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.

In western-style cakes, it is mostly used for muffins (thousand-layer cakes) and cream hollow cakes (puffs);

In terms of cakes, it is only used in high-content fruit cakes!