You don't have to use low-gluten flour to make cakes. It all depends on what kind of cake you want to make. Cakes made of different flours taste different. For example, Qi Feng, Angel and other cakes with soft taste must use low flour. Some cakes need elastic taste, but they need high flour, such as brownies.

In the menu of West Point, what kind of flour is needed will be specially indicated. Generally, medium gluten powder can be used instead of high gluten powder or low gluten powder, and there is no obvious difference. ? If you want to make a cake but can't buy low-gluten flour, it is suggested that you can also make a cake with high-gluten flour or medium-gluten flour and corn starch. Mixing ratio: medium gluten flour (common flour): corn starch =4: 1.

High gluten flour has high adhesion, good elasticity and high hardness. If it is made of high-gluten flour, the cake will not swell, because it is too sticky and closely attached to each other, and it will not be as soft as the cake you eat now. You can use low-gluten flour or corn starch to make cakes, and the cakes you copy will be fluffy.

Extended data:

The main ingredients of the cake are flour, eggs, cream and so on. It contains carbohydrates, protein, fat, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium and selenium. It is very convenient to eat and is one of the most commonly eaten cakes.

Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), cake emulsifier, shortening (usually butter or margarine, cakes with low fat content will be replaced with concentrated juice), gel powder, liquid (milk, water or juice), essence and leavening agent (such as yeast or baking powder).

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