instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag).The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it gets too hot the fat separates from the liquid part and it's really gross. It loses its flavour too.Is there a natural, vegan emulsifier I can use that will stop this from happening?
answer:
What natural emulsifier can I use for almond milk?


question:
A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as DufourSo, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.htmlSecondly, how long do I have to freeze that stuff?Thirdly, Google says that "thawed" means "Become liquid or soft as a result of warming".So, what is the way to make it soft?Do I have to add warm water and crush it?Or do I have to heat it in an oven?
answer:
How should I deal with "thawed frozen puff pastry"?


question:
Making royal icing today, for a rather overdue Christmas cake.I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg whites and 500g icing sugar.So today I used 3 egg whites and as much icing sugar as "felt right". Is this fair enough? If it's taking a long time for stiff peaks to form, is this a sign of too little icing sugar? And if I overdid the icing sugar how would I tell?
answer:

Royal icing - how important is accurate measuring?