WHEAT FLOUR: USEFUL PROPERTIES, RECIPES. HOW TO MAKE WHEAT FLOUR AT HOME FOR Leninogorsk residents

A cereal such as corn is of great industrial and nutritional importance. Flour from it can be found in almost any supermarket. The most important advantage of this cereal is its higher yield compared to traditional grain crops: wheat and rye. Corn flour - you can use this product to prepare dishes for both a family dinner and a holiday table; all you have to do is choose the appropriate recipe for cookies or other delicacies.

Cornmeal pies

Wheat is extremely healthy, especially when it is whole and not refined. A few curry leaves. 3 cups of water. Add the oil to a large pan and when hot, add the mustard seeds. Add red chillies, flakes, curry leaves and methi. When it starts to boil, add ground deck, broken wheat and salt. Cook it until the water evaporates. Form the mixture into small balls. Serve them immediately with chutney.

The benefits and harms of corn flour

Juice of 1 lemon. 1 tbsp. oils Add the mustard seeds and give them a pop, then add the hin, gin, red chilli flakes and curry leaves. Add wheat flakes and salt. Let the chivda cool and then store it in an airtight container. For the test. 1 cup whole wheat flour. 2 tsp oils

The benefits and harms of corn flour

This valuable product is made from different varieties of corn. Its composition is rich in B vitamins, potassium, iron, magnesium, calcium.

In addition, this product made from corn grains contains starch, which is easily absorbed by the body. This product is known for its dietary properties, i.e. it will help in losing weight. Compared to wheat, corn is considered a gluten-free crop.

Combine all ingredients together in a bowl and add enough water to form a firm dough. Knead it again until it becomes smooth. Make the dough into 6 balls and roll each one into a thin roti. Add ginger-green chilli paste, salt, khaasa masala powder, chilli powder and coriander leaves. Let the mixture cool completely.

Divide it into 12 equal parts. Ingredients. 100 g whole wheat flour. 150 ml milk. 2 egg whites. 1 tbsp. Avocado puree. Sift all the wheat flour and salt into a bowl. Pour a ladleful of the mixture into a preheated non-stick pan to make thin pancakes. Heat olive oil and add onion and tofu. Fry them for 1 minute, then add the mushroom, green peas and green chillies. Add salt and pepper and fry for another 2 minutes. Spread the prepared filling onto the pancakes.

As for harm, this product promotes blood thickening and prevents weight gain, which is why it can harm people who are underweight. In addition, baked goods made from corn flour and the product itself can cause excessive bile secretion and contribute to the deterioration of a diseased liver. In addition, such a product is poorer in nutritional value than its wheat counterpart.

Fry onion and chili in 1 tbsp. Oil until the onions are light golden brown. Sprinkle the fried onions and chillies on the dosa and press it down. Serve with tomato chutney. Heat the oil and remaining spices and fry them for 1 minute. Add ginger-garlic paste, turmeric powder, red chili powder and coriander powder and cook for 1 minute. Cover the stove with a lid, but leave the whistle on. Cook it over medium heat for 5-6 minutes.

Pour the leaven over the salad and toss well. Add chopped nuts and wheat germ and mix thoroughly. Add saffron strands and sugar substitute to taste and mix well. Add the fruit to the custard pudding and serve chilled.

Kneading hard-boiled egg dough

What can you make from eggs and flour? Of course, delicious. To knead the stiff dough, break a chicken egg into a deep bowl, and then lightly beat it with a regular fork. Next, pour a little drinking water into it and add a couple of pinches of baking soda. After mixing the ingredients thoroughly, add light flour to them.

This dough should be kneaded with your hands for a long time. As soon as the base becomes homogeneous and no longer sticks to the palms, cover it with cling film and leave on the table for ¼ hour.

What to cook with corn flour

The described product has a pleasant yellow color and a sweetish taste. The calorie content of corn products (dietary) is 330 kcal per 100 g. Using a product of this type, you can prepare, for example, porridge, corn flakes or some dessert for tea or coffee. Fine grinding is widely used for delicate and fluffy culinary products, and coarse grinding can be used to bake liver or homemade bread. The latter is very easy to prepare:

Cornmeal Recipes

Salt to taste. 1 tbsp. chopped coriander leaves. A few curry leaves. 1 tsp finely chopped ginger. Heat the pan, then add the oats to it and fry them for 3-4 minutes. Heat the oil and then add all the seasoning ingredients to it one by one. Add powdered oats and turn off the flame. Then add baking powder, yogurt and 1½ cups water and mix well. Heat some water in a saucepan and when it boils the slabs will fit into it. The water level should be below the plates.

