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Betty Crocker
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Bake

bake

Cook in an oven surrounded by dry heat. Bake food uncovered for dry, crisp surfaces, as for breads, cakes, cookies and chicken; or bake uncovered for moistness, as for casseroles, chicken and vegetables.

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gjgodwin said: Posted: 12/20/2011 9:55 AM
Please give me some tips on mixing a cake from scratch as not to make it come out flat, or just not as moist as it should be. Also, what is the secrets to a fluffy pastry? I know that you should not mix the dough to much as not to toughen the dough, but just what goes into making it so flaky? Thanks
 
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