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Why use flour in cupcakes?
Muffins can be made with white flour, unbleached white flour, whole wheat pastry flour, spelt flour, or a combination of several types of flour. Muffins can be made with self-rising flour if the amount of baking powder, soda, and salt in the recipe is adjusted.
Which flour is used for making pastry?
Pastry flour is a relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. The protein content of any given type of flour determines how tender, strong, elastic, stretchy, pliable, etc., the dough is that you make with it, and also the texture of the finished bread, waffle, cookie, croissant, etc. Bread flour, for instance, weighs in between 12% an 13% protein, and helps produce wonderfully well-risen, chewy loaves of bread. Cake flour, at the low end of the spectrum, 5% to 8% protein, is much less elastic, and helps produce wonderfully tender cakes. Pastry flour is up only one notch, at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness one associates with a well-made biscuit or pastry. It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
What is the difference between pastry and bakery products?
Pastry is made from flour a little water and butter/shortening oil and somtimes sugar. It is primary used to encase sweet or savoury foods. Sometimes pastrty can stand alone like choclate fantasy. A cake is a stand alone dessert which along with butter/shortening oil and flour also contains a mild raising agents eggs and some form of liquid usually milk cake are usually turned out to cool before being iced, frosted or decorated. They are always sweet food. Generally cakes have a spongy and slightly moist feel and should bounced back when pressed firmly but not hard. For example Carrot cake and Black forest gateux.
What are the best baking tips for achieving a light and fluffy texture when using pastry flour?
To achieve a light and fluffy texture when using pastry flour, it is important to sift the flour before using it to remove any lumps and aerate it. Additionally, avoid overmixing the batter to prevent gluten development, which can make the baked goods dense. Finally, make sure to use fresh ingredients and follow the recipe instructions carefully for best results.
What is purity flour?
Purity Flour is a brand name, the same as Quaker Oats is a brand name. Generally speaking, Purity flour is a good quality all-purpose white flour. You can use any all-purpose flour as a substitute.
How much fat is in filo pastry?
Filo pastry is relatively low in fat compared to other types of pastry, as it is made primarily from flour and water, with a small amount of oil or melted butter brushed between the layers. Typically, commercial filo pastry contains about 1-2 grams of fat per serving, depending on the brand and preparation method. However, the total fat content can increase significantly depending on the fillings and any additional fats used in cooking. Always check the nutritional label for specific information.
Do cornish pasties contain yeast?
No, traditional Cornish pasties do not contain yeast. They are made with a shortcrust pastry, which typically consists of flour, fat, and water, without any leavening agents. The pastry is designed to be sturdy enough to hold the filling, which usually includes meat and vegetables.
How the development of gluten is retarded when making short and sweet pastries?
Gluten development is not retarded by heating and cooking pastry or any other item when baking that contains it. The gluten only provides the stretchy elastic properties of the dough or pastry and as the dough or pastry expands it helps it hold together and remain in a good moist chewy textured effect when you come to eat it. The only way to retard gluten if you don't require it in a product is to use gluten free substitutes for the flour and raising agents that the recipe comprises. Using gluten free flours like rice flour, buckwheat flour, potato starch; tapioca flour; chick pea flour; makes a rather dry result but it can be enhanced by using Xanthan Gum which can be bought in powdered form. This is added to the flour about 1 or 2 teaspoons full to a pound of flour. Raising agents like gluten free baking powder and the normal eggs in the recipe will create a good result in cakes bread and pastry and some of the mixtures of gluten free flour are very good subsitutes. Of course Coeliacs disease sufferers must not ingest even tiny fragments of gluten or it damages the wall of their gut and causes some considerable damage and discomfort and is quite dangerous. Anyhow to conclude, I'm not sure where you got the idea that making shortcrust or sweet pastry retards the gluten. I wasn't aware it did. -- Dartmoor Creeper
What is sifter?
It is used to get the large pieces out to flour and sugar and etc.a used piece of equipment use in the bakery industry to automatically dust floor over any kind of pastry dough , bread , or pie crust dough.
What is some information about croissants?
'un croissant' is a crescent-shaped (hence its name) puff pastry. They are eaten at breakfast. You can buy fresh ones at any bakery, or bring a box from the supermarket (but that's less good). Eating too much croissants is not good for a balanced diet, as they contain sugar and fat, as any other pastry.
How long can you keep uncooked pastry?
Think about what it is made from. Basic shortcrust pastry only has flour, fat (butter/lard/shortening), water and sugar for sweet crust, so well wrapped shortcrust can last about two weeks. If you are using eggs or any other perishable ingredients then much less - a couple of days.
Can you use all purpose flour for whole wheat flour to make roti?
Yes. But you must remove 2 TBSP from each cup called for in the recipe. Also, since wheat flour is much heavier than all purpose flour, be sure to sift it before measuring. If you don't have a sifter, just fluff the flour well with a fork before scooping. Hope this helps!
