Low gluten flour is short for low flour, also known as cake flour, Japanese called thin power flour, low gluten flour is 13.8% moisture, crude protein 9.5% or less of the flour, usually used to make cakes, cookies, small pastry snacks, puff pastry type snacks and so on.
Low-gluten flour should be stored in a light-avoiding, ventilated and dry place on a daily basis, and the stored bag or jar should be sealed after each use to avoid moisture deterioration.
Composition and configuration of low-gluten flour:
The ratio of medium-gluten flour and starch is mixed at 4:1.
If you want 100 grams of low gluten flour, we mix 80 grams of gluten flour and 20 grams of starch on it, first weigh 80 grams of gluten flour, and then weigh 20 grams of starch and mix it well, well, grab a handful and try if it becomes a ball of low gluten flour on the preparation of the success.
The "Festival of the Ninth Day" is mainly derived from the story of "The Rescue of the Mother by Meilian", which has been circulating in the folklore.
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