Can dumpling flour be used to make cakes? Can you use dumpling flour to make bread

You can add starch, in a ratio of 4:1, if 100g of dumpling powder, add 25g of starch. If you add foaming powder, the cake will be fluffy, but foaming powder is not very healthy, so it is not recommended.

And the most important thing in making cakes is the beating of eggs, and if you beat them by hand, you need to use a little more effort.

Ingredients: 110 grams of low flour, 110 grams of granulated sugar (with refined granulated sugar, Swire brand), 5 eggs (fresh), some butter, 50 or 60 grams of milk. Flour and sugar are 1:1, and other things can be put in as well.

1. Flour sieve.

Three or four times (omitted if there is no flour sieve).

2. Separate the yolk and egg white of the egg.

3. Put a little salt in the egg whites (to help whip).

4. Beat the egg whites until the egg white basin is turned upside down, and the egg whites can't flow down.

5. Take two-thirds of the sugar and put it in three times in the process of beating the egg whites.

6. Put the remaining one-third of the granulated sugar into the egg yolk and stir well with the egg yolk until the egg yolk becomes lighter in color7

7. Add the butter and milk to the egg yolk paste, stirring thoroughly.

8. Slowly put the sifted flour into the custard on top (you can divide it into several parts), or stir thoroughly7

9. Now, pour the beaten egg whites into the batter and be sure to stir well.

10. Preheat the rice cooker slightly, smear with butter, and pour the batter into it.

11. Close the lid and press down to cook the rice.

12. Soon (more than 20 minutes), it will jump to keep warm, leave it alone, keep it for half an hour, and then press the cooking rice, jump to the heat preservation gear and keep it for another half an hour, it's almost, if you can't get it, open the lid to see.

PS: Butter can be replaced with a little peanut oil.

Add two drops of white vinegar to the whipped egg whites to remove the fishy smell of the eggs.

In general, you can't use dumpling flour to make cakes. Dumpling flour is a high-gluten flour with good strength, and the elasticity of dumplings and noodles is good. But the effect of using it to make cakes is much worse, because the flour used to make cakes is special low-gluten flour, and the cakes are very soft and have a good taste.

But if you want to make a fluffy cake with dumpling flour, you can try to fry the dumpling flour in a pot over medium-low heat until it is half-cooked, so that the properties of the high-gluten flour can be improved under the action of high temperature, and it becomes medium-low gluten flour, and you can make cakes.

Don't make cakes with dumpling powder. Because dumpling flour is a high-gluten flour, it has good strength, and the elasticity of dumplings and noodles is good, but the effect of using it to make cakes is much worse. The cake flour is made with low-gluten flour, so that the cake can be soft and has a good taste.

Dumpling flour is high gluten flour, good strength, make dumplings, noodles elasticity, very delicious, but the effect of using it to make cakes is much worse, because the cake powder is a special low-gluten flour, the cake made with it is very soft, good taste, if you want to use dumpling flour to make a fluffy cake, I recommend a good way to you, it is very simple, fry the dumpling flour in the pot over medium and low heat until it is half cooked, so that the properties of the high gluten flour are improved under the action of high temperature, and it becomes medium and low gluten flour, you can make cakes, don't believe it.

Dumpling flour is best not to make cakes, and low-gluten flour should be used to make cakes, while dumpling flour is usually all-purpose flour or high-gluten flour, which is relatively strong and not suitable for making cakes.

Dumpling flour can be used to make bread. Here's how:

Ingredients: 400g of dumpling flour (can make 2 toast boxes), 4g of high-sugar yeast, 160g of milk or water, 70g of egg whites (about 2 egg whites), 50g of sugar, 30g of butter or corn oil, 3g of salt

Production steps: 1. Dumpling powder, egg white, salt, sugar, and milk are poured into a blender or basin and mixed evenly.

2. Knead the dough for about 5 minutes, almost smooth.

3. Melt the yeast with 2-3 grams of water, then knead it into the dough and dissolve it all.

4. At this time, the dough can already pull out some film.

6. Pull a piece of noodles, carefully stretch it open, and crack a smooth small mouth in the thin place, which means that it has reached the complete stage and is ready for fermentation.

