What is the difference between self-raising flour and all-purpose flour? can i use slef-raising in cookies?!
Can i use self-raising flour in cookies even if the recipe is instructing me to use all-purpose flour!?Www@FoodAQ@Com
Answers:
Self rising flour has salt and baking powder already added!. If you decide to use it instead of all purpose, omit the salt and baking powder that the recipes calls for!.
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All-Purpose Flour
All-purpose flour is the finely ground endosperm of the wheat kernel separated from the bran and germ during the milling process!. All-purpose flour is made from hard wheats or a combination of soft and hard wheats from which the home baker can make a complete range of acceptable backed products --- yeast breads, cakes, cookies and pastries!.
Enriched all-purpose flour has iron and B-vitamins (thiamin, niacin, riboflavin and folic acid) added in amounts equal to or exceeding that in whole wheat flour!. The majority of all-purpose flour in the United States is enriched!.
Bleached all-purpose flour is exposed to chlorine gas or benzoyl peroxide to whiten and brighten flour color!. Chlorine also affects baking quality by "maturing" or oxidizing the flour, which is beneficial for cake and cookie baking!. The bleaching agents react and do not leave harmful residues or destroy nutrients!.
Unbleached all-purpose flour is bleached by oxygen in the air during an aging process and is off-white in color!. Nutritionally, bleached and unbleached flours are equivalent!.
Self-Rising Flour
Self-rising flour is an all-purpose flour with salt and leavening added!. One cup of self-rising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt!. Self-rising can be substituted for all-purpose flour in a recipe by reducing salt and baking powder according to these proportions!.
so yes you can use itWww@FoodAQ@Com
All-purpose flour is the finely ground endosperm of the wheat kernel separated from the bran and germ during the milling process!. All-purpose flour is made from hard wheats or a combination of soft and hard wheats from which the home baker can make a complete range of acceptable backed products --- yeast breads, cakes, cookies and pastries!.
Enriched all-purpose flour has iron and B-vitamins (thiamin, niacin, riboflavin and folic acid) added in amounts equal to or exceeding that in whole wheat flour!. The majority of all-purpose flour in the United States is enriched!.
Bleached all-purpose flour is exposed to chlorine gas or benzoyl peroxide to whiten and brighten flour color!. Chlorine also affects baking quality by "maturing" or oxidizing the flour, which is beneficial for cake and cookie baking!. The bleaching agents react and do not leave harmful residues or destroy nutrients!.
Unbleached all-purpose flour is bleached by oxygen in the air during an aging process and is off-white in color!. Nutritionally, bleached and unbleached flours are equivalent!.
Self-Rising Flour
Self-rising flour is an all-purpose flour with salt and leavening added!. One cup of self-rising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt!. Self-rising can be substituted for all-purpose flour in a recipe by reducing salt and baking powder according to these proportions!.
so yes you can use itWww@FoodAQ@Com
i think self rising floor did not need to put some baking powder and all purpose floor need to add some baking powder in it for rising itWww@FoodAQ@Com