Ordinary flour can make cakes.

Ordinary flour is generally referred to as gluten flour, the more common flour on the market can be divided into low-gluten flour, medium-gluten flour, high-gluten flour, this three kinds of flour, the main difference is that the gluten problem, low-gluten flour gluten is the lowest, used to make the cake will be better texture.

Want to use ordinary flour to make cakes, you can mix it with corn starch in the ratio of 4:1, because starch contains very little fat and protein, mix it with ordinary flour, you can play the effect of low gluten flour.

Precautions for making cakes

1, mix the egg whites with care, clean and wipe the mixer and utensils, the utensils and mixer should not have residual moisture and grease, otherwise it will not whip up.

2, the cake generally need to add a puffing agent, so that the cake will be more fluffy. Generally speaking, puffing agent is divided into chemical puffing agent and biological puffing agent. Chemical puffing agent has baking soda or baking powder, the use of more is baking powder; biological puffing agent is often used is yeast.

3, whipped egg whites there is a temperature condition, egg whites in 17-22 degrees Celsius, its viscosity is the best state, the best foaming performance. So in summer you can place the eggs in the refrigerator for a period of time before using.