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Forum -> Yom Tov / Holidays -> Purim
Hamantashen...Reg flour or high gluten?



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STMommy




 
 
    
 

Post Thu, Feb 22 2018, 8:53 pm
TIA!
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alef12




 
 
    
 

Post Thu, Feb 22 2018, 8:53 pm
Regular
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brkn




 
 
    
 

Post Thu, Feb 22 2018, 9:13 pm
Regular

High gluten is for bread to give that nice, chewy consistency. For cookies, having too much gluten makes them tough. That's also why, even with regular flour, you shouldn't spend too much time kneading the dough. It developes the gluten and messes up the texture. Also, cake flour is low gluten so that you end up with a soft, fluffy consistency.
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L K




 
 
    
 

Post Thu, Feb 22 2018, 9:59 pm
Good homentashen dough recipe anyone?
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saraby




 
 
    
 

Post Thu, Feb 22 2018, 10:34 pm
I got this recipe from naomi_tgis on instragram. I made it with my kids and it was super easy and delicious.

4 eggs
1 1/4 cup sugar
1 cup oil
1 teaspoon vanilla
1/2 teaspoon salt
3 teaspoons baking powder
4-4.5 cups flour

Mix all ingredients except for flour. Add flour 1 cup at a time, mixing completely before adding more. The dough should be slightly sticky. Roll out to 1/4 inch thickness between 2 sheets of parchment paper.

Bake at 350 for 9-11 minutes or until the bottoms are slightly brown.
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enneamom




 
 
    
 

Post Fri, Feb 23 2018, 12:42 am
We happen to have made them with high gluten once, and loved the chewy texture. I guess it depends what type of hamentashen you like.
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