When you are baking cakes and pastries which are cream based then its must to use refined flour
yes enriched flour can be substituted for all purpose flour in a cake
To substitute all-purpose flour with cake flour in a cake recipe, use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour. This will help make the cake lighter and more tender.
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.
All purpose flour cannot be converted into cake flour. They are two different types of flour that are milled (ground) differently from different types of wheat. Cake flour is lighter, finer and has less gluten than all-purpose flour.
Cake flour is a finer grained powder than all purpose. Self rising means it already has the baking powder added. All purpose may be used for either, but you would have to add baking powder, and the end product would not be quite as delicate.
It should smell exactly the same as all-purpose flour. After all, cake flour is just a more refined version of all-purpose flour.
Using cake flour instead of all-purpose flour in cake recipes results in a lighter, more tender crumb due to its lower protein content, typically around 7-9% compared to all-purpose flour's 10-12%. This lower protein level leads to less gluten formation, which helps prevent a dense texture in cakes. Additionally, cake flour is often bleached, which can enhance the cake's color and improve its ability to rise. Overall, cake flour is ideal for achieving that delicate and airy quality characteristic of well-made cakes.
To substitute 1 cup of all-purpose flour with cake flour in a recipe, use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour called for in the recipe.
The main difference between all-purpose flour and cake flour is their protein content. Cake flour has less protein than all-purpose flour, which results in a lighter and more tender cake. Using cake flour can make a cake more delicate and soft, while all-purpose flour can make a cake denser and chewier. The choice of flour can affect the texture and crumb of the cake, so it's important to choose the right flour based on the desired outcome.
To substitute cake flour for all-purpose flour in baking recipes, use 1 cup of cake flour for every 1 cup of all-purpose flour. This will help create a lighter and more tender texture in your baked goods.
To substitute all-purpose flour for cake flour in a recipe, use a ratio of 1 cup of all-purpose flour minus 2 tablespoons for every 1 cup of cake flour called for in the recipe. This will help mimic the lower protein content of cake flour and result in a lighter texture in your baked goods.
No, cake flour does not have as much gluten in it which makes it more tender.