The sponge cake is made of low-gluten flour. Because the low-gluten flour has no strength, the cake made of it is particularly soft, bulky and flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but in addition to low-gluten flour, cake flour also contains wheat starch and emulsifier. Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%, which has the functions of nourishing heart, tonifying kidney, removing heat and quenching thirst.
Use of low-gluten flour
1, making small steamed bread
Due to the low gluten content, when water is added to the dough, less gluten network is formed, and when the dough is fermented to produce carbon dioxide, less carbon dioxide gas is left in the dough. If the steamed bread is made big, the gluten network support is not enough, which will lead to the small size of the steamed bread and easy collapse.
Low-gluten flour can be used to make small steamed bread, which has a soft taste and is convenient to eat, and is very suitable for children. Formula of small steamed bread: 500 grams of low-gluten flour, 3-6 grams of high-activity dry yeast, 225 grams of water, 25 grams of fine sugar, and 0/5 gram of edible oil/kloc.
2. Make peach cakes
Peach crisp cakes are required to be crisp and delicious, with obvious cracks on the surface. Therefore, it is not necessary to use flour with high gluten content, but usually use low gluten flour. The recipe of peach crisp cake: 500g of low-gluten flour, 250g of fine sugar, 250g of lard, 30g of roasted walnut kernel, 2 eggs, 4g of edible baking soda and 2g of edible stinky powder. After baking or steaming with ordinary flour and high gluten flour, the flour obtained by sieving is cooked flour, not low gluten flour.
3. Make other foods
Low-gluten flour can be used not only to make steamed buns and peach cakes, but also to make soft or crisp and delicious foods such as cakes, Margaret biscuits and egg tart skins.