A thick sweet syrup which comes in both light and dark varieties, made from processed cornstarch. Light corn syrup has been clarified, while dark corn syrup has had coloring and caramel flavoring added.
Season: available year-round
Substitutions: 1/2 cup sugar + 2 tbsp water = 1/2 cup light corn syrup; 1/2 cup honey = 1/2 cup light corn syrup
Source : http://www.food.com/about/corn-syrup-138
How to make Cake Flour??
1. For every 1 cup of flour remove 2 Tbsp of flour.
2. Now add 2 Tbsp of Cornflour for every 1 cup of flour. (Replacing the tablespoons of flour taken out).
3. Sift 5-6 times and it’s ready-to-use cake flour.
You can do this cake flour for 2 or 3 cups and store it in the air tight container. Use the amount that is recommended in the recipe.
Source From : Source From : http://www.dishesfrommykitchen.com/2012/11/EgglessVanillaCake.html
… From The Vegan Cookie Connoisseur
This afternoon we have Kelly Peloza The Vegan Cookie Connoisseur sharing a recipe with us. She also has a handy tip for replacing eggs:
“To replace two eggs in a recipe without turning to commercial egg replacer or tofu, my favorite way is dissolving a tablespoon of cornstarch in 1/2 cup soy milk (or other liquid) and heating the mixture on the stove or in the microwave until thickened. The consistency will add moisture to the recipe and work as a binder.”
One of our Made Just Right community members tested this egg substitute method using apple cider instead of soy milk. The result, pictured below, is indeed a gelatinous, egg-like liquid… Thanks for the tip, Kelly!