Search results
Can You Use All-purpose Flour To Make Cake Dough Recipes - Yahoo Recipe Search
YummlyIf you can't make it to the Big Easy for Carnival season, bring the Big Easy home with this traditional king cake recipe. Made with brioche dough, filled with cinnamon, and topped with icing and sugar to represent New Orleans' biggest day, this is the sweet treat you want to make to close out Mardi Gras. The recipe is a Yummly original created by [Sher Castellano](https://www.yummly.com/dish/author/sher-castellano). Mardi Gras, also known as Fat Tuesday, calls for feasting — for instance, on king cake. If you've never actually eaten a New Orleans king cake, the one caveat is that it's not like a regular cake. There are different versions around the world, but the ones made for a Mardis Gras celebration are made with a sweet brioche dough (it calls for eggs, sugar, and yeast in addition to the flour) shaped into a ring. Just looking at one can be intimidating, but this recipe is very straightforward. It's kind of like a cinnamon roll decorated with sparkly tinted sugar in typical French Quarter fashion for a true Mardi Gras king cake. And let's not forget the king cake baby! Each cake for Fat Tuesday should have a plastic baby baked inside, if you're following tradition. Whoever gets the piece of cake with the baby in it gets to make the next king cake or throw the next king cake party. If you're sold on this simple king cake recipe, here are a few things to keep in mind to execute this recipe successfully: __Dough:__ Even though this is a yeast dough, it only requires one rise -- which is much easier than most yeast doughs. Another thing to note is that if you're using yeast from a packet, you'll need two packets, but you won't use it all. Each packet holds 2-1/4 teaspoons which is a little less than the 1 Tablespoon this recipe calls for. __Shaping The Dough:__ After you roll out the dough, transfer it to the parchment paper-lined baking sheet before you fill it and shape the dough into a ring. If you shape it before you put it on the baking sheet, you're at risk for dropping it or it will lose its shape and the filling. __King Cake Baby:__ Because this recipe has a thick layer of cinnamon rolled up in the dough, the baby is protected from the heat of the oven and won't melt. Where to buy the baby? We bought a pack of them on Amazon. Just search for "King Cake Baby." This cake is more delicious than you would expect -- you can't really go wrong with an iced cinnamon roll! The only challenge might be resisting the king cake tradition for Mardi Gras season next year. But now you know you don't have to travel all the way to Louisiana to get one.YummlyRich and chocolatey brownies are the perfect dessert for celebrating any event or special occasion — or for no reason at all! This delicious brownie recipe is unique for a few reasons. It's made with cocoa powder and melted dark chocolate, resulting in a melt-in-your-mouth texture combined with delectable flavor. It also has a hint of orange zest which is an ideal pairing for the dark melted chocolate. On top of the added citrus flavor, the chopped walnuts give these homemade brownies a satisfying bit of crunch. These brownies are for true chocolate lovers looking for a new flavor experience. ## The History Of Brownies There are several interesting stories revolving around the mysterious arrival of the brownie. One features a chef who accidentally added chocolate to biscuit dough. Another tells the story of a baker who was making a cake but didn't have enough flour, so he ended up with a brownie-esque dessert. The most popular legend might be one that is listed in "Betty Crocker's Baking Classics" and John Mariani's "The Encyclopedia of American Food and Drink." Both publications tell the story of a housewife in Bangor, Maine, who forgot to add the baking powder to a chocolate cake she was making. The cake didn't rise well, but she chose to cut the dessert into squares and served it anyway. Thus, the brownie was introduced in the U.S. and has remained a classic dessert for many years. The first time a homemade brownie recipe was published was in the early in the 20th century, supposedly by Fanny Farmer. In 1905, she refined her own chocolate cookie recipe to create a bar-shaped dessert by baking it in a rectangular pan. We may never know who intentionally or accidentally created the first chocolate brownie, but we are certainly glad it has stuck around. ## Recipe Variations This recipe is egg-heavy, so it's not going to be as cakey as a brownie mix from a box, rather, this recipe is on the fudgy brownie end of the spectrum, but like most good brownie recipes, this recipe comes with plenty of room for variations. _Nuts:_ If walnuts aren't your thing, try using chopped pecans, peanuts, or almonds. _Flavorings:_ If you don't want to use the orange zest, you can leave it out, add a teaspoon vanilla extract, or put the zest of another fruit of your preference in its place. _Different Chocolate:_ Feel free to experiment with different types of chocolate. Try regular milk chocolate, white chocolate chips, or a combination of different types. _Embellishments:_ You can skip the last drizzle of chocolate and top your chocolate brownie with ice cream or whipped cream instead if you want a sit-down dessert experience instead of a portable dessert experience. Trying new recipes is part of the fun, so be creative and create your own masterpiece!Food.comBrought to you for the Zaar World Tour II by the Dirty Pan Gang. If you want EASY...just use a purchased pizza crust, add toppings and heat per directions on crust packaging. But...the crust can make or break a great pizza!! So for something fabulous and different...try a homemade DEEP DISH CRUST. The crust recipe is brought to you from "The Best New Recipes" by the Editors of Cooks Illustrated...