Is It Better To Sift Flour When Baking Cookies
- July 18, 2022
When it comes to successfully baking delicate, delicious sweet treats at home, you might come across a recipe calling for sifted flour.Read on to learn about sifting flour for cookies and what baking steps you should actually follow to produce the perfect results you want.Thanks to advances in the commercial production of flour, most bags are labeled as "presifted," and therefore won't be clumped or in different granule sizes. .
When and How You Should Sift Flour
Today's recipes usually don't call for sifting flour, but it is still a good idea to have a sifter on hand for those few occasions when you do need it.When making baked items such as cookies and bars, your recipe instructions may tell you to measure all dry ingredients, such as flour, spices, cocoa, etc., then sift together.In the past, it was always necessary to sift in order to separate the flour from pieces of husk, seeds, and other debris, including bugs.This ensures there are no odd clumps or air pockets in the flour and you get the exact measurement you need when baking those fabulous layer cakes for family reunions and other special events.The flour in angel food or sponge cakes, for instance, should be sifted to eliminate and prevent lumps that would weigh down the batter. .
Why Sift Flour and Do You Really Need To?
Gooey chocolate chip cookies, cupcakes frosted high with buttercream, tarts filled with whatever seasonal fruit is at its peak: I love baking and need little excuse to toss on an apron and reach for a set of measuring cups.Most of these homey baked goods begin with a similar pattern: preheat the oven, grease a pan, round up a few dry ingredients and then sift them together.Yang follows a simple protocol, “If I'm folding dry ingredients into a [delicate] batter [such as angel food cake], I generally sift. .
Best Ever Easy Chocolate Chip Cookies
This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase.The best recipe for easy chocolate chip cookies from scratch, perfectly crispy around the edge, while soft and chewy in the middle.They've got everything a chocolate chip cookie should have… They're slightly crispy around the edge, while soft and chewy and a little bit gooey in the center.I even make them with my favorite Cup4Cup Gluten-Free Flour, and they turn out amazing every single time.Mix up a quick and easy batch of Rice Krispie treats instead.I was surprised because honestly, I thought chocolate chip cookies had been around forever.It seems that a woman named Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts, invented the now famous cookie, while trying to give her customers something different from their usual butterscotch nut cookie.Before you get started, gather the ingredients for chocolate chip cookies, per the recipe card below.Dark brown makes a flatter cookie with a crunchier, chewier texture.I highly recommend light brown because it makes a more raised cookie with a slightly crispy edge and soft, chewy middle.Dark brown makes a flatter cookie with a crunchier, chewier texture.Lastly, while it’s not required, I prefer to chill chocolate chip cookie dough for about 2 hours (or even overnight) before baking.Find my original recipe for chocolate chip cookies over at Adventures of Mel!Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:. .
Baking 101: Must We Sift This Flour?
If you’re anything like me, you read those recipes more like ‘take out that sifter that you sometimes use as a pasta strainer, dirty it up with flour, make more of a mess than you intended, and then keep baking.’ Not ideal.Sifting is meant to aerate flour before it is incorporated into a dough or batter.Is your flour sitting in the paper sack you bought it in?Is it hiding in the back of your cupboard with a discarded bag of brown sugar sitting on top of it?Just by virtue of being shipped from a place in a bag on a truck means that your flour has been packed and compressed within its confines.It’s best to transfer flour to a large, airtight storage container when you get it home.Take the big ol’ flour container out of the cupboard and once again give it a stir with a wooden spoon.What if the recipe calls for 3 cups sifted flour?Powdered sugar is one ingredient that will meet your laziness with lumps.Photos above feature: Lavender Blackberry Scones, Vanilla Sugar Doughnuts, and Brown Butter Banana Bread with Rum and Coconut. .
Why You Don't Really Need to Sift Flour
You’ve probably come across a recipe that asks you to sift an ingredient (usually flour, cocoa powder, or confectioners’ sugar) before starting.Back in the day, when wheat milling techniques weren’t as streamlined as they are now, flour was ground to inconsistent sizes, which lead to temperamental results.(You should, however, use a kitchen scale to ensure that your cups of flour aren’t way heavier than the recipe developer’s.).(The easiest and fastest way to do this is with a fine-mesh sieve: Invest in a large one, plop it over a big bowl, and dump the ingredient that needs to be sifted into it. .
Flour 101: Tips to baking the perfect holiday cookies
Holiday baking season is now upon us, and the Chatelaine Kitchen has some essential flour tips: when you should sift, how to measure and store.So in cases where a particularly tender product is desired, less stirring is better, and sifting is sometimes called for.The Chatelaine Kitchen tends to recommend whisking flour with other dry ingredients instead of sifting – which has a similar effect.There is a significant difference in weight between a sifted and unsifted cup of flour.Despite being a “dry” ingredient, all-purpose flour does contain on average between 11-12 percent moisture.It is best to purchase flour just as you need it – however if you have a surplus, feel free to freeze it in an air-tight container or freezer bag.Cold flour absorbs liquid at a different rate and will interfere with the success of your baking. .
How to Sift Flour
Learn how to sift flour like a professional, even if you don’t own a handheld sifter.When your favorite cake recipe calls for sifted flour, don’t leave out this crucial step.It also creates space for the other components in the recipe to get in between the flour particles and do their work.It also creates space for the other components in the recipe to get in between the flour particles and do their work.Commercial flour has already been sifted several times, so unless the recipe you are reading specifically requires it, you shouldn’t have to take the extra step.Commercial flour has already been sifted several times, so unless the recipe you are reading specifically requires it, you shouldn’t have to take the extra step.A strainer (or sieve) is a circular gadget with a finely-woven mesh net used for straining liquids such as stocks or juice.Some sifters have mechanical blades that help push the flour through the mesh, while others don’t.As you squeeze the handle (or turn the crank) the blades are activated and sifted flour falls out the bottom of the cup.You can sift flour into a bowl, but parchment paper (or foil) makes the best funnel.If you don’t have a fine-mesh sieve, just add the flour to a dry bowl and whisk it briskly.Also, never dip, tap, tamp, jiggle, shake, or pack flour down into the measuring cup. .
How to Sift Flour if You Don't Have a Sieve
Sifting flour is one of those steps you might be tempted to skip over if you're in a time crunch, don't have the proper equipment or just don't feel like making an extra mess.This little food hack is not only a lifesaver if you don't have the proper equipment, but a whisk is also so much easier to clean than a fine-mesh sieve or clunky sifter. .