![]() Photography by Rick Holbrook food styling by Kaitlin Wayneįiori Thumbprint Meltaway Cookies are made with cake flour for melt-in-your-mouth texture. (And it’s not just for cake! Our Test Kitchen uses lower-protein cake flour to achieve a melt-in-your-mouth texture in cookies like these Fiori Thumbprint Meltaway Cookies, while these Lemon Sugar Crunch Buns include cake flour for a delicate crumb.) The lower protein content in cake flour means it has less gluten-forming potential, making it better suited to cakes. Our unbleached cake flour has a protein content of 10%, while all-purpose flour has a protein content of 11.7%. In order to get it, we want to discourage gluten development, and one way to do that is to choose a flour with a lower protein content (the other is to avoid overmixing, which further develops gluten, even if you are using cake flour). But when making a cake, it’s the opposite: We want something with a soft, fine, and tender crumb. ![]() The robust glutinous web that develops when the flour is combined with liquid results in bread with chewy, bouncy texture. ![]() When making baked goods like bread, using a strong flour with high protein makes sense. Because protein level correlates with gluten-forming potential, it’s helpful to think of it this way: the higher the protein content, the “stronger” the flour. Every type of flour has a protein percentage, which reflects how much gluten-forming protein it contains. The difference between cake flour and all-purpose flourįirst, it helps to understand the difference between cake flour and all-purpose flour. King Arthur cake flour has a protein percentage of 10%, while all-purpose flour's is 11.7%.
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