Cornstarch In Spanish
Does corn starch replace tea collet in Spanish?
Spanish Corn Mail
Corn starch is used in many recipes to thicken liquids, such as sauces, juices, pies, dings and stir fry. It can be harvested from wheat flour, arrowroot, nuclear starch, tapioca and even instantly. The dough is a very stable thick, but it does not shine like corn starch. Arrowroot, on the other hand, makes a great light sauce and can be converted into equal or slightly larger amounts, but it should be cooked a little longer than corn starch.
If you skip the corn starch from your Spanish chocolate recipe, your tea will be a little thinner, but it will still taste great.
I could use flour 3 times, but I don't think the result is very good. Raw food tastes like flour. It's best to wait until you have corn starch to make real Spanish makeup.