Cake flour is also called cake flour. Low-gluten flour refers to flour with a moisture content of 13.8 and a crude protein of less than 9.5. It is usually used to make cakes, biscuits, pastries, pastries, etc.

Use low-gluten flour when making sponge cakes. Because low-gluten flour has no gluten, the cake will be particularly soft, enlarged in volume, and have a smooth surface. Low-gluten flour is similar to cake flour and pastry flour in daily life, but in addition to low-gluten flour, cake flour also contains wheat starch and emulsifiers.

Categorized production

Low-gluten flour (cake flour) has a protein content of less than 9.5 (inclusive), so it has weak gluten and is often used to make cakes and pastries with a soft texture and loose texture. Sex biscuits, flower rolls, etc.

If you can't find low-gluten flour, you can use all-purpose flour (do not use the kind called "dumpling flour", which has a lot of gluten) and cornstarch 4: It is blended into a ratio of 1. If you want it to be lower in gluten, you can also add some cornstarch.

If you only have high-gluten flour (whole wheat) at home, you can mix high-gluten flour and cornstarch in a 1:1 ratio, or steam it in a basket.