As a cosmopolitan city, Singapore is a melting pot of cultures, and our culinary landscape reflects this rich diversity. This extends to our local baked goods, which hold a special place in the hearts of locals and visitors alike. From the airy and crispy egg tarts to the melt-in-the-mouth pineapple tarts, we all have our favourites.
Regardless, behind each treat lies a key ingredient pivotal to their success – flour. In this article, let us take a closer look at some of Singapore’s favourite baked goods and the ideal flour to use during the baking process to ensure they turn out irresistibly delicious.
The pandan chiffon cake is such a popular baked good in Singapore that this light, airy treat has practically become a staple in every neighbourhood bakery in Singapore. Infused with the fragrant essence of pandan leaves, this cake is not just a dessert but a nostalgic bite of home for many.
The secret to its fluffy, tender crumb lies in the type of flour used – cake flour. Known for its fine texture and lower protein content, cake flour produces less gluten, which is vital for achieving the cake’s signature airy and tender crumb. The result is a cake that is soft and spongy, making it a perfect companion to a cup of morning tea. Alternatively, you may also use pandan chiffon cake mix.
No Chinese New Year celebration in Singapore is complete without pineapple tarts. These bite-sized pastries are filled with sweet, tangy pineapple jam and are renowned for their melt-in-the-mouth texture.
The best flour for this Singaporean baked goods is all-purpose plain flour, as it offers a balanced mix of tenderness and structure, ensuring that the tarts hold their shape while still being delicate enough to crumble at the first bite. For a slightly guilt free tart base, opt for all-purpose plain flour with superfine wholegrain flour. The moderate protein content in all-purpose plain flour provides just enough gluten formation to create a pastry that is both tender and robust, making it the perfect base for these festive treats.
What makes banana bread such a beloved baked good in Singapore is that it can be enjoyed as a quick breakfast or a snack, regardless of the time of day. The fact that it is moist, flavourful, and easy to make also explains its popularity both in homes and bakeries.
When it comes to selecting the right flour type for this particular Singaporean baked good, there are two primary choices – all-purpose plain flour or wholegrain flour. The former keeps the bread light and soft, which some might prefer.
Conversely, wholegrain flour offers a healthier, more nutritious option while adding a denser texture and a richer, nuttier profile to the bread, making it a more wholesome option. Regardless of the flour you choose, banana bread remains a comforting classic that pairs wonderfully with a hot cup of coffee or tea.
With their smooth, creamy custard filling and flaky, delicate crust, it is no wonder that egg tarts are a perennial favourite among Singaporeans. The custard filling, rich and velvety, contrasts beautifully with the light, crisp crust, making each bite a delightful experience.
While the creamy custard filling may require some time and effort to nail, the crust’s perfect texture can be easily achieved with Hong Kong flour. Due to its lower protein content, this type of flour produces less gluten formation. The reduced gluten leads to a tender and delicate crumb, which is crucial for achieving the flakiness that egg tarts are known for.
Whether you enjoy the light and airy pandan chiffon cake or the flaky and creamy egg tarts, flour plays a pivotal role in the taste and texture of these beloved Singaporean baked goods. Therefore, understanding the right flour selection for each treat is crucial in allowing you to recreate these iconic baked goods with confidence.
If you are ready to recreate the taste of your favourite, iconic Singapore baked goods, the first ingredient you will need is flour. Fortunately, look no further than Prima Flour for all your quality baking supplies. Visit our website to browse our comprehensive catalogue today.
