Difference between revisions of "Pastry Flour"

Revision as of 17:04, 26 March 2012

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-{{ingredient}} | [[Cookbook:Flour|Flour]]
+#REDIRECT [[wikipedia:Pastry Flour|Pastry Flour]]
-'''Pastry flour''', like [[Cookbook:Cake Flour|cake flour]] is a weak or low gluten flour but is slightly stronger than the latter.  It does not have the whiteness of cake flour however, being more similar to the creamy colour of bread flour. It is used in good such as pie doughs, biscuits, scones, muffins and cookies.  It may be blended with bread flour in order to lighten it for some of the sweeter yeast doughs.
-[[Category:Flour]]