2. Do not stir the sugar and the margarine is too long so that the batter does not widen and distort the shape that we make.
3. Use baking powder and baking soda should only be 0.3 - 0.4% by weight of flour used. While the use of margarine consumption is generally 90% of wheat flour. However, this also depends on the use of water and eggs. The more water content, the less its use margarine. Likewise, if the added egg, then the amount of margarine should be reduced a number of liquid egg added. If using margarine and total fluid (egg) to the extent 100% of the amount of flour, the dough will become mushy.
