It most likely already is. All purpose can be bleached or unbleached, same flour, one is just whiter than the other.
Hong Kong flour is a type of all-purpose flour that is highly bleached.
Yes. All-purpose flour and unbleached flour are usually the same thing. Just be sure that the package doesn't say something like 'self rising', 'bread flour', or 'cake flour' - those ARE NOT all-purpose flour.
For the most part yes. Depending on the cookie, it might make a difference in the level of crispness.
No, the coloring comes from the type of flour used, and also the amount of time it is baked. Bleached or all-purpose flour is used in white bread.
You can sometimes substitute all-purpose flour for whole wheat flour in a recipe. To do this, you would use the same amount. However, not all recipes will turn out if you do this.
All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat. It's a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting part) nor the bran (the outer coating). U.S. Law requires that all flours not containing wheat germ must have niacin, riboflavin, thiamin and iron added. (Individual millers sometimes also add vitamins A and D.) These flours are labeled "enriched." All-purpose flour comes in two basic forms-bleached and unbleached-that can be used interchangeably. Flour can be bleached either naturally, as it ages, or chemically. Most flour on the market today is presifted, requiring only that it be stirred, then spooned into a measuring cup and leveled off.
Certainly, white all purpose flour will work in muffins. Although they might turn out to be cupcakes, rather than muffins.
no it's not all purpose flour..
yes enriched flour can be substituted for all purpose flour in a cake
all purpose flour has bleach in it, therefore when you eat anything made with all purpose flour you are eating bleach.
There is no difference between plain flour and all-purpose flour. They are one and the same. All-purpose (plain) flour does not contain the salt and baking soda that self-rising flour has.
yes. They are the same thing. Plain flour is an Australian term where all-purpose is the American.