Flower Flour Baking Recipes-*

<xmp> <body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/platform.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar/4439281294169742369?origin\x3dhttp://flowerflourbakings.blogspot.com', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script> </xmp>

Sunday, March 15, 2009

End Product using Plain Flour

Appearance: An uneven surface and rocky outlook but is soft in the inside. Despite having a golden brown surface, it is milky white in the inside.

Aroma: A faint scent of vanilla when cooled and a strong scent of butter when baking.

Flavour: Butter-like and sweet taste.

Texture: Hard and crispy on the outside but is soft and crumble into big pieces.

End Product using Wholemeal Flour

Appearance: Even convex surface(This is because the bran and germ present weaken the gluten development and reduce the rise.) and hard outlook. Dark brown surface and light brown inside.

Aroma: A strong scent of wheat in addition to the sweet butter scent.

Flavour: Buttery sweet taste masked by a strong wheat flavour.

Texture: Very coarse and crumbles into small grains easilt which makes it very crunchy.

new recipe added @ 6:11 PM

About Flower Flour Baking Recipes

The site is dedicated to providing various recipes for baking.

Baking is the heating of food by hot air in an oven using convection currents. Heat can be transferred by the movement of air or liquid. This process is known as convection. As air or liquid is heated, the hotter portions rise above the cold. This creates a convection current.

Baking temperature ranges from 149 to 219°C.

Leave a Thought or a Question!

Fellow Bakers!