I just discovered your site and deeply regret why I didn't do so earlier!!! Your site is the best recipe blog I've seen (and I have looked at MANY!!!!). Thank you soooooooooo much for all your time and effort!<br />Just wondering, do you read chinese?! <br />Also, what is that German flour that you use? Can I substitute it with normal plain flour? <br />THANKSSSAnonymousnoreply@blogger.com