All Purpose Flour is relatively a new addition to my kitchen. From very rarely used its slowly becoming a most used ingredient. Each one of us knows that it’s what we should avoid but can we?
I for one prefer to make my cakes at home so that my girls do not eat the vanaspati or margarine loaded cakes from the shop. Slowly I want to make different breads too but not being patient with the yeast gets me in trouble.
So what is All Purpose Flour or Maida as it is know in India?
According to Wikipedia” Maida is a finely milled and refined wheat flour, closely resembling cake flour, and used extensively in making Indian fast food, Indian bakery products such as pastries and bread, and sometimes in making traditional Indian breads such as paratha and naan. It is made from the endosperm (the starchy white part) of the grain, while the fibrous bran is removed in the mill. Originally yellowish in colour, maida is popular in a white color, bleached with benzoyl peroxide.”
Abroad I believe you can get unbleached flour also the flour need to be enriched with certain amount of iron, thiamin, riboflavin, folic acid and niacin. You can read more here.
Here are a few rules for the event
· Cook and post about a recipe that features APF or Maida flour as the star ingredients.
· Vegetarian and Vegan recipes are accepted.
· Link your recipes to this announcement and to Jagruthi’s page.
· Use of logo is appreciated.
· Send in as many recipes you like but only 3 from archives are accepted.
· Non bloggers are also welcome to participate please send me a mail @email@example.com.
· The last date to send in your entries – 31st December, 2012.
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