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.
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 Province, China, at a price of 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.
Baking soda, also known as baking soda powder, is composed of sodium bicarbonate, also known as edible alkali. Function: Pasta fermentation tenderizes meat, and it is also used for disinfection and washing in some places.
Baking powder, commonly known as baking powder, is used to ferment pasta. The main ingredients are baking soda powder, corn flour and other ingredients.
The difference between the two is that baking soda is alkaline and baking powder is neutral; Baking soda has more uses.
Ps: According to the actual eating experience, baking soda is used more in Chinese food, such as steamed bread, and the baking soda fermentation speed is slower > <
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Cake oil, also known as cake emulsifier or cake foaming agent, plays an important role in the production of sponge cake.
In the early 1980s, when sponge cakes were made in China, cake oil was not added, so it took a long time.
The yield is low, the finished product structure is rough, and it will have a serious egg smell. Later, when cake oil was added to make sponge cake,
The whole process only takes 8- 10 minutes, the yield is greatly improved, the cost is also reduced, and the baked finished product has a uniform and delicate structure and a soft taste.
Second, the amount and method of adding cake oil
The amount of cake oil added is generally 3-5% of that of eggs. Because its addition follows the egg, whenever the egg in the cake formula is increased or decreased, the cake oil must be increased or decreased in proportion.
The pastry oil must be added before the batter is quickly stirred, so that it can be fully stirred and dissolved to achieve the best effect.
Three, add cake oil matters needing attention
Before the batter is stirred, the cake oil must be fully dissolved, otherwise it will precipitate and agglomerate; If cake oil is added to the batter, it can't be stirred for a long time, because excessive stirring will cause too much air to be mixed, but it will not stabilize the bubbles, which will lead to rupture. Finally, the volume of the finished product will sink and the tissue will become cotton-like.