SC - corn flour? - oop

[Linda Taylor]

>From: Magdalena <magdlena at earthlink.net>
>Subject: Re: SC - corn flour? - oop
>Date: Thu, 23 Dec 1999 08:31:40 -0600

>"For a smooth melting texture:
>
>100g plain soft flour
>50g cornflour
>100g butter
>50g icing sugar"
>
>From _A Year in a Scots Kitchen_ by Catherine Brown
>
>So this would be
>
>white flour
>cornstarch
>salted butter
>powdered sugar
>
>in American terms?
>
>-Magdalena


Yes, I believe so. In addition, I think the "plain soft flour" means a white 
flour with a low gluten content, like our pastry flour, or maybe cake flour. 
Actually, this is an extrapolation - I find "plain strong flour" defined as 
high-gluten flour for breadmaking, with additional description of the 
"strong" part to confirm that, and the "plain" flours seem to be white 
flours, but I have not been able to find a straightforward statement that 
says "plain" flours are always white. Perhaps someone else can clarify this? 
In the meantime, I am assuming from Elizabeth David's description that our 
all-purpose white flour (unbleached?), though slightly higher in gluten 
content than British "ordinary plain household flour", would do just fine 
for this recipe. (BTW, I like using half unbleached all-purpose flour and 
half cake flour (Softasilk brand, and always bleached) for shortbread 
cookies.)



Morwyn of Wye, O.L.
Barony of Three Mountains, An Tir
(Portland, OR, USA)
mka Linda Taylor, lmt_inpnw at hotmail.com

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