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    You are in: Home / Community Forums / Breads & Baking / Flour baked brown
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    Flour baked brown

    V'nut-Beyond Redemption
    Tue Mar 15, 2005 9:53 am 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.

    Heather Sullivan
    Tue Mar 15, 2005 11:50 am 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.
    Tue Mar 15, 2005 11:45 pm Groupie

    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 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.
    Sat Mar 19, 2005 6:47 pm 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.
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