(2) High-gluten flour: (moisture content 14%, crude protein 1 1.5% or more): The average protein content of high-gluten flour 13.5%, while the average protein content is in.

1 1.5% or more can be called high-gluten flour. Because of its high protein content and rich gluten, gluten is also very strong, and it is often used to make bread, noodles and so on.

(3) Powder core powder: (moisture 14%, crude protein 10.5% or more): it is usually used to make steamed bread, steamed buns, noodles, Chinese snacks, etc.

(4) Medium gluten flour: (moisture 13.8%, crude protein above 8.5%): usually used to make Chinese pasta, Chinese dim sum, western dim sum, etc.

(5) Low-gluten flour: (moisture 13.8%, crude protein below 8.5%): usually used in cakes, biscuits, cakes and snacks.

If you want to make a cake and can't buy low-gluten flour, I suggest you make a cake with high-gluten flour or medium-gluten flour and corn starch ~

Low flour can be mixed with flour (never use the kind called "jiaozi flour", which has a lot of gluten) and corn starch in the ratio of 4: 1. If you want to reduce gluten, you can add some corn starch.

I always make muffins and snacks like this, and I can't buy them. I went to all the supermarkets and didn't get any. I finally learned to make my own low-gluten powder cream. We all buy gold diamonds. I wonder if I can buy it.

Low gluten flour is a kind of flour. The classification of high gluten flour and low gluten flour is related to the content of protein in flour. The protein content of high gluten flour is above 10%, and the protein content of low gluten flour is 6.5~8.5%. The content of protein near wheat husk is higher than that near the center, and the content of protein in hard wheat is high, which is generally used to produce high-gluten flour. Soft wheat is used to produce low-gluten flour. Sponge cake uses low-gluten flour, and fat cake uses medium-gluten flour. Because low-gluten flour has no gluten, the cakes made are particularly soft, loose and flat. The structure of oil cake itself is looser than sponge cake, and the structure of cake is further strengthened by using medium gluten powder. So as to become more compact and not loose. Raw flour is corn flour or water chestnut powder, which is usually used for cooking.

Medium gluten flour-General purpose flour is common in steamed buns, steamed bread, jiaozi and pancakes. The flour that is not specially marked in the general recipe is this.

High-gluten flour bread flowers are used to make bread.

Self-raising flour—I'm not sure what spontaneous flowers are for. According to the instructions on the package, it is said that even muffni cake can be made, but I won't use it to make cakes. I usually use it to bake cakes, which is a little softer than flour that doesn't usually make dough. It used to be used to make pizza, which is not as delicious as dough, but it tastes a little bit smaller than the one without dough.

Low-gluten flour-cake flour is used to make all kinds of cakes, biscuits and cakes. Westerners' supermarkets are placed in baking's place and packed in cartons, so 1 box weighs 2 Jin and costs about $3. I found Rizheng brand low-gluten flour 1 bag at the supermarket in Taiwan Province, China, 500g, 0.99 yuan. So in comparison, bags are cheaper. Generally speaking, if I make a big birthday cake or anniversary cake, I will pack it in a box. Generally, I will pack it in a bag when making snacks or ordinary cakes.