Friday, 10 June 2016

How to make Pastry Flour from All Purpose Flour

For South Africa just use Cake Flour.
Ratio: 1 Part Cake Flour to 2 Parts All Purpose Flour
125 g Cake Flour
250 g All Purpose Flour
Sift all together 5 times to get it well aerated and incorporated.
Now you are ready to bake.
Further reading..
See below for various protein content of flours but remember this varies depending on which country the flour was grown in.
Bread Flour: 12 – 14%
All-Purpose Flour: 9 – 12%
Pastry Flour: 9 – 10%
Cake Flour: 8 – 10%
In view of the above you should be safe using cake and pastry flour interchangeably. You may also use All – Purpose Flour for either pastry or bread flour.
You may bump up a flour’s protein content (gluten) by adding a few tablespoons of vital wheat gluten.

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