Of course. Add the right amount of egg white and stir well. High-gluten flour refers to flour with an average protein content of about 13.5%. Generally, flour with a protein content of more than 1 1.5% can be called high-gluten flour. High-gluten flour is dark in color, active and smooth, and it is not easy to agglomerate by hand. Because of its high content of protein and strong gluten, it is often used to make bread and noodles, which is elastic and chewy. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

The difference between high gluten flour:

1. High-gluten flour: protein content 10.5- 13.5%, dark color, smooth activity and not easy to agglomerate by hand; It is more suitable for making bread and some cakes, such as Danish cakes. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

2. Medium gluten flour: protein content is 8.0- 10.5%, the color is milky white, between high and low flour, and the body is semi-loose; Generally, Chinese snacks are used, such as steamed buns, steamed bread and noodles. Unless otherwise specified, commercially available flour is generally this kind of flour.

3. Low-gluten powder: protein content is 6.5-8.5%, which is white and easy to lump in hand; Protein content is low and gluten is low, so gluten is weak. It is more suitable for making cakes, muffins, biscuits and cakes with fluffy and crisp taste.