Ok sure, maybe I'm not "trending" or whatever, but this is a major coup for me and my tiny kitchen.
In my email, I also slipped in a question about what I should use in place of All-Purpose Flour. They sell many kinds of flour in Japan, but All-Purpose is not one of them. I've been using a 50/50 mix of bread flour, which is high in protein and cake flour, which has a lower protein content. It's been working pretty well, but I wanted to hear it from a professional. So, what's the verdict?
Hi Kimberly- these cookies look incredible! I think you've made a perfect substitute for all-purpose. That should give you approximately the right protein content. The proof is in the pudding- how were the cookies??
Thanks for sending along pics!
So there you have it. 50/50 it is!