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Makes cake more fluffy =) ---------------------------------------------- For cakes, it's best to use "cake flour." It's a fine flour (highly milled) mixed with corn starch. In a pinch, you can substitute 3/4 cup all-purpose flour and 2 Tablespoons of corn starch sifted together. However, baking with cake flour allows you to lower the protein content of your baked goods and will give you a fluffier finished product with a more delicate crust. Bake without it and your cakes (or cookies, etc.) will tend to be a little denser and chewy. http://www.answers.com/cake%20flour
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∙ 15y ago
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∙ 13y agoBecause flour is the main ingredient in cakes, fine-textured flour will produce a finer-textured cake. But all the other ingredients, including sugar, oil (fat) and eggs also influence cake texture.
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∙ 13y agoI'm not sure, but I think wholemeal flour is the best flour to make the bread rise?
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∙ 7y agoIn 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).
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What is Low gluten flour known as?
Cake or pastry flour, I have also heard it called soft flour.
Difference between strong and soft flour in short pastry?
what is the answer
Is soft flour the same as all purpose flour?
No. Some cake flours contain corn starch. Pastry flour, or all-purpose flour, does not.
What is soft flours?
Soft flours are those with low protein (gluten) content, such as cake and pastry flour.
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.
Why learning on shortcrust pastry?
Because making and using shortcrust pastry requires skill, which makes it useful for learning purposes. It is also the basis of many other recipes, which means it is essential to learn how to make and use it.
What are the properties of plain flour?
A protein called gluten (glutenin) is responsible for the wheat flour's elastic properties. If there is more gluten in the flour, it makes it easier for the flour to have a rough texture and vice versa. High gluten flours are produced from hard wheat. Example of high gluten flour is bread and pizza. Cake flour is produced from soft gluten flour.
Can you use plain flour instead of cake flour?
There are different types of plain flour, to make cakes you should use 'soft' plain flour, 'strong' plain flour can be used but you cakes will not be so light and fluffy, strong plain flour is normally used when baking bread or similar products.
Where is plain flour from?
Any good grocery store. Tesco sell it. You may have not meant the question in the above sense; the best strong plain flour is Canadian. "Strong" implies high gluten content, which varies accoring to what variety of wheat is being grown. English and French wheat is fairly soft, Canadian as strong, I think Italian is fairly strong also ("00" flour for pasta making has a high gluten content but is not suitable for breadmaking)
What is the homophone for soft flour mixture?
what is the homopone for soft flour mixture.
How do you change rice flour to baking all purpose?
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). Cake or pastry flour is a fine-textured, soft-wheat flour with a high starch content. It makes particularly tender cakes and pastries.
Why is it important to keep everything cool as possible when making pastry?
The function of the water is to hydrate the flour so that it becomes soft and maliable and can be shaped and rolled. It should be cold so that the fat in the dough doesn't begin to melt until the pastry is baked. As it bakes, the fat melts and creates the layers in the pastry. If it melts before baking it blends with the dough and won't form flaky layers.
