Category: อุปกรณ์อบขนม
ผงฟูของเราเป็นหัวเชื้อขึ้นฟูแบบคลาสสิกที่จำเป็นต้องใช้เติมลงในแป้งธรรมดาเวลาทำเค้ก สโคน และพุดดิ้ง
My scones finally get that proper lift instead of turning out dense, and the 130g tin has lasted through three baking sessions with plenty left. You really only need a teaspoon mixed into plain flour to see the difference.
The 130g tin is exactly the right size for my weekly cake baking, and the raising action is so consistent that my sponge layers come out evenly domed every time. I've used it in both Victoria sponges and fruit puddings, and the light, airy crumb is just what I was after.
My scones finally rise the way they’re supposed to—light and fluffy instead of dense little rocks. The 130g tin lasted me through three batches of baking, and a teaspoon mixed into plain flour did exactly what the label promised.
