I run a home bake shop , in Delhi , India and this is my first post on cake central.
Baking in India is a game of substitution, and sadly , its effecting my crumb. I live in India, so no cake flour, no bleached flour , all we get is all purpose flour and corn starch, and I mostly bake my cakes with a all purpose flour + Corn Starch mix.
I do not know what % of protein is there in my all purpose flour .
How do I get a fine and tender crumb? Techniques, Recipes , Tips, Tricks and Crumb Shots.