Was ist Pastry Flour?
A fine-textured wheat flour with a low protein content, ideal for tender baked goods like pastries, pie crusts, and biscuits.
Wie schmeckt Pastry Flour?
Pastry Flour hat einen neutral, mild grain Geschmack mit mild wheat Aromen.
- Taste
- Neutral, Mild Grain
- Texture
- Fine, Soft, Powdery
- Aroma
- Mild Wheat
- Acidity
- Low
Technical Metrics
Nährwertangaben
Per 30g (1/4 cup) Calories364 kcal
Total Fat1.0 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol0 mg
Protein10.3 g
Total Carbohydrate76.3 g
Dietary Fiber2.7 g
Total Sugars0.3 g
Calcium15 mg
Iron1.5 mg
Potassium120 mg
Geheimtipp des Chefs
For extremely tender pie crusts, replace a small portion of the water with vodka; the alcohol evaporates, reducing gluten development.
Pastry Flour Ersatz & Verhältnisse
Der beste Ersatz für Pastry Flour ist Cake Flour, verwendet im Verhältnis 1:1. Very similar low-protein content for tender results.
| Ersatz | Verhältnis | Am besten geeignet für |
|---|---|---|
| Cake Flour Am besten | 1:1 | Very similar low-protein content for tender results. |
| All-Purpose Flour (with cornstarch) | 1:1 (minus 2 tbsp per cup, replace with cornstarch) | Mix 2 tbsp cornstarch with 1 cup AP flour for a similar effect. |
| All-Purpose Flour | 1:1 | Will work but baked goods might be slightly tougher. |
| Self-Rising Flour | 1:1 | Only if leavening is desired, and adjust other leavening agents. |
Wie man Pastry Flour auswählt & lagert
- Store in an airtight container in a cool, dark place.
- Look for finely milled, unbleached varieties for best results.
Womit passt Pastry Flour gut zusammen?
- Pies
- Tarts
- Biscuits
- Scones
- Muffins
- Tender Cakes
- Pastries
Häufig gestellte Fragen
Wie schmeckt Pastry Flour?
Neutral|Mild Grain Mild Wheat
Was ist ein guter Ersatz für Pastry Flour?
Der beste Ersatz ist Cake Flour (1:1). Very similar low-protein content for tender results.
Wie wählt und lagert man Pastry Flour?
Store in an airtight container in a cool, dark place. Look for finely milled, unbleached varieties for best results.
