What can you bake with flour number 8? Recipe for baking with flour number 8 – Mytour

If you're someone passionate about baking, flour number 8 is probably not unfamiliar. Possessing many outstanding advantages, flour number 8 is a popular choice for many people. However, specifically what does flour number 8 make delicious, how to use and store this type of flour correctly? Let's find out with Mytour right in the article below! 

1. What is flour number 8?

Flour number 8 (or commonly known as all-purpose flour) is a highly popular type of flour for baking. The flour is made by mixing soft wheat flour and hard wheat flour, without any raising agents. The gluten content in flour number 8 is relatively low (only about 8% – 9%) and it has high moisture, which helps make baked goods softer and fluffier. 

Many people affectionately refer to flour number 8 as the 'magical' flour because it can almost substitute for many other ingredients. Therefore, this type of flour is more suitable for beginners in baking rather than professional bakers. 

2. What delicious treats can you make with flour number 8?

Flour number 8 is used in baking recipes to stabilize the structure of the baked goods and help the ingredients bind together. It is used to make various types of cakes, especially those with a fluffy-soft texture. Below are some simple, easy-to-make cake recipes using flour number 8 for your reference: 

Steamed buns 

Those fluffy steamed buns with deliciously savory fillings made from flour number 8 are an irresistible choice you shouldn't miss out on. 

Image: Collection

Preparing Ingredients 

Making the Dough

• Flour number 8: 300g 
• Yeast: 5g
• Cornstarch: 50g 
• Fresh unsweetened milk, chilled: 70ml
• Refined salt: 1 small pinch
• Vegetable oil: 20g 

Making the Filling

• Minced pork: 200g
• Onion: 1 bulb
• Bean thread noodles: 1 handful 
• Shiitake mushrooms: 10g 
• Quail eggs: 8 – 10 eggs
• Dried shallots, scallions
• Seasonings: Vegetable oil, white wine, sugar, salt, pepper, oyster sauce.

Instructions

Step 1: Making the Filling

• Wash all ingredients such as mushrooms, onions, and bean thread noodles, then finely chop and place in a clean bowl. Mix well with minced pork, season to taste, and marinate for about 1 hour. Clean and boil the quail eggs, then peel and set aside in a separate bowl.
• Divide the filling mixture into 10 equal portions (about 40g each). Place each portion of filling on top of a quail egg.

Step 2: Mixing and Kneading the Dough for the Pastry

• Place the flour in a large bowl, make a well, and add the yeast. Cover the yeast with flour, then add the cornstarch and a small pinch of salt. Mix the ingredients evenly with a whisk.
• Add the unsweetened milk and about 90ml of cold water to the flour mixture. Mix well. Knead the dough by hand or with a machine until it becomes slightly dry, then add 10ml of cold water and knead for about 3 minutes until the dough is fully incorporated.
• Add the vegetable oil to the dough and knead by hand for another 5 minutes. Let the dough rest for 3 – 5 minutes, then knead until smooth and non-sticky.

Step 3: Wrapping the Buns

• Divide the dough into small balls, about the size of ping pong balls. Flatten each dough ball with a rolling pin, making the edges thinner than the middle.
• Place the prepared meat filling into the dough, fold the edges around the filling in a circular motion, and pinch the top to seal.

Step 4: Proofing and Steaming

• Place the wrapped buns on a piece of parchment paper, cover with a clean cloth, and let them proof for about 2 hours until the dough doubles in size. Then, steam the buns in a steamer for about 20 minutes until they are fully cooked. Remember to cover the steamer lid with a clean cloth to prevent water from dripping onto the buns.

Finished Product 

The finished delicious steamed buns made from flour No. 8 have a smooth, soft, and non-crumbly crust. The filling is perfectly balanced, combining the rich, fragrant taste of meat, quail eggs, and other ingredients. 

Sandwich Bread

If your family enjoys sandwiches for breakfast, then a sandwich bread recipe using flour No. 8 will definitely be useful for you. 

Prepare Ingredients 

• Flour No. 8: 120gr
• Sweetened fresh milk: 140ml
• Dry yeast: 2gr 
• Sugar: 15gr 
• Butter: 20gr
• A pinch of salt
• Roasted black sesame seeds (according to taste) 

Instructions 

Step 1: Activate the yeast 

This is the most important step in making a sandwich. First, you pour fresh milk into a small saucepan and heat it in a water bath to warm the milk. Then, you add 2gr of dry yeast and 15gr of sugar to activate the yeast. Stir well with a clean chopstick and let the yeast sit for about 15 minutes. 

