Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies.

I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!
Chocolate chip cookies are a household favorite, a timeless classic, an unparalleled snack, warm, cold, dunked in milk, in dough form, or in baked form. No one can resist the comfort of a chocolate chip cookie and everyone has their favorite recipe whether it’s on the back of the yellow Toll House bag or scribbled in your grandmother’s recipe book.
Heck, I even have separate recipes for crispy chocolate chip cookies and chewy chocolate chip cookies!
Like many of you, I’ve searched far and wide for the perfect chocolate chip cookie recipe: the best chocolate chip cookies, a recipe I can bake again and again for years. I’ve lost sleep, I’ve burnt dough, I’ve tested and retested and retested… and retested countless times. And I’m so happy to report that I finally found a chocolate chip cookie recipe that I’ll treasure for years. And I know you’ll enjoy these cookies too!

How to Make Soft Chocolate Chip Cookies.

Start with Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
Use a mix of Sugars: Cream the butter, brown sugar, and white sugar together. This process aerates the butter, which promises soft chocolate chip cookies. Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread. For chewier and more flavorful cookies, use more brown sugar than white sugar.
Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it holds a little more molasses.
Add Egg & Vanilla Extract: Eggs provide structure and richness, while vanilla adds flavor.
Use Cornstarch in Dry Ingredients: Cornstarch, a thickening ingredient, is the secret weapon in this cookie recipe. 2 teaspoons give the cookies extra lift and leave them extra soft. You can’t taste it! You also need all-purpose flour, baking soda, and salt.
Add Dry Ingredients to Wet Ingredients: Combine all the ingredients, then add the chocolate chips.
Chill the Cookie Dough: For extra thick chocolate chip cookies, chill the cookie dough for at least 1 hour. Chilling cookie dough will make or break the recipe! The colder the cookie dough, the less the cookies will over-spread. If you’re interested, here are 10 tips to prevent cookies from over-spreading.
Extra Chocolate Chips: This is optional, but as soon as the cookies come out of the oven, press a few chocolate chips on top. They’ll melt right down into the cookie, making them extra pretty. And melted chocolate is never a bad thing!

Room temperature butter.
Room temperature butter is cool to touch and about 65°F (18°C), which may be cooler than your kitchen. To test it, poke it with your finger. Your finger should make an indent without sinking into the butter. The butter should not be shiny or greasy. You can’t cream cold butter and you can’t cream partially melted butter either. Room temperature butter is imperative to the outcome of these cookies! You need 3/4 cup, which is 1.5 sticks.

Don’t Have Time to Chill Cookie Dough?

If you don’t have time to chill the chocolate chip cookie dough, try my Crispy Chocolate Chip Cookies, Giant Chocolate Chip Cookies, or Nutella Chocolate Chip Cookies. Or even these soft chocolate chip cookie bars, which don’t require individual cookie rolling either!

After the cookie dough has chilled in the refrigerator, roll the cookie dough into balls. Chill the cookie dough balls in the refrigerator for 1 hour.
Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have.
Label the bag with the month and the baking temperature and place the bag in the freezer.
Freeze cookie dough for up to 3 months. The date will help you determine when the cookie dough is fresh and the temperature is written for obvious reasons. Really, you can write whatever is helpful to you. The date, temperature, time, recipe name, etc.
When it’s time to bake the cookies, remove them from the freezer. Preheat the oven according to the recipe’s instructions.
Bake the cookies for a minute or two longer since the dough is frozen.
Bake the frozen cookie dough balls whenever the craving hits or when you need a big batch of fresh-baked cookies. I do it all the time!

Sometimes the simplest recipes are what stick. I really don’t need to convince you– it’s a chocolate chip cookie. THE chocolate chip cookie!

I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!

Ingredients.
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature.
3/4 cup (150g) packed light or dark brown sugar.
1/4 cup (50g) granulated sugar.
1 large egg, at room temperature.
2 teaspoons pure vanilla extract.
2 cups (250g) all-purpose flour (spoon & leveled).
2 teaspoons cornstarch.
1 teaspoon baking soda.
1/2 teaspoon salt.
1 and 1/4 cup (225g) semi-sweet chocolate chips.

Instructions.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops. This is completely for looks!
Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Notes.
Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven in step 3. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Juli 26, 2020

Perfect Chocolate Chip Cookies.

Perfect Chocolate Chip Cookies.

By : Samantha.

Chocolate Chip Cookies are a lunchbox favorite for good reason! This chocolate chip cookie recipe has been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable.

You’ll never need another chocolate chip cookie recipe again.

A Cookie Classic
I present to you… the PERFECT Chocolate Chip Cookie. Perfectly Soft.  Perfectly sweet.  Perfectly Chewy.  Perfectly Perfect.

Before we begin, let’s go over some of the details of the recipe that make these cookies ultimate.

To Get The BEST Chocolate Chip Cookies
Melted butter:  This makes cookies chewier (and gives them a much better flavor, as the melted butter infuses into every molecule of the cookie!). Make sure you let it cool as directed after melting, otherwise it’ll melt your sugar and your dough will be too runny to use.
Chill Time: This recipe requires a small chill time to keep the cookies from spreading too much — a small price to pay for perfect chocolate chip cookies!
Room temperature eggs: If you use cold eggs it can shock the butter you just melted and cause some of it to re-solidify.  This also keeps your ingredients from mixing as well as they should.
Brown sugar:  Brown sugar is made with molasses and has more moisture than white sugar.  Because of this, brown sugar lends itself to softer, chewier cookies, and so we use a higher ratio of brown to white here for perfectly textured cookies.
Cornstarch: Nearly all of my cookie recipes call for cornstarch (cornflour if you’re in the UK).  It makes these chocolate chip cookies extra chewy and soft and helps give the cookies a little lift that we lose by melting the butter.

Chocolate Chips for Cookies.

We prefer semi-sweet in these cookies but you can sub in your favorites or use a mixture of either dark or milk chocolate or even chocolate chunks!

