Cakes and biscuits are made of low-gluten flour, which can ensure the crisp taste. Bread is made of high-gluten flour, which is one of the keys to fine texture and large bulkiness of bread. I'll tell you another way: grab a handful of flour, knead it into pieces with your hands, and loosen your hands. If the flour is released immediately, it proves that the gluten is high. If it is still a lump, it means that the gluten is very low.

Low gluten flour (cake? Flour, common flour)

The abbreviation of low flour, also called cake flour, is thin flour in Japanese, which refers to flour with water content of 13.8% and crude protein below 8.5%. It has the effects of nourishing heart and kidney, clearing away heat and quenching thirst. It is usually used to make cakes, biscuits, cakes and cakes. Low-gluten flour is also used to make sponge cakes, because low-gluten flour has no gluten, and the cakes made are particularly soft, fluffy and flat.