Low-gluten flour can also be replaced by common flour and corn starch, but it is very important to cut the materials strictly according to the proportion of various materials in the baking formula.

Low gluten flour: short for low flour, weak gluten, so it is suitable for soft snacks such as cakes. If there is no low gluten flour, ordinary flour can be mixed with corn starch in the ratio of 4:1,which can reduce the gluten of ordinary flour.