Why should flour be sieved in baking?

Sieving can remove the caking produced in the process of powder storage, and also make the powder more fluffy and delicate.

Low gluten flour, cocoa powder, etc. It is easy to agglomerate during use, but when we make cookies and cakes, we usually emphasize not to stir too much, which will easily leave agglomerates in the batter, which will not only affect the appearance of the finished product, but also affect the taste. So when making this dessert, it is usually necessary to sieve the powder.

However, when making bread, pancakes, etc. The step of screening is not emphasized. First, high-gluten flour is not as easy to agglomerate as low-gluten flour, and second, it is kneaded after intense stirring, even if there is agglomeration.

The following are the screening methods:

Material: 200g flour.

Steps:

1. Put the sieve into a clean and dry basin.

Step 2 pour in half a sieve of flour

3. Pick up the sieve and gently touch it with your palm, which will slowly sieve the flour into the basin; Sift all the flour into the sieve slowly, and then add more than half of the flour to sieve; The sieved flour is fine, smooth and non-caking.