To make cakes, you need to use low-gluten flour. If there is no low-gluten flour, you can also make cakes by adding high-gluten flour or medium-gluten flour and cornstarch; low-gluten flour is a kind of flour, and it is available in supermarkets. "Cake flour", "Special flour", "low-gluten wheat flour" or "thin flour" all refer to low-gluten flour.

There are three major types of flour: high-gluten flour, medium-gluten flour, and low-gluten flour.

1. High-gluten flour

The protein content of high-gluten flour is about 13.5. Compared with the other two types of flour, the color of high-gluten flour is very dark. Flour is very active, and if you grasp the high-gluten flour with your hands, the flour will be very loose and difficult to form a ball. High-gluten flour is very high in protein, so its gluten content is also very high. When making elastic and chewy breads, noodles and other delicacies, high-gluten flour can be used to make these delicacies.

2. All-purpose flour

The protein content of all-purpose flour is about 11. This kind of flour is the most commonly used flour in our daily life, like our favorite foods. Delicacies such as steamed buns, steamed buns, and dumplings are all made with all-purpose flour. However, this kind of flour is difficult to purchase in supermarkets. Generally, it can only be purchased through special channels. For this reason, I will teach you a small method, which is to take an appropriate amount of high-gluten flour and an appropriate amount of flour. Low-gluten flour, the ratio is 1:1. Mix the two flours and stir evenly to get low-gluten flour.

3. Low-gluten flour

The accuracy and viscosity of low-gluten flour are the lowest among the three types of flour, so its texture is soft and easy to form into rings when kneaded by hand. Therefore, when making fluffy and crispy Western-style pastries such as cakes, sponge cakes, and biscuits, you can use low-gluten flour to make them.