- #1
manal950
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manal950 said:which line I got mistake is last line or what ?
Mark44 said:You have a mistake on the next-to-last line. You have evaluated your antiderivative in the wrong order. Inside the parentheses you should have ln(sin(##\pi/2##)) - ln(sin(##\pi/6##)).
I pointed out this same omission in your previous thread.Mark44 said:...
Also, the differential -- dx or du -- should appear in every step until you actually get the antiderivative.
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The essential ingredients for a perfect pie include flour, butter, salt, sugar, and water for the crust. For the filling, you will need fruits, sugar, spices, and sometimes cornstarch or flour as a thickening agent.
To make a flaky pie crust, start by combining flour, salt, and cold butter in a food processor. Pulse until the mixture resembles coarse crumbs. Slowly add in ice water and continue pulsing until the dough comes together. Roll out the dough on a floured surface and chill in the refrigerator before using.
To prevent a soggy pie crust, make sure to blind bake the crust before adding the filling. Blind baking means partially baking the crust without the filling. You can also brush the bottom of the crust with a beaten egg white before baking to create a barrier between the crust and the filling.
The best way to know when a pie is done is by inserting a toothpick into the center of the pie. If it comes out clean, the pie is done. You can also check the crust for a golden brown color. If the crust is browning too quickly, you can cover it with foil to prevent it from burning.
To prevent your pie crust from shrinking, make sure to handle the dough gently and avoid stretching it when placing it into the pie dish. You can also refrigerate the dough for at least 30 minutes before rolling it out, as this will help relax the gluten in the dough and prevent shrinking during baking.