Wednesday, June 25, 2014

Baking Flour

All-purpose flour - designed for a number of uses, including cookies, quick breads, biscuits, and cakes.
Bread Flourbest used in yeast breads
Cake Flourtender cakes, cookies, biscuits, and pastries that do not need to stretch and rise much.
Pastry flour - similar to cake flour but has a slightly higher gluten content. This aids the elasticity needed to hold together the buttery layers in flaky doughs such as croissants, puff pastry, and pie crusts.
Self-rising flour - all-purpose flour that has had baking powder and salt added to it

When the recipe calls for:Substitute: 
1 cup sifted cake flour 1 cup minus 2 tablespoons sifted all-purpose flour 
1 cup pastry flour 1 cup minus 1 tablespoon all-purpose flour 
1 cup self-rising flour 1 cup minus 1 tablespoon all-purpose flour plus 11/2teaspoons baking powder and 1/8 teaspoon salt 
1 cup all-purpose flour 1 cup plus 1 tablespoon pastry flour 

How To Make Cake Flour:

Measure out 1 cup of all-purpose flour.  Remove 2 tablespoons of all-purpose flour and place it back in your flour canister.  Replace the removed all-purpose flour with 2 tablespoons of cornstarch

No comments: