_———————— Low-gluten flour, also called cake flour for short, refers to flour with water content of 13.8% and coarse protein content of less than 9.5%, and its color is relatively white. Its protein content is low and its gluten is weak, so it is often used to make soft cakes. If only low-gluten flour is used as the material, the skin will be softer when fried, which can be used to make pastry. Today, Maigoo Xiaobian will bring you some recipes about low-gluten flour. Let's learn together!

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1 What can medium gluten flour eat? Jiaozi's recipe for making steamed stuffed bun even cakes is ordinary flour, which is a common flour in daily life. Its protein content is about 11%, which is between high and low flour and is semi-loose. Gluten flour is the flour mentioned in pasta without special instructions, and most Chinese snacks are made of gluten flour, such as jiaozi, steamed buns and noodles. Today, Maigoo Xiaobian will bring you some recipes about medium-gluten flour, and let's learn together ...

2 What is suitable for high-gluten flour? Bread, noodles and pancakes These delicacies are all soeasily high-gluten flour, also called strong flour, which refers to flour with an average protein content of about 13.5%. Usually, high-gluten flour can be called when the protein content is above 11.5%. High gluten flour is darker in color, more active and smooth. Because of its strong gluten, it is suitable for making elastic and chewy foods such as bread and noodles. With today's Maigoo Xiaobian, I will bring you some recipes about high-gluten flour. Let's learn together ...

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