In baking birthday cakes, other cakes, pastries and bread from scratch, you can create a well-made cake, bread or pasta? The answer is probably not as large flour companies have done today almost impossible to find flour is of good quality. The big companies want you to buy flour, baking products and sell ready made or made mixtures with a high profit margin. This marketing strategy has been so successful for so many decades that more today bread, cake and bread rolls are done.
Flour companies make is to sell "all-purpose flour." This is the fourth which is available in grocery stores. This type of flour is very very poor quality of wheat flour, with very little force. Flour is all purpose wheat is mixed with a lot and very little amount of wheat gluten with less protein than bread flour. You can always substitute all-purpose flour, bread flour, but keep in mind the results are not so great. The secret to good pie, bread, pastry or does not contain gluten. Proper meal with the amount of gluten in how it differs from the cake, bread or pastries.
1) Bread Flour - This is a high quality flour, strong. Without it, it is impossible to make a good bakery bread bread or flaky. Bread flour is the flour in a large amount of gluten that it has added some barley flour and powdered ascorbic acid. Barley flour works with yeast and other additives to increase the elasticity of gluten. Gluten is a protein found in wheat flour. When wet gluten forms a network throughout the dough elastic. And that is why we knead the dough - to organize gluten chains running through the dough into a strong, resilient web, interconnected. As the yeast ferments in its mass, the site of the protein trapped CO2 bubbles and let the dough rise. Gluten holds the CO2 bubbles to the surface and disappears. Overall, the gas trap as the mass begins to rise and bake. You have to use bread flour to make bread and pizza crusts, as it gives up and chewiness that offers gluten.
1) Bread Flour - This is a high quality flour, strong. Without it, it is impossible to make a good bakery bread bread or flaky. Bread flour is the flour in a large amount of gluten that it has added some barley flour and powdered ascorbic acid. Barley flour works with yeast and other additives to increase the elasticity of gluten. Gluten is a protein found in wheat flour. When wet gluten forms a network throughout the dough elastic. And that is why we knead the dough - to organize gluten chains running through the dough into a strong, resilient web, interconnected. As the yeast ferments in its mass, the site of the protein trapped CO2 bubbles and let the dough rise. Gluten holds the CO2 bubbles to the surface and disappears. Overall, the gas trap as the mass begins to rise and bake. You have to use bread flour to make bread and pizza crusts, as it gives up and chewiness that offers gluten.
2) Pastry Flour - You must have this to make good rolls, muffins, pie crust, pancakes or even good. It is low in protein and flour protein in flour that determines how delicate, elastic, tough, elastic and flexible, bread, flour, etc is about 12% to 13% protein. Cake flour is at the lower end of the spectrum has a protein from 5% to 8% and is much less elastic which helps to produce a wonderful cake crumbs. Pastry flour has slightly more protein-protein 8% to 9% which gives baked goods with a little more rigid body and the cake flour, but the tenderness you need to do a cake well or the pastel. It can be hard to find cake flour. You can make your own hair cake flour and all-purpose flour in a ratio of two thirds of cake flour for third all-purpose flour or cake flour half a half of flour.
3) cake flour - This should be a high quality flour very fine. You must use this very fine cake flour and a special emulsified shortening to take place the sugar and make a very good cake. Flour protein cake flour is low compared to other meal and that's what you want for bid results. Much less gluten forms when mixed to form a dough, and this in turn creates a thin, smooth, even crumb. You could use all-purpose flour, but you will notice a difference in texture between a cake made with all-purpose flour and cake made with flour. Cake flour is commonly used in cakes and pies white angel, both which are known to have a light texture. Muffins and breads require more protein and strongest gluten, not so much for cakes and cookies, and even less for the cakes, as puddings and cakes less for angel.
3) cake flour - This should be a high quality flour very fine. You must use this very fine cake flour and a special emulsified shortening to take place the sugar and make a very good cake. Flour protein cake flour is low compared to other meal and that's what you want for bid results. Much less gluten forms when mixed to form a dough, and this in turn creates a thin, smooth, even crumb. You could use all-purpose flour, but you will notice a difference in texture between a cake made with all-purpose flour and cake made with flour. Cake flour is commonly used in cakes and pies white angel, both which are known to have a light texture. Muffins and breads require more protein and strongest gluten, not so much for cakes and cookies, and even less for the cakes, as puddings and cakes less for angel.
