Low-gluten wheat flour is low-gluten flour, and some special wheat flour for cakes is low-gluten flour. The content of protein in low-gluten flour is usually around 6.5%~9.5%. This low-gluten flour is not only suitable for making cakes, but also suitable for making cookies or some crisp desserts with no toughness. You need to use high-gluten flour or medium-gluten flour when making bread.

Matters needing attention in flour use

Before use, all the flour should be sieved with a sieve, and the flour should be put on the sieve. Hold the sieve in one hand and pat it gently with the other hand to make the flour fall into the steel basin from the air. This can not only avoid flour caking, but also mix flour with air through this procedure to increase the bulkiness of the cake after baking. At the same time, when mixed with cream, there will be no small particles, so that eggs will not have a rough taste when baked.

Weighing is very important when making western pastry, because it is the first step of successful baking, especially when weighing powdery materials and solid grease. If a cup or measuring spoon is used, it is difficult to measure accurately. At this time, there must be an accurate scale to weigh.

If you still want to weigh the cup and spoon first, you can refer to the conversion table, because it is also a cup, but the weight of a cup of water, a cup of oil or a cup of flour is different.