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Baking Question - why rest milk/eggs?


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Baking Question - why rest milk/eggs?

thew | Jan 13, 2008 09:32 AM

I was just browsing through the Cooking Light cookbook my GF's mom gave me, and came across the following instruction, "combine milk and eggs... whisk until blended; let stand 30 minutes."

Is this just about bringing the ingredients up to room temp. before mixing in the flour, or is there some more arcane chemistry at work? I cant fathom what it might be, but then i don't see they wouldn't say "... until room temp" or something.

My assumption is it's about the temperature, but i don't bake much, so I thought I'd ask.

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