VISIT WEBSITE >>>>> http://gg.gg/y83ws?1066321 <<<<<<
Using the same amount of bread flour that you would all-purpose flour is the right move to make. The only thing that you should know is that bread flour will generally cause baked goods to turn out a bit dry when compared to all-purpose flour. This is due to the high protein content in the flour, but you can offset this by adding a bit of water if you want to. As noted earlier, the bread flour works with ingredients such as butter and eggs when creating the significant gluten network that makes the cookies chewy.
If all you have to use in your kitchen is bread flour, then you could use a different recipe. Recipes that call for bread flour are more likely to take into account the fact that the cookies will be denser than usual. Find a recipe that suits the ingredients that you have available to use and you should have a good experience with baking the cookies. Keep reading to get more information about other types of flour that you can use in cookies instead of all-purpose flour.
Spelt flour is a type of flour that comes very close to replicating all-purpose flour in certain ways. It has almost the same protein content as all-purpose flour, and this means that it will perform closer to the same as all-purpose flour when baking cookies. You can substitute spelt flour for all-purpose flour cup for cup without it being an issue.
The only issue to keep an eye out for is whether or not the batter will turn out too dry. This might require you to add a bit more moisture than usual. Overall, if you have spelt flour, it might be a closer substitute than using bread flour. There are even recipes for cookies that use spelt flour specifically. People like how cookies turn out when using spelt flour as an ingredient, and this is well worth trying. Whole wheat flour is likely going to be a much worse substitute for all-purpose flour than bread flour.
You see, whole wheat flour has an even higher protein content than bread flour does. It is flour that is milled in a way that it can be used for just about all purposes, whether that is cakes, cookies, donuts, breads, pastas, pizzas, or anything that requires flour as a base ingredient.
Cake flour , by comparison, is milled specifically for the purposes of making an optimal cake. To be more specific, while cake flour is still made from wheat, it is an extremely finely milled flour that is made from soft winter wheat in particular. This winter wheat will have different nutrients in it, giving it different properties compared to your standard flours. Although cake flour can be used in other baked goods, these properties make it optimal for baking the perfect cake without having to fine-tune it.
An instance of this is the fact that winter wheat flour has less protein than your standard all-purpose flour. Because there is less protein from the wheat in the flour, there is naturally going to be less gluten. When there is less gluten in a recipe for baked goods, this will mean that the texture of the baked goods will be lighter, softer, and more tender compared to the chewy, almost elastic-like texture that comes from baked goods with a higher gluten content.
Therefore, cake flour is made with a specific variant of wheat that allows for the flour to have a lower gluten content, meaning that whatever food you are creating with the cake flour is going to be lighter, more tender, and softer in terms of texture. This is exactly what you will want in a cake, but what happens when you begin using cake flour for other foods? Because the flour that you will be using for your cookies is going to have different properties compared to standard all-purpose flour, you may not know what to expect when you bring that flour into a baked good such as the cookie.
Just as the low gluten content will provide that pillowy, delicate texture in cakes, it will do much the same with cookies. This will leave you with cookies that are soft, delicate, but fluffier and almost pillowy to the texture. An easy comparison that you can make is to the extra-soft sugar cookies with pastel frosting and rainbow sprinkles that most grocery stores will have in their bakery section.
While the taste will be completely up to you, as you can add more flavor to your own cookies than a set of store bought ones, the soft and delicate texture of the cookies will be much the same.
One problem with this, however, is that gluten does more for baked goods than provide texture. Gluten is a necessary protein to help bind dough together. Without enough gluten in your cookie dough, your cookies are going to end up crumbling and falling apart when they come out of the oven, no matter how perfectly you have timed them to cook. For some people, a crumbly texture is not going to be a problem and may even be what you are looking for.
However, people who are used to typical cookies made with all-purpose flour may not be too fond of this change. Thankfully, there are ways to help your cookie dough stick together so that you can still have the cookies you want with a more solid texture.
The trick to this is going to be to add a bit of cornstarch to your cookie dough. It makes the perfect rounded cookies every time! Genius way to roll your dough out evenly!
Other cookies you might enjoy…. Super Easy Patriotic Sugar Cookies. Leave a Comment Cancel Reply Your email address will not be published. Start typing and press enter to search Search …. Copy link. Copy Copied.
Comments