Crumble with blueberry and cheese filling

Serve them hot with sabbar or mint chutney. Whole grain flour is a healthy addition to your family's diet. When you substitute whole wheat flour for all-purpose flour, you may need to make other adjustments to the recipe to ensure success. Cooking with wheat flour versus white flour enhances nutrition and enhances flavors.

1. First you need to mix flour, salt and baking powder in a deep saucepan, and in a second container combine granulated sugar with vegetable oil and add milk.
2. Next, you need to mix everything and knead the dough to a semi-liquid consistency.
3. All that remains is to pour the dough into a large mold, preheat the oven to 180-200 degrees and place the bread there. You need to bake for about 45 minutes.

Bakery

Before making cornmeal dough, choose a suitable baking option that your whole family and guests will enjoy. For example, you can use it to make cheesecake, cheese buns, Mexican flatbread, kefir pie, cupcake, etc. Carbohydrate-rich corn baked goods make a great choice for gluten-free cookies, a great breakfast item.

Up to 40% of the wheat grain can be removed to create wholemeal flour. Because nutrients such as folic acid, B vitamins, calcium, zinc, iron, phosphorus and fiber are also lost during the process of turning whole wheat flour into whole flour, the resulting flour is "fortified" to get those nutrients back. When you bake with whole wheat flour instead of all-purpose flour, you may notice that your products appear heavier and denser due to the low gluten content.

For bread making, hard whole wheat flour is a suitable choice for producing a tender loaf of bread due to its higher gluten content. For cakes and cakes, use whole wheat flour made from soft wheat berries to make fluffy confections.

Diet dishes

If you decide to treat your family and friends with a dietary dish with the taste of corn, pay attention to mamaliga in Abkhazian, Moldavian and other options. In addition, you can make summer vegetable cutlets, for the preparation of which you will need carrots and cheese. An excellent option would be dietary kefir pancakes, Italian polenta, which is essentially porridge, vegetable steak, etc.

Make small adjustments to the recipe to make it less dense if desired. Sifting the flour once or twice as you add it to the recipe will help the flour appear lighter and fluffier. Try adding 1 tbsp. from vital wheat gluten, available in the baking section of your supermarket, for every cup of whole wheat flour to boost the rise of bread. Because whole wheat flour absorbs more liquid in a recipe, you may need to increase the wet ingredients slightly to achieve the same consistency.

Oatcakes in a frying pan

Before preparing the delicacy according to this recipe, you need to grind the oatmeal into flour. Take a glass of the smallest rolled oats and grind it in a coffee grinder or using other kitchen equipment.

Add salt to taste to the oatmeal, one and a half tablespoons of butter and soda taken on the tip of a knife, after extinguishing it with vinegar, lemon juice or boiling water.

Pour hot water over the ingredients. Let's take it in the amount of half a glass. Knead into a homogeneous dough and leave to rest for 20 minutes.

Let's start forming the cakes. Roll the dough into one long sausage. Let's cut it into equal pieces. From each we will form a flat cake, which we will fry in vegetable oil in a frying pan preheated to high temperatures.

The thickness of each workpiece should be less than a centimeter. We make the fire more powerful. We do not cover with a lid. We make sure it doesn't burn.

Cornmeal Recipes

Before answering the question of how to cook dishes from corn flour (often called maize flour), choose the appropriate step-by-step recipe. Pancakes, pancakes, and cookies made from this healthy dietary product are very popular. There are many recipes for baking, especially all kinds of pies. If you don’t know what to choose, especially if you urgently need to prepare lunch or dinner, then pay attention to the following options:

Experiment by adding additional liquid in 1 tablespoon increments until the dough or batter looks the way you want it. Almost anything you do with all-purpose flour can work with whole wheat flour as long as you experiment and tweak as necessary. Cookies, cakes, muffins, and quick breads containing only whole wheat flour have a coarse texture and a nutty flavor. Making bread with whole wheat flour will produce bread that will rise as long as you add vital wheat gluten.

• cake;
• pies;
• hominy;
• pancakes.

Corn bread

• Number of servings: 10 persons.
• Calorie content of the dish: 266 kcal per 100 g.
• Cuisine: American.

