Wonder why are there so many diferent types of Flour?
Please continue reading this post unless you want to be like them above. *Confuse between Flour & Drugs
Flour is made from Wheat
- it's the 3rd Most-Produced cereal after Maize & Rice
- Grind into Powder = Flour
- The type of Flour depends on which part & amount of the Wheat used
- it's the 3rd Most-Produced cereal after Maize & Rice
- Grind into Powder = Flour
- The type of Flour depends on which part & amount of the Wheat used
Flour is categorized according to it's Gluten level
- Gluten is the thing that make your bread Chewy
- Your cake is soft because they are less Gluten where else the opposite goes to Bread
- Due to lots of marketing effort, the same type of flour are given lots of different name *Just like me, people call me , yiming, ming, yimz, mingz, eddie, tan, handsome, uncle, blah ,blah...................
- Gluten is the thing that make your bread Chewy
- Your cake is soft because they are less Gluten where else the opposite goes to Bread
- Due to lots of marketing effort, the same type of flour are given lots of different name *Just like me, people call me , yiming, ming, yimz, mingz, eddie, tan, handsome, uncle, blah ,blah...................
Cake/Soft/Superfine/Low Protein Flour
- Low in Gluten
- Very smooth, fine texture
- Suitable for Cakes
Usually Chlorine is added to
1) Make it Snow White * Aka Bleach
2) Make your cake Lighter
3) After effect = slightly Sourish Taste when eaten
- Very smooth, fine texture
- Suitable for Cakes
Usually Chlorine is added to
1) Make it Snow White * Aka Bleach
2) Make your cake Lighter
3) After effect = slightly Sourish Taste when eaten
Pastry Flour
- Low in Gluten , Slight abit more than Cake Flour
- It's Creamy White in Color unlike Cake Flour *Not Bleached
- Suitable for Cookies, Scones, Muffin
- It's Creamy White in Color unlike Cake Flour *Not Bleached
- Suitable for Cookies, Scones, Muffin
Bread/Strong/High Protein Flour
- Strong in Gluten
- Potassium Bromate usually added to make it your bread more Elastic & Chewy aka Nicer to eat
- Suitable for Bread
- Strong in Gluten
- Potassium Bromate usually added to make it your bread more Elastic & Chewy aka Nicer to eat
- Suitable for Bread
All Purpose/ Rose Flour
- Often seen in Supermarket
- It's Similar to Pastry Flour
- It's all purpose so it can be used for Cakes, Biscuits, Breads
- Professional Baker prefer to use Specific Flour for Specific Products
- Often seen in Supermarket
- It's Similar to Pastry Flour
- It's all purpose so it can be used for Cakes, Biscuits, Breads
- Professional Baker prefer to use Specific Flour for Specific Products
Self-Raising Flour
= Pastry Flour + Baking Powder
- Only use it when the recipe calls for Self-Raising Flour *Whenever a Recipe calls for Self-Raising Flour, I would just conclude the recipe is bad & move on to a better recipe.
= Pastry Flour + Baking Powder
- Only use it when the recipe calls for Self-Raising Flour *Whenever a Recipe calls for Self-Raising Flour, I would just conclude the recipe is bad & move on to a better recipe.
- It's Not Practical because different recipes require different level of Baking Powder
- You could buy the Flour & Baking Powder separately & adjust quantity yourself according to recipe
- You could buy the Flour & Baking Powder separately & adjust quantity yourself according to recipe
Wholemeal Flour
= Wheat Bran Flakes + Flour
- Usually used in Bread
- Produce more flavourful but Denser Bread
- Good for Constipation
- Produce more flavourful but Denser Bread
- Good for Constipation
I have not covered Rye Flour, Pao Flour, Whole Wheat Flour, & lots more,
but I hope this is enough to clear the confusion in your mind.
Always use a Scissors to cut Open your packet of Flour if Not....
but I hope this is enough to clear the confusion in your mind.
Always use a Scissors to cut Open your packet of Flour if Not....
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Hi Eddie,may I know if I can substitute cake flour with Pao flour in making sponge cake? I couldn't find any cake flour so I used Pao flour to make a Japanese sponge cake. Since it was my first time making that recipe, so I have no idea if the slightly Pao-ish texture is normal, or not.
ReplyDeleteHi Sprina, it should be fine.
ReplyDeleteI'm not too sure what exactly is Pao Flour, but it's a bleached all purpose flour to make your pao look real white *unless you don't mind your pao looking yellow.
And it could have some tenderizer/softener.
How was the result? who knows if it's even better !
The result was okay, its more moisture than the normal sponge cake. Guess I will need to try the recipe again with cake flour in order to find out if there's any different!
ReplyDelete