To Make Ahead.
Like most cookie doughs, this dough can be frozen and baked at a later date. Simply scoop onto a parchment lined pan and freeze until solid. Once frozen, remove from the cookie sheet and place in a freezer bag.

To Bake Frozen Cookies: Defrost for an hour or two in the fridge and bake as directed. If the dough is very cold, you may need to add a minute or two of cook time.

To Avoid Flat Cookies.
If your cookies come out too flat, it’s likely the flour was under-measured.  Too thick, there’s too much flour.

Using cups and teaspoons is great and convenient, but it’s extremely easy to over or under-measure some of your ingredients, particularly the flour.

How to Measure Flour: The best way to measure flour for this recipe is to gently spoon it into a measuring cup and use a straight edge to remove the excess. Using a measuring cup to scoop up the flour — packs it in and can cause to overmeasure.)

So those are our favorite tips for soft, chewy, perfect chocolate chip cookies.

Our Favorite Cookie Recipes.
Oatmeal Chocolate Chip Cookies – Tender and chewy oat cookies.
Easy Triple Chocolate Cookies – Chocolate lover’s dream.
Chocolate Cake Mix Cookies – 3 ingredient shortcut recipe
Easy Sugar Cookies – Classic perfection.
Oatmeal Raisin Cookies – Soft and chewy with a hint of molasses.

Perfect Chocolate Chip Cookies

 PREP TIME15 minutes
COOK TIME11 minutes
TOTAL TIME26 minutes
 SERVINGS45 cookies

I’m pleased to introduce you to your new favorite chocolate chip cookie recipe! These chocolate chip cookies have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You’ll never need another cookie recipe again!
Ingredients.

1 cup unsalted butter melted and cooled at least 10 minutes (226g).
1 ¼ cup brown sugar tightly packed (250g).
½ cup sugar (100g).
1 large egg + 1 yolks (room temperature preferred).*
1 ½ teaspoon vanilla extract.
2 ¾ cups all-purpose flour (350g).
2 teaspoons cornstarch.
1 teaspoon baking soda.
¾ teaspoon salt.
1 ¾ cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional).

Instructions.

Combine melted butter and sugars in a large bowl. Stir very well.
Add egg and egg yolk, stir well.
Stir in vanilla extract. Set aside.
In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add flour mixture to wet ingredients -- stir well so that all the flour is absorbed.
Stir in chocolate chips.
Place dough in refrigerator and chill for 30 minutes.
Preheat oven to 350°F (177°C) and prepare cookie sheets by lining with parchment paper.
Scoop dough by rounded 1 ½ tablespoon onto prepared cookie sheets, placing at least 2" apart.
Bake for 11 minutes -- cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don't over-bake or your cookies will be too hard.
If desired, gently press additional chocolate chips into the tops of the warm cookies.
Allow to cool completely on cookie sheets.
Recipe Notes.
*You can quickly bring eggs to room temperature by placing them in a bowl of warm water for 10-15 minutes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
NUTRITION INFORMATION.
Calories: 138, Carbohydrates: 17g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 67mg, Potassium: 58mg, Sugar: 10g, Vitamin A: 135IU, Calcium: 12mg, Iron: 0.9mg

Juli 26, 2020

Tips for perfect chocolate chip cookies.

Tips for perfect chocolate chip cookies.

I have made these Perfect Chocolate Chip Cookies at least 20 times now. Not exaggerating.

I first made these when we were in the Philippines, when it was a struggle to just keep butter solid for 2 seconds on the counter, and they were absolutely incredible. I had no idea how or why, but they just WORKED. And they blew my mind in the way only a perfect chocolate chip cookie really can.

But then every once in a while, they didn’t work. I’m not always super exact with my baking, but still. They were not thick and chewy and buttery like the perfect cookie should be. Some of your comments said the same things – most of the time they worked, but sometimes they didn’t. And I don’t like that.
Now I’m back home in dry, cool Minnesota and I have been waiting for this day just so I could figure out what would really make these cookies awesome for you. You who live in normal climates and shop at Cub Foods. I am now speaking your cookie-baking language.

Since I’m responsible for bringing some treats up the cabin for my big family and I had an excuse to make excessive amounts of cookies, I made these. Many times. To get to the bottom of this cookie perfection.

So here are my semi-scientific but mostly trial-and-error regular home cook tips for perfect chocolate chip cookies that look like this on the inside.

Here are my simple tips for perfect chocolate chip cookies with an easy recipe for my all-time favorite, classic, perfect chocolate chip cookie.
USE SALTED BUTTER.
Butter. Butter butter butter, butter. Butter. Yum. Whether I’m baking or sauteing or eating the butter straight off the stick, I always choose good quality salted sweet cream butter. And I guess by good quality I mean the grocery store budget brand. Because, well, yum. It tastes really good, so that’s what I use.

MELT THE BUTTER ABOUT HALF WAY IN THE OVEN.
For me, for this blog, for these ultra-thick cookies, we melt the butter HALF WAY or less. So literally I heat the stick of butter until roughly half of it is melted. This gives me the most success with a cookie that is both soft and structured. And guess where I melt my butter? Well, I told you already. In the preheating oven. It goes slowly and it keeps most of the stick firm while just gently melting off the outer layer, unlike melting in the microwave where the whole thing gets kinda soggy. Try to melt half or less – my goal is usually about one third and it usually takes just 3-5 minutes. Set a timer, please! Any more than that will start to make the cookies flat (and you can check out my last picture of my failed cookies for proof).

BRING THE BUTTER BACK TO ROOM TEMPERATURE.
It’s almost like a soft solid again. I sometimes stick it in the fridge or freezer to help speed up the process but then I let it sit on the counter for a few minutes to come back to room temperature before actually making the dough.

I KNOW, I KNOW, I KNOW this is annoying. Because you just want to make cookies right now. Believe me, I know. But hot melted butter just doesn’t work the same way as the cooled, soft-solid room temperature butter. Beeee paaatient.

