Special education problems chiffon cake to improve the chiffon cake with flour substitutes. Recipes based on a 80 g cake flour, baking powder, 5 grams of eggs, 124 grams sugar, 70 grams grove, vegetable oil, 30 grams of milk, 70 grams protein, 124 grams of rice flour ratio by using different alternative to the basic recipe. The ratio between flour and rice flour (25:75), (50:50) and (75:25), respectively, evaluate the acceptance by the panelists concluded that 30 people chiffon rice flour that has been established. Most recipes are renewable based on the amount of flour in the recipe by a ratio of 20 grams. Cake flour: flour is (75:25) by chiffon has a light texture and soft good shape to put too much flour. The cake will have more weight A thick, stiff texture Cake does not rise as expected.
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