Current location - Recipe Complete Network - Complete breakfast recipes - Use low-gluten flour or high-gluten flour for making cakes, and what is the best?
Use low-gluten flour or high-gluten flour for making cakes, and what is the best?
Choose low-gluten flour

One: Cake is our favorite dessert. A typical cake is made by baking. His ingredients include oil, flour, sucrose and cream, which are very sweet and sticky. Sometimes he likes to eat them. He thinks the cake outside is very expensive, and he can make his own cake at home. Although the cake is good, there are many ordinary flours. I don't know what flour to use for the cake, so what flour to make the cake well? Cake, bread, biscuits, desserts and other cakes are all high-gluten and low-gluten flour, which is suitable for cakes. Because the two kinds of flour are different, low-gluten flour has poor elasticity and is more fluffy and tender when cakes are made, so it is better to use low-gluten flour for cakes.

Two: The cake made of low-gluten flour Wu Jingli is particularly soft, bulky and flat. In fact, high gluten flour is usually used to make bread. The cake is easy to cramp and tastes bad. If you really don't have low gluten flour, you can also mix high gluten flour with the same corn flour.

Three: Cake is imported from abroad, so the English for low gluten flour is Mike flour, while the English for high gluten flour means bread flour-that is, cake flour and bread flour. It can be understood that low gluten is mainly used to make cakes, while high gluten is mainly used to make bread. However, after years of dietary communication and development, making cakes does not have to be low gluten. For example, some banana cakes will become masters of high gluten, and making bread will be low gluten. For example, for whole wheat bread, some owners will be low gluten. In business and at home, cake making at home generally refers to the hotel's practice. Generally speaking, cakes do not need cramps, so they are all made of low-gluten flour. Bread needs cramps to pull out the glove film, so it is dominated by high-gluten flour. Conclusion: Usually, cakes are made of low-gluten flour, but some kinds of cakes also use high-gluten flour, and even cakes made of rice flour have a very good taste, which was shown in my personal homepage video. It depends on the personal use, and cannot be generalized.