(*see end of description for notes). All you need is two 10 inch cake pans and a baking sheet (or a pizza stone). The toppings represent everyone on our team...but we won't be offended if you omit or change a topping. Topping amounts are guesstimates, you may want to add more or less to your taste. The tomato sauce should not be too heavily applied (but not too thin either), the pesto and ricotta (if used) should be kind of placed in dollops on the pizza, not spread over the whole thing. We hope you dirty your deep dish pan and make our pizza!! *If you actually have a deep dish pizza pan, dough will make one 14 inch pizza. Changes fo 14 inch pizza include rolling the dough to 12 inch round and increasing the initial baking time on the lowest rack to 15 minutes. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely. *The role of the potato - boiled potato in the dough results in a moister, more tender, sweeter, and softer dough than one just made with flour. Potatoes cause less gluten to be formed in the dough, producing a softer, more tender product. and the sugars in the potato lend a bit of sweetness..."Food NetworkRed velvet and cream cheese frosting is a match made in heaven, and here we just changed the usual cake to a cookie for hand-held eating. The dark-red tree shapes get contrast from bright green frosting and are decorated with a gold star on top and colorful nonpareils. This recipe is written for decorations with a classic holiday motif, but feel free to use other candies or sprinkles if you like. Note that the butter and sugar aren't creamed together until light and fluffy as they are in many other cookie doughs; adding too much air to the dough will cause it to rise and spread during baking and could change the cookies’ iconic Christmas-tree shape. Chilling the dough until very cold also helps prevent spreading; you can use the freezer to chill the dough faster if you’re in a hurry.YummlyIf you want a simple introduction to the food of Portugal, saloio bread, or pão saloio, is a tasty way to ease into the cuisine of Northern Portugal. "Saloio" means "peasant" and this traditional bread is often referred to as peasant bread or farmhouse bread that originated in the countryside north of Lisbon in the region of Ponte do Rol. This bread has been around for more than a century, but it's still one of the most popular breads you can buy from a local baker. If you've made bread before, this recipe won't surprise you, but if you're a novice, here's a bit of information beyond the recipe to help you through the steps. ### Simple or Whole Grain This recipe is really two recipes in one. It calls for all-purpose flour and it's mixed and kneaded like you would other homemade breads like sourdough or whole wheat bread. However, once the dough has completed its first rise and has been divided and shaped for the second rise, the recipe gives you the option to knead in rye flakes, sunflower, and sesame seeds. The plain bread is great, but the seeds make the bread a little more... engaging. ### Baking Tips __Pay attention to your yeast's expiration date:__ Unfortunately, yeast doesn't stay "alive" forever. Buying it in bulk to save a buck or two is tempting, but if it sits around too long, it won't do its job of pumping up your bread. Bakers who make bread often buy active dry yeast in a jar, but buying pre-measured packets to use immediately is best for people who don't bake as often. __Make sure your oven is hot:__ This recipe calls for the oven to be preheated to 425 degrees Fahrenheit, which is hotter than everyday recipes like a cake or casserole require. The high heat helps the bread form a crust on the outside and leaves a chewy crumb (the loaf's interior) we expect from "artisan" breads. __Take its temperature:__ Instant-read thermometers are great for bread as well as meat! Artisan breads like this one are deceiving because the crust can be a beautiful brown while the inside is still developing (read: raw). The internal temperature should reach 190 degrees Fahrenheit before you take it out of the oven. This means poking a hole in your bread, but no one will notice and a tiny blemish is better than slicing into undercooked bread. __Resist opening the oven:__ The smell of fresh bread may taunt you, but try not to open the oven too much. Every time the oven is opened, the temperature drops significantly which will extend your baking time. ### Results This heavy rustic bread goes well with soup like the traditional caldo verde made with sausage, greens, potato, but this bread is good enough to eat on its own still warm from the oven. It's also pretty good with a drizzle of olive oil or butter, too.Food.comThis is a great cookie recipe and it's very rewarding. These cookies resemble something you would see in a bakery or in a cake and sweets shop. I found this while browsing for what I could make for a charity event. Everyone loved them and they raised a lot of money. Helpful Tips: The cookies need to be golden brown on the edges and look slightly undone in the center otherwise the cookies will be too hard, in other words take them out before they look ready otherwise the cookies might be inedible. If they're too soft after cooling completely put them back in for 3-5 minutes. Make sure the ingredients are at room temperature when you use them and when you have made the dough you ABSOLUTELY must refrigerate it