I decided I would make my own 9.2 % protein pastry flour by calculating the exact two proportions to combine.  Perhaps you will profit from my experience.  I have a formula here that you can use to start with any two flours and end up with any percentage of protein desired. 

Since protein percentages are specified in parts per hundred, it is convenient to start off with 100 grams of Cake Flour so we can think of one percent and one gram as the same amount. 

Goal:  Mixture with 9.2% Protein
Using:  Hard flour,  14.2% Protein
    and Weak flour,  8% Protein
So we want to increase the protein from 8% to 9.2% by combining these two flours. 

If we add 25 grams of Hard Flour, it works.  Here is the math.  (For your own percentages, you will have to jiggle the numbers until you get to your desired protein level.  Or you can use an exact Algebra formula I will show you.  Believe me, jiggling the numbers is easier than algebra). 

Add 25 grams of Hard Flour:  3.55 grams of protein, (14.2 multiplied by 25% = 3.55)
Hard Flour Protein:                  3.55
Cake Flour Protein:            +    8
Total grams of Protein:          11.55
Now remember, the total weight of the mixture is 100g + 25g = 125 grams
So, 125 divided by 11.55 =  .0924   Close enough! 

Let’s say your recipe calls for 200 grams of flour, how can it be figured?
Since the 9.24 Protein goal is obtained when:
100 grams cake flour is added to
25   grams hard flour
125 grams Total weight

The percentage of the additional amount is 20% of the total.
25 grams divided by 125 grams = 20%
Therefore the amount of hard flour is 20% of 200 = 40 grams of hard flour And the weak cake flour amount is 80% or 160 grams! 

*And now for the Algebra Equation:
.0924 =
(8+(14.2X))  Divided by   (100+(100x))

Solve for X,  The answer is .25
But remember this is the proportion of additional hard flour for 100 grams, just the first step.  After this, you must figure how many grams of flour your recipe calls for as I have explained above. 
You may plug in your own percentages in this formula and check out your answer with Microsoft’s Free Algebra Calculator which you may install from http://www.microsoft.com/en-us/download/details.aspx?id=15702

need to know your views/opinions—- would you find it useful to have a gadget that you can use simply with your hand to create multiple pastry liners that you can use for tarts, cupcakes, muffins, cakepops, truffles and more? you can choose to create the size, shape and design pattern, simply by pressing a button? and the gadget does not take up a lot of table space?  ( instead of buying each type of design and size from the store? )

what are your thoughts?

or if you’d rather answer by taking the poll——> http://learningtobhake.blogspot.com/  [/url]

thanks again!
bakingghurl

Does anyone have experience or tips on serving one of these towers?

Also, I need to determine the best material for the mold, ” Metal / Copper vs. Silicone.”  As the inside should remain a delicate pudding-like texture and the outside should be a semi-hard caramelized texture, is there any solid evidence that the metal / copper molds achieve a superior external caramelized texture than what may be realized using silicone?  I also find that the metal / copper molds are sold separately at around an average cost of $20.00 to $25.00 depending on the vendor.  Is there any discount for quantity on any brick and mortar store or online resource?  I find the silicone molds have a much lower price point and are much more affordable.  ( under $15.00 for one mold making 30 mini cannels ). I have found that the average recipe will make around 18 Cannels. 

There are also three different sizes that I have found for the metal /copper molds 1.25”, 1.75” and a 2 inch mold.  Besides average cooking times and batter quantity, will the size of the mold effect the texture and quality of the end product? 

I thank everyone in advance for sharing any information you may have collectively or individually. 

Happy Baking Everyone!

Jeff

I have not noticed any difference in the pie crust I make, but I probably only make Roses’s Cream Cheese pie crust 7 or 8 times a year.
Any comments?  Thanks.

my question today has to do with the key lime pie.  the custard of the last version was ever so slightly grainy.  not lumpy, not curdled, just not creamy smooth.  i made the recipe as called for with two exceptions:  the recipe was exactly doubled and baked in a half sheet pan, and the lime juice was nellie & joe’s bottled key lime juice (fresh bottle, but not fresh squoze).  other than those items, all else was the same.  the taste was great (natch!), the meringue was fine and didn’t weep, and the whole sheet set up nicely.  any ideas regarding the consistency flux? 

thanx in advance.