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| − | {{ingredient}} | [[Cookbook:Flour|Flour]]
| + | #REDIRECT [[wikipedia:Cake Flour|Cake Flour]] |
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| − | '''Cake flour''' is a weak or low-gluten flour, ground from soft wheat, which is wheat with a low gluten content. Its texture is very soft and smooth and its colour very white. Cake flour is used for delicate baked goods and cakes that require a low gluten content in order to achieve a light product. Cake flour is slightly softer than [[Cookbook:Pastry Flour|'''pastry flour''']], although one sometimes hears the terms used interchangeably. It may be mixed with bread dough in order to lighten the latter for some of the sweeter yeast doughs.
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| − | [[Category:Flour]]
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