I have a recipe and my flour protein content is lower than suggested, should I be worried about the other measurements?

Hello my girlfriend has a recipe for some fried pastry from China, the recipe suggests an all purpose flour of 11-12%, she has one that is 10%. We were wondering if we add the same amount of liquid to the lower protein flour, would it still turn out or should we be putting less than the recipe suggests? From what I’ve heard it’s pretty time consuming, so we’d really appreciate some pointers from anyone who has tweaked recipes or had a similar situation that turned out well. Thank you so much in advance. submitted by /u/XiaoWuLee [link] [comments]

Hello my girlfriend has a recipe for some fried pastry from China, the recipe suggests an all purpose flour of 11-12%, she has one that is 10%. We were wondering if we add the same amount of liquid to the lower protein flour, would it still turn out or should we be putting less than the recipe suggests?

From what I’ve heard it’s pretty time consuming, so we’d really appreciate some pointers from anyone who has tweaked recipes or had a similar situation that turned out well.

Thank you so much in advance.

submitted by /u/XiaoWuLee
[link] [comments]