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.
The traditional ingredients used in making shu pastry are flour, butter, water, and eggs.
well Flour for the structure of the pastrySoft plain flour (low in gluten) is used in shortcrust pastry to give a short crumbStrong plain flour (high in gluten) if used in flaky/rough puff pastry to give the pastry elasticity
Whole wheat pastry flour enriches your baked goods without making them heavy.
Flour is mixed with butter and other ingredients when making pastry. Individual grains of flour are too small to consider whether they are "coated in butter" in that process.
A pastry blender is a kitchen tool used to mix solid fats into flour when making pastry dough. It has multiple curved metal blades attached to a handle, which are used to cut the fat into the flour until the mixture resembles coarse crumbs. This helps create a flaky texture in the final baked goods.
Bread flour has a higher percentage of gluten than all-purpose flour or pastry flour. Gluten is a protein molecule that forms a sort of network in dough that is desirable to make bread chewy. But pastry is suppose to be tender or flaky, not chewy or tough. So bread flour is not a good choice for making pastry.
You can use a pastry cutter, knife and fork or pastry blender.
Short crust pastry is a type of pastry made with flour, fat (such as butter), and water. It is commonly used in baking for making pies, tarts, quiches, and other pastry-based dishes. The pastry is known for its crumbly texture and is often used as a base for both sweet and savory dishes.
A pastry cutter is a kitchen tool with multiple metal blades used to cut butter or shortening into flour when making pastry dough. This helps create a crumbly texture, which is important for flaky pastries like pie crusts.
Sieved flour, milk and water, with a pinch of salt.
A pastry blender is used to mix solid fats into flour. Its used to make pie crusts, biscuits, etc...
no. bad idea.