What factors make a pastry or cake portable?

Oct 15, 2019 ... These are what you see in the aisles of grocery stores and the major difference between flour types is the fluctuation of protein levels. Higher ... ... pastry flour, with a protein content of ideally no more than 8%. ... The history of angel food cake is directly tied to the invention of bleached cake flour in ... Pineapple Cake : Cross over of Taiwanese and Malaysian style 鳳梨酥 ... The first time I ate my Mother-in-law's Pineapple Roll (Malaysian style), I was shocked by ... Sep 27, 2022 ... In contrast, pastries tend to be lighter and less sweet, with a flaky texture that comes from layers of dough. Fruit fillings are also common in ... Aug 24, 2019 ... What is the difference between bleached and unbleached all purpose flour and are certain cake recipes best using one over the other. Reply. Apr 1, 2023 ... Overall, the main differences between bread, cake, and pastry lie in their ingredients, texture, and intended use. Bread is a staple food ... Nov 26, 2012 ... ... between the layers of pastry (as I can say from experience…). I'll ... It takes a lot of work to roll the layers so thin, but it made a difference ... Jun 9, 2020 ... What's the difference between plain flour and cake flour? · It's all about the protein! · flour, which affects vital aspects of the cake and ... Jul 31, 2014 ... Some of the options include: bleached cake flour, unbleached cake flour, pastry ... There are two major differences between flours. Protein ... Jun 22, 2021 ... But if I study cake stuff, Am I a pastry chef? How is this?._.