It is said online that medium (high) gluten flour can be turned into low-gluten flour by adding cornstarch. Can wheat flour be used instead of cornstarch? Are the ratios still the same as before?

The quality of wheat starch and ordinary high-gluten flour is better than that of corn starch, because wheat starch has the original malty flavor of wheat flour. The ratio depends on the strength of the flour you use. Yes, the flour blending companies we cooperate with generally use 5% wheat starch and mix it evenly

The sixth grade mind map is clear

Chapter 1: column introduction, column catalogue and column are suitable for people, and how to get the electronic version.

Chapter 2: What is written in

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The making of cappuccino

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Say konjac edible method (for weight loss)

How to fry peanut rice and fragrant and crispy

What are the listed companies in China catering industry?

Which of the sturgeon's offal can be consumed

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Bread Balls (aka French Bread Balls)