Weak gluten, suitable for making cakes and crisp biscuits with soft taste and loose tissue. High-gluten flour has high adhesion, good elasticity and better hardness. Cakes made of high-gluten flour will not swell, so there will be no soft cakes. However, high-gluten flour has high protein content and strong gluten, and is mostly used to make noodles. After the egg yolk is stirred into a zigzag white paste, milk, corn oil, sugar and low-gluten flour are added, and then stirred into a zigzag shape until the paste has no particles, and the stirring tool can be lifted to form a streamlined wire drawing state. Save it for later use.
Add a little salt to the egg white, beat it with an egg beater until it is rough, then add fine sugar in three times, beat the egg white with a strong small pointed hook until it is stirred and lifted, and the pastry will be sent away successfully. If you want a soft cake, use low-gluten flour. (such as Qifeng cake, light cheesecake, etc. If you want some Q-bombs, porcelain, chewy cakes or bread, you can use medium gluten or high gluten flour. For example, old-fashioned anhydrous cakes, bread and some cakes.
Low-gluten flour is definitely better. Cakes made of low-gluten flour are more fluffy. High-gluten flour is usually used to make bread. If you only have high-gluten flour at home, you can mix it with corn starch or use high-gluten flour directly, but making cakes will be more difficult. It is recommended to use low-gluten flour or special cake flour, which is also low-gluten. This special cake flour is usually more expensive, so just use low-gluten flour.