Question 2: What brand of cake store baking special low gluten powder and sugar Ordinary white sugar, the particles are relatively coarse, fine granulated sugar particles are very fine, both of which are very loose, like sand There is also a kind of white sugar, containing more water, more wet. The coarser the granule, the less easy to mix evenly, in addition to the more likely to deform the food when baking, let's say the pattern of the cookies will disappear. Only recently learned.
Question 3: What brand of low-gluten flour is better for cookies? We recommend using Meimei low-gluten flour to make bread, cakes, cookies and cookies.
Mimai low-gluten flour, fine powder, does not contain preservatives. The scope of application includes home baking flour, making sweet bread, cake, toast, Chinese pastry steamed buns, puffs, pizza, etc., the quality level of the first class, is a professional choice for home baking points.
Nutritious and rich in trace elements. Low gluten, strong water absorption. Easy to operate, fermentation, mixing endurance. Fluffy texture, rich wheat flavor. Good expansion force, large volume of finished products. Fine flour without whitening agent. Well-received by a variety of handmade snack enthusiasts
Question 4: What is the best brand of ingredients for everyone's baking? I use the baking player's ingredients, quite good, his family is a number of baking masters together with the research and development out of the precise ratio, and to be safe and healthy, I do things quite high success rate.
Question 5: Baking bread with high-gluten flour or low-gluten flour is good High-gluten flour: protein content of 10.5-13.5%, darker color, more active and smooth itself, hand grasp is not easy to form a ball; more suitable for use in bread, as well as part of the shortcrust pastry class shortening snacks, such as Danish pastry. In pastry, it is mostly used in muffins (lasagna) and cream hollow cake (puff). In cakes, it is used only in fruit cakes with a high content.
Medium gluten flour: protein content of 8.0-10.5%, creamy white color, between high and low flour, semi-fluffy texture; generally used in Chinese snacks, such as buns, steamed buns, noodles and so on. (The market flour without special instructions are generally this kind of flour).
Low gluten flour: protein content of 6.5-8.5%, white color, easy to grasp the hand into a ball; low protein content, gluten is also less, so the gluten is also weak, more suitable for cakes, muffins, cookies and tartlets and other pastry need to be fluffy and crispy texture.
Question 6: Why do baking is divided into low-gluten flour and high-gluten flour, with the general flour can not be done A grain of wheat from the outside to the inside is divided into three layers of milling, the more inside the higher toughness. A grain of wheat from the outside to the inside is divided into three layers of grinding, the more inward the higher toughness. A grain of wheat the outermost layer of bran milled out is low gluten flour, suitable for making can not be strong cake, cookies. The high-gluten flour milled in the center of the wheat is the most tough, suitable for making bread. Medium gluten flour is the middle layer of wheat grinding, usually our steamed bread, noodles are made of medium gluten flour. The color of low gluten flour is the whitest, high gluten flour yellowish color.
Usually we say flour refers to wheat flour (that is, wheat milled flour), according to the amount of protein content in the flour, we divided the flour into high-gluten flour (High Gluten Flour), medium-gluten flour (Middle Gluten Flour), low-gluten flour (Low Gluten Flour).
High Gluten Flour: Protein content of 10.5-13.5%, darker color, more active and smooth itself, it is not easy to grab the hand into a ball; more suitable for bread, as well as part of the shortcrust pastry class shortening snacks. It is more suitable for making bread and some shortcrust pastry. In pastry, it is mostly used in muffins (lasagna) and cream hollow cakes (puffs). In cakes, it is limited to high-ingredient fruit cakes.
Medium gluten flour: protein content of 8.0-10.5%, creamy white color, between high and low flour, semi-fluffy texture; generally used in Chinese snacks, such as buns, steamed buns, noodles and so on. （
Low gluten flour: protein content of 6.5-8.5%, white color, easy to form a ball with the hand; low protein content, gluten is also less, so the gluten is also weak, is more suitable for cakes, muffins, cookies and tart crust and other needs of fluffy and crispy texture of the Western-style desserts.
In pastry recipes that specify which type of flour is needed, you can generally substitute medium gluten flour for high gluten flour or low gluten flour without a significant difference. If you want to make a cake and can not buy low-gluten flour, it is recommended that you use high-gluten flour or medium-gluten flour and then add corn starch is also possible to make a cake. How to prepare low gluten flour: You can use regular flour and cornstarch in a 4:1 ratio. If you want to be more low gluten, adding more cornstarch will also work.
Question 7: What is the difference between low-gluten flour and ordinary flour for baking Low-gluten flour is low in protein content, ordinary flour is higher, deep grain whole wheat low-gluten is more fragrant and better, try the deep grain flagship store
Question 8: What is the best flour for baking cookies at home Generally, the main ingredients of the cookies are the following
Butter, powdered sugar, eggs, low-gluten flour
Sometimes you may add some other ingredients. Sometimes you may add some other ingredients for aroma
such as milk, light cream, almond flour
Question 9: What is the difference between low-gluten, medium-gluten and high-gluten flours, what is suitable for many friends just started to touch the baking, it is unclear what is the low-gluten flour (commonly known as low-flour), high-gluten flour (commonly known as high-flour), as well as their use to do what the pastries, today we will know the high-gluten flour and the flour to do. will recognize the high gluten flour and low gluten flour, and the difference between them.
It is worth noting: a grain of wheat is divided into three layers of grinding from the outside to the inside, the higher the toughness. The outermost bran of a grain of wheat milled is low-gluten flour, suitable for making cakes and cookies that can not be strong. The high-gluten flour milled in the center of the wheat is the most tough, suitable for making bread. Medium gluten flour is the middle layer of wheat grinding, usually our steamed bread, noodles are made of medium gluten flour. The color of low gluten flour is the whitest, high gluten flour yellowish color.
Usually we say flour refers to wheat flour (that is, wheat milled flour), according to the amount of protein content in the flour, we divided the flour into high-gluten flour (High Gluten Flour), medium-gluten flour (Middle Gluten Flour), low-gluten flour (Low Gluten Flour).
High Gluten Flour: Protein content of 10.5-13.5%, darker color, more active and smooth itself, it is not easy to grab the hand into a ball; more suitable for bread, as well as part of the shortcrust pastry class shortening snacks. It is more suitable for making bread and some shortcrust pastry. In pastry, it is mostly used in muffins (lasagna) and cream hollow cakes (puffs). In cakes, it is limited to high-ingredient fruit cakes.
Medium gluten flour: protein content of 8.0-10.5%, creamy white color, between high and low flour, semi-fluffy texture; generally used in Chinese snacks, such as buns, steamed buns, noodles and so on. （
Low gluten flour: protein content of 6.5-8.5%, white color, easy to form a ball with the hand; low protein content, gluten is also less, so the gluten is also weak, is more suitable for cakes, muffins, cookies and tart crust and other needs of fluffy and crispy texture of the Western-style desserts.
In pastry recipes, it is specified which type of flour is needed, and you can usually substitute medium gluten flour for high gluten flour or low gluten flour without noticeable difference. If you want to make a cake and can not buy low-gluten flour, it is recommended that you use high-gluten flour or medium-gluten flour and then add corn starch is also possible to make a cake. How to prepare low gluten flour: You can use regular flour and cornstarch in a ratio of 4:1. If you want to be more low gluten, adding more cornstarch is fine.