Friends who often make snacks know that according to the content of protein in flour, flour can be divided into ultra-high gluten flour, high gluten flour, high gluten flour and low gluten flour. The most common is the common flour that we usually use to make steamed bread and wrap jiaozi, that is, medium gluten flour. Ultra-high-gluten flour and high-gluten flour are very strong, and are generally used to make bread, hollow noodles, cheesecakes, Melaleuca cakes, fried dough sticks and so on. Low-gluten flour is rare, and it is usually found in food stores that specialize in baking supplies and food additives. It is specially used for making cakes. Like ancient breakfast cakes, sponge cakes, tiger skin cakes and jujube cakes, they are all made of low-gluten flour.
In the last month, no one can go out. All housewives held a "cooking contest" at home, drying cold noodles, fried dough sticks, steamed buns, cakes and so on online. Many friends have challenged the previous types of pasta that can be made from ordinary flour. When I wanted to make an old breakfast cake, I learned the secret recipe and method. Finally, I found that there was no low-gluten flour for making cakes in advance, so I had to give it up.
The common flour and corn flour eaten at home were mixed together according to the ratio of 4: 1 to make low-gluten flour. Because starch contains very little fat and protein, mixing it with ordinary flour with protein content of 13% will reduce the content of protein in ordinary flour, and then make it play the role of low gluten, so it can be used as low gluten flour.
Mix high gluten flour (jiaozi flour) and corn flour according to the ratio of 1: 1, stir well, and put it in a microwave oven for 30 seconds with strong fire, which can reduce the gluten of flour and can be used as low gluten flour.