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How is pastry flour different from regular flour?
They main difference is in the amount of proteins. Pastry flour has less proteins about 8% or 9% while all purpose flour can be as much as 12% or so
What is the function of wholemeal flour in pastry?
It has the same function as plain flour within pastry, it is a bulking agent and main ingredient of pastry, forming the framework of it. Although, wholemeal flour is healthier as the rusk is left on, however it is sometimes not as effective as plain or strong flour and sometimes has an unusual texture.
What does flour do for pastries?
It is the main ingedient that forms the bulk and the framework for the pastryFlour is the main component of pastry - without it all you'd have is butter, water and a little salt (in most cases).The gluten in the flour is what gives pastry it's ability to be easy to work with (it prevents it from falling apart too much). Working with gluten-free pastry is a challenge best avoided.
What do you add to all purpose flour to make it self raising flour?
Baking powder - add two teaspoons of baking powder to each cup of plain flour. In America they call "plain flower" all "purpose flour", in Australia where I am from we have 2 main types Plain & self raising. :)
What are the main ingredients of pastries?
flour, milk, butter, shortening, baking powder or eggs
What are the basic ingredients in baking and pastry procedure?
Flour, fat, and water. For a pie pastry, combine two cups of flour, 1/2 cup of shortening, and 1/2 cup of water. Mix the shortening and the flour until the mixture looks like sand, then add the very cold water. When the mixture holds together, place on a well floured surface and roll and fold for at least 4 times. Put on pie pan and cut.
Is pastry flour the same as cake flour?
Pastry flour is a "weak" flour, meaning it has low-gluten content, while regular flour is "stronger", meaning it has a higher gluten level. Higher gluten makes a chewier item, like bread and buns. Lower gluten makes a more delicate item, like pastries and cakes.
What is cake flour used for?
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.
What is one of the main ingredients in a chocolate tart?
One of the main ingredients in a chocolate tart, apart from the chocolate is sugar. Another main ingredient is the flour required to make the pastry dough for the tart, with butter.
What is the function of flour in biscuits?
cause if you dont then it wont be a bisciut because the flour and the baking powder are the main ingredients for making bisciuts.
What is a baked good?
A baked good is any of a class of items with flour as a main ingredient, which have been prepared by baking.
What is the purpose of the crust of a pie?
There are several purpose of the crust of a pie. However, the main purpose of the crust of a pie is defining the pies. A filled pie has pastry lining the baking dish, and the filling is placed on top of the pastry, but left open.