JUST BARELY BEAT THE EGG.
Just a little beating in with the sugar and butter will be enough. Too much beating makes the cookie more stiff, and I like ’em soft.

ADD FLOUR UNTIL THE DOUGH PULLS AWAY.
When in doubt, add a little flour to the dough, especially if the butter was melted. I always go by feel more than by measurement, because sometimes the amount of flour in a recipe (my OWN recipe) doesn’t seem right for a particular batch. This is what I always look for –> the dough to pull away from the sides of the bowl. Just slightly.

When you’re using those electric mixers and mixing all your flour in with your dough, if the dough is just stuck all over the sides of the bowl and feels wet, add a spoonful of flour. And again, and again, until your dough is soft and dry to the touch and pulls into a large dough ball at the center of the bowl when you’re mixing it.

I also notice that when I get just the right amount of flour in the dough, it makes kind of a delicate sticky noise when I stir it. Annnd you can file that under the world’s most obscure baking tips.

USE TWO KINDS OF CHOCOLATE CHIPS.
At least two, possibly ten. I love texture, so having at least two types or two shapes of chocolate in my cookie is a must. My favorites are Nestle semisweet chocolate chunks, Hershey’s milk chocolate chips, and Guittard dark chocolate chips. The slightly different tastes of the chocolate and the varied shapes and sizes of the chips make for a more interesting (ehmm, more chocolatey) cookie.

BAKE IN SMALLER BATCHES.
This is a weird one, but I always have better luck getting that awesomely thick and buttery cookie when I make half of my favorite recipe. Go figure. I included the measurements for the “half” recipe at the end of this post.

REFRIGERATE THE DOUGH.
This is a SOMETIMES tip. For the recipe in this post, I found that I actually really didn’t need to refrigerate the dough as long as I had enough flour, but sometimes you bake the first batch and you get spread-flat-cookie-city. In that case, try refrigerating or freezing the dough until it’s more firm to help it stay together better.

USE A CALPHALON COOKIE SHEET.
I don’t have a baking stone or any other fancy baking sheets, just a few cheap Target finds that sometimes do the pop-bend while baking. So this isn’t a hard and fast rule – this is just the cookie sheet out of my very basic cookie sheet collection that seems to work best the most often. It’s non-stick, dark, and small.

MAKE ’EM BIG.
Hi, I’m a crazy cookie lady and I mean really big. Like possibly 1/4 cup of cookie dough big. If everything goes like it should, the more dough you can cram into that dough ball, the thicker and more irresistibly divine they will be.

SHAPE YOUR COOKIES BY HAND.
I’ve spooned dough without shaping, I’ve used a special cookie dough scoop to get the rounded top, and yet the thing that works best for me is shaping them by hand. Like, literally, rolling them in between my palms to get a perfect round ball.

STRATEGICALLY PLACE YOUR CHOCOLATE CHIPS.
Sometimes I put tons and tons of chocolate chips in the dough, but then the tops of my cookies just look plain white. Mehhh. We want chunky, chocolatey cookies here. So I take a few chocolate chips from the dough bowl intentionally press a few extra into the top to make it look extra chocolate chippy.

LOOK FOR BARELY BROWNED SPOTS.
For this recipe, I always look for those very slightly browned spots on top. That’s how I know they’re done.

CROSS YOUR FINGERS.
Science shmience. For a regular baker like myself, sometimes baking just feels like a little bit of dumb luck. There are so many factors that can make a cookie great or not so great. Even if your cookies didn’t turn out juuust how you wanted them, I bet your dough still tastes pretty darn good, right? Grab a spoon and a glass of milk and enjoy.
One more thing before the recipe! I wanted to show you my three failed batches during testing, and the things that I think made them turn out the way that they did.

Half-batch perfect chocolate chip cookies.

Prep Time: 45 mins  Cook Time: 9 mins  Yield: 10–12 big cookies.

INGREDIENTS.

7 tablespoons salted butter, 3/4 cup white sugar, 1 tablespoon packed brown sugar.
1 1/4 cup all purpose flour (to start, but plan to add a few tablespoons), 1/2 teaspoon baking soda.
1 cup mixed varieties of chocolate chips,  1 teaspoon vanilla, 1 egg,  1/4 teaspoon salt.

INSTRUCTIONS.

Turn the oven on to 350 degrees. Put the butter in the oven in a stainless steel or glass bowl as it’s preheating until about one third to one half of the butter is melted. Do not melt more than half of the butter. Turn the oven off. Let the butter come back to room temperature for at least 30 minutes – it doesn’t have to harden completely but it should be a soft solid.
Add the sugar and vanilla. Cream with electric mixers until well mixed and lightly fluffy. Add the eggs and beat until incorporated..

Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. If the dough sticks to the sides of the bowl and looks wet, add one tablespoon of extra flour at a time until the dough feels dry and sticks together in one large ball. Too much flour will make the cookie stiff, so stop adding flour right when the dough starts to take on that dry look and feel. Stir in the chocolate chips with a wooden spoon.

Preheat the oven to 350 degrees. Roll 1/4 cup dough into high, round balls with chocolate chips at the top. Place on a baking sheet a few inches apart and bake for about 9 minutes. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. Let stand for a few minutes – they will lose a little of their puffiness but they should stay thick and hold together well.

Juli 26, 2020

how to use cake flour to making cakes

How to Use Cake Flour to Making Cakes.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Make a southern caramel cake. A southern caramel cake is a sweet cake made with layers of gooey and sweet. Serve this luscious southern caramel cake with tea and enjoy with your family or friends.

Preheat the oven to 350 degrees Fahrenheit. Use a hand mixer to mix 1 cup of butter, 1/3 cup of vegetable oil, and 2.5 cups of granulated sugar in a large mixing bowl. This will take about five minutes.

