What is the role of flour in a cake?
Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.
What is the role of all purpose flour?
As the name suggests, all-purpose flour is suitable for all types of baked goods such as bread, biscuits, pizza, cookies, muffins, etc. It is also used in thickening gravies and sauces. Due to bran removal and loss of nutrients, all purpose flour is usually enriched with vitamins and minerals.
Can I Rebake a cake?
Unfortunately once a cake has cooled it is not possible to re-bake it. The cake would have to heat all the way through again and the outside parts of the cake would become too dry.
What happens if I use less flour?
Not enough flour, the baked good will be too soft and won’t hold its shape and it will be almost impossible to bake done if too much was left out. Just about anything else that anyone would add can be left out as long as it didn’t alter the hydration percentage too much.
What if I add too much flour to bread dough?
Too much flour results in a dry, crumbly dough that’s unpleasant and difficult to work with. It doesn’t stick to itself and tends to fall apart when kneaded. Too much flour will render your dough too hard to knead and when you bake it you will have a baked brick.
What happens if you add too much water to bread dough?
There is always some point at which you can put in too much water where no matter how strong you make the dough the loaf will not hold its shape and will flatten out during baking.
What happens if you add too much flour to banana bread?
Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you’ll end up with dry bread. If you don’t use enough, your bread will be too wet.
How much water do I add to flour to make dough?
1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast. Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs.
Can you let dough rise overnight?
Can I leave my bread to rise overnight? Yes, you can let your bread rise overnight in the fridge. Keep in mind, though, you’ll want the dough to come back up to room temperature before baking.
What happens if you let dough rise too long?
If you let the dough rise for too long, the taste and texture of the finished bread suffers. Because the dough is fermenting during both rises, if the process goes on for too long, the finished loaf of bread can have a sour, unpleasant taste. Over-proofed loaves of bread have a gummy or crumbly texture.
Where should I let dough rise?
The best place to let dough rise is a very warm place. On a warm day, your counter will probably do just fine. But if your kitchen is cold, your oven is actually a great place. Preheat oven to 200 degrees for 1-2 minutes to get it nice and toasty, then turn it off.
How long should I let dough rise?
How long should it take? A lean, moist dough in a warm kitchen will probably rise in 45 minutes or less. A firmer dough with less moisture will take longer to rise.
Can you let dough rise in the sun?
Bowl of hot water – Fill a bowl with very hot water and put a flat top on it like a plate or pizza pan. Place the dough on the plate and drape a towel over the dough and bowl to keep the heat in. Window – If the sun is coming through a window in winter, place the dough next to the window in the sun.
Should I let dough rise outside?
Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80°F – 90°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time. The oven is an ideal place for rising.