Self-raising flour: cooking, using
Many hostesses are increasingly seen in recipessuch a component as self-rising flour. Not everyone knows what is behind this name, and that is why quite often they simply refuse to prepare one or another dish, trying to find its analogue without incomprehensible ingredients. But do not be scared. This flour has long been on sale. But even if you did not manage to find it, you can easily prepare this product yourself. Our article will help you to know everything in detail.
As it is not difficult to guess by the name, this flourhas certain properties - it allows the test to rise quickly. On such a flour is really lush baking. This is the main characteristic of the product, so if the recipe specifies this component, do not try to replace it with something else.
Many believe that pancake and self-raisingflour is one and the same. In fact, the composition of the pancake mixture includes at least six components: flour itself, egg and milk powder, soda, sugar, salt.
The composition of the self-rising is more modest. In addition to the flour itself, it contains only baking powder, and sometimes also salt.
Is it difficult to make this mixture yourself? Not at all, the main thing is to know the proportions. And they are the following:
- wheat flour - 1 kg;
- powder baking - 1 tsp. (usually just that much in a small bag);
- Extra salt - 1 tsp.
Mix the ingredients, and you will get exactly the same flour confectionery self-rising, which is sold in the store.
By the way, if you do not have baking powder, itstoo, can easily be done at home. Mix 1 part baking soda, 1 part citric acid medium grind and 2 parts flour. You will get a complete analog of the purchased product.
How to use self-rising flour?
And what is this product for? This question is likely to arise in every hostess who has learned about what self-elevating flour is. Recipes with it are very diverse. These are fried and wind pies, cakes, cakes and much more. When you want to get an airy dough with bubbles, feel free to use this product. But for puff, chopped and other recipes of dense dough it will not work. Do not use it when you want to make Armenian lavash, because it should be dense, not magnificent. In addition, self-rising flour is never used for those recipes in which there is a yeast. After all, yeast and so will ensure the airiness and splendor of the dough. Bread on homemade starter also needs to be cooked from the most common, wheat or rye.
But pizza and bezdozhzhevaya tandyr pastry on self-elevating flour are just fine.
Storage at home
Self-rising flour has propertyto be absorbed by moisture. In addition, it can absorb the rich aromas, if, for example, it is stored in the same cupboard with cinnamon or ground muscat. Therefore, always store such a product in a container with a tight lid. This rule applies to both purchased and self-prepared self-cultivating flour.