Low-gluten flour is usually used in cakes, biscuits, cakes and pastries, pastry and so on. Choose low-gluten flour for sponge cake. Because the low gluten powder has no gluten, the cake made is particularly soft, bulky and flat.

Medium gluten flour is commonly used in Chinese pasta such as steamed buns, steamed bread, jiaozi, pancakes, and Chinese snacks. What flour is not specially marked in general recipes is this.

High gluten flour is mostly used to make bread, noodles and so on. What is the average protein content of high gluten flour? 13.5%, but usually those with protein content above 1 1.5% can be called high-gluten flour. protein content is high. Gluten is also more, so gluten is also strong.

The practice of egg yolk biscuits:

5 egg yolks, low-gluten flour180g, 80g butter, 60g fine sugar and a little salt.

method of work

1, after the butter softens at room temperature, break it up with an egg beater, add fine sugar, and beat it with an egg beater until the color is slightly white and the volume is swollen.

2. Add five egg yolks several times. Stir thoroughly every time until the egg yolk and butter are mixed before adding the next time.

3. Add salt and mix well.

4. Pour in the low-gluten flour and mix it evenly with a rubber scraper to become a soft dough.

5. Spread oiled paper on the baking tray, divide the dough into small doses of similar size by hand, rub it round, then flatten it slightly, and put it in the preheated oven for about 20 minutes. Pay attention to the baking situation of biscuits in the last few minutes, and the time can be adjusted at any time.

Tips

Baking: 180 degrees, middle layer, 20-25 minutes (adjusted according to the size of biscuits and the actual situation of oven). Very crispy egg yolk cookies are baked.