蛋糕粉与通用面粉
It is the gluten content of the flour that primarily makes the difference between cake flour and all purpose flour. If you are an experienced厨师, you are aware of all the nuances of flour when making different recipes, but it becomes problematical for a beginner when he is trying his hands atcakesand other recipes requiring different kinds of flours. Well, there is this all purpose flour that can be substituted for other flours with little additions while there are other types of flours like bread flour, self rising flour, cake flour, and so on. Is there a difference between cake flour and all purpose flour? Also, can a person substitute one type of flour to the other? Let us find out in this article.
What do you do when you have undertaken to make cookies for the entire family for Christmas, but the cake flour finished while making, and you ended up with a dozen less than you had planned? Do you rush to market, to buy the cake flour or try to make do with what you have at home? This may be a very common problem but rarely answered. Let’s look at this problem later and now turn back to the problem of differentiating between all purpose flour and cake flour.
Both hard and softwheat进行任何类型的面粉制作,并提供不同的目的。面粉中面筋的比例使所有不同。面筋含量和蛋白质含量直接连接。因此,如果您知道面粉的蛋白质含量,那么您可以了解面筋含量。据说,蛋白质含量高的面粉会产生高面筋含量,而低蛋白质含量的面粉会产生较少的面筋含量。
Different flours have different amounts of gluten with bread flour having the highest proportion of gluten while the pastry flour having the least amounts of gluten. Pastry flour is used forpiecrusts that do not require rising of flour at all. Thus, one cannot use this flour for making bread, as it lacks gluten and will not rise at all. That makes this flour not suitable as it cannot give the structure that is required.
All-purpose flours fall between the two extremes ofbread flour和糕点粉,蛋糕粉与糕点粉更近,而不是在极端之间使用的通用面粉。
面包粉需要大量的揉捏才能制作出色的面包。有没有想过为什么?这是因为您揉捏的越多,面粉越来越多,就可以制作出优质的面包。
What is All Purpose Flour?
All purpose flour is the flour that contains a higher amount of gluten and protein. Hard wheat lends higher proportion of gluten and proteins that help to make chewy cookies and crumbs of breads. Soft wheat makes tender and softer cookies. As the name implies, an all purpose flour can be used to make many different types of recipes, and this is precisely why it contains both soft as well as hard wheat flours.
What is Cake Flour?
Cake flour has a less amount of gluten and protein. Since cake is always soft and tender, it only requires soft flours. Cake flour, as the name implies, is used to make cake. This flour is great for the airy, light, and soft structure a cake needs to have. However, if you are not a person who makes cakes frequently, then you may not have cake flour with you at all times. However, you want to make a cake, and all you have is all purpose flour. You simply have to turn the all purpose flour into cake flour to suit your need. To turn all purpose flour into cake flour, to a scant cup of all purpose flour add two tablespoons of玉米淀粉.
What is the difference between Cake Flour and All Purpose Flour?
• Protein and Gluten:
•蛋糕粉比通用面粉的蛋白质和麸质比例较低。确切的蛋白质量根据不同品牌而变化。
•在Pillsbury通用面粉中,蛋白质含量为12%。1
• In Pillsbury softasilk cake flour, protein content is 11%.2
•面粉的性质:
• As a result of more gluten, all purpose flour is used to provide structure and chewy taste to recipes.
• As a result of less gluten, cake flour is light, soft, and airy as cakes need to be softer.
• Substitutes:
•通用面粉可用于制作面包,而这种面粉很难制成蛋糕。
• To turn all purpose flour into cake flour, to a scant cup of all purpose flour add two tablespoons of corn starch.
• To turn cake flour into all purpose flour, add few spoons of wheat gluten.
•揉:
•通用面粉确实需要揉捏。
•蛋糕粉不需要那么多揉捏。
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