Cake Flour

AA flour is a type of all-purpose flour, while cake flour is finer and has a lower protein content. Generally, to substitute cake flour for all-purpose flour, you can use about 1 cup of cake flour for every cup of AA flour. However, if you're looking to convert measurements, 1 cup of cake flour weighs approximately 120 grams, whereas 1 cup of AA flour weighs around 125 grams. If a recipe specifically calls for AA flour, you might need to adjust the liquid ingredients slightly when using cake flour.

The equivalent of 90 grams of cake flour is approximately 0.2 pounds or 3.2 ounces. In cups, it typically translates to about ¾ cup, although this can vary slightly depending on the method of measurement. Always use a kitchen scale for the most accurate results when baking.

Cake flour is a finely milled, low-protein flour that typically contains about 7-9% protein, which helps produce tender and delicate baked goods. Its lower protein content results in less gluten formation, leading to a softer crumb and a lighter texture in cakes. Cake flour is often bleached, which enhances its whiteness and alters the starches to improve moisture absorption and texture. This flour is ideal for recipes like sponge cakes, cupcakes, and delicate pastries where a soft structure is desired.

To add cocoa to cake flour, first measure the desired amount of cocoa powder, typically around 1/4 to 1/3 cup for a standard cake recipe. Then, sift the cocoa powder together with the cake flour to ensure even distribution and to prevent lumps. Adjust the total amount of flour in the recipe by subtracting the amount of cocoa added to maintain the correct dry ingredient balance. Finally, proceed with your recipe as usual.

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.

When substituting high-ratio flour for cake flour in a sponge cake recipe, use a 1:1 ratio. However, high-ratio flour contains more protein and can absorb more liquid, so you may need to slightly adjust the liquid ingredients or the fat content to achieve the desired batter consistency. Additionally, keep an eye on the baking time, as it may vary slightly with the different flour.

Yes, you can make pie crust using Swans Down cake flour, but it may not yield the best results. Cake flour has a higher starch content and lower protein compared to all-purpose flour, resulting in a more tender and crumbly crust that may lack the structure needed for some pies. For a flakier and sturdier crust, it's generally recommended to use all-purpose flour or a blend specifically designed for pie crusts. If you do use cake flour, consider adding a bit more fat to help with the texture.

Presto Cake Flour is manufactured by the General Mills company, which is known for producing a variety of baking products and food items. General Mills is a well-established food company with a wide range of brands in the baking, snack, and meal categories. Presto Cake Flour is specifically designed for producing light and fluffy cakes, making it a popular choice among bakers.

The conversion of grams to cups for cake flour can vary depending on how compacted the flour is. On average, 1000 grams of cake flour is approximately 8 cups. However, it is always best to use a kitchen scale for the most accurate measurement, as the density of cake flour can differ based on factors such as humidity and how it is stored.

Cake flour cannot be used to make bread because it has a lower protein content, typically around 7-9%, compared to bread flour, which contains 12-14% protein. The higher protein in bread flour helps develop gluten, providing the necessary structure and chewiness for bread. Cake flour, being softer and finer, is better suited for tender baked goods like cakes and pastries, where a delicate crumb is desired. Using cake flour in bread recipes may result in a dense, crumbly texture rather than a light, airy loaf.

1 cup minus 2 table spoons

The above recipe is correct, however to help make your OWN cake flour replace the removed 2 tablespoons flour with 2 tablespoons corn starch and sift until soft (about five times)

You are mixing volume (cups) with mass (weight). There are many different types of flour and the volume of it varies with type, density and even humidity. That is the reason most bakers prefer to weight their flour instead of measure it by volume, it is more accurate.

Actually, both types of flour work quite well. :)

If it is available to you, then self raising flour would be the best option ;)

For 2 cups of cake flour:
1 3/4 all-purpose flour
1/4 cornstarch

You still use a cup of cake flour for 1 cup regular flour.

Cake flour is pure flour made from a variety of wheat that has very little gluten so that the cake stays tender. Bisquick is a mixture of all purpose flour, shortening, salt, and levening. They are nothing alike.

Bread flour contains a higher percentage of gluten than cake flour. Gluten makes bread dough elastic and forms the structure of bread. Cake flour has less gluten so that the cake "crumb" is tender, not bread-like.

Depending entirely on the type of cookie you are making, you might get an acceptable result with bread flour, but the texture of the cookies might be tough or chewy rather than tender and crumbly.

There is no reason you could not make biscuits from bread flour, but they would probably not be quite like old-fashioned Southern biscuits. Southern biscuits get their distinct texture from the fact that they are usually made with "soft" flour, i.e. flour ground from soft wheat (soft wheat is the only type of wheat that grew will in the South's climate so until modern times, soft flour was the only flour readily available in the South). Bread flour is "hard" flour. The biggest difference is protein content. Hard flour has more protein than soft flour.

The reason bread flour is so good for bread is because it makes a lot more gluten than all-purpose flour (a mixture of soft and hard flours). Gluten strands form a mesh through the dough, trap the gas released by yeast, and the dough rises. Soft flour has even less gluten than AP flour. Biscuits made with bread flour will probably taste similar, but have a little puffier texture than those made with soft flour. To minimize gluten formation work the dough as little as possible, pat or press the dough out (do not roll), and get them into the oven as soon as possible after shaping the biscuits.

I have been told that a mixture of 3 parts AP flour and 1 part cake flour can approximate a soft flour for biscuit baking.

3 3/4 cups flour = 1 pound

Marshmallows basically contain sugar, gelatin, corn syrup, and water and may also contain extra flavorings like vanilla extracts. It doesn't really contain salt specifically.

It contains salt in the form of sodium. This is a very small amount. One regular marshmallow contains about 6 mg of Sodium.

Sugar is my favorite food pyramid. On that pyramid, brown sugar is my fave food group! Powdered sugar is uber fine!

You can add more flour. If you put in more than a few tablespoons, i suggest just scrapping the entire thing. Adding more flour means adding more of everything else, (including baking powder and baking soda).

What is the cost of cake flour per kilogram if 12.5kg 119.00

cost flour cost

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.