Hong Kong Flour For Cookies
Flour Cookies

Hong Kong Flour For Cookies

  • November 21, 2021

Baking can be a high hurdle to jump over and the different flours available in the market don’t make it any easier.Certain specialised ones call for wholemeal flour, which provides a different structure and texture to the baked goods.Here’s a list of the different flours used in the kitchen while baking, their features, benefits and what you can use them for.The label ‘unbleached’ plain or self-raising flour is becoming more common in the market, compared to maybe 10 years ago.This also lends the flour a softer texture, making the resulting baked good soft and voluminous.Recipes generally do not specify bleached or unbleached, and you can easily substitute one for another when baking.The protein content in flour determines the structure it lends to baked goods – the higher the protein, the stronger the flour, the more sturdy (hard) your baked goods.This makes the wholemeal flour fibrous and lends it a light brown colour.If you don’t intend to use wholemeal flour for breads or heavier baked items, then it’s best to only use it when the recipe calls for it.Wholemeal flour has a more earthy flavour profile that could affect cakes negatively.This makes Hong Kong Flour ideal for Chinese pastries, including dim sum and steamed baos.Bear in mind that some HK flour brands include salt in the formula, so do read the packaging carefully.Once you feel confident enough working with these flours, you can move on and try your hand at something with a more complex flavour and/or chemical composition. .

Baking Basics: Flour

Baking Basics: Flour

Baking Basics: Flour

Flour is one of the baking essentials, which ranges from finely milled wheat flour, to other grains such as oat.Can I use bread flour to make muffins?!And why is there cake flour?Well, we’d commonly find 4 types of wheat flour in the supermarket or baking supplies stores – bread flour (high protein flour), plain flour, self-raising flour, top/cake flour (low protein flour).Whole Wheat VS White Flour.Most flour is white flour, unless labelled as whole wheat or wholemeal, or white whole wheat.Bleached VS Unbleached.Most of the cake flour, top flour or Hong Kong flour are bleached.So, I am currently using the series of unbleached flour (plain / bread / unbleached top flour) from Prima.However, I’ve also come to know that there is a strong wholemeal bread flour selling under Bake King – which can be a healthier choice, compared to white bread flour.Most of the time in bread recipes, I’d use about 20-30g of wholemeal flour in place of bread flour.As I try to make a conscious effort in choosing ingredients with no additives for the family, as much as possible, I look out for unbleached flour. .

Which Flour Is The Best For Making Chocolate Chip Cookies?

Which Flour Is The Best For Making Chocolate Chip Cookies?

Which Flour Is The Best For Making Chocolate Chip Cookies?

There's variability, of course, and playing around with this key ingredient can make your cookies chewy, crispy, cakey, or extremely soft.We stuck to five of the most popular varieties and combinations of flours that professional bakers swear by, keeping all other variables constant.We used the classic Nestlé Toll House cookie formula as our base recipe and simply swapped out the flour, keeping the quantity the same. .

Fortune cookie

Fortune cookie

Fortune cookie

A fortune cookie is a crisp and sugary cookie usually made from flour, sugar, vanilla, and sesame seed oil with a piece of paper inside, a "fortune", usually an aphorism, or a vague prophecy.Fortune cookies are often served as a dessert in Chinese restaurants in the United States, Canada and other countries, but they are not Chinese in origin.They most likely originated from cookies made by Japanese immigrants to the United States in the late 19th or early 20th century.The Japanese version did not have the Chinese lucky numbers and was eaten with tea.Origin [ edit ].As far back as the 19th century, a cookie very similar in appearance to the modern fortune cookie was made in Kyoto, Japan; and there is a Japanese temple tradition of random fortunes, called omikuji.A federal judge of the Court of Historical Review determined that the cookie originated with Hagiwara and the court ruled in favor of San Francisco.Kito claims to have gotten the idea of putting a message in a cookie from Omikuji (fortune slip) which are sold at temples and shrines in Japan.According to his story, he sold his cookies to Chinese restaurants where they were greeted with much enthusiasm in both the Los Angeles and San Francisco areas, before spreading.Manufacturers [ edit ].Hot fortune cookies being folded around paper fortunes at Golden Gate Fortune Cookie Factory.There are other smaller, local manufacturers including Tsue Chong Co. in Seattle, Keefer Court Food in Minneapolis, Sunrise Fortune Cookie in Philadelphia, and Golden Gate Fortune Cookie Factory in San Francisco.[10] Authorities briefly investigated Wonton Food in 2005, after 110 Powerball lottery players won about $19 million after using the "lucky numbers" on the back of fortunes.[14] Wonton Food attempted to expand its fortune cookie business into China in 1992, but gave up after fortune cookies were considered "too American".Nutrition [ edit ].Around the world [ edit ].For instance, the Mexican version of the fortune cookie, called the "Lucky Taco", is a red taco-shaped cookie with a fortune inside.[19] The same company that makes the Lucky Taco also makes a "Lucky Cannoli", inspired by Italian cannolis.Asian stereotype [ edit ].They think of food.Translations of name [ edit ].

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Hong Kong flour?

Hong Kong flour?

Hong Kong flour?

He said that they tried "American" flour, which I can only assume is all-purpose bleached stuff you find at the market.We're in the South Bay and they've tried the larger Asian markets (i.e. 99 Ranch, Marina).

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Making cookies with bread flour

Making cookies with bread flour

Making cookies with bread flour

Bread flour and cookie texture.Every type of flour is milled to have a specific protein content — when you pick up a bag of King Arthur flour, you’ll likely notice we print that protein content right on the front.In addition, flours with higher protein content will absorb more liquid than those with less protein.Another way to think about protein content in flour — the higher the protein, the “stronger” the flour.Various protein levels are suited for specific types of baking, which is why we make so many different flours.Bread flour, meanwhile, has 12.7% protein content; this higher protein enables strong, elastic bread doughs resulting in high-rising loaves.So by swapping in bread flour for all-purpose flour in cookies, we’re raising the protein to enable more gluten formation and higher liquid retention in the dough.While both cookies were soft, the bread flour cookies were chewier and slightly denser than the all-purpose flour version.Chocolate Chip Cookies: Both Snickerdoodles and Vanilla White Chocolate Drops have recipes that are specifically written to include bread flour.So I decided to use bread flour in our Chocolate Chip Cookies, which are typically made with all-purpose flour, to see how the final results would compare.When it came to the taste test, I wound up with expected results: the bread flour cookies had a bendier, chewier texture than the all-purpose, which ended up moderately more tender.Like the other cookies I compared, the differences weren't hugely noticeable, but if you lean on the chewy side of life and have a bag of bread flour in the cupboard, it's definitely worth swapping in 1:1 for the all-purpose flour in your cookie recipe!This means one bag of bread flour might have a protein content that differs from the same-brand bag right next to it on the shelf, and if you use both, you’ll get slightly different results.After all, better flour means better baking! .

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