Even a young housewife can prepare bread from corn, which contains vitamins and minerals necessary for the human body, at home. At the same time, it is best to combine such flour with wheat flour, because... it does not contain gluten, so baking from corn products in their pure form with yeast, without any additives, is not very successful. In this regard, for cooking you will have to use the addition of other types of flour.

Pastry recipes that call for lighter grains, such as croissants or angel food cake, may not be suitable for using 100% whole wheat flour. In these recipes, replace half of the all-purpose flour with whole wheat flour.

Katherine Hatter is a veteran home school teacher, as well as an accomplished gardener, gluer, crocheter, cook, decorator, and digital creator. Use them to scoop into curries and stews. They are best served immediately after they are prepared.

Ahead: The dough should rest for 20 to 30 minutes. When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Additionally, amounts shown in the directions do not reflect changes made to ingredient quantities.

Ingredients:

• wheat and corn flour – 240 g each;
• milk and yoghurt – 120 ml each;
• butter – 100 g;
• egg – 1 pc.;
• sea ​​salt - 1 pinch;
• baking powder – 10 g;
• chili pepper (green) – 1 pc.:
• onion feathers (green) – 4 pcs.

Cooking method:

1. Mix both types of flour, add baking powder, finely chopped onion and pepper.
2. Melt about 90 g of butter in milk. Beat the egg with salt, yogurt, then mix with milk and butter.
3. After combining all the ingredients, knead the dough.
4. Grease a springform baking dish with the remaining oil, spread the dough evenly into it and place in the oven, preheated to 180 degrees for 25-30 minutes.

Corn flour cake

Combine flour, salt and butter in a large, wide bowl.
Use your fingertips to form a crumbly mixture. Cover with a damp cloth; leave the dough for 20-30 minutes. Heat a large, low cast-iron skillet, tawa, or weightless griddle over medium heat. Divide the dough into 12 equal parts, forming them into balls. Working with one at a time, use your hands to flatten the ball, then roll it out to a circle 6 to 8 inches in diameter. Transfer to a griddle or griddle and cook for 1 minute, a few dark spots should form. Turn it around and cook for 1 minute or as needed.

Corn flour cake

• Number of servings: 7 persons.
• Cuisine: European.
• Difficulty of preparation: difficult.

When planning to make something delicious, pay attention to the cake, which can be a great addition even to the holiday table. The light “Violet” cake without puff pastries and rich cream can please anyone. To answer the question of how to prepare such a confectionery masterpiece, you need to purchase the necessary products and be patient. But the result will exceed all expectations.

What to cook with corn flour

Transfer to plate; brush with melted butter or ghee and cover lightly with a clean kitchen towel to keep warm. Repeat with remaining dough balls. Add to shopping list. With dough hook attached, mix dry ingredients until well combined. Mix for 1 minute, stopping occasionally to scrape down the sides of the bowl. After about 1 minute, or when the mixture comes together and begins to form a ball, reduce the mixing speed to low and continue mixing for 1 minute or until the dough is smooth. Transfer the dough to a well-cleaned surface. Divide the dough in half, then in half, and continue until you have 16 equal pieces. Form each piece into a ball and flatten as much as possible with the palm of your hand. If the dough is sticky, use a little more flour. Cover the flattened dough balls with a clean kitchen towel and let rest for 15 minutes. After resting, heat a large skillet over medium heat. Drop each piece of dough into a rough circle about 6-7 inches in diameter, keeping the work surface and sliding pin lightly floured. Do not stack uncooked tortillas on top of each other or they will become soggy. When your pan is very hot, place one circle of dough into the pan and let cook for 1 minute or until the bottom surface is lightly charred and bubbling. If the tortilla browns too quickly, reduce the heat slightly. If it takes more than a minute to see golden brown spots on the underside of the tortillas, turn the heat up a little. Flip the tortilla and cook for about 30 seconds. The tortilla should be soft but have small golden brown spots on the surface. Remove from the pan using tongs and place on a plate until all the tortillas are cooked.

• Combine flour, salt and baking powder in the bowl of a stand mixer.
• Add oil and water with mixer running on medium speed.

At least maida is replaced by wheat flour, albeit deep fried.
Ingredients:

• corn and wheat flour - 400 and 150 g;
• sugar – 2 tbsp. l.;
• sugar for cream – 120 g;
• milk – 450 ml;
• corn starch - 1 tbsp. l.
• lemon zest (optional) – 1 tsp;
• black currants or other berries – 50 g:
• walnuts – 50 g;
• cranberries – 25 g;
• purple food coloring – 0.5 tsp.