Step 2: Melt the butter 

Heat the butter in a water bath until melted. Take the baking mold and brush the melted butter evenly from the bottom to the sides of the mold to prevent the dough from sticking when pouring. 

Step 3: Mix and knead the dough 

• Combine flour number 8 with a pinch of salt in a clean bowl. Pour the mixed yeast mixture from step 1 into the bowl and mix well. Then pour the melted butter in. Sprinkle black sesame seeds on top and knead the dough continuously until it dries, then stop
• Roll the dough into a long roll, wrap it tightly with a layer of food wrap and let it rise for about 2 hours until the dough doubles in size. 

Step 4: Bake the cake

• Preheat the oven to 170 degrees C before baking the cake for about 5 minutes. Open the food wrap, beat 1 chicken egg and brush it over the dough to prevent it from drying out. Then put the dough into the baking mold and bake at 140 degrees C for about 20 minutes. 
• Remove the cake to cool then remove it from the mold. Cut the cake into bite-sized pieces and it's ready to enjoy.

Finished product

The finished sandwich bread has a golden hue, a soft and fluffy texture, and a gentle, enticing aroma. You can enjoy the bread with fresh milk, sunny-side-up eggs, or your favorite jams. 

Further reference: 

• How to make sandwich bread

Butter cookies

Sweet, fragrant butter cookies are another delightful suggestion for you. These cookies are easy to make and can be stored for a long time.

Image: Collection

Preparing ingredients

• All-purpose flour: 160g
• Butter: 120g
• Granulated sugar: 45g
• Egg whites: 20g
• Vanilla extract: 1 teaspoon
• A pinch of salt

Instructions

Step 1: Mix the cake batter

• Place softened butter and granulated sugar in a bowl and beat with a whisk until creamy. Add egg whites and 1 teaspoon of vanilla extract, then continue mixing.
• Sift flour and salt into the mixture, and mix with a whisk until well combined.

Step 2: Bake the cake

• Preheat the oven to 180°C for about 10 minutes. Line a baking tray with parchment paper and prepare to shape the cookies.
• Shape the cookies using molds or a piping bag. Ensure the cookies are evenly sized, neither too large nor too small for easy enjoyment and storage.
• Place the baking tray in the middle rack of the oven preheated to 180°C. Bake for approximately 12 – 15 minutes or until the edges of the cookies turn golden brown.

Finished Product

Butter cookies made from all-purpose flour are crispy, buttery, and irresistibly sweet. Depending on your preference, you can make green tea-flavored, chocolate-flavored, or add dried fruits for extra flavor.

Sponge Cake

Next up in Mytour's lineup of delicious recipes using all-purpose flour is the sponge cake.

Image: Collection

Ingredients Preparation

• All-purpose flour: 70gr
• Granulated sugar: 70gr
• Chicken eggs: 3 eggs
• Fresh unsweetened milk: 50ml
• Vegetable oil: 15gr
• Lime juice: ½ teaspoon
• A pinch of salt

Method

Step 1: Mixing the batter

• Sift the all-purpose flour with ½ teaspoon of salt and 10gr of sugar. Heat the milk and vegetable oil in a small saucepan. Then, pour into the sifted flour mixture, stir well.
• Using a utensil or your hands, separate the egg whites and egg yolks into 2 separate bowls. Pour the egg yolks into the flour mixture above and stir until the mixture is well combined.
• Add about ½ teaspoon of lime juice and 50gr of sugar to the egg whites. Use an electric mixer to beat the egg whites until they form stiff peaks like whipped cream, then stop.
• Pour the egg yolk mixture slowly into the beaten egg white mixture, stirring gently. Add 1 – 2 drops of vanilla extract and stir well.

Step 2: Baking the cake

• Pour the mixed batter into a cake mold lined with parchment paper. Use a long pointed skewer to stir the batter once more to break up any air bubbles. Gently tap the mold on a flat surface 1 – 2 more times to ensure all air bubbles are removed, preventing the cake surface from being uneven.
• Bake the cake at 140°C for about 1 hour. 

Finished Product 

When fully baked, the sponge cake emits a gentle, enticing aroma of mixed flour blended with vanilla extract and other ingredients. To enhance the flavor of the cake, you can add dried grapes, various cereals, or any preferred flavor. 