7. Ferment the dough 2-3 times larger.

8. Divide the dough into equal sizes, press it into a cow's tongue shape, exhaust the air, roll it up, and put it down at the closing point.

9. Brush the toast pan with oil and put it down at the end.

10. Wrap it in plastic wrap and put it in the oven, which has the best fermentation function.

11. Pick some egg yolk liquid, add a little oil, a little water, mix thoroughly, and gently brush on the fermented bread.

12. Sprinkle with sesame seeds and sliced almonds for garnish.

13. Put the middle layer of the oven at 180 degrees for 20 minutes, the temperature of each oven is inconsistent, and the temperature is set according to the usual experience.

14. a finished product drawing. (Bread made with dumpling flour can still be drawn, and the taste is slightly less strong than that made with high-gluten flour, but there is basically no difference).

To make bread, you need to use high-gluten flour, if you don't use dumpling flour, it's okay, but it's not as good as high-gluten flour, dumpling flour is all-purpose flour, and if you make cakes, use low-gluten flour.

Low-gluten flour is used for bread, and high-gluten is generally used for dumplings, at least above medium-gluten, otherwise it will fall apart when cooking.

Introduction to dumpling noodlesDumpling flour is a high-gluten flour, which is good for making dumplings and noodles, and it will be very easy to eat. But the effect of using it to make cakes is much worse, dumpling flour is high-gluten flour, high-gluten flour will produce a lot of gluten when it meets water, forming a gluten network, affecting gluten foaming, and it will become a cake when made.

Flour of choice when making cakesGenerally, it is best to use low-gluten flour eggplant pins to make cakes, with the lowest gluten and not easy to gluten. The low-gluten flour must be sifted, otherwise there will be small bumps, which can easily cause unevenness in the inside of the finished cake.

It can be done, and the specific method is as follows:

Main ingredients: 400 grams of fresh shrimp, 150 grams of grass carp meat, 8 water chestnuts, 300 grams of cake powder, a little green beans, a little sweet corn kernels, 2 green onions, 2 slices of ginger, appropriate amount of salt, a little white pepper.

2. Put the cake powder with an appropriate amount of light salted water and form a harder dough, cover it with a damp cloth and let it rise for half an hour.

3. Peel the middle section of the grass carp.

4. Remove the fish bones.

5. Chop the minced fish (the fish can be stuck to the knife).

6. Add a small amount of salt, white pepper and green onion and ginger water in one direction to make fish gelatin and set aside.

7. Pick off the shrimp line with a toothpick and wash it.

8. Press the shrimp one by one with the knife surface.

9. Grind hard to become shrimp paste.

10. Add a pinch of salt, white pepper, green onion and ginger water in one direction to make shrimp puree.

11. Add the prepared fish gelatin. Na Feng.

12. Add the blanched sweet corn kernels, green beans and water chestnuts and continue to mix in one direction.

13. Take out the dough that has risen, knead and cut it into dough, roll it into a thin skin, wrap it with the adjusted filling, and boil it in a pot of boiling water over high heat until the dumplings float.

14. a finished product drawing.

1. No, you cannot.

2. The dumpling flour is high-gluten flour, and the cake is low-gluten flour.

3. Low-gluten flour is a kind of flour. The classification of high-gluten flour and low-gluten flour is related to the amount of protein contained in the flour. The protein content of high-gluten flour is more than 10%, and the protein content of low-gluten flour is 6.5% to 8.5%.

The protein content close to the wheat husk is more than that close to **, and the protein content of durum wheat is high, which is generally used to produce high-gluten flour; Soft wheat is used to produce low-gluten flour. The sponge cake is made of low-gluten flour, and the medium-gluten flour is mostly used to make the oil liquid cake, because the low-gluten flour has no gluten strength, the cake made is particularly loose and soft, the volume is expanded, and the surface is flat. The structure of the fat cake itself is looser than that of the sponge cake, and the all-purpose flour is used to further strengthen the structure of the cake.