What is the most common type of flour used in pastry making?
Wheat flour i guess
Pastry flour is most like cake flour. Both have lower amounts of gluten in them as opposed to bread flour (also known as strong flour) because it has a higher amount of gluten.
If the question refers to pie crust, the most common mixing method is "cutting in." This method allows bits of solid shortening to be reduced in size and coated with flour without actually blending the ingredients. The goal is to produce a pastry crust that flakes when broken.
In Britain cake and pastry flour is soft flour ( least amount of gluten) All purpose flour is plain flour. Bread flour is hard flour (most gluten).
It really depends on what the flour/leavening agent/liquid mix is for. Most commonly, using something like that would be known as a poolish for making bread (flour, yeast, and water). However in making quick breads and cakes, there is no specific name for it. (Reference: Baking+Pastry Arts Graduate)
It is the main ingedient that forms the bulk and the framework for the pastry Flour 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.
Yes, in most recipes they will both work. The only time you might see problems is in baking bread. Pastry or cake flour has less gluten and using it in bread may not give you the same texture.
"Wholemeal" is a term used for flour that includes the entire grain. It is the same as "whole wheat" in the U.S. Pastry made with wholemeal / whole wheat flour can be used for most products that are ordinarily made with white flour, including pie crusts, cookies, cakes, and so on.
1:2, like most shortcrust pastry derivatives.
The most difficult step in making pie pastry for many people is transferring the pastry into the pie tin without ripping or tearing the pastry.
Most White wheat flour is suited only for pastry and crackers.
Most flour is made by grinding grains. The most common flour in the U.S. is made from wheat.
Most pastries will have only a gram or 2 of protein, as they are mostly sugar, carbohydrates (flour), and fat (butter).
In most cases plain flour is identical to all-purpose flour. All-purpose flour may be used to bake bread or pastries, whereas pastry flour has a low percentage of gluten and bread flour has a high percentage of gluten. Plain, or all-purpose flour has a medium percentage of gluten.
Most pastrys have a rising agent like short pastry hassrong flour to make it rise, but choux pastry deppends on the liquid that is throughout the patsry to steam during the cookery process, so it depends souly on air vapour :) - Trainee Chef :)
Plain flour IS all purpose flour, so you're not only just fine - you're perfect. When you have to watch and correct flour in recipes is if self-rising flour, pastry flour, or bread flour is called for... then you can still proceed, but you have to do some substitution: Self-rising flour: 1 c. flour plus 1.5 t. baking powder & 1/2 t. salt Pastry flour: Substitute 1-2 T. cornstarch for each cup of all purpose… Read More
Adding salt and pepper is the most common way to season flour.
The term "cut in" is most commonly used in baking. For instance, if a recipe says to add shortening to flour and cut in, it means to cut the shortening into the flour using two forks or a pastry blender to break the shortening into small pieces in the flour.
There are many products you can make with puff pastry. Most common is the Neapolitan, which is a layered dessert. It has puff pastry, creme mousseline, and fruit. Palmier is another, it is puff pastry sprinkled with sugar and then baked. (it kind of looks like a pretzel)
Sugar Salt and Flour are common. Their most common solvent is water.
The main difference between different types of flour is the protein (e.g. gluten) content: Bread Flour, 14 - 16% protein All-Purpose (AP) Flour, 10 - 12% protein Pastry Flour, 9% protein Cake Flour, 7-8% protein --------------------------------------------------------------------------------------------------- The Terms "Cake Flour" and "All Purpose Flour" are marketing terms and their use is country specific. The important thing about the flour you need to know is its GLUTEN content. Gluten is the protein that is found in… Read More
Strong white flour because it contains a high proportion of gluten.
foods that have a high oil content such as chips chicken pastry. use flour or spray can oil or they will stick
Buy a high quality flour, like King Arthur, Gold Medal or Pillsbury. But as to type of Flour it really depends on what you are baking. High-protein flours (bread flour, semolina) are recommended for breads, pasta and other baked goods that require a lot of structural support. Lower-protein flours, (cake flour, pastry flour) on the other hand, are recommended for soft-textured baked goods, like biscuits or cakes. Most recipes will call for all-purpose flour. The… Read More
There are several types of flour used in making noodles. The easiest and most accessible is AP (all purpose) flour, which is a wheat flour. Some people chose to use whole wheat flour. Just about any wheat flour can be used, though the results will be different with all. For example, self rising flour may result in the noodles coming out fluffier than they wou,ld normally, but they would still be fine. Another common flour… Read More
Any grain can be ground into flour but the most common grain used is wheat.
