Translation of plain flour in Spanish:

plain flour

harina común, n.


  • 1

    harina común feminine
    • I had to make Yorkshire puddings and I needed to measure out 4 ounces of plain flour.
    • Sift the plain flour into a bowl with a pinch of salt getting as much air into the flour as possible, then pour the prepared milk and egg into the bowl of flour and whisk.
    • Sift 400g plain flour and a half-tsp salt into a bowl.
    • Remove from the heat, then allow to cool a little before sieving in the plain flour and adding the breadcrumbs, mustard and Worcestershire sauce.
    • Add 1T plain flour to the pan juices (of which there should be about 1/4 cup), and mix well with a fork or whisk to combine.
    • When you have finished beating gently, fold in 1 cup of sifted plain flour.
    • Meanwhile, beat the egg yolks, another 40g of castor sugar, cornflour, plain flour and the remaining milk together in a bowl until smooth.
    • It seemed to me that ten ounces of plain flour with no baking powder added, mixed with a bare two ounces of lard but enough water to make the whole thing into a gooey, tacky mess was not guaranteed to result in appetizing mince pies.
    • Add salt and pepper, about half a teaspoon of dry mustard powder, and a rounded tablespoon of plain flour.
    • Then, stir in the cup of plain flour and beat until smooth.
    • Self raising flour is just plain flour with some rising agents added.
    • ‘For the dough we use self-raising flour, milk, eggs, salt and oil,’ explains Alfred, ‘although back in India, we'd use plain flour and add some yeast.’
    • Place 4oz self-raising flour (if you've only got plain flour it will do, but self-raising gives a puffier texture) in a large bowl.
    • For two hearty servings you'll need a 6oz tin of Spam, 2oz of plain flour, one small egg, a pinch each of salt and pepper, and 2 fl oz of non-fizzy beer.
    • Meanwhile, beat the egg yolks, another 40g caster sugar, the cornflour, plain flour and remaining milk together in a bowl until smooth.
    • A dough using all plain flour makes good shortbread, but you can vary this by incorporating some rice flour for a crunchy texture, cornflour for a melt-in-the-mouth feel or farola (fine semolina) for a texture falling between the two.
    • My pancakes are made, as my mother taught me years ago, with eight heaped tablespoons of plain flour, two large eggs, and 500 ml milk.
    • Dust the scallops with plain flour and sauté in a knob of butter for about three to four minutes.
    • If frying, first lightly dust the balls with a little plain flour.
    • The only change is that self-raising flour is used instead of the more traditional plain flour mixed with tartaric acid and baking powder.