Low-gluten flour can be used to make steamed bread, and its water absorption capacity is relatively weak, so when low-gluten flour is used to make steamed bread, don't put too much water, preferably not more than 50%. In addition, not only the type of flour will affect the taste of steamed bread, but also the stage of leavening and steaming steamed bread is very important, so we should master it as accurately as possible.

Extended information Low-gluten flour is short for low flour, also called cake flour, which is called thin flour in Japanese. Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%. It is usually used to make cakes, biscuits, cakes and pastries, and pastry snacks.

The sponge cake is made of low-gluten flour. Because the low-gluten flour has no strength, the cake made of it is particularly soft, bulky and flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but in addition to low-gluten flour, cake flour also contains wheat starch and emulsifier. Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%, which has the functions of nourishing heart, tonifying kidney, removing heat and quenching thirst.

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