What is the difference between various types of flour?
The recipe calls for cake flower, I have all-purpose flour. Can I use what I have? Or should I go get the cake flour? I know some things can be substituted, but not all the time. I’m making a n old fashioned pineapple upside-down cake.
This can depend on the specific recipe and the goal, but in general know that cake flour has a lower resulting gluten content than all-purpose flour, thereby resulting in the cake having a "lighter" texture. Experimentation with the specific recipe can tell you whether it matters, but in general I would caution substituting if any of the following conditions are called out by the recipe;
In some recipes, and especially mediated by the type of fat you use*, it may not matter if you use cake flour. However, if you want to make a spongier or fluffier loaf of cake, it will be detrimental to have all-purpose flour as the main building block. Some recipes can be specifically cut with cake flour to reduce gluten in the end result. The inverse obtains as well.
*If a recipe with a higher gluten flour calls for a room-temperature liquid fat (canola oil), and you substitute it with a lower gluten flour and a room-temperature solid fat (i.e. coconut oil, shortening) you can tweak to approximate a similar end result with pleasant nuances. I do this with otherwise oatmeal and whole-wheat cookies relying on a puree (i.e. pumpkin, sweet potato) for flavor, and cut in some APF with coconut oil instead of vegetable oil, thus resulting in a crisp cookie with a pleasant toothiness.
Possible Duplicate: What is the difference between various types of flour? I am baking a Yule Log (Buche de Noel) for solstice and the recipe I generally use calls for a lot of coconut and pecans and I have people who don't like those things coming to dinner, so I am looking for another recipe. The recipes I am finding though all call for cake flour and I don't bake a lot of cakes so I didn't want to buy it just for this recipe, can I turn AP flour into cake flour or what is the difference between the two? I have bread flour and AP flour in the pantry.
. Flan (US) is créme caramel (AU). (ref) Flan (AU) is a sweet pastry tart, usually containing custard and fruit. Flour: plain flour (UK) is all-purpose flour (US) (aka 'AP flour' or just 'AP... northern and national brands of AP flour (eg, King Arthur, Gold Mill, Pillsbury). soft flour (UK) is lower gluten than AP flour, such as pastry flour (US) or cake flour (US) strong flour (UK) aka. hard... or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag
The ingredients I followed are: 2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 cup white sugar 1 cup orange juice 1/2 cup oil 2 eggs 1/2 teaspoon cinnamon powder Cooking time 35 minutes at 180 C. I didn't put zest. I couldn't feel the strong orange flavor in the cake. The cake was rather dry. If next time I put 2 cups orange juice, what other thing do I have to increase to maintain the balance? Can I put half cup brown sugar to maintain the moisture? Can I put the Orange "pulp" in the cake? Will that make any positive difference? If yes
I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee just there as an additional flavor? (The cake never tastes strongly of coffee.) Can I use a cheap instant coffee, or will a higher quality coffee make a difference? Does the acid in the coffee do something? Does the temperature of the coffee really matter? Here's the recipe: 3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3
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When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder? What can I do to reduce the tanginess? Edit: Here's... this). Place about 2" apart on an ungreased baking sheet (you can use Silpat or parchment). Bake at 400°F for 8 - 10 minutes. They should be lightly browned but still soft. If you prefer a crisp cookie