1. All-purpose flour is more delicious when making cakes. General pies, fried cakes, home-style cakes, hot noodle cakes, yeast cakes and other types of cakes can be made with all-purpose flour, because they do not have high requirements for the gluten of the noodles, but they still need some gluten, so all-purpose flour is suitable. Suitable. Generally, shortbread is made from a combination of high-gluten flour and low-gluten flour. For example, high-gluten flour is used for the skin surface and low-gluten flour is used for the oil surface.

2. Another example is spring pancakes and scallion pancakes, which can be made with both high-gluten flour and medium-gluten flour, but generally high-gluten flour is more effective.

3. High-gluten flour is darker in color, more active and smooth in itself, and does not easily form into balls when grasped by hand. It is more suitable for making bread and some puff pastry snacks, such as Danish puff pastry. In Western cakes, it is mostly used in waffles (thousand-feuille) and cream puffs (puffs).

4. The color of low-gluten flour is white, and it is easy to form balls when grasped by hand. The average protein content of low-gluten flour is about 8.5, which is low in protein content and less gluten, so it is also weak in gluten. It is more suitable for making cakes, sponge cakes, biscuits, tarts and other Western-style pastries that require a fluffy and crisp texture.