jostik
The yeast cake recipe states - pastry flourwhat kind of flour it is and can it be replaced with ordinary baking flour.
Imp
also interested in what it is and what it is eaten with
chumachka
I heard it on the Video Cookery website. To get flour for baking, you need to add baking powder to ordinary wheat flour. For example, for a cake Drunken cherry you need 130g. flour for baking or regular flour and 0.5 teaspoon baking powder.
Vilapo
Quote: jostik

The yeast cake recipe states - pastry flourwhat kind of flour it is and can it be replaced with ordinary baking flour.
We do not produce such flour, but it is easy to make it at home. For 1kg of flour c. s.-3 tbsp. l. loosening powder, 2h. l. salt without top, mix everything. That's it, pastry flour is ready
Kamena
And I thought that confectionery flour is a mixture of premium flour with starch - flour for baking, flour for cakes.

An example of baking with such flour - Rum Baba "Winter Palace" from Celestines in processing Elena Bo - For 420g flour, add 40g starch = homemade flour.

https://Mcooker-en.icdself.com/in...tion=com_smf&topic=4499.0
Trendy
Confectionery flour is not self-rising flour, so that there is no writing on the packaging of "confectionery" flour S. Pudov.
For myself, I understood it this way.
Confectionery flour is a weak flour, that is, with a reduced protein content and a high starch content.
On the packages of flour, the content of proteins (protein) is indicated, and you need to navigate by them. The lower the protein content, the weaker the flour, which means it is more suitable for baking pastries. And the high protein content will prevent the product from rising evenly with baking powder or baking soda. Therefore, starch (corn is recommended) is often added to flour (even confectionery) when baking a biscuit at the rate of 2 tbsp. l. for 1 st.

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