Whole wheat flour retains all the natural taste and nutrients of the whole grain, so it gives baked goods a hearty texture and flavor. It is best to use in recipes that are developed specifically for self-rising flour.Ĭontains all three parts of the wheat kernel: the bran, endosperm and germ. An excellent choice for fine, delicate-textured baked goods, including cakes, biscuits and some pastries.Īn all-purpose flour with added baking powder and salt, frequently used for biscuits. This flour contains less protein and less gluten than all-purpose flour. Best used in yeast breads and other firm-textured baked goods. Bleached flour will produce a cake with a finer texture.Ī specially formulated flour that is high in gluten, with protein that provides a firm, elastic structure to baked goods and gives yeast-raised products the strength to rise and expand. However, it can be used interchangeably with bleached all-purpose flour. A bleaching agent is used to whiten the flour these bleaching agents also inhibit strong gluten formation.Īs its name suggests, unbleached all-purpose flour does not contain bleaching agents, and because it's not as white as bleached all-purpose flour, it may impact the color of some white baked goods such as angel food cake. Good for all types of baking, bleached all-purpose flour is a blend of high-gluten hard wheat and low-gluten soft wheat in a combination suitable for baking a wide range of recipes, from breads, cookies and pie crusts to delicate cakes. Dusting greased baking pans with flour provides for easy removal of cakes, breads and other baked goods. All-purpose and bread flour can be stored up to 6 months at room temperature (about 70☏).įlouring a pie, pastry or cookie dough will prevent it from sticking to a work surface flouring your hands, rolling pin or work surface prevents dough from sticking. Most flours found in grocery stores are pre-sifted, eliminating one extra step in the baking process. These flours are labeled "ENRICHED." All-purpose flour comes in two basic forms - bleached and unbleached - that can be used interchangeably. law requires that all flours not containing wheat germ, must have niacin, riboflavin, thiamin and iron added. Its gluten protein acts like an elastic network that helps contain the gases that make mixtures, doughs and batters rise as they bake. It consists of the finely ground and sifted meal of any of various edible grains. 6-ounce cake compressed, fresh yeast (method of preparing recipe will need to be changed)ġ cup of Quaker Quick or Old Fashioned Oatsįlour is the base of most baking recipes, giving body and structure to baked goods. <3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or shorteningĪ little less than 1 tablespoon active dry yeast from a jarġ. Stir in 2 tablespoons cornstarch.ġ cup all-purpose flour + 1-1/2 teaspoons baking powder and 1/2 teaspoon saltġ cup granulated (white) sugar + 2 tablespoons molasses or dark corn syrupģ/4 cup honey reduce other liquid in recipe by 1/4 cup or add 1/4 cup flour if there is no other liquid in the recipeĢ cups sifted powdered (confectioners') sugarĨ tablespoons or 1/2 cup (1 stick) butterġ cup (6 oz.) semisweet chocolate chips, melted Throw out the unused mixture.ģ tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or shorteningġ square unsweetened chocolate plus 1 tablespoon sugarġ cup all-purpose flour less 2 tablespoons. Mix together 1/2 teaspoon baking soda plus 1 teaspoon cream of tartar, then measure out 1 teaspoon. 1/2 cup evaporated milk plus 1/2 cup waterġ tablespoon vinegar or lemon juice plus enough milk to equal 1 cupģ/4 cup whole milk plus 4 tablespoons butterħ/8 cup (7 oz.) milk plus 3 tablespoons butter
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