1. All-purpose flour: All-purpose flour is a common choice for making pies, oil cakes, home-style cakes and other types of cakes. These cakes themselves do not have high requirements for the gluten of the flour. All-purpose flour has moderate gluten and is very good. Suitable for making these moderate-tasting cakes.

2. High-gluten flour: High-gluten flour has high protein content and strong gluten. It is suitable for making pancakes that require a certain degree of gluten and toughness, such as some pastries. However, for ordinary pancakes, It is said that high-gluten flour is not the best choice because the gluten is too high and difficult to rise, and the pancakes will not be very fluffy.

3. Low-gluten flour: Low-gluten flour has low protein content and weak gluten. It is suitable for making soft cakes, such as cakes, sponge cakes, etc. It can also be considered when spreading pancakes. Cake flour for a softer texture.

4. Fuqiang powder: Fuqiang powder is also a good choice for making pancakes. It can make the cakes taste softer and is suitable for people who like a soft taste.

5. Mung bean noodles: Mung bean noodles are flour made from pure mung beans and are suitable for making multigrain pancakes. The pancakes made from mung bean noodles have the fragrance of mung beans and have a unique taste.

6. White flour: White flour is ordinary wheat flour. It is the basic flour for making various cakes. It has moderate gluten and is easy to operate. It is suitable for making cakes with various tastes.