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I believe it's due to the presence of gluten that makes it extra elastic. The dough of the Chinese scallion pancake could be very sticky because of the high water content material.
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I discover it simpler to not need to bake the cake the same day I’m decorating them. Gluten-free flour doesn't absorb liquids the identical method as conventional flour does, and that’s why you must use xanthan gum.
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