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#1
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I mean, what is the chemistry behind it - how is it not a flop, without mixing?
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#2
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typically it's layers of stuff, wet&dry.
the dry stuff is typically a mix - i.e. flour/fats/sugar/leavening already combined moisture from the baking "wets" the dry mix . . . thousands of recipes and variants - difficult to make one single 'generalization' |
#3
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Oh .... OK
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