How to Use Cake Flour: Tips and Tricks

Knowing how to use flour correctly is key when baking cakes. If you don't, small mistakes can occur in the process and ruin your results. Fortunately, with a few simple tips, you can easily overcome these errors and make a delicious, fluffy, and smooth cake every time.

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Powder Storage

Powder is prone to mold when stored for a long time, even if it is placed in a cool, sealed box. To prevent this, you can ensure the powder stays fresh by adding a small amount of salt at a ratio of 1kg of powder to 5g of salt. This method will prevent mold during storage and won’t make the dough too salty when making cakes.

Powder Storage
Powder storage

Preventing Sticky Dough and Cutting Board

Baking powder can stick to hands and cutting boards when it is still moist, making it difficult to knead the dough. To prevent this, you should sprinkle a thin layer of flour on the cutting board and rub some on your hands before kneading the dough. Be careful not to use too much flour, as it can make the dough dry.

Sprinkle a layer of flour on the cutting board and rub flour on your hands to prevent sticky dough and sticky cutting board

Smooth Kneading of Dough

Kneading dough with lumpy flour, especially when using warm water, can make it difficult to achieve a smooth consistency. To avoid this issue, add a small amount of salt to the warm water before adding it to the dough. This will help the dough become smooth and lumpy-free.

Add a little salt to the warm water before adding it to the dough

Handling Sticky Dough

If the dough becomes sticky due to adding too much water, adding more flour will not solve the problem. Instead, place the sticky dough on a clean cloth and wrap it for 15-20 minutes. The cloth will absorb the excess water, making the dough less sticky.

Place the sticky dough on a clean cloth, wrap the dough with the cloth for 15 - 20 minutes

Proofing the Dough

Proofing the dough is crucial for achieving soft and delicious cakes, but it can take a long time. If you want to shorten the proofing time, add a little white wine to the dough and use a damp cloth to cover it. This will speed up the fermentation process and result in soft and fluffy dough.

Add white wine and use a damp cloth to proof the dough to shorten the proofing time

Fixing Sour Dough

If the dough has proofed for too long and become sour, you can fix it by adding a small amount of salt at a ratio of 5g of salt for every 500g of flour. The added salt will eliminate the sour taste without affecting the overall taste of the cake.

Add a little salt to the sour dough in a ratio of 5g salt to 500g flour.

Easier Dough Laminating

Laminating dough can be challenging, especially for beginners. However, there is a simple trick to make the process easier. Roll the dough into a rectangle shape and wrap it with plastic wrap. Place it in the refrigerator for 20 minutes. This will make the dough more manageable for folding and rolling, repeating the process until you achieve the desired number of layers.

Roll and refrigerate the dough to make it easier to laminate

Additional Resources

There are many types of baking powders available, but people often make the same mistakes. These tips will help you confidently make delicious cakes with baking powder, without worrying about making mistakes or wasting time.

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