Many hostesses are increasingly found in recipes such a component as self-rising flour. Not everyone knows what lies behind this name, and therefore often just refuse to cook this or that dish, trying to choose its analogue without obscure ingredients. However, you should not be scared. This flour has been on sale for a long time. But even if you could not find it, this product can easily be prepared with your own hands. Our article will help you learn everything in detail.
Product Features
As the name suggests, this flour has certain properties - it allows the dough to rise quickly. On such flour really turns out magnificent pastries. This is the main characteristic of the product, therefore, if this component is indicated in the recipe, do not try to replace it with something else.
Many people think that pancake flour and self-rising flour are one and the same. In fact, the pancake mix contains at least six components: the flour itself, egg and milk powder, soda, sugar, and salt.
The composition of self-rising is more modest. In addition to the flour itself, it contains only baking powder, and sometimes salt.
Self cooking
Is it difficult to make such a mixture yourself? Not at all, the main thing is to know the proportions. And they are as follows:
- wheat flour - 1 kg;
- baking powder - 1 tsp. (usually just as much in a small bag);
- Extra salt - 1 tsp.
Mix the ingredients, and you get exactly the same self-rising confectionery flour, which is sold in the store.
By the way, if you do not have baking powder, it can also be easily made at home. Combine 1 part baking soda, 1 part medium citric acid and 2 parts flour. You will get a complete analogue of the purchased product.
How to use self-raising flour?
What is this product for? This question will surely arise in every housewife who has learned about what self-rising flour is. The recipes with her are very diverse. These are fried and wind pies, muffins, cakes and much more. When you want to get airy dough with bubbles, feel free to use this product. But for puff, chopped and other dense dough recipes, it will not work. You should not use it in the case when you want to cook Armenian pita bread, because it should be tight, not magnificent. In addition, self-rising flour is never used for recipes that contain yeast. Indeed, yeast will provide airiness and splendor of the dough. Bread on homemade sourdough also needs to be prepared from the most ordinary, wheat or rye.
But pizza and yeast-free tandyr baked goods on self-rising flour turn out just fine.
Home storage
Self-rising flour tends to be saturated with moisture. In addition, it can incorporate rich aromas if, for example, it is stored in the same cabinet with cinnamon or ground nutmeg. Therefore, always store such a product in a container with a tight lid. This rule applies to both purchased and self-cooked self-raising flour.