1 cup minus 2 table spoons

The above recipe is correct, however to help make your OWN cake flour replace the removed 2 tablespoons flour with 2 tablespoons corn starch and sift until soft (about five times)

You are mixing volume (cups) with mass (weight). There are many different types of flour and the volume of it varies with type, density and even humidity. That is the reason most bakers prefer to weight their flour instead of measure it by volume, it is more accurate.

Actually, both types of flour work quite well. :)

If it is available to you, then self raising flour would be the best option ;)

For 2 cups of cake flour:
1 3/4 all-purpose flour
1/4 cornstarch

You still use a cup of cake flour for 1 cup regular flour.

Cake flour is pure flour made from a variety of wheat that has very little gluten so that the cake stays tender. Bisquick is a mixture of all purpose flour, shortening, salt, and levening. They are nothing alike.

Bread flour contains a higher percentage of gluten than cake flour. Gluten makes bread dough elastic and forms the structure of bread. Cake flour has less gluten so that the cake "crumb" is tender, not bread-like.

Depending entirely on the type of cookie you are making, you might get an acceptable result with bread flour, but the texture of the cookies might be tough or chewy rather than tender and crumbly.

There is no reason you could not make biscuits from bread flour, but they would probably not be quite like old-fashioned Southern biscuits. Southern biscuits get their distinct texture from the fact that they are usually made with "soft" flour, i.e. flour ground from soft wheat (soft wheat is the only type of wheat that grew will in the South's climate so until modern times, soft flour was the only flour readily available in the South). Bread flour is "hard" flour. The biggest difference is protein content. Hard flour has more protein than soft flour.

The reason bread flour is so good for bread is because it makes a lot more gluten than all-purpose flour (a mixture of soft and hard flours). Gluten strands form a mesh through the dough, trap the gas released by yeast, and the dough rises. Soft flour has even less gluten than AP flour. Biscuits made with bread flour will probably taste similar, but have a little puffier texture than those made with soft flour. To minimize gluten formation work the dough as little as possible, pat or press the dough out (do not roll), and get them into the oven as soon as possible after shaping the biscuits.

I have been told that a mixture of 3 parts AP flour and 1 part cake flour can approximate a soft flour for biscuit baking.

3 3/4 cups flour = 1 pound

Marshmallows basically contain sugar, gelatin, corn syrup, and water and may also contain extra flavorings like vanilla extracts. It doesn't really contain salt specifically.

It contains salt in the form of sodium. This is a very small amount. One regular marshmallow contains about 6 mg of Sodium.

Sugar is my favorite food pyramid. On that pyramid, brown sugar is my fave food group! Powdered sugar is uber fine!

You can add more flour. If you put in more than a few tablespoons, i suggest just scrapping the entire thing. Adding more flour means adding more of everything else, (including baking powder and baking soda).

What is the cost of cake flour per kilogram if 12.5kg 119.00

cost flour cost

There are as many as 30 types of protein in wheat flour, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes. Different types of flour contain different amounts of protein. Selection criteria for flour for a recipe is based primarily on the end result you are trying to achieve; you do not want to use a high protein bread flour to make a cake or it will change its texture to dense. Conversely, when baking bread and you use cake flour, is too soft and has little gluten-forming proteins. This will cause the bread to fall because it requires a stronger structure that can trap the gases created by yeast, allowing the bread to rise. When it comes to cookies, gluten adds chewiness.

Probably not. Baking mix has other ingredients such as baking soda/powder and dried milk or eggs. What type of baking mix is it and what are you making? If you're just battering something it will be fine, but if you're baking something, not so much.

You certainly can. Although self raisin flour has raising agents added you will have to add more. baking time is a little longer as you use a slightly lower heat setting

1 cup of cake flour is equal to 1 cup of all purpose flour , but subtract 2 tablespoons, and there are 16 TSin a cup, and 16 divided by 3 x2= 10.7, so that's about 10 and 3/4 TS. and theres your answer, 10 and 3/4 TS of all-purpose flour

No. Any kind of refined flour is generally not a good idea for diabetics. Refining out all the vitamins, fiber and fats just leaves the flour extremely starchy which causes a rise in blood sugar and then a heavy crash.

Cake flour is superfine and thus, superbad. If you can find whole-grain cake flour (ingredients: 100% whole ___") then it's a little better, but the blood sugar reaction will still be bad.

1/4 cup

Yes. However, the texture of the final product will be denser (more like a scone or a sweet bread) than if you have used cake flour.

There are 16 ounces in every cup of flower.

For dry goods, ounces are a measure of weight, and cups are a measure of volume. For all purpose flour, one cup = 4.5 ounces, so 12 ounces of flour are equal to approximately 2.6 cups.