Cooking method:

Murukku was just tasting like murukku and no flavour.

And the dough will not be sticky, without any springy feeling that atta usually gives. Don't drop the murukku when the oil is not hot enough, otherwise it will drink the oil. Also do not cook with too low a flame.

• Steam cook correctly, do not allow water to penetrate the flour bag.
• The flour after steaming will have no moisture at all.
• You can replace red chili powder with black pepper powder.

Hope this is useful for newbies.

1. Add sugar to warm water, stir until dissolved. Mix both types of flour, add butter, knead with your hands.
2. Knead the dough, gradually adding water and sugar. You should get a semi-baked shortcrust pastry. Place it in the refrigerator for half an hour.
3. To make the custard, place the milk over medium heat. Grind the yolks with starch, sugar and pour in half the hot milk. Then pour the resulting mass into the remaining milk. Cook until thickened, stirring constantly.
4. Grate the zest into the cream, cover with a lid, and cool. Next, divide it into two parts, adding chopped nuts to one, and berry puree to the other.
5. Divide the dough into 8 balls, roll each of them into a cake. Bake the cakes until lightly browned on both sides. Give each one a round shape. Grind the trimmings in a blender.
6. Assemble the cake, coating the cake layers with cream with nuts and berries - be sure to alternate.
7. Add coloring to the remaining cream, mix it and place it on the top cake layer. Sprinkle with crumbs. Place the confectionery product in the refrigerator for soaking.

Hold the murukku press high so that it wraps easily when you press. Even the ancient Egyptians ground grains using stones and baked bread from them - this has not changed in principle until today. Cereals - wheat, rye and beer, from which most all types of baked goods are produced today, from cookies to waffles, cakes and breads to crispbreads and crackers.

Today flour is produced either in stone mills or steel roll mills; the latter method allows the bran to be separated by screening. Thus, bright flour is low in minerals. Flour type is an indicator of the flour's mineral content. Minerals are found primarily in the outer layers of the grain.

Corn cookies

• Cooking time: 120 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 339 kcal per 100 g.
• Purpose: for breakfast.
• Cuisine: American.
• Difficulty of preparation: easy.

Delicious gluten-free cookies can replace almost any breakfast.

For many, recipes for baking from corn products are still perceived as a bit of a novelty, but in fact, people began to use this product for making cookies, bread and tortillas for a very long time. Corn played an important role in the history of America; its homeland is considered to be the territory of modern Mexico.

Ingredients:

• corn flour – 7 tbsp. l.;
• sugar – 3 tbsp. l.;
• vegetable oil – 1/4 cup;
• cinnamon (ground) - to taste;
• eggs – 2 pcs.;
• nuts – 40 g;
• raisins – 30 g.

Cooking method:

1. Mix a quarter cup of butter with sugar, add crushed nuts with cinnamon and raisins.
2. Break 2 eggs. Mix everything thoroughly.
3. Add flour. The dough should not turn out liquid.
4. Place the resulting mass by the tablespoon or teaspoon onto a greased baking sheet.
5. Bake for 10 minutes in an oven preheated to 220 degrees.

Cornmeal pies

• Cooking time: 60-70 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 250-300 kcal per 100 g.
• Purpose: for breakfast.
• Cuisine: European.

What do you need to make delicious pies using corn raw materials? It is necessary to prepare a suitable filling. An excellent option would be eggs with cabbage. The finished products will turn out not only satisfying, but also very nutritious, because... Corn grains are rich in minerals, vitamins and amino acids. You can snack on these pies during any meal.

Ingredients:

• corn and wheat flour - 200 and 70 g;
• white cabbage – 150 g;
• water – 150 ml;
• granulated sugar, salt - 1 tsp each;
• yeast (fast-acting) – 6 g;
• eggs – 5 pcs.;
• onion – 1 pc.;
• sunflower oil – 3 tbsp. l;
• spices - to taste.

Cooking method:

1. Knead the dough, add sugar and yeast. Leave for 10-15 minutes in a warm place.
2. As soon as the yeast swells, add eggs and salt. Stir.
3. Add all the wheat flour, some corn flour.
4. While kneading the dough, add the remaining corn products until the mixture sticks to your hands. Cover the dough with cling film and leave for 1.5 hours.
5. For the filling, chop the cabbage and fry it over medium heat. Salt it, add spices, finely chopped half an onion. Simmer the cabbage, stirring it constantly.
6. Boil the eggs, cool, cut into cubes. Fry the second half of the onion. Add chopped eggs.
7. Roll out the dough into a “sausage”, cut it into pieces, from which form circles. Arrange the fillings.
8. Bake for about 20 minutes in the oven at 175 degrees.

