What flour do you need to choose to make a cake? In fact, when we make cakes at home, most of us use low-gluten flour. If we don't have low-gluten flour at home, we will use medium-gluten flour (that is, the common flour in the market).

In general cake shops, when making cake embryos, low-gluten flour is usually used, and the cake embryos made by it are softer and the entrance is melted.

The so-called low-gluten flour, in fact, is that its gluten content is relatively low, delicate and white. When you add a little water to make a cake, it can reach a soft consistency. The cake flour on the market is low-gluten flour.

Let's talk about medium-gluten flour, which is sold by the pound in the supermarket. Why can we use medium-gluten flour instead of low-gluten flour? Mainly, when making cakes with medium-gluten flour, we can add a little corn starch, which can reduce the gluten of medium-gluten flour as a whole and make the cakes soft.

Therefore, we usually use low-gluten flour when we have low-gluten flour at home, replace it with medium-gluten flour when we don't, and add a little corn starch.

I hope my answer can help you, and I wish you a happy life!