All purpose flour mandazi - with baking powder Oftentimes bread flour or all-purpose flour is substituted for some of the whole wheat flour to help give whole grain loaves a boost. That old recipe of Grandma's you've been too nervous to try because it calls for simply "flour" is waiting for you - give it a shot! All-purpose flour is a versatile and general use wheat flour.

Bahan Membuat All purpose flour mandazi - with baking powder

  1. Prepare of all purpose flour.
  2. It's of sugar.
  3. It's of baking powder.
  4. You need of Cardamon.
  5. Prepare of salt.
  6. Prepare of warm water.
  7. It's of milk.
  8. You need of egg slightly beaten.
  9. Prepare of melted butter/ magarine/vegetable oil.
  10. Prepare of Oil to deep fry.

Langkah Memasak All purpose flour mandazi - with baking powder

  1. Mix all dry ingredients in one bowl..
  2. Mix all fluid/ liquid ingredients in one bowl-separate from the dry ingredients..
  3. Add the fluid/liquid mixture to the dry ingredients in bits as you mix/knead to make a dough..
  4. Mix/Knead until you come up with a dough that has a sticky consistency which allows rolling. (It should be a bit sticky on your fingers)..
  5. Cover the dough preferably with a wet piece of kitchen cloth and let it set/rest for 30 minutes or even more..
  6. Roll out the dough and cut into preferred shapes and sizes. While doing this, the deep frying oil should be heating..
  7. Once the oil is ready to deep dry, put the cut pieces and fry with medium heat until they turn brown..
  8. When ready, place them in a bowl with paper towel to drain excess fat and let them cool. Ensure they are covered..
  9. Serve when cool as a snack or for breakfast..

It is a dish that can be served as a breakfast with tea, appetizer before lunch, or even a soft late night dinner to entertain your groaning stomach before. All-purpose flour is the most suited and used flour for baking purposes. The gluten content in it makes it perfect to get the desired result, be it But once you start baking with whole grain flours regularly you will crave for that more and more and wouldn't even go back to baking with regular. Baking powder is often confused with baking soda, which consists only of sodium bicarbonate and is missing the acid component. Now, that said,I would highly recommend that you stick with whatever type of flour your recipe calls for, even when it If you want the cookies to be "puffier" adding more baking powder is the best bet.

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