Make your own cake with low gluten flour
Pour in the flour, and make sure it's not too much, and don't touch the lid of the pan at the top of the flour, otherwise it will still be wet from the moisture dripping off the lid.
Home made cake low gluten flour
Flour in the middle of the hole with chopsticks, because the density of the flour is relatively small, the steam is not easy to come up, poke holes in the steam to come up to heat evenly.
Low-gluten flour for making cakes at home
Next, spread the caging cloth on the surface of the flour. I laid 2 pieces of cloth here to prevent the steam from the lid from dripping off and wetting the flour, and again the edges around the cage drawer should be articulated so that it doesn't give the water a chance to come in contact with the flour.
Make your own cake with low gluten flour
Steam the cake for 15 minutes on medium heat. The 15 minutes here is counted from the time the water boils and steams. after 15 minutes turn off the heat and transfer the flour out immediately without stopping. The water in the pot will still be hot after you turn off the heat, and it will wet the bottom of the flour. Transfer the flour to the counter and it will be like what you see, in hard lumps.
Make your own low-gluten flour for cakes at home
Transfer the flour lumps inside a dry bowl, and pound the lumps with a rolling pin. If you have a sieve, Koichi passes it through the sieve for a finer flour.
Homemade low gluten flour for cakes at home
This is the final product, the color of low gluten flour is a little whiter than that of regular flour, and by the time it is rolled into flour it is basically cool enough to be loaded up and used.
Homemade low-gluten flour for making cakes at home
This is a cake roll I made with my own low-gluten flour, and it baked out very fine, and there is no difference between it and the one made with the low-gluten flour sold.
Finally, I'll give you the principle. We usually say that ordinary flour is gluten flour, flour is divided into low-gluten flour, medium-gluten flour, high-gluten flour. Here focus on the difference between low gluten flour and regular flour. The gluten content of low gluten flour is 22%-26%, while that of regular flour is 29-32%. The protein content is also different depending on the gluten content. Low gluten flour has a protein content of less than 8.5%, while regular flour is between 8.5%-10%.
We are steaming ordinary flour, the high temperature of the water vapor destroys the proteins, so that the protein content of the flour is reduced, and at the same time the gluten of the flour will also be reduced, and it will become the low gluten flour we use.
The flour sold in the market, such as dumpling flour, noodle flour, extra fine flour, etc., are all made because of the adjustment of the protein and gluten content in the flour.
Low-gluten flour is low in gluten, so it's good for fluffy, soft foods like paper pastries.
Isn't it easy, in the future, if you need low gluten flour, you can make it yourself at home, don't spend a lot of money on it. Low-gluten flour made by myself, I may be a time to do about 2 pounds, eat a month without mold and bad, longer storage time did not try. Suggest that you can do a little less at a time, and no trouble, you can do more than a few times Oh.
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