Cake flour vs. All purpose flour. Which would work better in a cookie, and what's the difference between them?!
Answers:
Hello pixiechix,
If u ask which one is better, i must say that the result would be best if u use the cake flour for making cookies!.!. Because it contains a lower protein content than the all purpose flour!.
They're both white flour, means that they are made from wheat!.
I suggest the all purpose flour for the making of cakes, short pastries ( pie dough, sugar dough, etc )!. But u must use the high-protein flour to make puff pasty dough, danish pastry!. the same flour that u use to make breads!.!.
So, the high-protein flour is for breads, puff pastry, etc in its kinds!.!.
The medium protein flour ( all purpose is included in this category ) is for short pastry, such as pie dough, sugar dough!.!. this kind of flour is still okay for cakes and cookies!. but for cookies, u must not knead the dough too often!.!.
And the lower protein flour is for cakes and cookies!.!.
Hope this answer brighten u up!.!. Www@FoodAQ@Com
If u ask which one is better, i must say that the result would be best if u use the cake flour for making cookies!.!. Because it contains a lower protein content than the all purpose flour!.
They're both white flour, means that they are made from wheat!.
I suggest the all purpose flour for the making of cakes, short pastries ( pie dough, sugar dough, etc )!. But u must use the high-protein flour to make puff pasty dough, danish pastry!. the same flour that u use to make breads!.!.
So, the high-protein flour is for breads, puff pastry, etc in its kinds!.!.
The medium protein flour ( all purpose is included in this category ) is for short pastry, such as pie dough, sugar dough!.!. this kind of flour is still okay for cakes and cookies!. but for cookies, u must not knead the dough too often!.!.
And the lower protein flour is for cakes and cookies!.!.
Hope this answer brighten u up!.!. Www@FoodAQ@Com
All flour contains a protein called gluten!. High gluten flours are great for bread making, b/c they help hold the structure!. Low gluten flours are good for tender cakes, like Angel Food Cake or a sponge cake!.
For cookies, good ol' all purpose is your best best!. It's about halfway in-between cake and bread flours on the gluten-content scale!.Www@FoodAQ@Com
For cookies, good ol' all purpose is your best best!. It's about halfway in-between cake and bread flours on the gluten-content scale!.Www@FoodAQ@Com
both would work just fine!. Cake flour has less gluten making for a finer texture and softer crumb!. You can substitute one for the other!.
If you make a mistake and use self rising flour omit baking powder and soda!. Www@FoodAQ@Com
If you make a mistake and use self rising flour omit baking powder and soda!. Www@FoodAQ@Com
Cake flour is usually self rising!. Makes a lighter cake!. Regular or all purpose flour contains more proteins, it will make a heavier denser cake!.
I would use the regular for cookies!.Www@FoodAQ@Com
I would use the regular for cookies!.Www@FoodAQ@Com
cake flour is better, because cake flour (myda) will be crispy (wheat floor is not cryspy)Www@FoodAQ@Com
cake flour is finer, because of the processing!. I think the ap flour would be better for cookiesWww@FoodAQ@Com
cake flour without a doubt!.Www@FoodAQ@Com
white flour is fine!Www@FoodAQ@Com