Add six eggs and two egg yolks to the bowl and continue mixing on medium for about two minutes.

Add 2 tablespoons of vanilla extract and continue mixing.

Slowly sift 3 cups of cake flour into the bowl. Alternate sifting the flour into the bowl with scooping spoonfuls of sour cream – 1 cup altogether – into the mix. For instance, sift a few spoonfuls of flour into the mixing bowl, blend it for a moment on low, then add spoonful or sour cream, and blend again. Repeat until all the flour and sour cream is incorporated.

Spray three 9-inch round cake pans with a nonstick spray. Pour the cake batter into the pans and bake them for about 25 minutes. Remove pans and let them cool.

Next, make the caramel icing. Mix 1.5 sticks of butter, 2 (12 ounce) cans of evaporated milk, and 2 cups of granulated sugar to a medium saucepan over medium heat. Leave in the saucepan, stirring occasionally. You can test if it’s ready by dipping a spoon in it. If it’s ready, it should stick to the spoon.

Add 2 teaspoons of vanilla extract to the caramel and mix it with a large spoon.

Finally, assemble your cake. Place one of the cake layers on a large plate, then spoon some of the caramel in an even layer of it. Repeat with the other layers of cake. Use a spatula to spoon some caramel over the sides, too.

2. Try an apple pie cake. An apple pie cake is the perfect marriage of apple pie and spice cake. A warm slice of apple pie cake is great in fall or winter, especially with a scoop of vanilla ice cream on the side.

Preheat your oven to 350 degrees Fahrenheit.

Mix 9 cups of peeled and chopped apples, 4 tablespoons of butter, 1 teaspoon of cinnamon, 1.25 cups of water, and 1/3 cup of sugar in a large mixing bowl. Once everything is evenly mixed and the apples have a nice cinnamon coat, pour the contents into a 13’’ x 9’’ glass baking dish.

In another large bowl, mix ½ cup of sugar, 1 teaspoon of salt, 8 tablespoons of butter, 2/3 cup of milk, and 4 teaspoons of baking powder. Use a hand mixer to blend everything for two minutes on medium.

Add 2 teaspoons of vanilla extract and 2 eggs. Mix for another two minutes.

Pour the batter over the cinnamon-apple mixture. Bake the cake for 35 minutes, or until golden brown.

3. Make a heavenly white cake. The heavenly white cake truly is a slice of heaven on earth. This cake is perfect for that weddings, baby showers, and anniversaries. To get started, preheat your oven to 350 degrees Fahrenheit.

Sift ¾ teaspoons of salt, 4 teaspoons of baking powder, and 2.75 cups of cake flour together.

Mix 4 egg whites in a mixing bowl until they are foamy. Gradually add ½ a cup of sugar. Continue to beat the mixture until soft peaks form in the mixture. This mixture is called “meringue.” Set aside for later use.

Next, beat ¾ cup of butter until it is smooth. You might need to warm it a bit for a few seconds in the microwave. Add 1 cup of sugar gradually, and mix until everything is fluffy.

Slowly add the flour and other sifted ingredients to the egg whites. Alternate adding the sifted ingredients with small spoonfuls of milk – 1 cup altogether. For instance, add a bit of the dry ingredients, mix together, then add a few spoonfuls of milk, and mix again until all ingredients are incorporated.

Mix in 1 teaspoon of almond extract and 1 teaspoon of vanilla extract. Then, add the foamy meringue to the bowl and continue mixing.

Scoop the batter out into a 15’’ x 10’’ x 1’’ pan lined with parchment paper. Bake for 30 to 35 minutes. Remove and allow to cool on the rack.

How to Use Cake Flour to Creating Muffins.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Create a blueberry muffin. Blueberry muffins are one of the best kinds of muffins. Using cake flour to make the blueberry muffins gives them a bit more rise and a lighter flavor. This recipe makes 12 muffins.

Preheat your oven to 380 degrees Fahrenheit. Sift 1 teaspoon baking powder, a pinch of salt, and 12.5 ounces of cake flour.

In another mixing bowl, mix 1 cup of sugar, ½ a cup of vegetable oil, one egg, and 1 cup of yogurt.

Remove 1 tablespoon of the dry ingredients to a small cup or bowl and mix the remainder in with the wet ingredients. Stir the mixture vigorously for about 10 seconds.

Mix 1.5 cups of blueberries with the tablespoon of dry ingredients you set aside previously. Stir 1 cup of blueberries into the mix for three seconds.

Use an ice cream scooper, scoop the dough into a greased muffin pan. Top each muffin with a few of the remaining blueberries. Three berries per muffin should be adequate.

Place the muffin pan in the oven and raise the temperature to 400 degrees Fahrenheit. Bake for 20 to 25 minutes.

Remove from oven and allow to cool. Consume with friends.

Your muffins will stay good for two to three days in an airtight container.

2. Make a crumb cake muffin. Crumb cake muffins are a sweet treat you can share with friends. They taste great with a cup of coffee. And when you use cake flour, the flavor is even better.

Preheat your oven to 325 degrees. Line the muffin pan with baking cups.

Whisk together 1/8 teaspoon of salt, 1/3 cup of brown sugar, 1/3 cup of granulated sugar, and ¾ teaspoon of cinnamon.

Pour 8 tablespoons of melted butter over the cinnamon mixture and mix together. Add 1.75 cups of cake flour and mix until the ingredients turn into a thick dough. Set aside.

In a stand mixer bowl with a paddle attachment, combine 1.25 cups of cake flour, ½ a cup of granulated sugar, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Mix on low speed.

Slowly add 6 tablespoons of butter in one-tablespoon increments.

Continue mixing for one or two minutes until the mixture looks like wet crumbs.

Add 1/3 cup of buttermilk or plain yogurt, 1 teaspoon of vanilla, one egg yolk, and one egg. Continue mixing everything until the batter is fluffy and light.

