1. High gluten flour refers to flour with an average protein content of about 13.5%. Generally, the protein content above 1 1.5% can be called high-gluten flour.

2. High-gluten flour is dark in color, active and smooth, and it is not easy to form balls by hand; Because of its high content of protein and strong gluten, it is often used to make bread and noodles, which is elastic and chewy.

3. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

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Can ordinary flour at home make cakes?

Of course.

Low-gluten flour can also be replaced by ordinary flour and corn starch, but it is very important to cut the materials strictly according to the proportion of various materials in the baking formula.

Low-gluten flour: short for low-gluten flour, weak gluten, so it is suitable for soft snacks such as cakes. If there is no low-gluten flour, ordinary flour can be mixed with corn starch at the ratio of 4: 1, which can reduce the gluten of ordinary flour.

The practice is as follows

Ingredients: low-gluten flour, milk, eggs, fine sugar, blended oil and white vinegar.

Steps:

1. Separate the egg white and yolk and put them in two pots. Add a little white vinegar to the egg white, and then add all the sugar.

2. Beat at high speed until the sharp corner can be pulled out, and then slow down for one minute to make the protein paste smooth and delicate.

3. Add the blended oil and milk to the egg yolk.

4. Stir evenly with a blender at low speed.

5. Sieve the low-gluten flour into the egg yolk liquid.

6. Continue to mix evenly with a blender.

7. Add one-third of the beaten protein to the egg yolk batter, scrape it clean with a rubber and stir well.

8. After that, pour all the batter back into the beaten egg white and stir evenly with a scraper to form a cake batter.

9. Pour the cake paste into the rice cooker with non-stick oil paper at the bottom, and gently drop it to shake out big bubbles.

10. Press the button of the rice cooker and cover the air outlet of the rice cooker with a towel.

1 1, and then wait for the rice cooker to jump to heat preservation.

12. Hold for 20 minutes, then press the cooking button again, then jump to hold for 20 minutes, and so on. The whole heat preservation process lasts for 60 minutes. Don't open the lid halfway.

13, after 60 minutes, open the lid again and fork the center with a toothpick. The toothpick is clean when it comes out, which means that the cake is completely cooked. Pour it out and let it cool.