How to get rid of the taste of flour in homemade bakery?
I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the flour I use and how I mix and bake dough. I use Gold Medal All-Purpose Flour and my hands to mix ingredients, having no mixer. What can I get wrong? Is there an easy fix?
Best Answer
Assuming you aren't very unlucky and happen to download a series of bad recipes I think it's one of a few things.
It's possible you could be undercooking your goods. Fully cooked baked goods should not taste like flour.
It's also possible that you could be mixing insufficiently. If this were the case though you'd likely have some cookies that weren't floury.
The most likely culprit though is packed flour. If you are using volume measurements (most likely given the source) for flour, it's quite possible to use nearly twice as much flour as the recipe intends simply because your flour is packed down more than the author's was.
I recommend using either a food processor or a sifter to sift your flour adequately before measuring. Don't undo your sifting by rapping your measuring cup on the counter either! Simply scoop, scrape to level and dump it in the mixing bowl.
See Also:
Pictures about "How to get rid of the taste of flour in homemade bakery?"
Quick Answer about "How to get rid of the taste of flour in homemade bakery?"
Depending on the recipe, adding more baking powder or soda could leave a bitter aftertaste… so don't go overboard. This depends on the recipe, but I generally use around 1/4 teaspoon of baking soda per 1 cup of flour or 1 teaspoon of baking powder per 1 cup of flour.How do you get rid of flour taste?
You have to cook your roux longer. You have to cook your roux just a bit before adding the liquid to it. The butter-flour mixture should become golden colored and slightly nutty smelling. That little bit of cooking removed the floury taste from the finished product.How do I fix cake that tastes like flour?
If you're tasting raw flour, it may be that your cake isn't thoroughly cooked. Your oven temperature may be too low. Get an oven thermometer and check to see if the oven is as hot as it is supposed to be. If it isn't, follow the manufacturer's directions to recalibrate it.Why do my baked goods taste like flour?
The most likely culprit though is packed flour. If you are using volume measurements (most likely given the source) for flour, it's quite possible to use nearly twice as much flour as the recipe intends simply because your flour is packed down more than the author's was.What do I do if my cookie dough tastes floury?
If the flour developed too much gluten while mixing, you need to let that gluten soften. Cover the dough and set it aside on the counter at room temperature for at least an hour. Then, scoop and bake the dough without mixing it again. The dough should be much softer after sitting.How To Make Your Own Flour At Home
More answers regarding how to get rid of the taste of flour in homemade bakery?
Answer 2
I've only ever had this issue if I under cook the baked item. You get the same issue if you don't cook your roux long enough.
Answer 3
My grandmother was born in 1909 in New Zealand. She moved to the UK and started her family. When we were young she was always busy in the kitchen, making bread, cake, lemon curd, fruit scones...… she would allow the mix to sit, somewhere cool before she cooked the scones. It made all the difference. I tried her recipe which the family recorded, my father's verdict.... 'its a bit floury!' and the reason? I hadn't allowed the mix to sit long enough- I was too impatient. SO my suggestion, try setting the mix aside for several hours and seeing if it makes a difference. Same with making pastry. You would mix it, roll it out on grease proof paper and then stick in the fridge for a few hours of the next day before using. Its funny because this is how things were done 100 years ago- and none of the modern recipes either online or in cook books mention this. But it was once de rigueur!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Pixabay, Pixabay, Tim Douglas, Skylar Kang