Remove the bowl from the mixer and use ¼ cup measure to scoop the dough into the muffin tin. Sprinkle the dry cinnamon mixture you prepared previously on top of each muffin.

Bake for 20 minutes or until the crumb topping is golden brown. Remove and let cool five minutes before serving.

3. Bake a carrot muffin. If you love carrot cake, you’ll love carrot muffins. To get started, preheat your oven to 375 degrees Fahrenheit and grease a muffin pan for later use. The following recipe makes 12 muffins.

Mix 2 tablespoons of rum with ¾ cup of raisins. You could use water instead of rum, but the muffin will be less flavorful. Stir them together so the raisins all get coated and microwave for 30 seconds.

Wait 30 minutes so the raisins rehydrate somewhat, then sprinkle them with sugar (superfine sugar, preferably).

In a large mixing bowl, combine ¼ cup of vegetable oil, 2 large eggs, 1 cup of applesauce, and 1 cup of brown sugar.

Stir in ½ teaspoon of vanilla extract, 1 can (8 ounces) of crushed pineapple, and 1.75 cups of grated carrots.

In another bowl, sift ¾ teaspoon of salt, ½ teaspoon of baking soda, 1.5 teaspoons of baking powder, ½ cup of oat bran, ¼ cup of buttermilk flour, and 2 cups minus 1 tablespoon of cake flour.

Add the dry ingredients to the wet. Add the raisins and ¾ cup of pecans or walnuts.

Scoop the dough into the muffin tins to a point just below their top edge.

Bake for about 23 minutes, or until a toothpick inserted into the muffin comes out clean.

If you want, you could drizzle some icing and nuts over the muffins. Serve with whipped cream cheese.

How to Use Cake Flour to Baking Cookies.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Make chocolate chip cookies. Chocolate chip cookies are a classic. Rich and sweet, they taste great with a glass of cold milk. You can use different kinds of chocolate to mix up the flavor. Dark chocolate, for instance, has a somewhat bitter edge to it.

Sift 1.25 teaspoons of baking soda, 1.5 teaspoons of salt, 1.5 teaspoons of baking powder, 2 cups minus 2 tablespoons of cake flour, and 1.66 cups of bread flour into a mixing bowl.

Cream 1.25 cups of brown sugar, 2.5 sticks of butter, and 1 cup minus 2 tablespoons of granulated sugar together in a mixer with a paddle attachment. Add a large egg, then another after the first is well-mixed. Pour 2 teaspoons of vanilla extract into the bowl.

Reduce mixer speed to low and pour in the dry ingredients you sifted previously. Mix them for about five to 10 seconds.

Remove the mixer bowl from the mixer. Slowly add 1.25 pounds of bittersweet chocolate disks. Mix the disks carefully into the dough and try not to break them.

Scoop the dough out onto a sheet of plastic wrap. Wrap the dough in the plastic wrap carefully and refrigerate for a day or two. You can use the dough for up to 72 hours.

When you’re ready, heat your oven to 350 degrees Fahrenheit. Place parchment paper along a baking sheet and scoop small spoonfuls of dough onto the parchment paper. The spoonfuls should weigh 3.5 ounces each.

If you see any chocolate pieces poking out of the cookies, push them down into the cookie or turn them to a more horizontal orientation.

Bake the cookies for about 19 minutes. Remove and let cool for 10 minutes. Consume with your friends.

2. Bake some sugar cookies. As their name implies, sugar cookies are a sweet treat. You can use cake flour to make lots and lots of sugar cookies. If you want, you could also add a coat of frosting to your sugar cookies after they’re ready.

Mix 3 cups of cake flour, 3 teaspoons of baking powder, and ½ a teaspoon of salt. Set aside for the moment. Place the bowl somewhere safe so it won’t spill.

Place 1 cup of sugar and 2 sticks of room-temperature butter in your electric mixer. Stir until the two ingredients have creamed to take on a light and fluffy appearance.

Remove the mixing bowl. Add an egg, then another after the first has been thoroughly mixed into the cream. You can use a wooden spoon or wire whisk to mix the eggs in.

Finally, add 1 teaspoon of vanilla and 2 tablespoons of sour cream.

Gradually spoon the dry ingredients into the mix. Combine with a wire whisk or similar device.

Place the dough in the fridge for about one hour.

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Roll 3 tablespoons of dough into a ball, then flatten it with your hands to a thickness of about ½ an inch. Place the flattened disk on the parchment paper.

Continue adding the flattened cookie dough disks to the parchment paper. Space them about 2 inches apart.

Bake the cookies in the oven for 10-12 minutes. Remove and allow to cool for 10 minutes.

If you wanted to eat frosted cookies, you can whip up an easy frosting by combining 1 stick of butter and 3 cups of powdered sugar in an electric mixer. Add the sugar slowly as you use the mixer. When all the sugar is added, pour 1 teaspoon of vanilla and 3 tablespoons of milk. If you wanted colored frosting, you could add a few drops of your favorite color to the mixing bowl while the ingredients are being mixed.

3. Try some blueberry lemon cookies. Blueberry lemon cookies really let the cake flour shine through. You’ll love the fluffy, light texture of these slightly citrusy and sweet little cookies. Bake enough so your friends can try some too!

Place 1 cup of butter and 1 cup of granulated sugar in a stand mixer bowl. Use a wire whisk and beat until the mixture is fluffy.

Add an egg. When it’s mixed into the mixture completely, add a second egg and mix it in thoroughly, too. Add zest of one lemon, juice of one lemon, and 2 teaspoons of vanilla.

In a separate bowl, mix ½ a teaspoon of salt, ½ a teaspoon of baking powder, ½ a teaspoon of baking soda, and 3.25 cups of cake flour. Attach the mixing bowl to the stand mixer. Slowly add these dry ingredients to the fluffy mixture as the mixer combines the ingredients on low speed.

Remove the bowl from the mixer and fold in 1.5 cups of blueberries.

Allow the dough to chill for between 1 and 12 hours.