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To cut in an ingredient is to blend it in with the other ingredients gradually using a sharp implement such as a knife, fork, or a special tool called a pastry blender made for this purpose. In Western cooking, the term is most commonly encountered when making pie crust. There is always a step telling you to cut the fat being used (lard, butter, or vegetable shortening) into the dry ingredients (usually flour and salt)… Read More
Improper measuring, wrong temperature in oven, poor technique in mixing, wrong type of flour or other ingredient. A general lack of experience. As with most things, it takes practice and some mistakes to learn what and how to do it. Every cook no matter how famous has thrown things away at some point.
The way I think that you or most people can use it is to open the bag and pour as much flour as you need to make whatever you are making.
There are a few instruments that can theoretically be used to measure flour. The most common measuring tool is a measuring cup.
short pastry (the most popular and can be sweet or savoury) rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry
All purpose flour is the general, common flour that can be used in most any type of recipe. It is of an average grain size and texture. Enriched flour means it has been fortified with color or nutrients.
Usually it means all purpose flour... there are a few others such as arrowroot, potato flour and tapioca. All purpose flour is the most common. the trade is 1 TB cornstarch=2 TB all purpose flour
There are many powders to make cakes but the most used is probably flour
The main ingredient of most cakes is wheat-flour. Most cakes will also contain butter, eggs and sugar.
There are numerous bread and pastry recipes with rye in them; the most common are rye breads, although bagels and muffins can also be made with rye.
The most common jobs in Illinois are architectures, farming, and making movies.
There is no standardized collective nouns for flour. This is most likely because flour has come in many forms in many places over the centuries. Collective nouns are an informal part of language. Any noun that is descriptive of the thing grouped can function as a collective noun. Some common examples are: a sack of flour a cup of flour a dusting of flour
Why should no more than half the all purpose flour be replaced with whole grain flour when adjusting a recipe?
If you use all whole grain wheat flour, you might get away with it, but it would be much heavier and coarser in texture. There are many whole grain flours that are not wheat flour. You need the gluten in wheat flour to make the structure in whatever you are making. Most other flours if not all of them do not have any gluten in them. What you are making cannot rise if it doesn't… Read More
Yes. Wholemeal flour can be substituted for up to half the white flour when making pita bread at home. Most supermarkets carry whole wheat (whole meal) pita bread alongside pita made with white flour.
A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process. The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more. When making the dough, make sure… Read More
1 - Make sure you kitchen work-surfaces are clean and tidy. 2- Take the butter out of the fridge and cut into cubes about 30minutes to an hour before you wish to use it. (Depends on what the room temperature is like - you want the butter soft but not warm). 3- Wash you hands thoroughly. Then run them under cold water, to prevent the pastry from overheating. 4. When the recipes calls for butter… Read More
Most flour comes from wheat which is a grain. We also get corn meal from corn which is a flour but coarser. Flour as the term is normally used is made from wheat. However, many other grains can be used to make flour for baking and break making, including rye, barley, corn and rice. These are normally labelled as "Corn flour" or "Rice Flour" to differentiate them from plain flour. add. There is a second… Read More
making a movie
Most common is nitrogen.
Most finer restaurants have pastry chefs, so any large city.
None. Recipes calling for self rising will also call for salt. The only thing self rising has in it is baking powder. If you notice, most recipes use the ratio of 1 teaspoon of baking powder to 1 cup of flour. This is a common ratio, but some recipes can have more or less depending on what you are making.
You should be able to check the expiration date on the frozen puff pastry box before you purchase it. You should expect that if part of the puff pastry has been removed from the packaging, defrosted and then refrozen, it will not last as long as the original expiry date. If you are making your own puff pastry from scratch, unless you have one of those high end vacuum sealers, I wouldn't assume it would… Read More
you can always find Beans, and either corn or flour tortillas in different parts of mexico.