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May 4, 2018 · This flour is best used for baked goods that do not need a lot of gluten to hold the structure together, like cakes, cookies, pastries and anything else that should be tender or crumbly.
- Chatelaine Kitchen
6 Essential Tips For Non-Stick Cooking With Stainless Steel...
- Tres Leches Coconut Cake
1 cup all-purpose flour. 1 1/2 tsp baking powder. 5 eggs,...
- Classic Angel Food Cake
BEAT egg whites in the bowl of a stand mixer at medium-low,...
- Related: 12 Best-Ever Cookie Recipes
Really Good Classic Chocolate Chip Cookies. This recipe,...
- Chocolate Walnut-Banana Bread
1 cup all-purpose flour. 1 cup whole-wheat flour . 2 tbsp...
- Classic Sandwich Bread
Spray 2 9 × 5-in. loaf pans with oil. Remove towel and...
- Double-chocolate Espresso Cake
Sift flour with cocoa, baking soda, baking powder and 1/2...
- Maple Strawberry Cream Cake
3/4 cup cake and pastry flour. 1 tsp baking powder. 1/4 tsp...
- Chatelaine Kitchen
- Types of Flour
- What Does Protein Have to Do with Flour?
- Substituting For Pastry Flour
- Is Whole Wheat Pastry Flour Different?
- Potential Uses For Pastry Flour
Before you start baking with pastry flour, here’s a quick run down on the other different types of flours:
The amount of protein in a flour determines how much gluten there is. The more protein in a flour, the more gluten there will be. And more gluten means that the dough will be denser and thicker than dough made with all-purpose flour. When you mix and work with dough, the gluten within the flour will bind together, making the dough tighter and dense...
If a recipe calls for pastry flour and you don’t have any in your pantry, you can make your own like I often do. Mix together 14 tablespoons of all-purpose flour with 2 tablespoons of cornstarch. Use it in any recipe that uses pastry flour, getting the same results. Another combination of flours to substitutefor pastry flour is a ½ cup of cake flou...
I often use whole wheat pastry flour when I want to add a few more nutrients to my baking. Made from the entire wheat kernel, whole wheat pastry flour has more nutrition and is less processed than bleached and enriched white pastry flour, adding more density to pastries. The nutritional value of whole wheat pastry flour is higher due to more fiber ...
Fluffy Muffins
Muffins are a great breakfast food and they’re also perfect for a snack any time of the day. For the most part, muffins are easy to make. They’re also very versatile – sweet, savory, or healthy. When I want some of my muffins to be light and fluffy, I reach for the pastry flour. This way I can get that lightness, even when I bake a denser healthy breakfast muffin such as Banana Nut Oat Muffins. The pastry flour gives them a fluffy, soft texture that no one can resist.
Soft, Pillowy Cookies
Cookie recipes typically use all-purpose flour, which works well when you want a heavier, flatter cookie. But what about when you want a cookie that’s soft and fluffy in the middle and melts in your mouth? This is when I use pastry flour. My classic chocolate chip cookie recipe makes wonderful, crisp cookies that have a little crunch to them. Sometimes I modify my recipe and use pastry flour, which results in a cookie that’s soft and tender. You can substitute pastry flour for all-purpose in...
Tender Tarts
Another way I use pastry flour is when I’mbaking a buttery, tender tart. Using pastry flour instead of all-purpose bringsa different texture to the tart, making it light and soft with the rich tasteof butter. Pastry flour also results in a crust that’s less likely to be chewyand tough. Don’t just limit pastry flour to sweet tarts. You can make a savory tart, that’s usually dense and heavy, taste much lighter when you substitute some or all of the all-purpose flour with pastry flour. One thing...
Mar 25, 2024 · While the best practice is to use the flour that is called for in a recipe, it might not always be possible. All-purpose flour can be used in place of cake flour in most recipes that specify cake flour, but there will be a difference in the final product.
- Bridget Shirvell
Jun 7, 2021 · Understanding the difference between these types of flour is important for all bakers, whether you’re making a chewy, stretchy loaf of levain or a pillowy slice of angel food cake. Learn more about cake flour and all-purpose flour and how to determine which is optimal for your next bake.
Jan 18, 2023 · A cake with all-purpose flour substituted for cake flour is more likely to have a slightly coarser crumb, while a cake made with cake flour will have a finer, more even crumb and enhanced tenderness. Our Traditional Angel Food Cake is a good example.
Pastry flour comes into its own when the goal in the kitchen changes from soft cakes to crispy pastries. With an 8–10% protein level that is just right between cake flour and all-purpose flour, this flour is the baker's choice for pastries that need a bit more structure without giving up tenderness.
People also ask
Can I use pastry flour instead of cake flour?
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Nov 20, 2023 · If a recipe doesn't specify a certain type of flour, it's generally advisable to use all-purpose flour. All-purpose flour can be used for breads, muffins, cakes, and more. It creates a soft, chewy texture in Oatmeal Raisin Cookies and Peanut Butter Oatmeal Cookies, and it's the best choice for sturdy cakes like Sweet Potato Pound Cake.
