Flour | Soft Recipe
Make Flour | Soft Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Base
Fat + Liquid (for soft texture)
Optional for flavor/softness
Method
Prepare Dry Base
Measure and combine dry ingredients
Sift or whisk together 3 cups all-purpose flour, 1 tsp baking powder, and 1 tsp fine salt into a large mixing bowl until homogeneous and aerated. This removes lumps and helps create a softer final texture.
Cut in Fat
Incorporate butter
Cut 4 tbsp cold unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture until it resembles coarse crumbs with some pea-sized pieces. Work quickly so butter stays cold — this yields a tender, soft crumb.
Combine Wet Ingredients
Mix liquids
In a separate small bowl or measuring cup, whisk together 1 cup whole milk, 1 tbsp vegetable oil, 1 tbsp granulated sugar (optional), and 1 tsp vanilla extract (optional) until the sugar dissolves and mixture is uniform.
Add liquids to dry
Make a well in the center of the flour-butter mixture and pour in the milk mixture. Using a flexible spatula or wooden spoon, gently fold until the dough comes together. Do not overmix — stir just until there are no large dry patches. A slightly tacky, soft dough is desired.
Form and Rest
Shape and rest
Turn the dough out onto a lightly floured surface and gently knead 4–6 times to bring it fully together. Pat or roll to desired thickness for your application (for biscuits: 1 inch). Let the shaped dough rest on the counter for 10 minutes; this relaxes gluten and contributes to a softer texture.
Bake or Cook
Baking (example: soft biscuits)
Preheat oven to 425°F (220°C). Cut biscuits with a 2.5–3 inch cutter, place on a parchment-lined baking sheet, and brush tops with a little milk or melted butter for browning. Bake for 12–15 minutes until risen and lightly golden. Remove to a rack and cool briefly — biscuits will be soft and tender inside.
Alternative uses
This soft flour base can be used for soft flatbreads, quick pancakes (cook on medium heat 2–3 minutes per side), or as a starting point for dumpling dough (drop spoonfuls into simmering stew and simmer 10–15 minutes until cooked through). Adjust hydration as needed for each application.