Chausiubao
Senior Cook
Are there any consequences for using beaten eggs as a liquid ingredient in bread? I think one beaten egg is about 1/4 C volume wise, but are there any egg related consequences for using it as a liquid ingredient?
I'm not sure why there would be...maybe the fact that its pure protein? But if anyone knows if there is, that'd be wonderful.
I think the yolk holds the finished product together more...or something
I'm not sure why there would be...maybe the fact that its pure protein? But if anyone knows if there is, that'd be wonderful.
I think the yolk holds the finished product together more...or something