High gluten flour is not suitable for making cakes. Generally, cakes are made of low-gluten flour. Because the gluten of high-gluten flour is too high, the cake is not fluffy and chewy, so if you only have high-gluten flour at home but want to diy, you can use it to make bread, because the internal organization requirements of bread baking are not so high, and the bread made with high-gluten flour will taste better, so the flour used for making cakes or bread is different.

Moreover, we often buy flour in the supermarket, and the flour bag does not say whether it is high-gluten flour or low-gluten flour. When we want to make a cake, we don't know how to tell. Then I'll tell you a simple way to distinguish flour: first, grab a handful of flour with your hand and hold it hard. If the flour becomes a ball, it is low-gluten flour. If your hands are open and scattered, it is high-gluten flour.

Another way is to observe. Two kinds of flour are put together, and the yellow one is high-gluten flour. However, if it is clear that there is only high-gluten flour at home, but you really want to make cakes, then there are two ways to solve this problem, so that high-gluten flour can be made into low-gluten flour by hand. The first is to put the same amount of corn starch and high-gluten flour in a container and stir them without adding water or oil, which can reduce the gluten of flour.

Another method is to put the high-gluten flour into a water-free and oil-free container, then compact and smooth the flour with a spoon, then poke several concave holes in the flour with chopsticks, finally wrap it with plastic wrap, poke several holes in the plastic wrap with a toothpick, and steam it in a steamer. Usually, the steam after SAIC 10 minutes is enough. After it is taken down, the high-gluten flour becomes low-gluten flour. You can use the method mentioned above to test whether it has become low-gluten flour. After turning into low-gluten flour, you can start making your favorite cakes.