Whole Wheat Fruity Eclairs
Combine water, butter, and salt in a saucepan; add flours and stir vigorously until mixture leaves the sides of the pan. Bake at 375u00b0F for 30-45 minutes, or until eclairs are brown and dry. Fill with cream filling and fresh fruits.
Can you use whole wheat flour for pastry?
It is not a good idea to substitute regular whole wheat flour for whole wheat pastry flour because regular whole wheat flour is milled from hard wheat and has a flavor and texture that is unsuitable for baking cookies, muffins, and other pastries. It imparts a robust flavor to baked goods that is not expected in pastries.
Can I use whole wheat flour instead of flour?
Start by substituting one-third of the flour in your recipe for whole wheat (for example, if your recipe calls for 1 cup flour, use 13 cup whole wheat and 23 cup all-purpose flour).
What happens when you bake with whole wheat flour?
Whole wheat flour adds more nutrition to baked goods and other flour-based recipes, as well as a nutty and tasty flavor, but it can make the finished product appear drier and have a coarser texture than using a more refined all-purpose flour.
How do you incorporate whole wheat flour in a recipe?
Start by replacing half of the all-purpose flour in your favorite recipe with spelt or white whole-wheat flour; you may need to add a little more liquid on occasion. Choose whole-wheat pastry, white whole wheat, spelt, or kamut flours when using all whole-grain flour in quick breads.
What is the difference between regular whole wheat flour and whole wheat pastry flour?
It’s simple: whole wheat pastry flour is made from white soft wheat, whereas regular whole wheat flour is made from red hard wheat. Use Bob’s Red Mill Whole Wheat Pastry Flour in any recipe that calls for baking soda or baking powder as a leavening agent.
What is the difference between whole wheat pastry flour and all-purpose flour?
Whole wheat pastry flour is made from the whole wheat kernel, which means it is less processed and more nutritious than enriched and bleached pastry flour. It also has a lower protein count than all-purpose flour, which aids in the creation of lighter pastries.
What is a good substitute for whole wheat flour?
If you don’t have whole wheat flour, you can substitute all-purpose flour (the end result will be fluffier and less dense) or 1/4 cup wheat germ and 3/4 cup all-purpose flour per cup whole wheat, OR use graham flour instead of whole wheat flour.
What is the best substitute for wheat flour?
Substitute for Wheat Flour
- Amaranth Flour. Amaranth comes from the word amaranthine, which means ‘undying’ or ‘unfading.’
- Arrowroot Flour. Arrowroot is a starch that is low in protein and high in carbohydrates.
- Buckwheat Flour (gluten-free)
- Corn Flour.
- Coconut Flour.
- Millet Flour.
- Oat Flour.
How do I substitute white flour for whole wheat flour?
Use 7/8 cup whole wheat flour for one cup white flour when completely substituting whole wheat for white flour. Bread Baking: whole wheat flour u2013 replace up to half of the white flour in the recipe with this flour.
Which whole wheat flour is best for baking?
Because its bran, germ, and endosperm are left intact, white whole wheat flour has a lighter color and milder flavor, but still provides all of the whole grain benefits, making it an excellent ingredient for whole grain baking, including breads, pastries, and everything in between.
Can I mix whole wheat and white flour?
u201cBecause 100% whole-wheat flour is heavy and dense, most people prefer to mix it with some white flour for lighter results.u201d
Does whole wheat flour rise differently?
The bran flakes and germ in whole wheat flour act like tiny little razor blades in the dough, shredding these strands and inhibiting gluten development. The more whole wheat flour you use, the more bran and germ there is in the dough, and the more gluten gets shredded.
Is whole wheat flour healthier than all-purpose flour?
Whole wheat flour is made by grinding whole wheat kernels into a powder, whereas white flour removes the most nutrient-dense parts u2014 the bran and germ ( 21 ), making whole wheat flour the healthier option.