- Wheat flour is the most common flour used in baking. To test whether flour is fresh enclose a large amount in the fist. When the hand is opened, the flour should retain the clenched shape.
- Flour should always be sifted before use. This will incorporate air for cake-baking and also remove foreign particles.
- Stored flour should be placed in a tray and put in the sun now and again to keep it fresh and free from worms and weevils.
- Short crust pastry is best for sweet pastries. Rough-puff pastry is suitable for savouries.
- Buns are prepared as for bread, where yeast is used as a raising agent. In the preparation of kuih apam, baking soda and soda water are used. In either case the flour is sprinkled onto the liquid and gradually stirred in.
- In the preparation of batter and skins, the liquid should be gradually poured onto the flour and blended in.
- Examples of wheat-flour cakes: pastries, pancakes, fritters, baked cakes and steamed buns.
- Basic methods of cooking involved are Baking and Frying.
How visitors found this page:
- wheat-flour
- wheat bread flour
- flour wheat
- wheat-flour cakes
- whole wheat flour recipes
- wheat-flour cakes
- tepung gandum
- wheat flour
- cake flour
