As we all know, low-gluten flour is generally used to make cakes, and cakes made of low-gluten flour are particularly soft, bulky and flat. However, low-gluten flour is rare.
If there is no low-gluten flour at home, you can also make low-gluten flour by mixing ordinary flour and corn starch at home according to the ratio of 4: 1. 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, so that it can play the role of low gluten and can be used as low gluten flour.
Selection skills of low-gluten flour
1, Look: the color of high-quality flour is white or yellowish, and it is fine powder when it is kneaded by hand, but it is not agglomerated when it is tightly squeezed in the hand. Low-quality and inferior flour is dull, gray or dark yellow, dark and uneven in color. When fingers are twisted and pinched, there is a rough feeling, insects, impurities, lumps, and hands are pinched into a ball.
2, smell: take a small amount of flour in your hand to smell its smell, high-quality flour has no odor. Low-quality and inferior flour with slight odor, musty odor, sour taste, kerosene smell and other odors.
3. Touch: When the high-quality flour is touched by hand, the palm of your hand has a greater sense of coolness, and it forms a ball when it is clenched. If you don't disperse for a long time, the flour moisture is too high.
4, taste: take a little flour and chew it, high-quality flour tastes light and slightly sweet. There is a slight odor, and there are odors such as fermentation, sweetness, bitterness, and a tingling sensation. When chewing, it is low-quality and inferior flour.