1. High-gluten flour: This type of flour has a high protein content, good viscosity and elasticity, and can increase the toughness and gluten of the mooncake. Use of high-gluten flour to make the most delicious taste of moon cakes, strong, very good sense of teeth, not easy to soften, and because of its firmness, wrapped up the filling is not easy to break.
2. Low-gluten flour: This type of flour has a lower protein content and is therefore weaker. It is usually used to make cakes, cookies and rolls that have a soft flavor and loose organization. For mooncakes that require more texture, the amount of low gluten flour used should be kept within certain limits. Mooncakes made with low gluten flour have a light and delicate flavor, soft but not tender.
3. Whole wheat flour: Whole wheat flour is richer in fiber and nutrients than other flours. Using whole wheat flour to make mooncakes can increase the nutritional value of the mooncake, while its taste is also excellent.
From the point of view of the production steps, the process of making mooncakes with high-gluten flour, low-gluten flour and whole-wheat flour is the same. First you need to prepare the dough and shortening dough and then follow the different methods. It should be noted that when making mooncakes, the temperature and time of the oven should be adjusted according to the specific situation.
In summary, from both the list of ingredients and the production steps, using high-gluten flour, low-gluten flour and whole-wheat flour can be used to make mooncakes, but you need to choose the right type of flour according to the specific taste needs and the actual situation.