Question 1: What kind of flour should be used to make cakes and breads? The answers to your questions are as follows:

1. The use of flour. Low-gluten flour (also known as cake flour) is required to make cakes; high-gluten flour (also known as bread flour) is required to make bread.

2. Regarding the softness of the cake. Needless to say, cake flour must be used. Appropriate addition of baking powder will help the cake to be soft, but the decisive factor is to increase the amount of eggs appropriately and the egg liquid must be beaten appropriately. In addition, using cake oil during the preparation process also helps the cake to be soft and fluffy. The cooking method also determines whether the cake is soft or not. The chiffon cake with separated eggs is the softest, followed by whole eggs, while the muffin cake is not soft.

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Question 2: What kind of flour is used to make cakes? If you are making chiffon, sponge, angel cake and other foam-type cakes, it is best to use low-gluten flour.

But if you are making a heavy oil (butter cake) or heavy oil-like (cupcake) cake, you can use low-gluten flour or Puding's refined flour.

Question 3: What do you need to make a birthday cake? Flour, water, eggs, flour, white sugar, and baking soda. If you find it troublesome to beat eggs, you can also buy an egg beater. As for water, it depends on whether you are making an anhydrous cake. Cream is a must. Buy the kind of liquid cream that will become semi-solid after stirring for about ten minutes (the cream must be refrigerated before stirring, otherwise it will remain liquid even if it is stirred for a long time). Haha, that’s about it. You can also buy some canned fruits. Decorating cakes

Question 4: What is the difference between flour for making cakes and ordinary flour? Low-gluten flour for cakes - used to make all kinds of cakes, biscuits, and pastry snacks - all-purpose flour - Generally, steamed buns, steamed buns, dumplings, and pancakes are all made of it. Generally, there is no special labeling of flour in the recipes. It is all high-gluten flour - used to make bread. Cake flour is a kind of flour. The classification of high-gluten flour and low-gluten flour is related to the amount of protein contained in the flour. The protein content of high-gluten flour is above 10, and the protein content of low-gluten flour is 6.5~8.5. The protein content near the outer shell of the wheat kernel is higher than that near the center. Hard wheat has high protein content and is generally used to produce high-gluten flour; soft wheat is used to produce low-gluten flour. Low-gluten flour is used to make sponge cakes, while medium-gluten flour is often used to make grease cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, enlarged in volume, and have a smooth surface. The structure of the grease cake itself is looser than that of the sponge cake. The use of medium-gluten flour further strengthens the structure of the cake. Thus becoming tighter and less loose. Cornstarch is corn flour or bean flour, which is usually used for gravy in cooking.

Question 5: What kind of flour is used to make cakes in a rice cooker? Cake flour is used to make cakes, which is ordinary flour without yeast. High-gluten flour is used to make bread, which means bread flour. Bread needs to ferment to become larger. So you need to add yeast. To make a whole-egg sponge cake, you need to beat the whole eggs with a whisk until they are fluffy. To make a chiffon cake, you need to beat the egg whites until they are like a cocktail.

Question 6: What is needed to bake a cake? I use Golden Mill-low-gluten flour/cake flour

The most important thing is low-gluten flour. Generally, it must be weighed and sifted before use!

Question 7: What flour should be used to make cakes? Generally, low-gluten flour is used for cakes, but it is difficult to buy. You can use corn starch and ordinary flour (not dumpling flour) mixed in a ratio of 1:4

Baking knowledge (zt)

1. High-gluten flour: protein content above 11.5, generally suitable for making bread.

2. Low-gluten flour: protein content below 8.5, generally suitable for biscuits and cakes.

3. Sugar: used to increase the sweetness, moisturizing and aroma of food.

4. Butter: The ingredient is milk fat, which is a fragrant and soft product.

5. Eggs: The main material of Western pastries, which can provide moisture, fragrance, bubbles and elastic taste.

6. Yeast: Yeast is a living fungus, which can be divided into fresh yeast and dry yeast. In a humid and warm environment, it will slowly multiply and release carbon dioxide to make the dough expand. It is generally used to make steamed buns, steamed buns and bread, and can also be used to make soda crackers, while cakes rarely use yeast.

7. Baking powder (baking powder): referred to as b.p., is used to produce bubbles in the product and give the product a puffy texture. Its pH value is neutral.

8. Baking soda (baking soda): referred to as b.s., is used to produce bubbles in the product and give the product a puffy taste. Its pH value is alkaline.

9. Tartar powder: used to neutralize the alkalinity of protein and help stabilize the protein foam. It is often used in chiffon cakes.

10. Gelatin tablets/powder: also known as animal glue, transparent flake or powder, must be soaked in 5 times cold water first, soluble in 40℃ warm water, generally used in jelly and Mousse cake. One gelatine tablet is about 2.5 grams, and can be used instead of gelatine powder in equal amounts. Not suitable for vegetarians.

11. Geely T: plant-based glue, suitable for vegetarians. Can be substituted for gelatine in equal amounts. It can also be used for piping gel.

12. Fresh cream: It is divided into two types: plant-based and animal-based. It is generally used to decorate cakes and make mousse.

13. Milk: Dairy products in Western pastries can aromaticize the product and provide moisture. It is a wet material. Because it contains lactose, it can color the baked products faster, increase the color of the product, and can Provide nutrition. It is a common ingredient in baking.

14. Improver: There are two types of improvers currently on the market, one in powder form and the other in paste form. The ingredients of powdery improver are: flour, soybean powder, emulsifier, sugar and some vitamin C. The ingredients of the paste improver are: salt minerals, vitamin C or protein enzymes, and emulsifiers.

15. Vanilla extract/beans: Vanilla beans are natural spices commonly used in baking. Vanilla extract and vanilla powder are also available on the market, which can increase the flavor of the product.

Question 8: What flour should be used to make cakes? Low-gluten flour ~ Low-gluten flour is used to make cakes and biscuits, which can ensure a crispy texture. High-gluten flour is used for bread, which has a fine texture. One of the keys to fluffy volume. Let me tell you another way. Grab a handful of flour, squeeze it into a lump with your hands, and release your hands. If the flour loosens immediately, it proves that the gluten is very high. If it is still lumpy, it means The gluten content is very low~

Question 9: What kind of flour is used to make cakes? If you are making chiffon, sponge, angel cake and other milk-based cakes, it is best to use low-gluten flour.

But if you are making a heavy oil (butter cake) or heavy oil-like (cupcake) cake, you can use low-gluten flour or Puding's refined flour.

Question 10: What kind of flour should be used to make cakes and breads? The answers to your questions are as follows:

1. The use of flour. Low-gluten flour (also known as cake flour) is required to make cakes; high-gluten flour (also known as bread flour) is required to make bread.

2. Regarding the softness of the cake. Needless to say, cake flour must be used. Appropriate addition of baking powder will help the cake to be soft, but the decisive factor is to increase the amount of eggs appropriately and the egg liquid must be beaten appropriately. In addition, using cake oil during the production process also helps the cake to be soft and fluffy. The cooking method also determines whether the cake is soft or not. The chiffon cake with separated eggs is the softest, followed by whole eggs, while the muffin cake is not soft.

Welcome to my Baidu space as a guest, let us communicate, learn and improve baking skills together.