What flour is used to make cakes

Generally, cakes use low-gluten flour.

Low-gluten flour is referred to as low-gluten flour, also called cake flour. It is called thin flour in Japanese. Low-gluten flour refers to flour with a moisture content of 13.8 and a crude protein of less than 9.5. It is usually used to make cakes, biscuits, and small cakes. Desserts, puff pastry, etc.

Use low-gluten flour when making sponge cakes. Because low-gluten flour has no gluten, the cake made will be particularly soft, enlarged in volume, and have a smooth surface. 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 emulsifiers.

Baking knowledge

Low gluten flour: protein content is less than 8.5, generally suitable for biscuits and cakes.