NUTRITION
PROTEIN
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The leavening agent used to make cream puffs
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Flour
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Yeast
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Air
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Steam
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Explanation:
Detailed explanation-1: -Carbon dioxide is formed in foods by the decomposition of bicarbonate, by the chemical reaction of sodium bicarbonate with an acid, or by the biological action of microorganisms. Although water vapor is important in leavening pastry, popovers, and cream puffs, it may be assisted by air, especially in pastry.
Detailed explanation-2: -Cream puffs are leavened by eggs and steam. If you find your cream puffs have collapsed the most common reason is too little water in the recipe so there was not enough steam created to help the puffs inflate.
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