When you’re ready to bake, heat the oven 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and spoon a spoonful of dough onto the parchment. Continue until you’ve filled the parchment paper.

Don’t place your cookies too close or they might get stuck together when they expand during baking.

Bake for 11-14 minutes. You’ll know they’re ready when the bottoms are slightly brown.

Desember 20, 2019

How to Bake with Protein Powder

How to Bake with Protein Powder.

Protein powder can increase your daily protein intake and make your baked goods more filling. Whey protein powder is a great addition to blueberry muffins, which are mixed with a combination of oat and almond flours. If you'd like quick brownies that are flavorful and filling, combine cocoa with protein powder, melted nut butter, and mashed bananas. For a simple breakfast, combine oats with protein powder and your favorite toppings. Bake the oatmeal cups in a muffin tin for simple, protein-packed breakfasts.

Ingredients.
Whey Protein Powder Blueberry Muffins.
1 cup (90 g) oat flour, 1/4 cup (24 g) almond flour, 3 egg whites, 1/2 cup (142 g) Greek yogurt, 1 cup (255 g) unsweetened applesauce.
2 tablespoons (21 g) honey, 1 teaspoon (5 ml) vanilla extract, 1 medium banana, peeled and mashed, 3 scoops (about 3/4 cup or 75 g) whey protein powder (plain or vanilla).
1 teaspoon (2 g) cinnamon, 1 1/2 teaspoons (7 g) baking powder, 1/2 teaspoon (2 g) baking soda, 1 teaspoon (2 g) orange zest or lemon zest.
1 cup (150 g) blueberries (fresh or frozen).
Makes 12 muffins

Protein-Powder Brownies.
3 medium, overripe bananas, 1/2 cup (125 g) smooth nut or seed butter (such as peanut, almond, soy, or sunflower).
1/4 cup (25 g) cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) protein powder (paleo, vegan, or casein).
Makes about 9 brownies.

Protein Powder Oatmeal Cups.
3 cups (270 g) rolled oats, 3 scoops (75 g) protein powder, 1 teaspoon (4 g) baking powder, 1 teaspoon (2 g) ground cinnamon.
1/2 teaspoon (2.5 g) sea salt, 2 eggs, 1 teaspoon (5 ml) vanilla extract, 1/2 cup (128 g) unsweetened applesauce.
1/2 cup (142 g) plain Greek yogurt, 2 tablespoons (30 ml) coconut oil, melted, 1/4 cup (85 g) honey, 1 cup (240 ml) unsweetened almond milk.
2 tablespoons (20 g) hemp seeds, 6 tablespoons (63 g) chocolate chips, optional, 3/4 cup (192 g) blueberries, optional, 1 tablespoon (16 g) peanut butter, optional.
Makes 12 cups

Method 1 Using Protein Powder in Baked Goods.

1. Decide what protein powder to use. Buy protein powder online, from the grocery store, from a vitamin and supplement store, or from your local natural grocers. Since protein powders are derived from different sources, choose one based on your own health needs. Consider using: Whey or casein protein powders, which are easy to digest and include all of the essential amino acids.

Soy protein powder, which can boost bone density and reduce cholesterol.

Plant-based proteins, which can be made from hemp, rice or peas are good gluten-free and vegan choices.

2. Include moisture and fat in the recipe. Recipes that include protein powder usually have more moisture and fat because these are absorbed by the protein powder. Don't cut back on the moisture or fat because your baked goods won't have as much flavor and they'll be tough or rubbery.

Foods that add moisture include bananas, Greek yogurt, cottage cheese, cooked sweet potatoes and beets, pumpkin puree, and applesauce.

Fats used in baked goods include coconut butter, nut and seed butters, butter, and lard.

3. Avoid using too much protein powder. Don't be tempted to substitute most or all of the flour in a recipe with protein powder or the recipe won't turn out. Ensure that the batter for your baked goods isn't more than 50% protein powder or the food will be tough and dry.

4. Use the powder in recipes for breads, muffins, and cupcakes. Protein powder is great for baking because it's easy to add without changing the flavor of the food, especially if you use an unflavored protein powder. Protein powder works well in quick breads, muffins, pancakes, granola bars, and cupcakes.

Some recipes may specify which protein powder to use. If the recipe doesn't specify, use the protein powder that you're the most comfortable with using.

5. Make smart substitutions. If you'd like to use a different protein powder than the one that's recommended in your recipe, you can make a few swaps. You can substitute the same type of protein powder, but avoid substituting a completely different type of protein. Specifically, don't use a whey or casein-based protein powder in a recipe that calls for a plant-based protein powder.

If you're substituting a plant-based protein powder such as pea protein powder for another plant-based protein powder such as hemp powder, you can safely make substitutions.

Method 2 Baking Whey Protein Powder Blueberry Muffins.

1. Preheat the oven to 350 °F (177 °C) and prepare a muffin tin. Spray a 12-hole muffin tin with cooking spray or line it with muffin liners. Set the tin aside.

2. Mix together the egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana. Get out a large mixing bowl and place 3 egg whites into it. Add 1 peeled banana and mash it a little. Mix in 1/2 cup (142 g) of Greek yogurt, 1 cup (255 g) of unsweetened applesauce, 2 tablespoons (21 g) of honey, and 1 teaspoon (5 ml) of vanilla extract.

You can discard or save the egg yolks for another recipe.

3. Stir the oat flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest. Get out another mixing bowl and measure 1 cup (90 g) of oat flour into it. Stir in 1/4 cup (24 g) of almond flour, 3 scoops (about 3/4 cup or 75 g) of plain or vanilla whey protein powder, 1 teaspoon (2 g) of cinnamon, 1 1/2 teaspoons (7 g) of baking powder, 1/2 teaspoon (2 g) of baking soda, and 1 teaspoon (2 g) of orange or lemon zest.

