In the process of making cakes, it is necessary to sift flour to introduce air into the flour. As a result, even lighter flour textures can be mixed better in the dough. Most cake recipes require you to sift the flour before mixing it into the batter. Unfortunately, not many people have a special tool for sifting flour in their kitchen. If that's the case for you, don't worry because basically the sieve function can be replaced with other equipment that you may already have. Want to know more detailed information? Read on for this article!
Step
Part 1 of 3: Using Filters
Step 1. Prepare the necessary materials
If you don't have a sieve, try replacing it with a sieve. Make sure you use a sieve that is large enough to fit all of the flour used. Also prepare a bowl that is slightly larger than your sieve.
Step 2. Pour the flour into a sieve
Hold the sieve with your left hand, then put the flour into it with your right (or vice versa). Make sure the sieve is not too far from the bowl so that the flour doesn't fly in all directions while sifting.
- Flour is a powdered substance. That's why the process of sifting flour often makes your kitchen counter dirty afterwards. To prevent flour from hitting the tabletop or even your clothes, make sure you always pour the flour without rushing.
- Wear an apron or an old T-shirt when sifting the flour.
Step 3. Lightly tap the side of the sieve until the flour is used up
To make the sifting easier, try holding the sieve with your left hand and tapping the edges with your right (or vice versa). Lightly tapping the side of the sieve removes the fine grains of flour from the sieve holes and transfers them to the bowl. After that, the flour should be lighter in texture and no longer lumpy.
- If there are still lumps of flour in the bowl, it's a sign that you used too much force on the sieve. Return the flour to the sieve and repeat the process.
- Chances are, it will take you a long time to sift through all of the flour. Be patient. Don't tap the side of the sieve too hard to speed up the process if you want the flour to break down properly.
Part 2 of 3: Using a Fork or Balloon Shaker
Step 1. Prepare the necessary materials
If you don't have a sieve, you can also sift the flour with a wire balloon whisk. In addition to the balloon beater, you will also need to prepare a bowl that is adjusted to the size of your flour.
If you don't have a balloon beater, try using a fork large enough to make the sifting process more efficient
Step 2. Stir in the flour in a constant circular motion
Place the desired amount of flour in a bowl, then stir with a balloon beater or fork in a constant circular motion. The lumps of flour should break down quickly and the texture will be lighter.
If the lumps of flour don't break down, try stirring at a faster pace
Step 3. Be patient while sifting the flour
Although it really depends on the amount of flour used, generally sifting flour takes a long time. For that, be patient. Keep sifting the flour or stirring in a constant circular motion until the texture is light and there are no lumps.
- The sifted flour should be light in texture and no longer lumpy.
- If your wrist feels sore, take a break.
Part 3 of 3: Knowing It's Time to Sift the Flour
Step 1. Know when to sift the flour
Generally, cake or bread recipes always include information that you can use as a guide. For example, there is a clear difference between the words “250 grams of flour, sifted” and “250 grams of sifted flour”.
- If the recipe says "250 grams of flour, sifted", then you need to prepare 250 grams of unsifted flour and then sift it into a bowl.
- If the recipe says "250g sifted flour," it means you'll need to sift the flour first, then use the 250g flour sieve in the recipe.
Step 2. Sift the flour that has been stored for too long
Sometimes flour doesn't need to be sifted before use (for example, freshly purchased flour). However, if the flour has been stored for too long, it is likely that it has a slightly lumpy texture, is not light, and needs to be sifted before use.
If a bag filled with flour is stored next to a bag or other container, make sure you sift it before using it
Step 3. Sift flour for a creamy confectionery recipe
Some recipes allow you not to sift the flour before using it in the dough. However, if you want to make cakes or breads that are soft in texture (or melt-in-your-mouth cookies), make sure you always sift the flour before mixing it with the other ingredients. For example, recipes like angel cake that are very light and fluffy generally require you to sift the flour first.
Step 4. Sift flour on the kitchen counter to facilitate the process of kneading bread or cake dough
Kneading the dough on a floured surface will prevent the dough from sticking. Generally, you're better off using sifted flour so it doesn't clump together and end up ruining the texture of the dough.
Sift the flour on the surface of the wax paper used to cover the cookie dough before rolling
Tips
- If you've been storing your flour in a plastic bag or other airtight container, chances are you'll only need to shake the flour container a bit to break up any lumps of flour. This method is also effective in making the texture of flour lighter and easier to process.
- Store flour in an airtight container. Flour that is stored properly does not need to be sifted too long before use. Therefore, make sure you always store the flour in an airtight container so that the texture remains light and does not become too lumpy.
