What flour is used to make cakes?

It must be low-gluten flour

Division of flour types

Divided by performance: special flour (dumpling flour, bread flour, biscuit flour, etc.), general purpose flour Flour (standard flour, rich flour), nutritionally fortified flour (calcium-enhanced flour, iron-rich flour, nutritionally fortified flour)

Divided by accuracy: first-class flour, special second-class flour, standard flour, ordinary flour …

Divided by gluten content: high-gluten flour, medium-gluten flour, low-gluten flour

When buying flour, which flour should you choose, low-gluten, medium-gluten or high-gluten flour? Once you understand the purpose, choosing the right flour is not difficult at all!

The most commonly used method of distinguishing flour is actually based on the strength of gluten. Usually the standard for classifying the strength of flour is the protein content in 100g of flour. The protein content of high-gluten flour is average. 10.5-13.5g;

The protein content of medium-gluten flour is generally 8.0-10.5g; the protein content of low-gluten flour is 6.5-8.5g. So when you buy flour, you can easily identify the gluten content of the flour directly based on the protein content on the package.

How to identify the uses of flour

Now that we have figured out how to judge the gluten content of flour, how do we choose the flour that suits us when making delicious food?

1. High-gluten flour: High-gluten flour has the highest protein content, so the flour has the strongest gluten. High-gluten flour is darker in color, active in itself, and feels very smooth to the touch, and does not easily form lumps when grasped by hand.

The most common use of high-gluten flour is to make bread, because if you want to make good bread, the flour must be able to knead a facial mask, and high-gluten flour is the easiest flour to knead a facial mask.

2. All-purpose flour: The protein content of all-purpose flour is between high-gluten flour and low-gluten flour. The color is milky white and the texture is semi-loose.

All-purpose flour is the most commonly used flour in our Chinese pastries. It can be used to steam buns and roll noodles, so what everyone often buys is generally all-purpose flour.

3. Low-gluten flour: Low-gluten flour has the lowest protein content and the worst gluten. It is white in color and easy to form into balls when picked up by hand. It is usually used to make cakes or biscuits. The snacks taste crisper.

Although many friends often eat pasta, they may not be able to distinguish clearly what high-gluten flour, medium-gluten flour and low-gluten flour are.

So when we make a lot of pasta, You will find that they are all made strictly according to the recipes, but the final results are often not as expected. A large part of the reason is that everyone makes the wrong choice when choosing flour