The baking powder is used between 1 to 4 grams for each
100 gr. of flour.
For the powdered yeast to have an appropriate chemical
reaction it is necessary as in all the chemical reactions
that the mass has an appropriate PH. For this it is convenient
to add to the mixture citric acid or simply lemon gratings.
To dissolve the chocolated powderd it is used water or
hot milk.
The butter or margarine for the making of a cake should
be at ambient temperature.
To avoid bubbles in the Custard or Roasted Milk it is necessary
to keep the water below boiling temperature.
When you bake a cake, you must keep the oven's door shut
at least the first 20 minutes, so the cake doesn't get's flat.
In a recipe when it is necessary to alternate the flour
with the liquid you always begin with the water and end with
the flour.
2 te spoonfuls are equal to a leaf.
The Syrup should not be revolved while it's cooking.
