Should pastry always be made using plain flour?
Gosh, I don’t know. Is there a special pastry flour? I know there’s such a thing as cake flour. I think plain flour works fine, though. Here’s what I uncovered: Cake flour is a finely milled flour made from soft wheat. It has very low gluten content, making it suitable for soft-textured cakes and cookies. The higher gluten content of other flours would make the cakes tough. Pastry flour (also called cookie flour or cracker flour) has slightly higher gluten content than cake flour, but lower than all-purpose flour. It is suitable for fine, light-textured pastries.
