What is the dough?

pastry flour, sometimes also called cookie flour, is a type of soft wheat flour. Soft flour are those flour that has reduced gluten, a special type of protein than average versatile flour or bread flour. They are recommended for pastry because they help reduce the adding glue flour when added to the pastry recipes, and are usually better the result of all purposeful flour for pastry that help produce crispy and gentle, rather than redesigned or hard bark. It has the lowest amount of gluten and is ideal when you produce most cakes. In general, it is softer and less sticky flour, the softer the resulting cake. Cake flour has about 5-8% gluten or protein.

Curom flour tends to have a little more gluten and is usually treated with any type of bleach. It usually contains bmesi 8-10% protein or gluten. It's slightly less sticky than versatile flour and a little more than a cake. You will also find whole grain dough flour that will contain a little better and lead to SRedy bread.

There are a lot of people who don't bother with dough flour. It is harder to find than versatile types or even cake flour and parts tend to be fine when they are made with college flour. Some may choose to mix versatile and cake flour as a substitute for the dough. If you produce very delicate pastries from the necessary versions, especially for a cloud or a filo dough, it can find this soft flour a little. While the average piece will last with college flour, extremely fine pastries, especially if it must be significantly processed, it will be sharper and less harder if you use a Flous lower gluten flour.

Basically, the use of flour for pastries is a lot on the individual taste of the chef and the type of pastry is being prepared. As already mentioned, you can make a fairly decent part with college flour, but if you really want crumbly tenderness, t is tfor a better choice. If you do not have it at hand, you remember to mix flour and versatile flour to achieve approximately the same results. The standard ratio to the creation of lower gluten is four parts versatile for two parts of the cake.

You may also want to try flour in fine types of cookies. Any type of abdomen can be much cumbersome and richer with dough flour. Many people consider flour to be recipes for sugar biscuits because they are very close to rich pastry. Cookies like Rugelagh or any cookie with a cream cheese base can also benefit when you choose a pastry flour instead of versatility. Also consider its use in cakes and biscuits to produce these butter rich pleasure exceptionally fine.