What flour for shortcrust pastry?

T55 flour: This is the so-called “weak” flour (as opposed to “strong” flour), it is used when you need to get a dough that is not very elastic, especially for pie dough (short, shortcrust, sweet …). The use of T55 flour reduces the risk of dough shrinkage during cooking.

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For making biscuits or bredele, it is preferable to use T45 or possibly T55 type flour (preferably for bread and confectionery).

In this regard, what kind of flour for biscuit?

– Puff pastry.
– Bakery products.
– Genoese.
– Madeleine.
– Financiers.
– Buns.
– Choux pastry.
– Pancakes.

What kind of flour to use for making shortcrust pastry?

For shortcrust pastry and cookies, classic flour (T45) is suitable. If you do not sift yourself, choose liquid, that is, without lumps.

And what kind of flour for a delicious pie?

For savory pies, I usually use T45, T55, or T65 type flour.

What flour for cookies?

For making biscuits or bredele, it is preferable to use T45 or possibly T55 type flour (preferably for bread and confectionery).

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What is the difference between grade 45 and 55 flour?

The higher T, ash content, the more bran is contained in the flour and the lower it is, the cleaner it is. Thus, you have 6 types of flour and in baking we use mostly the purest ones, namely T45 and T55.

What is the difference between T45 and T65 flour?

Type Ash content Description
—- ————— —————————
T45 What is the difference between shortcrust pastry and shortcrust pastry?

Shortcrust pastry consists of a single layer of smooth dough and is commonly used to make yellow fruit pies and quiches. Shortcrust pastry is similar to shortbread, but more crumbly and sweet, used for red fruit pies.

What is the difference between T55 and T65 flour?

T55: basic white, universal. ​T65: the same, but not for baking. T80: almost universal, almost everything is used! T110: semi-finished product, to be used by mixing with white flour.

What is the difference between T45 and T55 flour?

T55 Flour: A so-called weak flour, it is used when you want to boost the role of starch for its hydration capacity. pasta is less elastic and has less risk of shrinking during cooking. Flour T45: gluten action is preferred for elastic or yeast dough.

What is T65 flour?

C la bise is most often used for bread. In France it is T65 called “white flour” and T80 called “farin bis”! ⇨ Brown flour (0.91% to 1.69%): contains part of the bran. In France: it is T110, called “full flour”.

What is T45 flour?

The flour we use most often in France is T45 wheat flour, also called “white flour”. It is an all-purpose flour that can be used in baking, cooking or making homemade bread.

How to store unsweetened pie?

Instead of invading your neighbor’s fridge who might accidentally swallow your precious cake, wrap it in a clean cloth. Then place it at room temperature; in a safe place, protected from gourmets of all stripes. In this way, your delicious cake can be stored for two to four days… January 25, 2019

When to use T65 flour?

For cakes and pastries: T45 for very thin dishes with subtle flavors (matcha pastries, financiers, etc.), T55 or T65 for simple cakes, or T80 if you are looking for a slightly rustic taste. For pie dough: T45, T55 or T65 for classic butter dough.

What is the difference between grade 45 and 55 flour?

The higher T, ash content, the more bran is contained in the flour and the lower it is, the cleaner it is. Thus, you have 6 types of flour and in baking we use mostly the purest ones, namely T45 and T55.

What is the highest calorie pie dough?

Shortbread dough is the least calorie, but this does not mean that it is light.

How is flour different?

Thus, in extreme cases, we will have the purest type 45 flour, the whitest, but which has lost many nutrients, and, conversely, the so-called full or whole flour type 150, which contains all parts of the wheat grain and which has retained its minerals and vitamins (mainly B and E).

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