(2) High gluten flour: (14% water, 11.5% crude protein): The protein content of high gluten flour is 13.5% on average, while the protein content of more than
11.5% is usually called high gluten flour. The high protein content and high gluten content make it more glutenous, so it is often used to make bread, noodles, etc.
High-gluten flour has a high protein content.
(3)Flour: (14% water, 10.5% crude protein): usually used to make steamed bread, buns, noodles, Chinese snacks.
(4)Medium Gluten Flour:(13.8% water, more than 8.5% crude protein): Usually used to make Chinese noodles, Chinese snacks, western-style snacks, etc..
(5) Low gluten flour: (13.8% moisture, crude protein 8.5% or less): usually used for cakes, cookies, small cakes and snacks.
If you want to make a cake and can't buy low gluten flour, we suggest you use high gluten flour or medium gluten flour and add corn starch can also make a cake ~
Low flour can be made from flour (don't use that kind of flour called "dumpling flour", that kind of flour has a lot of gluten) and corn starch in the ratio of 4:1 and mix it with corn starch, if you want to make it even more gluten-free, you can also add a little bit of corn starch
I've always made muffins and snacks, and I've always been a good cook. I've been making muffins and pastries this way and I can't buy it I went to all the supermarkets and couldn't buy it I finally learned how to make my own low gluten flour Cream we buy Golden Diamond I don't know if you can get it there
Low gluten flour is a type of flour. The classification of high gluten flour, low gluten flour is related to the amount of protein contained in the flour. High gluten flour has more than 10 percent protein, and low gluten flour has 6.5 to 8.5 percent protein. Near the outer skin of the wheat grain protein content than near the center of the more, durum wheat protein content is high, generally used in the production of high-gluten flour; soft wheat for the production of low-gluten flour. Do sponge cake choose low gluten flour, the production of grease cake is more often choose medium gluten flour, because the low gluten flour gluten-free, made of cake is particularly fluffy, volume expansion, the surface is flat. The structure of the cake itself is looser than the sponge cake, and the use of medium gluten powder makes the structure of the cake to be further strengthened. Thus it becomes more compact and not loose. Raw flour is cornstarch or bean ling flour, usually used to hang thickening when cooking.
Medium gluten flour--all purpose flour General buns, steamed bread, dumplings, pancakes are it. This is the flour that is not specifically labeled as such in general recipes.
High-gluten flour -- bread flour used to make bread
Self-raising flour -- self rising flour this I'm not quite sure what to specialize in, according to the instructions on the package, said even the muffni cake can be made. According to the instructions on the package, it can even make muffni cake, but I won't use it to make cake. I usually use it for pancakes, it's slightly fluffier than regular non-rising flour. Used it for pizza once, not as good as the leavened flour, but it tasted a little fluffier than a certain leavened flour failure.
Low-gluten flour -- cake flour used to make a variety of cakes, cookies, puff pastry snacks. Western supermarkets put it in the baking place, it's in a cardboard box, so 1 box of 2 lbs, $3 or so. I found Taiwan-made Nissin brand low gluten flour in a Chinese supermarket, 1 bag of 500 grams, $0.99. So comparing to the bagged one, it's a little bit cheaper. Generally, if I do bigger birthday cake, anniversary cake, I use boxed, usually do small snacks or general cake with bagged.