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Why is high elevation a problem when baking? Lower air pressure at high elevations causes air bubbles trapped in the batter to rise at a faster rate. When this happens, cakes rise very fast and high . So, how does one solve these problems? 1 An increase in time for boiled foods.
Tuesday, July 28, 2009. Cara-cara membuat kek coklat lembab. 1 Pukul mentega and gula hingga kembang. Masukkan Tepung and bahan C. 4 Sapu sedikit mentega di loyang. N acuan kek di dlm loyang. 6 Masak coklat D dengan air diatas api yg perlahan.