4) high-gluten flour - Vienna To the French, Italian, Bohemian bread or apple strudel, which must take this flour. It is impossible to do these things without these meals.
The realization of apple strudel or AppelStrudel is one of the great secrets of cooking. Very few people know how to make apple strudel. An apple strudel made with a real authentic recipe produces a thin paste so you can see through the layers. The realization of apple strudel was invented in 1881 and has not really existed for a long time. It was created in a town called Aachen or Aix-la-Chapelle, in Germany by a priest named Otto Miller. The city has two names, because at different times in history was governed by French speakers and German. Without gluten flour of good quality that is impossible to make apple strudel, or for that matter any of the crusty breads such as French, Vienna or Italian bread. So you're ready to start? Let's get started.
In a large bowl put in 10 cups of flour high in gluten. Make a well in center and add 3 cups of warm water, one level tablespoon of salt, 6 eggs, 8 tablespoons of corn oil and 7 tablespoons of sugar. Mix the dough in your mixer until silky and supple. Then put the dough on a lightly floured board and knead for 15 minutes. Knead the dough until the dough comes away pretty clean hands and is very flexible. Weigh dough into 1 pound and shape into a loaf of round or oval. Place the loaves on a plate pounds of corn oil at room temperature for 30 minutes. Put a piece of wood on the table 4 'by 4' and give a good coating of corn oil. Put one pound of dough in the center and with the palm of your hands press out as thinly as possible. Brush a little corn oil lightly on it. The dough will be somewhat transparent. Let it relax for 40 minutes and win the press to be as thin as possible. Let it relax twenty minutes.
The realization of apple strudel or AppelStrudel is one of the great secrets of cooking. Very few people know how to make apple strudel. An apple strudel made with a real authentic recipe produces a thin paste so you can see through the layers. The realization of apple strudel was invented in 1881 and has not really existed for a long time. It was created in a town called Aachen or Aix-la-Chapelle, in Germany by a priest named Otto Miller. The city has two names, because at different times in history was governed by French speakers and German. Without gluten flour of good quality that is impossible to make apple strudel, or for that matter any of the crusty breads such as French, Vienna or Italian bread. So you're ready to start? Let's get started.
In a large bowl put in 10 cups of flour high in gluten. Make a well in center and add 3 cups of warm water, one level tablespoon of salt, 6 eggs, 8 tablespoons of corn oil and 7 tablespoons of sugar. Mix the dough in your mixer until silky and supple. Then put the dough on a lightly floured board and knead for 15 minutes. Knead the dough until the dough comes away pretty clean hands and is very flexible. Weigh dough into 1 pound and shape into a loaf of round or oval. Place the loaves on a plate pounds of corn oil at room temperature for 30 minutes. Put a piece of wood on the table 4 'by 4' and give a good coating of corn oil. Put one pound of dough in the center and with the palm of your hands press out as thinly as possible. Brush a little corn oil lightly on it. The dough will be somewhat transparent. Let it relax for 40 minutes and win the press to be as thin as possible. Let it relax twenty minutes.
For the filling take 2 pounds of apples and peel and cut into thin slices. Add 2 / 3 cup raisins, 2 / 3 cup sugar, 4 teaspoons cinnamon, 1 / 4 teaspoon salt. Mix well and sprinkle evenly over the dough stretched. Trim the ragged edges of the dough. Carefully roll the dough thin. The dough will be soft and flexible and thin, and it will be difficult to roll, but that is fine and not get discouraged. Not supposed to look pretty at this stage. Slide the roll onto a greased baking tray with butter. Brush corn with oil and sprinkle with powdered sugar. Bake in hot oven for 35 to 45 minutes at 400 degrees. Watch carefully and remove when golden brown. Take a cup of corn syrup and 1 / 4 cup water and bring to boil. Let cool until warm and brush on top and sides to form a glaze.
This is a special occasion dessert when you want to show someone you care about. If too you can cut the recipe in half. You can use fresh peaches, plums, rhubarb, apricots, pears, currants or raisins instead of apples in the filling. All are excellent.
This is a special occasion dessert when you want to show someone you care about. If too you can cut the recipe in half. You can use fresh peaches, plums, rhubarb, apricots, pears, currants or raisins instead of apples in the filling. All are excellent.