Cupcake

If you've fallen in love with cupcakes, then you must try making cupcakes from type 8 flour with the recipe below. You won't have to wonder anymore what delicious treats type 8 flour can make.

Image: Collection

Prepare Ingredients

• Type 8 flour: 90gr
• Granulated sugar: 60gr 
• Unsweetened fresh milk: 50ml
• Vegetable oil (odorless, tasteless type): 45gr
• Chicken eggs: 4 pieces

Directions

Step 1: Mix the batter

• Sift the flour into a clean bowl, add vegetable oil, and mix well. Separate the egg whites and yolks, placing the yolks into the flour mixture. Add unsweetened fresh milk and stir until well combined. 
• Use a mixer to beat the egg whites until they form stiff peaks. Gradually add the granulated sugar, dividing it into 3 portions. Beat until the sugar is dissolved after each addition. Continue beating until the egg whites are smooth, glossy, and form soft peaks that hold their shape when the mixer is lifted.
• Using a spatula, fold ⅓ of the beaten egg whites into the flour mixture, gently mixing to avoid deflating the batter. Pour this mixture over the remaining beaten egg whites, and gently fold from the outside to the inside until the batter flows down like a ribbon when lifted with the spatula.

Step 2: Bake the cake

• Preheat the oven to 160°C.
• Pour the batter into a specialized cupcake mold, filling each cup about ⅔ full to allow room for the cupcakes to rise. Place the cupcakes in the oven and bake in a water bath at 150°C for 25 – 30 minutes until the tops are puffed up and golden brown.

Finished Product

Once baked, allow the cupcakes to cool on a rack. You can decorate them by drizzling melted chocolate or piping fresh cream. The finished cupcakes are moist, fluffy, and irresistibly delicious.

Cream Puff

Answering the question of what delicious treats can be made with flour type 8, many suggest cream puffs. The recipe is simple, resulting in delicious, soft pastries with a tantalizing creamy filling.

Image: Collected

Preparing the Ingredients

Pastry Shell

• Type 8 flour: 100g
• Butter: 90g
• Chicken eggs: 3 eggs
• Cold water: 180ml
• A pinch of salt
• Cream filling
• Fresh milk: 200ml
• Egg yolks: 2 yolks
• Granulated sugar: 35g
• Cornstarch: 35g
• Butter: 10g
• Vanilla extract
• A pinch of salt

Method

Step 1: Making the Pastry Shell

• Melt butter, sugar, water, and a pinch of salt until the butter is completely melted, then turn off the heat. Add the flour to the butter pot, stir until the mixture is well combined, then turn on the heat again and stir until a smooth dough forms.
• Slowly add the eggs to the dough and stir until a thick and smooth batter is obtained, then put it in a piping bag. Use the piping bag to pipe small round portions of dough onto a baking sheet. Bake at 220°C for the first 15 minutes and then at 180°C for the next 15 minutes.

Step 2: Making the Cream Filling

• Use an egg beater to beat egg yolks and sugar until the mixture turns pale yellow.
• Sift cornstarch into the beaten eggs, use a whisk to mix well. Bring milk to a boil, then pour into the egg mixture and stir evenly.
• Bring the mixture to a simmer. Add butter, salt, and vanilla, then mix well. Strain the mixture again through a sieve for smoothness, then cover tightly and let it cool completely.
• Wait until both the pastry shells and the filling are completely cool. Use a piping bag to fill the filling into the pastry shells to complete the product.

Finished Product

The cream puff is finished with a soft, thin shell, and when you bite into it, the creamy filling is rich, fragrant, and melts in your mouth. Depending on your preference and the occasion, you can enjoy the cream puffs in the morning or as a snack with friends.

3. How to Store Type 8 Flour

To store type 8 flour, remember these tips:

• Keep the flour in a dry, cool, well-ventilated place, avoiding areas with moisture and excessive heat.
• After use, tightly seal the bag to prevent air from entering and spoiling the flour.
• If the flour is stored for over 6 months, check its condition before use to avoid mold and moisture affecting the quality of baked goods.

With these tips, Mytour Blog hopes you have the most comprehensive answer to the question what can you make with type 8 flour. Choose the appropriate baking recipe and create delicious treats for your loved ones!

Explore more delicious baking recipes:

• Try making weight-loss whole wheat bread
• How to make steamed buns with mung bean filling