Mexican flatbread

• Number of servings: 9 persons.
• Calorie content of the dish: 268 kcal per 100 g.
• Purpose: for any meal.
• Cuisine: Mexican.
• Difficulty of preparation: easy.

Along with various Mexican dishes, tortillas are also very popular, the recipe for which anyone can master. In Mexico, Tortillas is the national bread, which can be used to prepare dishes such as tacos, enchiladas, burritos, etc. Not only corn, but also wheat products can be used for tortillas.

Ingredients:

• flour – 1 glass;
• fat/oil – 25 g;
• salt – 1/2 tsp.

Cooking method:

1. Combine flour with salt and fat.
2. Gradually adding water, knead a soft elastic dough that does not stick to your hands. Then cover it and leave for 15 minutes.
3. Divide the dough into 9 small parts, rolling each of them until transparent.
4. Bake the cakes until fully cooked in a dry frying pan on both sides until faint brown spots appear.

Hominy

• Cooking time: 45 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: about 100 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Romanian, Moldavian.
• Difficulty of preparation: medium.

This healthy and tasty Romanian and Moldavian dish is rolled into balls or cut into pieces before eating. It is also popular among some Caucasian peoples. They eat mamalyga with melted cracklings, grated cheese, butter and sour cream. It is served as a side dish with fish or meat. To learn how to make delicious hominy, check out the ingredients and cooking method below.

Ingredients:

• corn flour – 2 cups;
• water – 4 glasses;
• butter – 2 tbsp. l.;
• salt – 1.5 tbsp. l.

Cooking method:

1. First, pour water into a thick-bottomed saucepan or cauldron. Add salt there.
2. Add flour, stir. Try to avoid lumps.
3. Place over medium heat and cook for 10 minutes, stirring constantly. Then add the remaining flour, stirring well.
4. Continue cooking for 20 minutes, scraping the hominy from the sides of the container and stirring again.
5. The dish will be ready when crusts appear on the walls of the container.

Pancakes

• Cooking time: 30 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 221.8 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: American.
• Difficulty of preparation: medium.

Corn flour is great for pancakes, which will differ slightly in taste from their wheat counterparts. The finished baked goods will have a pleasant aroma and taste. While preparing the pancake batter, you can experiment by adding a pinch of cinnamon or vanilla. It is advisable to consume them warm immediately after cooking.

Serve them with jam, honey, condensed milk or sour cream.

Ingredients:

1. wheat and corn flour – 40 and 130 g;
2. sunflower oil – 30 g;
3. milk – 260 ml;
4. eggs – 2 pcs.;
5. sugar – 2 tbsp;
6. salt – 1 tsp.

Cooking method:

1. Knead the pancake dough. To do this, mix eggs with granulated sugar. Next, beat the entire mass to a fluffy consistency using a whisk or mixer.
2. Next, add the oil and salt while continuing to mix.
3. Add milk, beat with a whisk. To reduce calories, use water.
4. Add flour to the dough in small portions. Whisk everything thoroughly to break up any flour lumps.
5. Make a homogeneous mass, which should not be too liquid or thick.
6. Heat a frying pan, grease with a thin layer of oil (sunflower). Pour a portion of dough into the center and quickly spread in a circular motion.
7. Fry until golden brown on both sides. Do this with each piece.

Potato cakes in a frying pan

This oriental dish is prepared from unleavened choux pastry. It will take a minimum of time, but it can please any fan of home-baked goods.

To three glasses of pre-salted flour, add two tablespoons of vegetable oil. Slowly pour in a glass of boiling water and quickly stir the mixture until a homogeneous lump is formed.

Leave it to cool. And then knead into a smooth, homogeneous dough. It will need to lie under a towel for 20-30 minutes to swell.

During this time we prepare the filling. Salt the boiled potatoes and mash them into a puree. We will need one and a half cups of crushed potatoes.

In a heated frying pan, fry the onions in oil until golden brown. One whole small head can be cut into cubes or half rings. Mix everything and add chopped green onions to the total mass. The filling is ready.

We form thin cakes from the dough. Fry them in a dry frying pan. Place the filling on one edge. Cover with the free side. Grease the flatbread with butter. We eat it hot.