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How can I turn Pastry flour into cake flour

post #1 of 4
5/9/12 at 8:49am
Thread Starter 

I have to make a lot of cupcakes and I have a lot of pastry flour, I want to know can I use the pastry flour instead of cake flour and if so what do I need to do.

 

Thank you Kim

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post #2 of 4
5/9/12 at 10:00am
Pastry and cake flour are pretty much the same things, i.e., low gluten. Sometimes they're exactly the same things; but sometimes pastry flour can be ground a little finer.

In either case, because of their low gluten content they'll tend to give you a finer and less open crumb then AP and be somewhat less tolerant of over-beating.

BDL
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post #3 of 4
5/9/12 at 10:05am
Thread Starter 

Thank You

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post #4 of 4
6/27/12 at 6:21pm

As BDL stated both are very low in gluten but, what wasn't stated is that both are very high in starch and starch is a desired quality as far as thickeners are concerned.  If you want to make a roux or thicken something,  then cake/pastry flour is THE best thickener.  Just think of cornstarch.

BTW there is an inverse relationship between gluten and starch.  High gluten = low starch content whereas

Low gluten = elevated starch content.  Using a high gluten flour (bread flour) to thicken something will give the liquid/sauce a gummy mouth feel.

Best,

 

-T

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