Pure flour can be used to make dumpling skins, pancakes, cakes, batter, milk pancakes and so on. There are many kinds of flour, classified according to protein:

1, high-gluten flour High-gluten flour, also known as strong-gluten flour, contains high content of protein. The best is spring wheat flour, which comes from Canada. High-gluten flour is most suitable for bread, snacks and puffs.

2. Low-gluten flour Low-gluten flour, also known as weak-gluten flour, has a low protein content. Low gluten flour is suitable for making cakes, shortcakes and biscuits.

3, medium gluten flour, medium gluten flour is the kind of flour sandwiched between high gluten flour and low gluten flour. Its protein content is lower than that of high gluten flour, but higher than that of low gluten flour. Medium gluten flour is suitable for making fruit cakes, birthday cakes and patties.