How is pastry flour different from regular flour?

Pastry flour is different from regular flour (all-purpose flour) in its protein content. Here's a breakdown:

* Pastry flour: Has a lower protein content (around 7-9%). This means it has less gluten, which is the protein that gives bread its chewy texture. Less gluten results in a tender and flaky pastry, perfect for delicate baked goods like pie crusts, biscuits, and croissants.

* All-purpose flour: Has a medium protein content (around 10-12%). It's versatile and suitable for a variety of baking needs, from cakes to breads.

Here's how the difference in protein content affects the final product:

* Pastry flour: Produces flaky, tender, and delicate baked goods. It's ideal for recipes where a light and airy texture is desired.

* All-purpose flour: Produces chewy and sturdy baked goods. While it can be used for pastries, it might result in a slightly tougher texture compared to pastry flour.

Here's a tip: If you don't have pastry flour, you can make your own by mixing all-purpose flour with cornstarch in a 1:1 ratio.

In short, pastry flour is perfect for pastries because it produces a tender and flaky texture, while all-purpose flour is more versatile but might lead to a denser pastry.