Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / Flour baked brown
    Lost? Site Map

    Flour baked brown

    V'nut-Beyond Redemption
    Tue Mar 15, 2005 9:53 am
    Food.com Groupie
    One of my adopted recipes : Caledonian Wedding Cake has an ingredient which is "Flour baked brown".

    Does anyone know how to go about doing this? How brown is brown? It is a pretty old recipe.

    TIA.
    Heather Sullivan
    Tue Mar 15, 2005 11:50 am
    Food.com Groupie
    I don't know since the fruit cakes in the UK these days use plain white flour but the "cake"bits that hold the fruit together is still brown after cooking and darkens further with aging and feeding. I'd guess it was somehow toasted in the oven.. I'd spread the flour out very thinly on a baking tray and put it in a fairly hot oven (175-200C maybe?) and keep a close eye on it to see if it starts getting a "toasted" colour, maybe keep a little dish of normal flour near by to compare. Shake the tray around too in case it gets more brown on the bottom.
    That's my best guess(es), hope that helps you a little.
    Liara
    Tue Mar 15, 2005 11:45 pm
    Food.com Groupie
    Interesting...

    I know that for one of my grandmothers cookie recipe we "toast" the flour til it's a pale nut brown color. But we don't bake it, we sort of dry fry in a wok moving it around so it's even til it's the right color.

    Not sure if that helps, but I'd be interested when you figure it out. icon_biggrin.gif
    V'nut-Beyond Redemption
    Wed Mar 16, 2005 11:06 am
    Food.com Groupie
    Thanks, ladies.

    I was thinking of "frying" it in the wok and keeping a dish of normal flour next to the stove to compare. Will try it out hopefully soon.
    andypandy
    Sat Mar 19, 2005 6:47 pm
    Food.com Groupie
    I place mine on parchment lined cookie sheet, and bake 150 degrees, slowly shaking the pan every so often as the edges get done faster. Toasting give a nutty feel to cakes and cookies. This is good when making shortbreads, a flakier texture is the results.
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites