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I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the flour I use and how I mix and bake dough. I use Gold Medal All-Purpose Flour and my hands to mix ingredients, having no mixer. What can I get wrong? Is there an easy fix?

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2 Answers

up vote 8 down vote accepted

Assuming you aren't very unlucky and happen to download a series of bad recipes I think it's one of a few things.

It's possible you could be undercooking your goods. Fully cooked baked goods should not taste like flour.

It's also possible that you could be mixing insufficiently. If this were the case though you'd likely have some cookies that weren't floury.

The most likely culprit though is packed flour. If you are using volume measurements (most likely given the source) for flour, it's quite possible to use nearly twice as much flour as the recipe intends simply because your flour is packed down more than the author's was.

I recommend using either a food processor or a sifter to sift your flour adequately before measuring. Don't undo your sifting by rapping your measuring cup on the counter either! Simply scoop, scrape to level and dump it in the mixing bowl.

See Also:

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Better yet, find a recipe that measures the flour by weight. –  ESultanik May 10 '11 at 0:35
    
I had never understood the need of sifting flour before measuring. Thanks a lot. I will try with the same recipe and see the result. First, I have to buy a sifter and, probably, a proper cookbook. –  puri May 10 '11 at 1:52
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Alternatively, convert the recipes to weight. Flour is around 120g (4¼ oz) per cup, depending on measurement method. And once you've converted a recipe, you can make it again in the future with near perfect consistency. –  derobert May 10 '11 at 21:46
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You shouldn't have to buy a sifter if you own a whisk. Just get a bowl and stir it around with a whisk, works nicely. :) –  user9728 Mar 31 '12 at 14:48
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I've only ever had this issue if I under cook the baked item. You get the same issue if you don't cook your roux long enough.

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