All-purpose flour – yummy food share

Golden Layered Straw Hat Flatbread

2025-10-01

Get ready to fall in love with a flatbread that is as fun to make as it is to eat. Imagine pulling apart a golden, pan-fried disc to reveal dozens of paper-thin, steamy layers. Crispy on the outside, yet wonderfully soft and chewy on the inside, this is the magic of the Straw Hat Flatbread. Hailing from the northeastern regions of China, this delicacy gets its charming name from its unique, spiraled shape that resembles a rustic woven hat. While it looks incredibly impressive, the process is surprisingly straightforward and meditative. In about 45 minutes, you can transform a few simple pantry staples into a stack of these irresistible, savory delights. It’s a fantastic recipe for a lazy weekend morning or to serve as a stunning accompaniment to any meal. Let’s gather our ingredients. The secret to the perfect texture lies in a combination of two types of flour and a special hot-water dough technique, which creates an exceptionally soft and pliable result. Don’t worry if you don’t have everything; I’ve included some easy swaps. For the Dough: 1 cup (120g) all-purpose flour 1 cup (120g) cake flour (If you don’t have cake flour, you can use all-purpose flour for the entire recipe, but the texture will be slightly chewier.) ½ cup (120ml) just-boiled hot water ¼ to ⅓ cup (60-80ml) room temperature water For the Layers: 2-3 tablespoons flaxseed oil (Feel free to substitute with corn oil, vegetable oil, or any neutral cooking oil you have on hand.) ½ teaspoon salt 1 tablespoon all-purpose flour (for dusting) For Frying: 2-3 tablespoons of your preferred cooking oil The term for using hot water in the dough is tangmian. This technique pre-cooks some of the starches in the flour, which limits gluten development and results in a dough that is incredibly…

Velvet Black Superfood Steamed Buns

2025-09-21

If you’re looking for a baking project that is as visually stunning as it is nourishing, you have come to the right place. These beautiful, dark-hued steamed buns are a true delight, offering a unique twist on a traditional favorite. Their incredible color comes not from any food dye, but from a powerful blend of five “black” superfoods, infusing each bite with wholesome goodness. While the recipe might seem advanced at first glance, it’s surprisingly straightforward and uses a fascinating one-proof method that saves time. These buns are steamed, not baked, resulting in an incredibly soft, moist, and fluffy texture unlike anything from a conventional oven. Ready in about an hour, they have a subtle, earthy, and nutty flavor that is comforting and satisfying. Get ready to impress yourself and your friends with these gorgeous and healthy treats! Before you begin, let’s gather our ingredients. The “five blacks” are the heart of this recipe, but don’t worry if you can’t find them all. The beauty of this recipe is its flexibility. The combination below is traditional, but feel free to mix and match based on what’s available at your local health food store or Asian market. Ingredients: For the Superfood Paste: 15g Black Goji Berries (can be substituted with dried blueberries or black currants) 15g Dried Black Beans 15g Black Rice (glutinous or regular) 15g Dried Black Mulberries 15g Black Sesame Seeds (toasted for more flavor, but raw is fine) 320g Cold Water For the Dough: 350g of the prepared Superfood Paste (from the ingredients above) 500g All-Purpose Flour 5g Active Dry Yeast 10g Lard (optional, but adds incredible softness. You can substitute with softened unsalted butter, coconut oil, or vegetable shortening for a vegetarian option) Now that you have everything ready, let’s get to the fun part—making the dough…

Golden Sweet Sesame Swirls

2025-09-10

If you’re looking for a baking project that will fill your kitchen with an intoxicating aroma and reward you with a truly spectacular treat, you’ve found it. These Golden Sweet Sesame Swirls are a masterpiece of texture and flavor. While the process takes a few hours, most of that is hands-off time while the dough works its magic. I’d classify this as a rewarding weekend bake rather than a difficult chore. The result is a stunning pastry with a crisp, golden exterior that gives way to soft, flaky layers inside. At its heart lies a sweet, buttery filling, all topped with a crunchy, nutty layer of toasted sesame seeds. They are incredibly satisfying to make and even more delightful to eat. Let’s gather our ingredients. The beauty of this recipe lies in its simplicity, using pantry staples you likely already have. For any ingredients you might not have on hand, I’ll suggest some easy-to-find alternatives. For the Dough: 300g All-Purpose Flour 3g Instant Yeast (or one packet of active dry yeast) 1g Salt 160g Cool Water 15g Granulated Sugar For the Oil Roux (for lamination): 40g All-Purpose Flour 30g Neutral Oil (like vegetable, canola, or sunflower oil) For the Sweet Filling: 30g All-Purpose Flour 30g Granulated Sugar 18g Neutral Oil For the Topping: 1 tablespoon Granulated Sugar A generous spoonful of White Sesame Seeds A quick note on the ingredients: The “Oil Roux” is a simple paste of flour and oil that we’ll spread onto the dough. This is the secret to creating those beautiful, flaky layers. For the oil, a neutral-flavored one works perfectly, but if you want a richer, more buttery flavor, feel free to use melted unsalted butter in both the roux and the filling. If you only have active dry yeast, simply activate it in the…