Cake Flour..
There are three common types of flour. And they all have different protein content. Let’s take a look.
Bread flour has approximately 14-16% protein. This flour is mostly used for making homemade bread and offers the chewiness we all love in rustic crusty bread.
All-purpose flour has approximately 10-12% protein. This flour is called for in most baked goods like cookies, brownies, and muffins. It offers a slightly less chewy texture than bread flour.
Cake flour as approximately 7-8% protein. The lower protein percentage is crucial for cakes. It’s what gives the cake layers structure along with a light, tender texture.
Cake flour is vital for delicate cakes like chiffon cakes.
Ingredients:-
Ingredients:-
All purpose flour-1 cup(-2tbsp)
Corn starch-2tbsp
Procedure:-
Take ad bowl and add 1 cup all purpose flour and take out 2tbsp from it.
Add in 2tbsp corn starch abd mix well.
Seive well for a minimum of 5-6 times.
Store in an airtight container and use upto months.
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