Baking tips

By Janet-2

Ingredients

• See below.

Preparation

Step 1

Different flour is distinguished by its gluten content. When the dough is kneaded, the glutens develop and become elastic.

- All-purpose flour has a medium level of gluten - about 12% gluten.

- Bread flour has higher protein level - because it has has more gluten, about 13-14% gluten. This is meant for breads, rolls, and pizza.

- Cake flour is made from soft wheat and has a low gluten level - about 7-9%. This is preferred for cakes and pastries.

- Pastry flour is about 9-10% gluten. This meant for muffins,biscuits, and cookies.

- Shortening makes pastries flakier.