What are the benefits of pastry flour vs. all-purpose? - pastry flour
I make a pie crust for a pie with cream of coconut and parentheses next to the flour, which says, can I use cake flour. Can the bark and delicate, as if it is produced by all the flour? Apparently (according to the recipe) that the report was not exactly the same. Ideas? "Where can I find the pastry flour?" I'm sure they will be in my normal business.
Thursday, January 21, 2010
Pastry Flour What Are The Benefits Of Pastry Flour Vs. All-purpose?
4 comments:
Jamie --- I stayed with the aim of all
Flour. I do not think so the type of flour, but rather, as the dough comes together, that determines the scale of the crust. The water is, the less you can get the best, even the type of fats used
SO makes a big difference, the best, a good amount of Crisco shortening such as butter is second best is at the bottom of my list.
I use 1 / 2 the amount of fat that I have with a little flour, salt, 1 / 4 c. Tea per cup of flour and 1 / 2 teaspoon per cup of sugar (or brown). Chill all ingredients in an hour before the start of frig.for mix the crust.
Removing Frig. Reserve 1 / 4 of the fat in the freezer while mixing other ingredients into a pastry blender. Take freezer reserved for fats are divided into small pea size pieces (the mix with a spoon until the mixture is well distributed.) Add ice water one tablespoon at a time until mixture form a group together to hurry
Hand. Place the mixture into a thick round patty on waxed paper or foil.
wrap firmlyLocation frig.for least 1 hours
On the night would be better, cut the dough into the mold when they rolled.
The dough to the size and thickness desired.
At this stage, the dough will be difficult to handle.
Place rolling pin at the edge of the circle of dough in the dough on a roll, rather than the mass at the edge of a little trick of the pot and roll unwind easily. Lift the dough easily influenced, and then press the pan carefully to fit the pan flute edges and remove any excess dough. Prick bottom and sides with a fork Place an empty pan of similar size on the side gently press the crust. Bake at 375 * F for about 10 min. Remove the baking dish under full vacuum until they are golden brown. Hope this helps
I think it sounds like a lot of problems, but it is
useful when the people begin to fill.
Jim B.
best cake place, but I use any special meal and cake and everything I do is perfect.
Do not worry!
You can bark flour (most people) and get a light, Flakey crust .... it can be difficult to find a mass of flour in the supermarket (I still have only one) to buy, unless you are with pastry flour could make a very bad too familiar .... well if the cake ...
Cake flour or cookie flour or cracker meal
This flour has slightly higher gluten cake flour, but lower than that of wheat flour. It is suitable for fine-textured cake.
Cake flour
This is a finely milled flour made from wheat. It has a very low gluten, and is suitable for smooth textures cakes and biscuits. The higher gluten content of other flours would be the cake tough.
Each object or flour
The flour is wheat flour with an intermediate level, the gluten is marketed as an acceptable compromise for most cooking needs of mixed households.
With regard to the parts of the grain (grass) used in flour, the endosperm or starchy part, the germ or protein part of ana bran or fiber part that there are three types of flour. White flour is made from the endosperm only. The flour is made from whole grain, including bran, endosperm and germ. The germ flour is made from the endosperm and germ, without her.
Pastry flour is the same as the cake is just a lighter meal. The smaller grains and so on. And yes, it is the crust tender and Flakey
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