That really started me thinking. What's their individual use huh? There are really many different types of flour. Different cuisine uses different flour. I read in a magazine, Italian uses Semolina Flour to make pasta.
Here are the flour I know and how I use them.
- All-Purpose Flour/Plain Flour - used to make noodle, waffles, pancake, crepe, batter for frying. Can add a bit of baking powder to become self-raising flour.
- Glutinous Rice Flour - used to make ma chee, ang ku kueh, mochi. A bit chewy and elastic. (I have not tried this yet)
- Tapioca Flour - used to thicken sauce and soup. Used in Chinese confection, Kueh Bangkit.
- Rice Flour - use to make chwee kueh, chwee jiong fang, kway teow. I use this to dust my food before frying to give the it a thin and crunchy outer layer.
- Potato Flour - use to thicken sauce and soup.
- Corn Flour - use to thicken sauce and soup. Some uses this as a batter for frying too.
The essential flour in my wokking are All-Purpose Flour, Rice Flour and Corn Flour. I use a lot of these 3 flour.
The other flour I have in my kitchen store is Top Flour. I use that to make muffins (using a muffin maker) and no bake cookies (using frying pan). I think it great for cakes too (I won't know because I don't bake. Hahaha)
Then there are Cake Flour, Pastry Flour, Bread Flour, Self Raising Flour, etc. All these are flour used in Baking. Probably, Angeleyes will know better lah.
Hope this information is useful.
wahh that's a lot to remember...
ReplyDeletefrying pan can make cookies meh?? teach me teach me! your blog has become my weekend survival manual!
Ivy,
ReplyDeleteJust stick to All-purpose Flour for cooking. You wont get it wrong. ;)
Frying pan can make cookies. Yes! I did that a few times. That was at least more than 6 mths ago. I will find the recipe and to do it. See whether I can get it right then share okay?
hmmm....very good infor...I normally use tapioca flour in my cooking..havnt tried corn flour before..wonder what difference does it make....shldnt be right? both is for making our food a bit more starchy :p
ReplyDeleteI am thinking of making wanton this week...normally I make use of tapioca flour to prevent them from sticking...do you think all-purpose flour will be better?
Mdm 2359
ReplyDeleteMy mum also prefer tapioco flour to thicken sauce and soup. It's the same unless it's use to make kueh or for baking. I like corn flour bcos it's more convenient for me - I buy the butterfly brand which come in a tin mah. But I find using potato flour, the soup can stay starchy longer leh.
Wanton ah? Not very sure leh. I use ready-made wanton skin leh. But I think the flour they used to dust on the wonton skin is AP flour leh. Maybe can try that?
I have a question - what is "motor car" flour? I am trying to make a Singaporean prawn recipe and it calls for "motor car flour" in addition to "glutinious flour" which I assume is Thai glutinious rice flour? Any thoughts you have would be great.
ReplyDeleteMatt, I have no idea what is "motor car" flour. My guess is it's the brand of the flour. I'm not sure if there's much difference between the glutinous flour. I think you can use regular glutinous rice flour which is to add "stickiness" to whatever you are going to make. Hope I'm of some help.
ReplyDeleteMotorcar flour mean Potato Starch. Previously the chef named it from the picture on the packing.
ReplyDeleteEDDY YAP