What is it with flour in Egypt? here we have Plain Flour and Self raising Flour, not counting chapatti flour and other ones, is it the same in Egypt? I heard from someone who had a restaurant that making the Yorkshire Puddings was a nightmare due to the flour?
-------------------- If you don't learn from your mistakes, there's no sense making them. Posts: 15090 | From: http://www.egyptalk.com/forum/ | Registered: Jul 2004
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Self raising for cakes, plain for pancakes, batters, biscuits, cookies, shortbread.
Strong white for breads and rolls with yeast.
If you want to make dumplings use 2 cups self raising flour 1 tablespoon baking powder 1/2 teasp salt 1 egg 2 tablespoons oil 2/3 cup milk preferably buttermilk 1/3 cup chopped parsley ( alternatively you can substitute the parsley with grated cheese.
Mix all ingredients in a bowl and form a batter. Scoop up large spoonfuls and drop into gently simmering stew and place lid on top. When they are cooked brown the top of the dumplings under the grill for a few minutes.
Yorkshire puddings need plain flour and a hot oven.
The main flour sold in egypt is strongish white used for breads and rolls!!
Posts: 586 | From: Styx | Registered: Dec 2006
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Maybe I just need to add additional baking powder? Most things turn out very heavy and don't seem to be thoroughly baked, even though I leave them in for more time than recipe calls for.
Maybe I just need to give up baking!
Mc Dougals is a name brand of flour here in Egypt? I thought you were referring to that resturant like Mc Donalds! We really do have one here in Alex.
Posts: 3291 | From: I DO believe in Karma! | Registered: Apr 2002
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posted
Are you sure your baking powder is really what we in the states call baking powder?
I found out that what their baking powder is what we call baking soda. A Yemeni doctor that helped me at a store once told me this. Seems he had the same problem.
Anyway, it's worth checking out.
HTH
-------------------- شكرا و أللام عليكم شيبى Posts: 2133 | From: Redneckland | Registered: Oct 2006
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posted
get an all purpose flour, that should do the trick. If you have access to Bisquick (in the states) then that is GREAT for dumplings but if you're in Alex, I know that is probably a long shot. Either way, keep your flour in the fridge that way you don't get those nasty little weevils, also add a bay leaf to your flour, the weevils hate it and will stay away.
Posts: 13440 | Registered: Feb 2006
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