Low gluten flour is short for low flour, also called cake flour. It's called thin flour in Japanese. Low-gluten flour refers to flour with water content of 13.8% and crude protein below 9.5%. Low-gluten flour is usually used to make cakes, biscuits, cakes and cakes.

Extended data:

If you really can't find low-gluten flour at home and want to make cakes, you can choose to use medium-gluten flour and corn starch in a ratio of 4: 1 as flour raw materials. Of course, if you want low gluten, then you can increase the proportion of corn starch.

If you only have high-gluten flour at home, you need to mix high-gluten flour and corn starch in the ratio of 1: 1. The principle of these two kinds of flour is to reduce the protein content of non-low gluten flour and make low gluten flour artificially, because the difference between high and low gluten flour is mainly the difference of protein content.

References:

Cake _ Baidu encyclopedia