Do you know why you need to sift the flour to make pastries?

Do you know why flour is sifted to make pastries? When making baking, whether it is cake or biscuit flour, it must be sifted, and the main reasons for sieving are as follows: First, it can filter out impurities in the flour.

The second point is to make the flour fluffier. The third point is to make all the powdered raw materials mix more evenly. The above three points are all reasons why the flour is sifted.

Baking is more and more into people's lives, they used to buy and eat, and now many people are starting to make their own at home, because they are not at ease with the food they buy outsideYou can control the ingredients when you make baking at home, and you can eat it with peace of mind, which is why I have been advocating for everyone to make their own baking.

Now the private baking industry is becoming more and more popular.

There are so many types of baking, and the main ones we commonly use are these three categories, bread, cakes and biscuits. Among them, bread is mostly a staple food, and cakes and biscuits are called pastries. It's just a general term.

When making baking at home, in addition to the flour in the bread recipe that does not need to be sifted, the flour in the biscuit and cake recipe must be sifted, and we look at the reasons separately.

The first point is to filter out the impurities in the flour, and there will be uneven grinding during the reprocessing of the flour, and the larger wheat bran particles can be filtered out well through the sieve. The common flour packaging is cloth bags or woven bags, which will cause the flour in the bag to clump when exposed to water, and the sieving can filter out these hard lumps.

The second point is to make the flour more fluffy, and in the process of re-storing the flour, it will be stacked and stored in a bag, and the air contains moisture, and the flour absorbs the moisture in the air, and after a long time of squeezing, it will form a large flour block. Although the texture is not very hard, it is difficult to mix well in cake or cookie batter. Such a problem can be solved well through sifting.

Third, the powder in the recipe is fused more evenly, and when making cakes or biscuits, different flavors are often made, such as adding cocoa powder to make chocolate flavor, adding matcha powder to make matcha flavor, and sieving low-gluten flour and cocoa powder or matcha powder together, which will make the two flours more evenly integrated.

If you have baking powder and cream of tartar in the recipe, sift it with cake flour as well.

[Summary]: In fact, there is another important reason for the flour to be sifted, that is, when making cakes or biscuits, the flour is not easy to form a ball, and the flour that is strong when making cakes will cause the beaten egg whites or whole eggs to foam, and the finished taste is not fluffy enough. When making biscuits, the flour is strong, which will cause oil leakage from the biscuit dough, and the finished product will not be crispy enough.

Finally, make sure to use cake or biscuit flour.

Too lazy to go through the sifting, or think the sifting doesn't need it? Some professionals believe that the flour is sifted before mixing with other ingredients to make the dough or batter very important. Try to mix in as much air as possible at the beginning of the sieving process, as slowly you will get a light texture whenever you bake.

Also, if you're adding cocoa powder or other dry ingredients like sugar, it's a good idea to sift through all the dry ingredients. This allows all the ingredients to be mixed better and more evenly.

The taste of the flour made of pastries after sifting is far better than that without sieve, and the food pays attention to the color, flavor, and shape of the pastries made of the sifted flour, which are better than the flour made without sifting from the appearance and shape.

The main reasons for sieving are as follows: First, it can filter out impurities in the flour. The second point is to make the flour fluffier. The third point is to make all the powdered raw materials mix more evenly.

First, it can filter out impurities in the flour. The second point is to make the flour fluffier. The third point is to make all the powdered raw materials mix more evenly.

Reasons why flour should be sifted:

1.When the flour is processed or purchased at home, it is often placed for a period of time, which will produce relatively large particles, and after sifting, the size of the particles can be ensured to be finer and uniform, which is more conducive to mixing with eggs, butter, etc., and the taste of the things made is more delicate and soft.

2.Some flour production is not necessarily standardized, and there may be some miscellaneous items mixed in it.

3.If you make something with flour with gnocchi, it will affect the starting effect when making it, and the finished product will be inferior after baking.

Let's use a few ** to illustrate the difference between unstirred, stirred, sifted powder and finished products.

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The flour is sifted to make the food more fluffy. When the flour is processed or purchased home, it will often be placed for a period of time, which will produce larger particles, and after sifting, the size of the flour particles can be ensured to be fine and uniform, which is more conducive to mixing with eggs, butter and other materials, so that the food taste is more delicate and soft.

When some flour is produced, due to the non-standard process, it will cause some impurities to be mixed in the flour, and after sieve, the impurities in the flour will be removed.

When making flour, if you use flour with gnocchi to make food, it will affect the starting effect of the flour during the production, and it will also lead to a poor layering of the finished product after baking.

When making pastry, two mixing techniques are usually used: "stirring" and "sifting", in which stirring is to break up the flour particles and let air in, while using a sieve to sieve the flour is also to separate the flour particles, but the flour particles through the sieve are finer, and when the flour particles fall from the sieve and accumulate, the air will be contained in it.

When sifting, put the sieve on a clean basin, pour in half of the sieved flour, then pick up the sieve, keep gently touching the sieve palm, slowly sift the flour into the basin by shaking vigorously, and add more than half of the flour again after the sieve is all sieved.

If you don't sift it, the flour is easy to clump, and if you don't spread it together, it will affect the taste of the food you make.

The flour is more delicate when screened, and it tastes very chewy, if the semolina is not very good if it is eaten with psychology and living in giants.

The main purpose of sifting the flour is to make the flour particles fluffier and can be combined more tightly with the liquid, so that the texture of the food such as cakes will be softer.

The flour should be sieved to remove the flour and impurities with large particles and ensure the quality of the flour.

Because there are impurities and small pieces of flour in the flour, if it is not filtered, it will affect the later production.

The process interview process is better, that is, the taste is better, and it is related to ** but consulted.

Because the flour will have impurities, and it will clump. So to pass.

The flour is sifted so that the flour does not form into a pile.

Sieving can sieve out the particles in the flour.

The main reason for sifting the flour is to sift out some impurities other than the flour and the dough that has been formed, and the product can be smoother and more delicate after sifting.

It can only be said that the sifted flour will become more delicate and free of particles.

Forgetting to sift flour is not a big problem, and many cake shops, especially low-end cake shops, will not sift flour.

Sieving removes clumps from the powder during storage and makes it fluffier and more delicate.

Because the flour will coagulate into lumps when it is damp during storage, it is easy to become a lot of small lumps, and these flours are very coarse in the process of cake and bread making.

In addition, because the cake needs very fluffy flour, after sifting, the small pimples in the flour are opened, and the flour that does not form small pimples is also opened and activated again, becoming more fluffy, so that when mixed with egg whites and egg yolks, it can be more fluffy, and the product made is more delicate and soft. Sieving a variety of powders together can also make them mix more evenly.

Sieving: In layman's terms, in baking, it refers to the operation of sieving flour or other materials through a flour sieve to filter out impurities. Sieving is to use a fine sieve to strain the flour, which can remove the lumps generated during the storage of the flour and make the flour fluffier and more delicate.

The sifting operation only involves placing the flour in a fine sieve to remove larger particles or carry-over flour, while using filtered flour can be used to make pastries.

Flour may clump when it is stored with moisture, and sifting will allow the clumpy flour to spread out and mix better with other ingredients such as butter and eggs. Therefore, it is necessary to sift the pastry before making it.

To prevent debris and lumps in the flour.