High grade or “strong” flour. Also called baker’s flour or bread flour is made from semi-hard wheat and has a medium to high protein content. It is used for making bread. If this flour is used for making cakes or pastries the result will be a heavy and dense due to the high amount of wheat protein in the flour. A higher quality of gluten in the flour allows the dough to stretch and rise more without collapsing.
It is very important to use the right kind of flour when baking as each has a specific purpose. Flour should be stored in an airtight container in a cool, dry place. It is best not to mix old and new flour, and to buy only the amount of flour you will use within two or three months. If you wish to keep it for a longer period, it is best to store it in a freezer.
Chlorinated or high ratio flour, also known as Hong King flour, is special cake flour that is able to hold large amounts of liquid. This gives the cake a very soft crumb and a light, moist, fine texture. They are also sweeter, have greater volume and a longer shelf life than cakes made with standard flour.
Sometimes a recipe will use the terminology “scant” This means not quite full, just shy from the top or not fully packed. Almost full but not quite. A little bit is missing.
If a recipe calls for a scant cup or teaspoon do not fill it quite to the top.
Since this can be left up to judgement it may require you to test the recipe.
- 150g butter (soft)
- 30g all purpose flour
- 200ml milk
- 2 Tbsp. white sugar
- ½ Tsp. salt l
- 1 ½ Tsp. instant dry yeast
- 2 cups all purpose flour
- 1/3 cup all purpose flour
- 1 egg
- Mix 30g all purpose into the butter to make a paste
- Spread the butter paste onto a piece of parchment paper 6” x 12” in diameter and freeze, the sheet of butter must become hard
- Mix together 2 cups of all purpose flour and the yeast
- In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch
- Beat the eggs into the milk
- Mix the warm milk and egg mixture into the flour and yeast mixture with a fork – the dough will be sticky
- Measure out 1/3 cup of all-purpose flour onto the table and knead the flour into the dough
- Rest the dough for 20 minutes
- Roll the dough out into a square shape, large enough so that the sheet of butter can covered by the dough like the cover of a book. Seal edges by pressing with fingers
- Roll the dough out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center
- Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes
- Remove from the refrigerator and roll and fold two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage
- Cut the dough into the desired Danish shape (turn overs, large braid, individual braid, windmills, envelopes etc. and add your favorite filling (cherry, apple, chocolate, peach, rhubarb etc.
- Let the dough rise until doubled. Preheat the oven to 425 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown
145g Butter soft butter
1 large egg
250g all purpose flour
Preheat your oven to 170 C or 325
In a mixer with paddle attachment cream the butter and sugar with your chosen flavor until just creamy.
Do not whip to long or the cookies will not hold their shape when they are baked.
Beat in the egg until well combined.
Add the flour and mix on low speed until a dough forms.
Gather the pieces into a ball and wrap in plastic wrap.
Let the dough rest in the refrigerator for an hour
Place the dough on a floured surface and knead briefly.
Roll out the dough to even thickness
Use cookie cutters to cut out the shapes. And place them on a cookie sheet.
Bake for about 8 – 12 minutes.
Let them cool on a wire rack
Decorate with royal icing or eat them just as they are!