PLEASE PLEASE PLASE PLEASE HELP!?

Question

what will happen if a recipe requires both cake flour and all-purpose,but then i replace the cake flour with all-purpose flour will that affect anything? for example if i replace the cake flour with this recipe:

Homemade Puff Pastry:

2 3/4 cups all-purpose flour, about 12 ounces

2/3 cup cake flour, about 2 ounces

1 1/2 teaspoons salt

1 1/2 cups plus 2 tablespoons chilled unsalted butter (3 1/4 sticks)

1 cup ice water, plus more as needed

will anything be affected

Answer 1

Making a really nice puff pastry is a whole big process and deserves to be done the right way...

That said, if you really want to move forward, I think you can.  Cake flour just has less gluten in it than all-purpose.  This recipe, however, has mostly all-purpose with a relatively small percentage of cake flour.  I would guess you'll be fine and it will be the least of your problems.  

I would knead the dough for a little less time than the recipe suggests, to work the existing gluten a little less.  I suspect that part will work out, ok.  

The main thing to think about, however, is to keep things moving and cold, but not frozen.  You want your butter pliable, so it doesn't break apart when you roll it out, but not so soft it melt into the layers of dough as you book and fold.

You've picked a tough one, but I think you should be ok.  Careful with the butter, knead for a little less time, do not overwork the dough and I think you'll be alright, with a slightly tough final product.

Also, I see no yeast in this recipe.  How can that be?  I'm also going to guess that the cake flour is for the butter.  If that's the case, then just use a little less and ignore everything I said about kneading and just follow the guidelines set forth in the recipe, in regards to the dough.  Just use a little less flour in the butter...

Good luck!

Answer 2

i would imagine it would make a difference because if the recipe requires cake flour then thats what u should use 2 get the proper outcome