Look at the texture of your flours — if some aren't very finely ground, you will want to add
some finer softer flours with them.
Not exact matches
flour is defined as a
fine,
soft powder.somewhere along the way i'm afraid we have almost exclusively defined
flour as «wheat».
It is ground from a
softer, starchier wheat berry which turns out a talcum
soft,
fine, off - white
flour.
Its consistency is especially
soft and
fine, almost like wheat
flour, but it gets a sweet, smoky flavor from chestnuts dried over a fire and then ground to a powder.
And the whole wheat pastry
flour is so
soft and
fine, you almost can't even tell.
Cake 1/2 cup vegan butter 1/2 cup + 2 tbsp almond milk 3/4 cup punkin ale 2 tsp pure vanilla extract 2 tsp ground cinnamon 3/4 tsp
fine sea salt 1 tsp baking soda 1/2 tsp baking powder 1 cup cane sugar 3/4 cup special dark cocoa powder 1 1/2 cup unbleached
flour 1/2 cup
soft silken tofu
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is
fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups
soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat
flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying:
flour for dredging olive oil or canola oil for frying
The almond
flour gives them a
finer texture and the coconut oil keeps the centers
soft and helps them spread beautifully.
1) Mix
flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles
fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat,
floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are
soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
for the cake 2 cups all - purpose
flour 1 teaspoon baking powder 1 teaspoon baking soda 1 stick plus 1 Tablespoon (9 Tablespoons)
soft, unsalted butter 3/4 cup super
fine (caster) sugar 2 eggs 1 cup sour cream 1 - 2 teaspoons confectioner's sugar for dusting flavorless oil for greasing pan (or baking spray)
I forgot that today and wondered why everything was so
soft and added some more
flour Now I have to see if the dough balls will be
fine to roll out and bake after warming up a bit»
Generally, good quality coconut
flour is very
fine and
soft.
1 cup gluten free
flour 1/4 tsp
fine sea salt 3/4 cup almond milk 3/4 cup water 1/4 cup
soft silken tofu 2 tbsp vegan butter, melted 2 tbsp cane sugar, optional
With a
fine texture and lower protein content thanks to
soft wheat varieties, pastry
flour is the go - to for sweets for many serious bakers.
Combine it with
softer,
finer oat
flour for a more malleable dough.
Cupcakes 1 1/4 cups unbleached
flour 1/2 cup Dutch processed cocoa 1 cup cane sugar 1/2 tsp baking soda 3/4 tsp
fine sea salt 1/2 cup non-GMO canola oil 1/2 cup Guinness extra stout 1/4 cup non-dairy milk 6 tbsp
soft silken tofu, blended
8 3/4 tbsp (125 g) butter, softened 1/4 cup (50 g) muscovado or
soft brown sugar 1/4 cup (50 g) firmly packed blended unrefined raw sugar 2 tsp (10 mL) molasses or golden syrup 1 tsp (5 mL) vanilla extract 2 large free - range eggs 1/2 cup (60 g)
fine quinoa
flour 1/3 cup (55 g) potato
flour 3 tsp (15 mL) ground ginger 1/2 tsp (2.5 mL) ground cinnamon 1/2 tsp (2.5 mL) gluten - free baking powder 1/2 tsp (2.5 mL) baking soda 1 tbsp (15 mL) boiling water
Pillow -
soft banana cake gets a
fine crumb from a blend of alternative
flours (coconut, millet, and sweet rice) crowned with glossy coconut milk ganache kissed with a splash of dark rum.
Generally, good quality coconut
flour is very
fine and
soft.
For the cakes and filling: 225g salted butter, very
soft, plus extra to grease the tins 225g golden caster sugar 4 large eggs 200g pumpkin puree (tinned is
fine) 200g self - raising
flour 30g ground almonds 2 level tsp baking powder 1tsp finely grated orange zest 150g fromage frais 200 ml double cream 1tbsp icing sugar, plus extra to dust fresh raspberries and pomegranate seeds, to decorate