Oatmeal flour can be delicious when they are baked with and they are one of the good substitutes for flour because of its glutenous nature which makes it tactical.
They look so easy to handle and they are if you know the secrets. I have made mistakes with Oats over time and learned from them, which has made me very good in making sumptuous healthy pastries with them,ranging from Cakes, Cookies and Scones. So let me share some tips that helped me to get better with it…
- The first rule to get a sumptuous Oat meal Cake or Muffin is; your liquid batter must be more than your dry batter.
REASON - Oats tend to coagulate faster if I may use that word. Its ability to get strong or harder is faster than any other flour even without heat.
Because of this you shouldn’t let the batter to get to the stage that when turned over, comes out in lumpy drops, but you want it to be like a thick liquid that pours easily if you know what I mean, pouring easily when turned over. This way you can be sure of it been moist and fluffy when its baked.
ADVICE- reduce the amount of Oat flour, lets say you are using just 1 liquid like Milk and you want to use 2 cups of the Milk for example, then let your Oat flour be 1 cup, this is just an example but hope you get my point.
- Second rule is that it shouldn’t stay in the oven for the normal baking time of that same pastry, if you were using any other Flour.
Don’t get me wrong Oats need time on Heat to get cooked if not it would be underdone or two soft, but when doing a cake with it,you have to be very alert, checking at half time intervals. Depending on your kind of Oven or regulator.
REASON- the higher or longer the heat the stronger or harder it gets.
ADVICE- Use a low heat at first then 10mins into your baking check with a tooth pick and then increase the heat and then check again after another 15mins till a tooth pick or a fork or whatever method you dim feet to check how done it is for you, comes our showing the inside is properly OK.
For the timing after the first check, just deal on your discretion and negotiate the next check time in our head. If there was a way you could taste it,if it wouldn’t cause any problem to your baking then go ahead and do that.
But you may not also really know how done it is when it’s still very hot but the way you would know for a cake is if when what you dip a tooth pick into the center and it doesn’t come out sticky or guee but if it comes out scattered on the tooth pick for example then you can assume it’s ready to get down from the heat.
For a cookie/Biscuit don’t wait till its strong or hard when you are checking it before you think it’s ready please.
Because when it cools down it would be too strong to eat and not strong like a Biscuit should be but strong like a burnt Biscuit.
When you check and its softly scattering if you break the corners or break a little into it ,then you know it’s ready to come down from heat, Not to worry it would get harder when cooling.
I would also advice when baking try to put a taste version just something little separately of that thing you are baking, so that when you want to know if it’s ready you don’t have to tamper with the main one but you can check with the taste version. I do that sometimes too.
- Lastly, the lighter your batter, the longer it should stay in heat to get done, but not too long. The thicker your batter is, like for example for a cookie/ Biscuit recipe, the shorter the time to stay on heat.
Reason- Like for a Cookie/Biscuit recipe, you need a batter that is a bit thick, so if not careful it would get stronger and harder with longer heat time, even without heat.
Advice- Your Cookie/Biscuits shouldn’t stay more than 30mins in heat from my experience except for certain exceptions or it worked for you when you left it more than that.
- All these looks so much but believe me it isn’t after the 1st time or even for the 1st time because that’s why I am here to guide you and make you enjoy the ride.
But why not make the mistakes and learn from them, after all there are no limits 😉😆...
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