Qu'est-ce que le/la/l'Pastry Flour ?
A fine-textured wheat flour with a low protein content, ideal for tender baked goods like pastries, pie crusts, and biscuits.
Quel goût a le/la/l'Pastry Flour ?
Le/La/L'Pastry Flour a un goût neutral, mild grain avec des arômes mild wheat.
- Taste
- Neutral, Mild Grain
- Texture
- Fine, Soft, Powdery
- Aroma
- Mild Wheat
- Acidity
- Low
Technical Metrics
Valeurs nutritionnelles
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
Le secret du chef
For extremely tender pie crusts, replace a small portion of the water with vodka; the alcohol evaporates, reducing gluten development.
Substituts & Proportions pour Pastry Flour
Le meilleur substitut pour le/la/l'Pastry Flour est Cake Flour, à utiliser dans un rapport de 1:1. Very similar low-protein content for tender results.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Cake Flour Meilleur | 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. |
Comment choisir et conserver le/la/l'Pastry Flour
- Store in an airtight container in a cool, dark place.
- Look for finely milled, unbleached varieties for best results.
Quels accords culinaires avec le/la/l'Pastry Flour ?
- Pies
- Tarts
- Biscuits
- Scones
- Muffins
- Tender Cakes
- Pastries
Questions fréquentes
Quel goût a le Pastry Flour ?
Neutral|Mild Grain Mild Wheat
Quel est un bon substitut pour Pastry Flour ?
Le meilleur substitut est Cake Flour (1:1). Very similar low-protein content for tender results.
Comment choisir et conserver le Pastry Flour ?
Store in an airtight container in a cool, dark place. Look for finely milled, unbleached varieties for best results.
