Question about flour and baking?!
Question about flour and baking?
I know that cake and pastry flour makes for a lighter cake and a more tender pastry. Have any of you ever used it instead of all purpose flour for cookies and what was the result.
Answers:
yes you can use it, it is just a lighter flour that's all. It has something to do with the type of wheat. But your cookies will just be lighter. Go ahead and use it.
yes you can use flour for bakin' my mamma did befre,it was aufully nice!
One of my favorite cookie recipes uses cake flour and when ever I take them to work or an event, at least one person asks for the recipe.
As a professional baker, I use unbleached, all purpose flour for almost everything. When I use cake flour, I use it only when the recipe asks for it. Same with pastry flour. The nuances are an hour long lecture.
If you replace one flour for the other, you may have problems - especially if a recipe requires all purpose flour. The density and the gluten of the flours are ideal for differing applications. Your cookies will probably spread farther, but you may be able to counter that with a bit more flour.
I suggest baking one cookie after you mix everything together and see how it comes out. If you like the results, bake the batch off. If you don't, make adjustments.
There are formulas for such a swap, but the one's I have seen differ from each other a bit. The bake one and adjust if needed method should help.