Alright, let’s talk about this dessert flour thing. I ain’t no fancy baker, ya know? I just make stuff that tastes good. But I hear people talkin’ about different flours and I figured, why not learn a little somethin’. So, here’s what I’ve gathered, all jumbled up like my yarn basket, but hopefully, it makes sense.
First off, there’s this pastry flour. Sounds fancy, huh? They say it’s good for pies and cookies. You know, the kinda stuff you take to church picnics. They say it makes things flaky and tender. I guess that means it ain’t tough like old boots. And get this, if you ain’t got none of that fancy stuff, you can just mix some regular flour – they call it all-purpose flour, I think – with some cake flour. Seems like a whole lotta trouble to me, but hey, whatever floats your boat.
Then there’s cake flour. Now, this one’s supposed to be real light, for them fluffy cakes. You know, like angel food cake. Light as a feather, they say. I ain’t made one of them in ages. Too much fuss. But I hear it makes a difference. The thing is, this cake flour and that all-purpose stuff, they ain’t the same. It’s all got to do with somethin’ called protein. Don’t ask me what that means, but the more protein, the tougher your bread or whatever will be, I reckon. Less protein for the cakes, more for the bread. That’s what I’ve heard, anyway.
- Pastry flour: Makes things flaky, good for pies and cookies.
- Cake flour: Makes cakes light and fluffy.
- All-purpose flour: Just your regular, everyday flour, I guess.
Now, let’s talk about some things you can make with this flour stuff. I saw this thing about fudge brownies. Now, those are good. Rich and chocolatey. And they say you can make ‘em quick and easy. That’s my kinda recipe! Nothin’ fancy, just good ol’ brownies. I bet you could use that all-purpose flour for that. Or maybe the pastry flour, if you want ‘em a little crumbly on top.
And then there’s this orange creamsicle cake. Sounds kinda fancy, don’t it? But they say it’s easy too. Made with fresh orange juice. That sounds right tasty. I bet that one uses the cake flour, to make it light and fluffy. You know, like those cakes you see in the bakery windows. Pretty, but I bet they cost a pretty penny too.
So, what’s the deal with all these different flours? Well, like I said, it’s got somethin’ to do with that protein stuff. The bread flour, that’s got the most protein, makes it chewy and tough. Then comes the all-purpose stuff, in the middle. And then the cake flour, with the least protein, for that light and airy texture. And this pastry flour, that’s somewhere in between the cake flour and all-purpose flour, makin’ things tender, I think.
Honestly, I usually just use whatever flour I got on hand. Most of the time, it’s that all-purpose stuff. It works just fine for most things. But I guess if you’re tryin’ to be all fancy, or if you really want a certain kind of texture, then you gotta pay attention to all this flour business. Me? I’m just happy if it tastes good and fills up your belly. That’s all that matters, right?
I remember my grandma used to make the best biscuits, and she never worried about no fancy flours. Just flour, lard, buttermilk, and a pinch of salt. And they were the best biscuits you ever tasted. Maybe that’s the secret, huh? Don’t overthink it. Just use what you got and make it with love. That’s how I cook, anyway.
So, there you have it. My two cents on dessert flour. It ain’t much, but it’s what I know. Now, go on and bake somethin’ delicious. And don’t forget to share!
Tags: [dessert flour, pastry flour, cake flour, all-purpose flour, baking, brownies, orange creamsicle cake, pie crust, cookies, angel food cake]