for AT LEAST an hour otherwise the cookies will sink in the oven, but the longer the better. P.S. If you look at the picture you can see that I put in chocolate chips to look like a smiley face. Put them in before you bake and they stay put, but this is only if you want a little extra umph!Food52I love that you can use mango in both sweet and savory applications. I chose to highlight a dessert. The mango cream is adapted from the genius recipe for lemon cream from Tartine Bakery. I really love how creamy and thick the curd is and it works beautifully as a filling for tarts or cakes, it is truly genius. When I think of mango, tropical flavors come to mind, so I added coconut to the pastry dough, its filled with mango cream and topped with mango whipped cream. The mango cream stabilizes the whipped cream and gives a subtle mango flavor, it's not too sweet I just used a tbs of powdered sugar. I suggest serving with julienned fresh mango. NOTE: The pastry dough makes enough for 2 9 inch tarts you can freeze the remaining dough for later use.Food52This recipe for the pastry dough, which I usually make with unbleached all-purpose flour, is my favorite for all kinds of pies, strudels, turnovers, baked empanadas and I even use it for Napoleons’ Cake crusts( makes 6 8-by-12-inch rectangles) filled with Pastry Cream or Lemon Curd. The sour cream and egg yolks give the dough not only flakiness but makes a much more tender and easy to roll and shape dough. Sour cream pastry dough never cracks and it didn’t disappoint me even this time, although I used deferent flours. You can fill this Galettes with fruits, berries, Ricotta and other cheeses, meat, potato and also use this dough for Quiche and tarts.Food52As any Chinese auntie can tell you, steamed buns (called mantou when plain and baozi when stuffed with filling) are a Chinese staple. That much is clear from their endless variations: From Cantonese char siu bao and egg custard lau sa bao, to the works of art that are these steamed scallion rolls (huajuan), steamed buns are ubiquitous in Chinese cuisine. One of my favorite takes on the bun is a Shanghainese specialty called shengjian bao, made by taking regular pork-filled steamed buns and pan-frying them in gigantic woks. The result is a fantastically crisp and flavorful bottom crust paired with a bun that is still as fluffy and soft as ever. This recipe begins with a blank canvas for plain mantou, based on my mother’s recipe. It’s beautifully simple, with just six ingredients. From there, you can do a few (or a lot of) things. If you’re just looking for a side of rolls with dinner, you can stop after the dough has had its first rise, roll it into a long cylinder, slice it into 1-inch pieces, and steam as is. (I used a traditional bamboo steamer for these, but you can also use a metal steaming tray fitted to a pot or a steamer tray for a rice cooker or slow cooker. In a pinch, you can even set a metal colander with feet inside a pot of water or use another makeshift steaming method.) Or, you can follow the recipe below to make pork and vegetable steamed buns, with an option at the end to fry them at the end and turning them into my favorite shengjian bao. Finally, if dessert is more your speed, just replace the pork filling with some of this red bean paste, or any sweet filling you desire. (Peanut butter and jelly steamed buns, anyone?) Finally, a note on flour: For the purest white steamed buns, use bleached flour. For a finer, fluffier bun, replace one cup of all-purpose flour with cake flour.Mar 25, 2024 · While the best practice is to use the flour that is called for in a recipe, it might not always be possible. All-purpose flour can be used in place of cake flour in most recipes that specify cake flour, but there will be a difference in the final product.
- Bridget Shirvell
Jan 18, 2023 · Can I substitute all-purpose flour for cake flour? Yes, you can. You’ll wind up with a similar cake, just with a slight difference in texture and crumb. Both flours perform the same in recipes — they’ll mix into identical batters — but the final results will differ to a small degree.
Oct 25, 2023 · Some cake recipes benefit from all-purpose flour rather than cake flour! If your cake has many wet ingredients, all-purpose flour works better than cake flour. So, you will use it in treats like carrot cake, banana bread, and Hummingbird cake.
- (1)
- Recipes
Jun 7, 2021 · All-Purpose Flour: Learn the Key Differences. Written by MasterClass. Last updated: Jun 7, 2021 • 2 min read. There are dozens of types of flours available for various baking needs.
Aug 28, 2020 · Cake flour works just fine with this recipe, but butter and vanilla flavour, and crumb is ever so slightly better using plain / all-purpose flour. Also, cake flour makes the cake surface sweaty and sticky the next day.
- Western
- Cakes
- 339
May 4, 2018 · Updated May 4, 2018. All-purpose flour or cake and pastry flour? Learn when, and why, to use each one. If you love to bake, you know that wheat flour is essential. But knowing which one to...
People also ask
Can I use all-purpose flour instead of cake flour?
What can you use cake flour for?
Is cake flour suitable for making a cake?
Which type of flour is best for baking?
What is the difference between all-purpose flour and cake flour?
How do you make cake flour?
Feb 21, 2023 · Which one works best for your baking needs? By Maxine Builder. Published on February 21, 2023. Photo: Meredith. I tend to assume every recipe calls for all-purpose flour, since that's usually the only type of flour I have in my pantry. But this assumption often comes back to haunt me.