4. Stir the wet mixture into the dry mixture. Pour the wet ingredients into the bowl with the dry ingredients and stir them until they're incorporated. The muffin batter should be smooth.

5. Fill the muffin tin and spread the blueberries on top. Use a cookie scoop or spoon to fill each hole in the muffin tin 3/4 full with batter. Get out 1 cup (150 g) of blueberries (fresh or frozen) and put about 8 berries on top of each muffin.

Avoid pushing the blueberries into the muffin batter or they may sink to the bottom.

6. Bake the blueberry muffins for 20 minutes. Put the muffin tin into the preheated oven and cook the muffins until they're golden brown and firm to the touch. If you insert a toothpick or cake tester into the center of a muffin, it should come out clean.

7. Serve or store the blueberry muffins. Let the muffins cool for a few minutes before you serve them. Store the cooled blueberry muffins in an airtight container in the refrigerator for 3 to 4 days.

Things You'll Need.

Whey Protein Powder Blueberry Muffins : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula, Toothpick or cake tester.

Method 3 Making Protein-Powder Brownies.

1. Preheat the oven to 350 °F (177 °C) and prepare a baking dish. Get out an 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan. Spray it with cooking spray to prevent the brownies from sticking.

2. Melt the nut or seed butter. Put 1/2 cup (125 g) of smooth nut or seed butter into a microwave-safe bowl or small saucepan on the stove. Microwave the nut or seed butter for 20 to 30 seconds or heat it over medium-heat on the stove. Heat the nut or seed butter for a few minutes, so it melts.

3. Put the bananas, cocoa powder, protein powder, and melted nut butter into a blender. Peel 3 medium, overripe bananas and put them into a blender. Add 1/4 cup (25 g) of cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) of protein powder, and the melted nut or seed butter.

Avoid using whey protein powder for this recipe, because it will make the brownies gummy. Instead, use plant-based, soy, or vegan protein powder.

4. Blend the ingredients for 30 seconds. Put the lid on your blender and turn it on for about 30 seconds, so the brownie ingredients are completely combined and smooth.

5. Spread the batter in the pan and bake the brownies for 20 minutes. Scoop the batter into the greased baking dish. Use an offset spatula to spread the batter evenly. Put the dish into the preheated oven and bake the brownies for 20 minutes.

6. Check the brownies and remove them from the oven. Insert a toothpick or cake tester to see if the brownies have finished cooking. The tester or toothpick should come out clean. If it doesn't, return the brownies to the oven for another 3 to 5 minutes. Remove the cooked brownies and let them cool completely in the pan.

7. Slice and serve the protein powder brownies. Cut the brownies into as many pieces as you like. You should be able to get around 9 standard sized brownies. Refrigerate any leftover brownies in an airtight container for 3 to 4 days.

You can also freeze the brownies for 4 to 6 months.

Things You'll Need.

Protein-Powder Brownies : 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan, Measuring cups, Spoon, Microwave-safe bowl or small saucepan, Blender, Toothpick or cake tester, Knife.

Method 4 Baking Protein Powder Oatmeal Cups

1. Preheat the oven to 350 °F (177 °C) and grease a muffin tin. Spray a 12-hole muffin tin with cooking spray or brush it with melted coconut oil. Set the pan aside.

2. Mix the oats, protein powder, baking powder, cinnamon, and sea salt. Get out a large mixing bowl and place 3 cups (270 g) of rolled oats into it. Add 3 scoops (75 g) of protein powder, 1 teaspoon (4 g) of baking powder, 1 teaspoon (2 g) of ground cinnamon, and 1/2 teaspoon (2.5 g) of sea salt. Stir until the dry ingredients are combined.

3. Whisk the eggs, vanilla, applesauce, Greek yogurt, coconut oil, honey, and almond milk. Get out another mixing bowl and crack in 2 eggs. Whisk in 1 teaspoon (5 ml) of vanilla extract, 1/2 cup (128 g) of unsweetened applesauce, 1/2 cup (142 g) of plain Greek yogurt, 2 tablespoons (30 ml) of melted coconut oil, 1/4 cup (85 g) of honey, and 1 cup (240 ml) of unsweetened almond milk until they're combined.

4. Stir the wet ingredients into the dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir until they're just combined.

5. Spoon the batter into the tin. Divide the batter evenly between the 12 holes of the greased muffin tin.

6. Sprinkle the hemp seeds and optional toppings over the batter. Measure 2 tablespoons (20 g) of hemp seeds and scatter them evenly over the batter in the muffin tins. Decide if you'd like to top the oatmeal cups with chocolate chips, blueberries, or peanut butter. If so, sprinkle 6 tablespoons (63 g) of chocolate chips or 3/4 cup (192 g) of blueberries over the batter.

For a peanut butter drizzle, melt 1 tablespoon (16 g) of peanut butter in a microwave-safe container for 10 seconds and drizzle it over the batter.

7. Bake the oatmeal cups for 15 to 20 minutes. Put the tin into the preheated oven and cook the cups until they become golden and completely cooked throughout.

8. Cool the oatmeal cups for 20 minutes. Remove the tin from the oven and let the oatmeal cups cool completely in the tin before you take them out. Serve the cold oatmeal cups or store them in an airtight container at room temperature for up to 5 days.

To freeze the oatmeal cups, store them in an airtight container for up to 4 months. To reheat them, remove 1 to 2 cups and heat them in the microwave for 20 to 30 seconds.

Things You'll Need.

Protein Powder Oatmeal Cups : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula.

Januari 16, 2020

how to make oat flour

How to Make Oat Flour

Want to use up your oats in a more creative and a much more delicious way than oatmeal each morning? Suffering from gluten intolerance? Looking for a way to get rid of mountains of rolled oats? Oat flour may be for you. This healthy, versatile flour is easy to make yourself, so don't waste money buying it at the health food store. You only need a food processor and one ingredient to get started.

Ingredients

Oats (Old fashioned, steel cut, or quick-cooking all work).

