Bechamel sauce is the white sauce used in a recipe when you make lasagna, it is made from flour, butter and milk. If you donÃ?t want to make your own you can buy it ready made at any supermarket or food store.
So it doesn't become folded into the dough. Which would make streaks in the finished bread.
so the starch granules dont stick to the bottom
00 grade flour is a high quality flour which has a higher gluten content than standard plain flour, making the mixture stronger without being heavier, so it is ideal for pasta, bread and pastries.
Rubbing in is when you blend fat into flour, for example when making pastry. Traditionally you'd do this using your fingers to literally rub the fat into the flour until you make it to a consistency like breadcrumbs. The quickest way to do it though is to use a food processor!
Only some of the topping which you probably already know. But the dough is usually made with flour and water. The sauce is tomato. So my general answer would be No!
Yes, bread flour will work in making doughnut, but you will want to be careful not to overwork the dough. Bread flour is higher in gluten than other types of flour, to give breads their typical chewy texture by kneading and working up the gluten. That chewiness would not be good in doughnuts, so handle the dough very gently.
No it Can't Because the Self - Raising Flour Raises the cake or whatever you are making. So unless You Want a flat cake then.... Baking mix can not be substituted for self - raising flour. :)
You are asking if STANDARD FLOUR HAS BAKING FLOUR? Standard flour from the grocer, or if you are lucky to have stone ground flour, is baking flour. The question is: What are you baking. So if you are baking bread that needs a rising factor, you need to add some gluten into it. Bread flours are higher in gluten content. I buy the generic flour and add my own additional gluten so I don't have that many varieties of flour in the freezer. I have whole wheat, multi-grains, etc which I use for bread making as well.
not so important
Beating choux paste is an important procedure to ensure a perfect pastry. After adding the flour to the water and butter, beating the paste by hand or electric mixer will blend the ingredients thoroughly so that you will have a smooth paste with no lumps of flour. Then when adding the eggs, again it is important to beat the mixture in order to have a silky, smooth and glossy choux paste.
Flour is bleached to make it lighter in color so that when you make white baked goods they actually turn out white, not the slightly off-white color of unbleached flour. The oxidization (whitening) process also frees up a bit more gluten in the flour making it slightly harder than unbleached flour.