Friday, 18 March 2016

Baking Tips For The Beginner : Yon Ban

Yon means Four in Japanese.
Ban means Number.

Sebenarnya saja nak praktif bahasa Jepun selepas sekian lamanya meninggalkan bahasa Jepun. Topik hari ini berkenaan dengan TEPUNG. Yezza, tepung. One of the main ingredients in baking cakes and biscuits.

There are so many variety of flours in the market. But, what make them differ?

What's the Difference? 
Cake flour, Pastry flour, All Purpose Flour, Bread flour

The similarity of all of these types of flour is they are made from wheat.

What makes them different is how they're milled, what kind of wheat they're made from, and even what time of year the wheat was harvested. The most distinguished difference is protein content for each types of flour.

Protein content is related to how much gluten can be formed using each particular flour. Gluten helps create structure and determine texture in your final baked good. Flours with low protein contents will generate less gluten and flours with high protein content will create more.

* Flour with very little protein is used to get the light and airy structure of cakes.

* To obtain the dense chewy structure of bread, flour with a lot of protein is needed so that you can create as much gluten as possible.

Here is the approximate protein content of all the common types of flour:

Bread Flour: 14 - 16%

All-Purpose (AP) Flour: 10 - 12%

Pastry Flour: 9%

Cake Flour: 7-8%

The exact protein content varies by brand, by region, and also by country.

While having different types of flour in your pantry would be very convenient, however, it just isn't practical if you don't use them on a regular basis.

Keeping just all-purpose flour and corn flour in your pantry cabinet would save you from wasting your food supply (and your money of course!)

How to make cake flour substitute:

Take one level cup of AP flour, remove two tablespoons. Then add two tablespoons of cornstarch back in.
This method will give you a cup of cake flour!

Note: Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter. When added to all-purpose flour, cornstarch will inhibit the formation of gluten while also giving structure and 'sponginess' to your cake.



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