Blender or food processor.

Part 1 Making Oat Flour.

1. Measure out a portion of oats. The type of oats traditionally used for oat flour are called "rolled oats." These can be bought for cheap at many grocery stores, but are not always available. Luckily, you can use instant, quick-cook, or steel cut as well -- the only difference is grain size, and you're grinding them all up anyway.

Don't use oats that have been flavored in any way, as this flavor will work into your final dish. Plain oats are best.

If you're going to be using your oat flour in a recipe immediately, measure out more oats than the recipe calls for. Once you turn them into flour, they'll settle and take up a smaller volume. You'll generally end up with about 3/4 of the volume of oats you started with.

2. Pulse the oats in a food processor. Any standard blender or "Magic Bullet"-type device will also work well.In a pinch, you could use a coffee grinder. Be sure to clean it out first unless you want coffee-flavored flour. Pulse for 30 seconds or until the oats reach a fine, powdery consistency. They should look a lot like traditional plain, all-purpose wheat flour.

No blender? There are a variety of ways to make manual flour, but you need to know they will take a while. You could try.

Mincing: Using your sharpest knife, rock it back and forth over a small pile of oats to quickly chop them up. They will be a little bigger than a real flour, but will still work.

Grinding: Using a mortar and pestle, grind the oats into a powder.

Mashing: A last-ditch effort, put the oats in a resealable plastic bag, squeeze the air out, and start crushing as if washing clothing by hand. Note that this will likely take a long time.

3. Stir to mix in any stray oats, then pulse again. It can be hard to tell whether any extra oats remain in your flour, so open the food processor or blender and stir the powder a few times to be safe. Pulse again for 10 seconds or so.

4. Use or store your oat flour at once. Your oat flour is ready to use right away. You can use it roughly how you would use plain flour ordinarily, substituting it into recipes. If you need to save some, use the same rules you would use for ordinary flour. Keep it in a cool, dry place in an airtight container. Oat flour lasts for about 3 months in the cabinet and 6 months in the freezer.

These are only estimates, and oat flour will never keep as long as whole oats. Only make as much as you can use in the next few weeks.

Hot and humid environments will lower the shelf life of your flour. Cold and dry areas may be able to store their oat flour a little longer without problems.

Part 2 Using Oat Flour.

1. Use for its subtle oat flavor. The taste difference between plain flour and oat flour won't immediately jump out at you, but it's somewhat noticeable. Oat flour gives the baked goods a nutty flavor and a chewy texture, different from plain flour but not overwhelmingly so. This is perfect for certain dishes — specifically, savory-sweet baked goods tend to benefit from this taste profile.

The classic example, Oatmeal Raisin Cookies, are taken to the next level with oat flour.

In most recipes, you only need 3/4 cup flour for every 1 cup of plain flour. If a cookie recipe calls for 2 cups normal flour, you should use 1 1/2 cup oat flour. except in raised yeast breads that need gluten to give them structure.

If you're unsure how a baked good will respond, mix and match the flours. Instead of 1 cup of plain flour, try 3/4 oats and 1/4 wheat to get the textural benefits of gluten (it gives loaves of bread shape) without eating too much of it.

2. Use to reduce the gluten in recipes. One of the most popular ways oat flour is used today is as a gluten-free alternative to plain flour. Because gluten is a protein that naturally comes from wheat, using oat flour instead of all-purpose flour will usually remove the gluten from baked goods.

Note: The rolled oats you can buy at the store aren't always 100% gluten free. Small amounts of wheat can get mixed into the oats (usually, because the equipment used to process them is also used to process wheat). This can make a difference for people with Celiac disease or gluten intolerance, so be sure to use oats that are advertised as gluten-free to fully protect friends with Celiac disease.

3. Use oat flour to give baked goods a lighter texture. Compared to plain flour, oat flour is slightly less dense, which makes foods baked from it a little fluffier than they normally would be. This can be used to make wonderfully light muffins and biscuits, though it's also great for giving a unique texture to thicker pastries like scones and soda bread.

You don't need to substitute all of the flour to get this effect. To add lightness without losing the taste or consistency of plain flour, use a half-and-half mixture.

Try using oat flour in our scone recipe for a lighter version of this delicious breakfast treat.

4. Use to coat or dredge foods. Just like ordinary flour, oat flour can be used as a coating for a wide variety of foods. For instance, if you're frying breaded cuts of meat, you can coat them with oat flour (instead of plain flour) before dipping in an egg wash and tossing with the breading. Oat flour can also be dusted on proved loaves (loaves that have finished rising, but aren't cooked yet) to create an attractive, crunchy crust.

Another excellent idea is to use oat flour when kneading bread dough to keep it from sticking to your work surface. Because of its lighter texture, it won't make the dough stiff if you incorporate too much.

5. Use oat flour for its nutritional benefits. Oat flour is great for your body even if you don't have gluten intolerance. Oats are naturally rich in protein, fiber, and help your body burn fats. They are lower in carbohydrates than most grains and are known to have minor cholesterol-reducing properties. This makes oat flour an excellent choice for your recipes — even if there isn't a special reason to use it.

Oat flour has high levels of magnesium, making it very helpful for women going through menopause or menstruation. Magnesium deficiencies are a common cause of profuse menstrual bleeding.

6. Finished.

Tips

Gluten is a protein that gives bread and bread products their springy, elastic quality.[10] Because oats don't naturally contain gluten, using oat flour in place of plain flour will change the texture of many baked goods.

In many countries, wheat flour, plain flour, and all-purpose white flour are referred to as one and the same; but plain flour and wheat flour are sold as two different items in some countries such as India. The difference is similar to the difference between brown rice and white rice. Both the ingredients are derived from the same item.

A very small percentage of Celiac patients may experience a negative reaction to oats even though they do not contain gluten. This is because the oats could be contaminated at the factory with plain flours. Make sure the oats are certified gluten-free.

Desember 05, 2019