Sentences with phrase «use cake flour»

I do have a question, since I have everything in my kitchen needed to make this, with the exception of the buttermilk, do you have to use cake flour or can all purpose work?

She didn't recommend bread flour, but to use cake flour with all purpose flour instead.

Be sure to use cake flour, as called for in the recipe.

Definetly use cake flour in your recipe instead of regular all purpose.

Would it be fine to use cake flour instead of AP?

Why did you use both cake flour and all purpose flour?

or use cake flour I am sure they will work fine next time

Does this recipe use cake flour or regular flour, I'm assuming regular flour because you didn't specify cake flour?

Also, If you can't find White Lily flour, use cake flour instead!

Some of your recipes use cake flour, which I loved from your other recipes.

First off, I use cake flour rather than all purpose flour.

I like to use cake flour to lighten the texture of the cupcakes.

You may use cake flour instead of all - purpose.

So, I decided to use cake flour to make it more moist - not like it really mattered.

I use cake flour instead of all purpose and love the result.

This is CRUCIAL that you ONLY use CAKE FLOUR!!!!! Otherwise your cake will be dense and dry.

It but it's insinuated that it's better to use cake flour?

Should I use cake flour, or all purpose?

Now one of the ways you make a cake lighter in traditional baking is to use cake flour.

Hi Veronica, You can use cake flour instead of whole wheat flour, but it will have more of a cake like dessert.

Then we're using cake flour to get a light and delicate cupcake crumb.

Then to keep the cupcakes light in texture, we're using cake flour.

Thank you for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?

I recommend using cake flour because it has lower protein content (8 % compared to 10 - 11 %) which will result in a lighter cake - like texture.

Mine do get puffy, however, it's possible (if there's no way you accidentally used cake flour with leavening or mis - measured your leavining, adding too much) that it's a chemical thing with the lighter brown sugar... lighter color, less molasses, molasses add some acidity which I believe negates some of the baking soda, blah blah.

Hi Keisha, I will not recommend using all cake flour as cake flour has less protein and this will affect the density of the cake.

Those cookies are made especially good by using some cake flour and bread flour instead of just all purpose flour.

butter and uses cake flour to complement the medium grind cornmeal.

I used cake flour because tart shell should have delicate tender crumb.

Then we're using cake flour because it has a finer crumb and help our cupcakes be light and fluffy.

** Tip: I'm always a strong advocator for not sifting because I'm lazy and I'm sure people hate me for that, but in this case I suggest sifting because we're using cake flour and I find that cake flour is very lumpy.

My sister may have been the first to discover the power of using cake flour in cookie batter, but this week I must [not - so] humbly admit that the stakes have been raised, dear sister.

This cake uses only egg whites, with no oil or butter, with 2 teaspoons of water and uses cake flour for a lighter texture.

I do this for my scones and other more dense pastries where I want to make them more airy and «fluffy», but I've never heard of doing this with cupcakes, especially ones using cake flour.

Using cake flour instead of regular flour would lighten up the texture a bit.

Will using cake flour only work as well?

Used cake flour instead of regular in the batter to lighten it.

Although it's not exactly the same as using cake flour for your recipes, the baked results will be lovely.

I used cake flour instead of all purpose, and let the cut doughnuts rise in the refrigerator over night for a more tender texture.»

I'm going to try using cake flour instead of AP in the next one and see if that lightens it up a bit without making the recipe more complicated.

Wondering what you think about using cake flour, as opposed to the whole wheat or whole wheat pastry.

I added two large spoonfuls of sour cream (I'd guess close to 1/4 cup) and a smidgen more vanilla... I also used cake flour... the result was soft, velvety moist cakes!

This time, I also changed up the flour, and used cake flour, rather than all - purpose flour.

So I tried them again this weekend and used cake flour instead of regular flour and they came out perfect — light and fluffy!!

First of all try using some cake flour.

By using cake flour, which is low in protein, you get a similar result to what you get if you had Italian «00» flour.

i used cake flour, home made flax meal and added a tiny bit of vanilla.

I have never made anything with such a tender crumb without using cake flour!

Using cake flour for this crumb cake is ideal.

For example, replacing all - purpose flour with bread flour will result in a chewy cookie while using cake flour instead of all - purpose flour will result in a browner cookie that is just very soft.