How to prepare low-gluten flour? Can it be made at home?

The materials required to make homemade low-gluten flour are: starch and ordinary all-purpose flour that is easily available. The flour sold in supermarkets generally does not indicate whether it is high-gluten flour or low-gluten flour. It is usually all-purpose flour. ) The main component of flour is starch. Starch does not contain protein, so the protein content of medium-gluten flour can be reduced by mixing starch to make low-gluten flour. Much like flour, it is a common starch in our kitchens. (low-gluten flour) is the same as bread flour (high-gluten flour). Let’s see what happens when we knead the starch with our hands. Grab a handful with your hands and squeeze tightly.

Grab a handful of starch, squeeze it and loosen it. The starch will also form into a ball. Does it look like biscuit flour (low-gluten flour)? Starch is easier to clump than low-gluten flour, and its color is whiter than flour. The ratio of all-purpose flour and starch is 4:1. If you want 100 grams of low-gluten flour, we just mix 80 grams of all-purpose flour

and 20 grams of starch. Okay, grab a handful and try it, it will form a ball! Low gluten flour was prepared successfully!

How to turn medium-gluten flour into low-gluten flour

(1) High-gluten flour: (14% moisture, more than 11.5% crude protein): The average protein content of high-gluten flour is 13.5 %, and usually those with protein content above 11.5% can be called high-gluten flour. It has high protein content and more gluten, so it is also strong in gluten and is often used to make bread, noodles, etc.

(2) Low-gluten flour: (moisture content 13.8%, crude protein 8.5% or less): usually used for cakes, biscuits, small cakes, snacks, etc.

If you want to make If you can't buy low-gluten flour for cakes, it is recommended that you use high-gluten flour or all-purpose flour and add corn starch to make cakes~

You can use flour for low-gluten flour (do not use the kind called " Mix "dumpling flour" (the kind with a lot of gluten) and cornstarch in a ratio of 4:1. If you want it to be lower in gluten, you can also add some cornstarch

This is how I always make sponge cakes and snacks. I couldn’t buy it. I went to all the supermarkets and couldn’t buy it. Finally, I learned how to make your own cake flour and cream. We all bought Golden Diamond

Cake flour is a kind of flour. The classification of high-gluten flour and low-gluten flour is related to the amount of protein contained in the flour. The protein content of high-gluten flour is more than 10%, and the protein content of low-gluten flour is 6.5~8.5%. The protein content near the outer shell of the wheat kernel is higher than that near the center. Hard wheat has high protein content and is generally used to produce high-gluten flour; soft wheat is used to produce low-gluten flour. Low-gluten flour is used to make sponge cakes, while medium-gluten flour is often used to make grease cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, enlarged in volume, and have a smooth surface. The structure of the grease cake itself is looser than that of the sponge cake. Medium-gluten flour is used to further strengthen the structure of the cake. Thus becoming tighter and less loose. Cornstarch is corn flour or bean flour, which is usually used for gravy in cooking.

High-gluten flour--bread flour is used to make bread

Low-gluten flour--cake flour is used to make various cakes, biscuits, and pastry snacks. Western supermarkets put them in cardboard boxes in the baking section, so 1 box is 2 pounds and costs about $3. I found Rizheng brand low-gluten flour produced in Taiwan in a Chinese supermarket, 1 bag of 500 grams, $0.99. So in comparison, the bags are slightly cheaper. Generally, if I make larger birthday cakes or anniversary cakes, I put them in boxes. If I make small snacks or general cakes, I put them in bags.

How to make medium-gluten flour from high-gluten and low-gluten flour

According to theory, it is absolutely possible. The question is what proportion is appropriate. You can mix 20% starch into high-gluten flour to prepare medium-gluten flour

Low-gluten flour is softer, while medium-gluten flour is firmer.

The Western pastry recipe will specifically indicate what kind of flour is needed. Generally, all-purpose flour can be used instead of high-gluten flour or low-gluten flour without any obvious difference. If you want to make a cake but cannot buy low-gluten flour, it is recommended that you use high-gluten flour or all-purpose flour and add corn starch to make the cake. Method for preparing low-gluten flour: You can mix ordinary flour and cornstarch in a ratio of 4:1. If you want it to be even gluten-free, add some cornstarch.

The classification of high-gluten flour and low-gluten flour is related to the amount of protein contained in the flour. The protein content of high-gluten flour is more than 10%, and the protein content of low-gluten flour is 6.8.5%.

< p> The protein content near the outer shell of the wheat kernel is higher than that near the center. Hard wheat has high protein content and is generally used to produce high-gluten flour; soft wheat is used to produce low-gluten flour.

2. The following Classification:

1. Extra high-gluten flour: 14% moisture, more than 13.5% crude protein, usually used to make gluten and fried dough sticks.

