I am trying to figure out the protein content of the flour that I have here to see if I can make homemade pastry flour. These are my calculations.
Robin Hood all purpose flour:
30g or 1/4 cup has 4 grams of protein, so 1 cup or 120g will give me 16g of protein.
Robin Hood cake and pastry flour:
30g or 1/4 cup has 3 grams of protein, so 1 cup or 120g will give me 12g of protein.
If this is correct, even the cake and pastry flour is high than the pastry flour that Rose uses which is King Arthur’s and has a protein content of 9.2 grams of protein per cup of flour.
So there is no way to bring down the protein content and make my own pastry flour. Bummer. When I made the cream cheese flaky pastry last week I just used the all purpose flour and I thought it turned out fine, the bottom crust was a little tough. Should I use the cake and pastry flour instead since it has a lower proten content and is closer to what Rose recommends? That is my only option I think.
I’m so confused.