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Flours |
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Type of Flours
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All purpose flour
- This kind of flour is normally suitable for any form of baking.
Generally, this kind of flour is used because it is available easily in any supermarkets.
As usual, you'll need to sift the flour properly before folding in to the egg batter.
Sifting the flour would be able to remove some coarse bits in the flour.
High Protein Flour
- High Protein Flour is normally used to make bread because the dough made from this kind of flour could rise easily after mixed with yeast.
Low Protein Flour
- This kind of flour is more suitable for making steamed buns.
Steamed buns are such as those made as dim sum, those Chinese delicacy that is normally eaten in the morning.
Plain Flour
- This is the type of flour found in most supermarkets and widely available commercially. The flour is almost the same as all purpose flour.
If possible try to use this kind of flour and mixing with the right
amount or quantity of baking flour into the mixture.
Self-Raising Flour
- Self raising flour is basically plain flour mixed with baking powder or soda bicarbonate.
If you could not find this type of flour, you can always use plain flour mixed with the baking powder.
Superfine Flour
- Superfine flour is like self-raising flour but there is no baking powder in it.
It is normally categorized as low protein flour.
The texture of this kind flour is softer
Sponge Mix Flour
- Sponge mix flour is a type of flour that contains sugar in it. This kind of flour is ready to be used for making sponge cake.
Rice Flour
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Rice flour as the name suggested, is made from white rice. It is normally manufactured in countries like Thailand
Rice flour is rich in vitamin E and B and easily digested and suitable for people who are diabetic.
However rice flour is seldom used for normal cakes that are baked.
Rice flour is mostly used for most Asian type of steamed cakes.
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