The best grandmother’s flour. The cake grows beautifully, it is fluffy and wet

Yeast grandmother is a choice for those who value tradition. The dough grows on yeast, which is why flour with the right gluten content is needed. Gluten provides dough elasticity and allows yeast to workso that the grandmother would be well aerated and tall (protruding above the edges of the molds).

What flour will be the best for yeast grandmother?

• Wheat flour type 500 – classic flour for yeast dough. It has a fairly high protein content (i.e. gluten), thanks to which the dough grows well and has the right structure.
• Wheat flour type 750-850 (bread) – is flour with a higher type of milling, which also works well with yeast. Grandmother will be slightly less fluffy, but more specific in the structure.
• The addition of whole grain flour – you can experiment by mixing light flour with a whole grain. The result will be a cake with a more expressive taste, although at the expense of lightness.

Sand grandmother is a baking of a hardened type – easy to prepare, not requiring special skills. The name came from characteristic structure of the dough: light, loose, delicate. Potato starch plays an important role here, which provides grandmother with a characteristic “sandstone”.

What flour will be the best for sand cake?

• Wheat flour + potato flour – this is a classic combination. In many regulations, potato flour accounts for 30 to 50% of all the flour composition. Its addition makes the dough not compact, but light and dry in a good sense.
• Potato starch itself – some recipes only use starch, which gives an ultra light grandmother, but also requires high accuracy in whipping and combining ingredients.

Sand grandmother does not need gluten to grow, so you can afford flour with a lower protein content.

Biscuit grandmother is a proposal for those who like light, fluffy cakes without the addition of fat. The secret of this grandmother lies in beaten proteins and adequate flour.

What flour will be the best for sponge cake?

• Pszenna cake flour type 400-450 – is flour with a very fine and low protein content. It is ideal for biscuits, because it does not burden the delicate protein foam and allows the dough to grow beautifully.
• You can add a little potato starch – it will improve the lightness of the structure and the delicacy of baking.

It is important that do not overdo the amount of flour. Biscuit cakes are sensitive to proportions – too much flour will make the dough lose their fluffiness.

• Always sift the flour before adding to the dough. This not only removes any lumps, but also aeration of flour, which affects the baking structure.
• The ingredients should have room temperature. Especially eggs and butter – cold ingredients can “balance” mass or stop the work of yeast.
• Do not open the oven while baking. This is a classic error that often ends with a dough fall.
• Do not overdo it with the amount of flour. Too much will make your grandmother be compact and dry. It is better to stick to the proportion from the recipe.

A good Easter grandmother is the result of combining the right recipe, fresh ingredients and … properly selected flour. Flour in this case is the foundation of the whole cake. Yeast needs gluten strength, sandy – lightness of starch, and sponge cake – wheat cake delicacy.

Sources: Terazpoczy.pl