It is best to use medium-gluten flour to make cakes. Generally, pies, oil cakes, home-cooked cakes, instant noodles cakes and flour cakes can all be made of medium-gluten flour, because the gluten requirements of noodles themselves are not high, but some gluten is still needed, so medium-gluten flour is just right. Generally, shortbread is made of high-gluten flour and low-gluten flour, such as high-gluten flour for skin and low-gluten flour for oil surface.

For another example, spring cake and scallion cake are both cakes between high-gluten flour and medium-gluten flour, but generally high-gluten flour is better.

High-gluten flour is dark in color, active and smooth, and it is not easy to form balls by hand; It is more suitable for making bread and some cakes, such as Danish cakes. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes.

The color of low gluten powder is white, which is easy to form balls manually; The average protein content of low-gluten flour is about 8.5%, and the protein content is low, so the gluten is weak, so it is more suitable for making cakes, muffins, biscuits, cakes, etc., and the taste is fluffy and crisp.