Cake flour has low protein content and weak gluten strength. Generally, the gluten content should be less than 24%, the dough formation time should be less than 2, and the evaluation value should be less than 38. Gluten is too strong, and the bubbles in the cake are large and uneven. The cake with thick foam wall tastes hard, its appearance shrinks and deforms, its strength is too low, and the cake product is too loose and loses its sponge-like structure. The flour is fine and uniform, and the amylase activity is low; Starch is less damaged, even and swollen, which can make the cake have a loose structure.

Extended data:

Precautions:

1. Steamed steamed bread with cold water or hot water can be put into the pot, but it is best to put cold water. First of all, there is no danger of scalding. Cold water into the pot will make the steamed bread heated more evenly. Boiling water into the pot may make the steamed bread skin dry and inelastic.

Don't open the lid immediately after turning off the fire, and don't keep it in the pot. Turn off the fire and simmer for 3 or 5 minutes before opening the lid, otherwise the steamed bread will wrinkle as soon as it meets cold air.

Baidu encyclopedia-cake powder