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Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Somewhere between cake flour and all-purpose flour is pastry flour, which has a protein content around 9 percent. It can make extremely flaky, tender baked goods, which is why it’s often used ...
Flour is a catch-all te Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is spinning from all the options.
Maida is widely used not only in Indian cuisine but also in Central Asian and Southeast Asian cuisine. Though sometimes referred to as "all-purpose flour" by Indian chefs, it more closely resembles cake flour or even pure starch. In India, maida flour is used to make pastries and other bakery items such as bread, biscuits and toast.
White cake is a typical choice for tiered wedding cakes because of the appearance and texture of the cake. [4] In general, white baked goods, which used white flour and white sugar, were a traditional symbol of wealth dating to the Victorian era when such ingredients were reliably available, though still expensive. [8]
Pastry flour or cookie flour or cracker flour has slightly higher protein content than cake flour but lower than all-purpose flour. Its protein content ranges between 9% and 10%. It is available as a white flour, a whole-wheat flour, or a white flour with the germ retained but not the bran. It is suitable for pie pastry and tarts, some cookies ...
However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour. [22] [23] [24] Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.
All-purpose flour is called "all-purpose" for a reason — because it can be used to make everything from muffins to pizza, cakes to cookies, and quick breads to pie crust. Just because it's all ...
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