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What else can I help you with?
Do you use rice flour in cooking cakes?
No you use self rasing flour in cakes
Why do you put SR flour in cakes?
So the cakes rise. If you used plain flour, the cakes wouldn't rise and they would be flat!
Can you substitute unbleached flour for all purpose flour in cakes?
yes
What can you make with flour butter eggs and sugar?
Butter, flour, sugar, and eggs are all ingredients in cakes and funnel cakes
What is a fine powder when baking cakes?
It's called Cake Flour, it is a very fine sifted cake flour that makes cakes very light.
What is best flour for sponge cakes?
The best flour for sponge cakes is cake flour, which has a lower protein content compared to all-purpose flour. This results in a lighter, more delicate texture that is ideal for achieving the airy structure characteristic of sponge cakes. If cake flour is unavailable, you can substitute with a mixture of all-purpose flour and cornstarch to mimic the lower protein content.
What ingredients in hot cakes?
Hot cakes will typically have milk in them. Hot cakes will also have flour and salt as ingredients for example.
What is the difference between high grade flour and plain flour?
High grade flour or strong flour has a higher content of gluten (a protein formed when flour is moistened) so is mor4e suitable for baking items that require this "strength" such as bread and dense cakes such as dried fruit cakes. A lower gluten content is desirable for more delicate textured items such as soft cakes and pastries.
Why do we use flour in cakes?
The flour has a reaction to the other ingreedients and causes the cake to rise.
Can you make white cake without flour?
Yes, there are recipes for flour-less cakes.
Substitute corn starch for flour?
Numerous other types of wheat flour may be substituted for all purpose flour, particularly cake flour, unbleached flour and bread flour. Self-rising flour may be substituted for all purpose flour if the amounts of baking powder, baking soda and salt are adjusted. Bread flour contains higher amounts of protein than cake flour. This is because high protein content helps to keep bread dough from falling, but is less desirable for cakes because it tends to add a degree of toughness. All-purpose flour has protein levels that fall somewhere between the two, resulting in a compromise that will work for cakes or bread, but not optimally for either. So if you are making a substitution for all-purpose flour, use bread flour for bread and cake flour for cakes, pastries, etc.
What fine powder used when making cakes?
Flour
