Hi Angie, I just discovered your site and deeply regret why I didn't do so earlier!!! Your site is the best recipe blog I've seen (and I have looked at MANY!!!!). Thank you soooooooooo much for all your time and effort! Just wondering, do you read chinese?! Also, what is that German flour that you use? Can I substitute it with normal plain flour? THANKSSS
There are a few kinds of German wheat flour I used very often in baking, for example, #405 with 9-11% protein, #550 with 10-11.5% protein, #1050 with 11-12%protein. And they can be substitued with any local flour of similar percentage of protein. And YES, I do read Chinese.
WHEAT FLOUR? So it's WHEAT FLOUR! I was gonna substitute it all with all-purpose! Luckily I havne't done that yet!!! Flour here aren't labelled what percentage protein they are =(
Wow! That's amazing! Are you chinese???
Another question: how do I convert your reciped if I'm making 9" or 6" cakes? Thanks!!!!!
Once again, your blog rocks!!!! Learnt so much from you, so thank you!!!
Yes, it's wheat flour. As for the substitution, when doing a yeast bread, AP flour will be okay, but for foam cake, pastry flour would be more ideal, because if you use the American flours, the AP flour is about 12%, and its protein content would be too high to bake a light airy foam cake. Yes, I am a Chinese. :-) The baking moulds here are usually 26cm-28cm or 10-12 inch in diameter and 7-8cm in height. If you want to make an 6-inch cake, then you might cut down 1/4-1/3 quanity of the recipe. The baking time may change as well, so you might have to keep a watchful eye on the cake, and check for doneness, as you usually do.
Hi Angie,
ReplyDeleteI just discovered your site and deeply regret why I didn't do so earlier!!! Your site is the best recipe blog I've seen (and I have looked at MANY!!!!). Thank you soooooooooo much for all your time and effort!
Just wondering, do you read chinese?!
Also, what is that German flour that you use? Can I substitute it with normal plain flour?
THANKSSS
There are a few kinds of German wheat flour I used very often in baking, for example, #405 with 9-11% protein, #550 with 10-11.5% protein, #1050 with 11-12%protein. And they can be substitued with any local flour of similar percentage of protein.
ReplyDeleteAnd YES, I do read Chinese.
Hi Angie, thanks for your reply =))))
ReplyDeleteWHEAT FLOUR? So it's WHEAT FLOUR! I was gonna substitute it all with all-purpose! Luckily I havne't done that yet!!! Flour here aren't labelled what percentage protein they are =(
Wow! That's amazing! Are you chinese???
Another question: how do I convert your reciped if I'm making 9" or 6" cakes? Thanks!!!!!
Once again, your blog rocks!!!! Learnt so much from you, so thank you!!!
Yes, it's wheat flour. As for the substitution, when doing a yeast bread, AP flour will be okay, but for foam cake, pastry flour would be more ideal, because if you use the American flours, the AP flour is about 12%, and its protein content would be too high to bake a light airy foam cake.
ReplyDeleteYes, I am a Chinese. :-)
The baking moulds here are usually 26cm-28cm or 10-12 inch in diameter and 7-8cm in height. If you want to make an 6-inch cake, then you might cut down 1/4-1/3 quanity of the recipe. The baking time may change as well, so you might have to keep a watchful eye on the cake, and check for doneness, as you usually do.
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