2. High-gluten flour: water The protein content of high-gluten flour is 14%, and the crude protein is more than 11.5%. It is mostly used to make bread, noodles, etc. The average protein content of high-gluten flour is 13.5%, and usually those with a protein content of more than 11.5% can be called high-gluten flour. High protein content, It also contains more gluten, so it is also strong in gluten.

3. All-purpose flour: 13.8% moisture, more than 8.5% crude protein, generally used in steamed buns, steamed buns, dumplings, pancakes and other Chinese-style pasta, Chinese snacks, etc. They all use it. Generally, there is no special label on the flour in the recipes, it’s all this.

In addition, all-purpose flour is mostly used to make grease cakes in Western pastries. The texture of grease cakes is looser than sponge cakes, so choose Medium-gluten flour can further strengthen the structure of the cake, making it tighter and not loose.

4. Low-gluten flour: water content 13.8%, crude protein 8.5% or less, usually used in cakes, Biscuits, small cakes, pastry snacks, etc. Use low-gluten flour to make sponge cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, enlarged in volume, and have a smooth surface.

5. General Cornstarch is corn flour or bean flour, which is usually used for gravy in cooking.

How to prepare low-gluten flour?

If you don’t have low-gluten flour, you can use ordinary flour and cornstarch mixed in a ratio of 3:1 or 4:1.

How to make homemade low-gluten flour

For low-gluten flour, you can use flour (never use the kind called "dumpling flour", which has a lot of gluten) and cornstarch 4: If you want to make it even lower gluten by adjusting the ratio of 1, you can also add some cornstarch

This is how I always make sponge cakes and snacks. I can’t buy them. I went to all the supermarkets and couldn’t buy them. Finally I learned. How do you make your own cake flour and butter? We all buy Golden Diamond ones, but you don’t know if you can buy them?

Cake flour is a kind of flour. The classification of high-gluten flour and low-gluten flour is related to the amount of protein contained in the flour. The protein content of high-gluten flour is more than 10%, and the protein content of low-gluten flour is 6.5~8.5%. The protein content near the outer shell of the wheat kernel is higher than that near the center. Hard wheat has high protein content and is generally used to produce high-gluten flour; soft wheat is used to produce low-gluten flour. Low-gluten flour is used to make sponge cakes, while medium-gluten flour is often used to make grease cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, enlarged in volume, and have a smooth surface. The structure of the grease cake itself is looser than that of the sponge cake. Medium-gluten flour is used to further strengthen the structure of the cake. Thus becoming tighter and less loose. Cornstarch is corn flour or bean flour, which is usually used for gravy in cooking.

All-purpose flour—all purpose flour is generally used in steamed buns, steamed buns, dumplings, and pancakes. Generally, there is no specific labeling of flour in recipes, it’s just this.

High-gluten flour--bread flour is used to make bread

Self-rising flour--self rising flour. I'm not sure what it is specifically made for. According to the instructions on the package, it says it is even flour. You can make muffni cakes, but I won’t use it to make cakes. I usually use it for making pancakes, which is slightly softer than ordinary non-rising flour. I used it to make pizza once, and it wasn't as good as the dough-proof one, but it tasted a little softer than the one that failed to make dough.

Low-gluten flour-cake flour is used to make various cakes, biscuits, and pastry snacks. Western supermarkets put them in cardboard boxes in the baking area, so 1 box is 2 pounds and costs about $3. I found Rizheng brand low-gluten flour produced in Taiwan in a Chinese supermarket, 1 bag of 500 grams, $0.99. So in comparison, the bags are slightly cheaper. Generally, if I make larger birthday cakes or anniversary cakes, I put them in boxes. If I make small snacks or general cakes, I put them in bags.

How to turn ordinary flour into low-gluten flour

You can make low-gluten flour by mixing ordinary flour and cornstarch in a ratio of 4:1~ High-gluten flour cannot be mixed~ You can use ordinary dumpling flour Instead~

What kind of flour does low-gluten flour refer to?

Low-gluten flour is cake flour. You can also mix it yourself. Ordinary flour (medium-gluten flour): corn starch (also called corn flour) = 4:1

Corn starch ≠ Cornmeal. High-gluten flour is also called bread flour.

How can high-gluten flour and low-gluten flour be mixed into real medium-gluten flour?

This statement is very general, let’s talk about it in terms of general high-gluten and low-gluten flour!

The gluten content of high-gluten flour is generally around 30

The gluten content of low-gluten flour is generally below 26

If you want to make it medium-gluten, for example The gluten content is 28, so you may need to add 30 to 40 pounds to 100 pounds of high-gluten flour! If you do this, you might as well just buy all-purpose flour. The Hao Laonong I bought last time is pretty good. Hope this helps.

How to turn ordinary flour into low-gluten flour

Just add 4 pounds of ordinary flour and one pound of cornstarch to make low-gluten flour, saving time and effort