Features: The so-called self-raising flour is made by mixing salt and baking powder in the flour before packaging and selling. This is for ease of use, eliminating the steps of adding salt and baking powder.
Suitable for making pau, mantou, mandarin rolls, cakes, huat kuih, pizza and bread.
Self-raising powder can be replaced with plain flour / low protein flour plus baking powder, generally 20g of baking powder can be mixed with 500g of flour.
The storage period of self raising powder is shorter than that of ordinary flour, because the baking powder inside will absorb moisture after being stored for a period of time, causing it to lose its effectiveness. Therefore, it should be used up as soon as possible after unpacking, and pay attention to the production date when purchasing.