High gluten flour plus cornstarch 5, high gluten flour plus cornstarch

Gluten flour. Cornstarch is used to make cakes, and if you want to make cakes without low-gluten flour, use high-gluten flour or all-purpose flour.

Adding cornstarch can also be used to make cakes. Preparation method of low-gluten flour: It can be blended with ordinary flour and corn starch in a ratio of 4:1. If you want to lower your gluten, you can also add some cornstarch.

The protein content of high-gluten flour is in, the color is darker, it is more active and smooth, and it is not easy to form a clump by hand; It is more suitable for making bread and some puff pastry. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs). In terms of cakes, it is limited to high-ingredient fruit cakes.

High-gluten flour is used to make bread, high in protein, add a small amount of cornstarch, do not change its properties, if you add more, it will reduce the gluten of the flour. Cornstarch is usually added as an additive in small quantities and has no special use, if you want to make noodles, you can directly use flour and cornmeal or directly use cornmeal. If you add a small amount of corn starch to make bread with high gluten flour without special changes, if you make cakes, you can directly buy low-gluten flour, if not, you can use high-gluten flour to add a certain proportion of cornstarch to reduce gluten, but the proportion is not easy to control, so it is better to buy low-gluten flour directly!

It can reduce the gluten content of flour, and if it is an industrial production, it is best to buy mid-pan flour.

Friend, what do you want to know?

OK. Cake flour.

It can be made by blending all-purpose flour and cornstarch in a ratio of 4:1. Corn starch has no gluten, and the protein content of low-gluten flour is about the same, so the gluten is weak, and it is often used to make cakes, biscuits, flower rolls, etc. with soft taste and loose tissue.

Cornstarch is different from cake flour, and the taste of the food will be different.

Low-gluten flour is referred to as low-flour.

It refers to flour with less moisture than crude protein. Because the low-gluten flour has no gluten strength, the cake made is particularly soft, the volume is expanded, and the surface is flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but cake flour also contains wheat starch and emulsifiers in addition to cake flour.

Wait. Rice cooker cake method: sieve the low-gluten flour. Knock the eggs into a clean, water-free dish and stir well. Add sugar.

Beat quickly with a whisk for 5 minutes until the batter is 5 times larger. Pour in the sifted low powder. Mix quickly. Pour in the salad oil.

Mix well. Pour into the rice cooker and shake twice to shake the bubbles out. Turn on the power, press the cook button, and it will trip in about 40 minutes. Simmer for 5 minutes, take it out, and dry it on an upside-down wire rack to cool and put it on a plate.

How to make a chocolate cake: Knock the eggs into a clean oil-free basin and heat them in a hot water dish to about 40C°. Add the white sugar and beat quickly with an electric whisk for 6 minutes until the volume expands to 5 times. Cake flour and cocoa powder.

Sift and pour into whipped eggs. Quickly stir and mix well, pour in the salad oil and mix well. Pour into the rice cooker and sprinkle with raisins. Turn on the power, press the cooking button, trip after 40 minutes, take it out after simmering for 5 minutes, and let it cool on the upside-down wire rack.

First, the composition is different.

1. Low-gluten flour: Low-gluten flour refers to flour below moisture and crude protein.

2. Corn starch: Starch is a polymer carbohydrate, which is formed by the polymerization of glucose molecules.

Second, the characteristics are different.

1. Low-gluten flour: Low-gluten flour has no gluten strength, and the cake made is particularly soft, the volume is expanded, and the surface is flat.

2. Corn starch: starch can adsorb many organic compounds and inorganic compounds, and amylose and amylopectin have different adsorption properties due to different molecular forms. Amylose molecules have good molecular stretchability in solution, and are easy to associate with some polar organic compounds such as n-butanol and fatty acids through hydrogen bonds to form crystalline complexes and precipitate.

Third, the role is different.

1. Low-gluten flour: usually used to make cakes, cakes, cakes, pastries, puff pastry, etc.

2. Corn starch: starch is widely used, of which modified starch is the focus. Modified starch refers to the use of physics. Chemical or enzymatic means change the molecular structure and physicochemical properties of raw starch, so as to produce new properties and uses of starch or starch derivatives.

Nutritional analysis of corn starch.

1. Corn is recognized as the "best crop" in the world, and its content of fat, phosphorus and vitamin B2 ranks first among cereals.

2. Cornmeal contains linoleic acid and vitamin E, which can reduce the cholesterol level in the human body, thereby reducing the occurrence of arteriosclerosis.

3. Cornmeal contains more calcium and iron, which can prevent hypertension and coronary heart disease.

4. Cornmeal also contains trace element selenium, which can accelerate the decomposition of oxides in the human body and inhibit malignant tumors.

Low-gluten flour: also known as thin flour, cake flour, protein content, can be mixed with four parts of all-purpose flour and one part corn starch (other starches can also be used) according to the mass ratio. It is suitable for making cakes, biscuits, egg tarts and other loose, crispy, and non-tough snacks.

1 bag of 500 grams, $. So in comparison, the bag is slightly cheaper. Generally, if I make a relatively large birthday cake or anniversary cake, I use a box, and I usually make small snacks or ordinary cakes in bags.

Two: What is flour.

Flour is a powder made from wheat milling. According to the protein content of flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour. Flour (wheat flour) is a staple food in much of northern China.

There are many varieties of foods made from flour, with a wide variety of flavors.

Well, after reading the above introduction, I believe you already know that low gluten flour is a kind of flour, flour is a general term for high gluten flour, low gluten flour and gluten flour, their usage is also different, low gluten flour is mainly used to make cakes and small desserts, other flours are mainly used to make noodles and cakes and other traditional pasta, you can choose according to your needs.

2. What are the characteristics of low-gluten wheat flour.

One: What is cake flour?

Low-gluten flour refers to flour with less moisture and crude protein, and is usually used to make cakes, biscuits, small cakes, pastries, etc. The sponge cake is made of low-gluten flour, because the low-gluten flour has no gluten strength, the cake made is particularly soft, the volume is expanded, and the surface is flat.

2. Characteristics and application of low-gluten flour.

Cake flour has an average protein content, so it has a weak gluten, and is often used to make cakes, crispy biscuits, flower rolls, etc., which are soft and loosely organized.

If you can't find cake flour, you can use all-purpose flour (don't call it that.)"Dumpling flour"The kind of flour with a lot of gluten) and cornstarch in a ratio of 4:1. If you want to lower your gluten, you can also add some cornstarch.

If you only have whole wheat flour at home, you can mix it with cake flour and corn starch in a 1:1 ratio, or you can put it in the microwave and heat it for 2 to 3 minutes to reduce the gluten and then mix it with starch to make cake flour.

Well, after reading the above introduction, I believe you have a preliminary understanding of what kind of characteristics of low-gluten flour has, if you want to make cakes and small desserts, you can use this kind of flour, but if you want to make noodles and buns, this kind of flour is not very suitable, because it is easy to crack or break.

1. Ordinary flour is relatively coarse, which is the so-called low-gluten flour.

2. Fuqiang powder is relatively fine. With a high gluten content and few impurities, it is considered a high-gluten flour.

Flour Classification and Use:

1) Extra high gluten powder: (moisture 14%, crude protein or more): usually used to make gluten and fritters.

2) High gluten flour: (moisture 14%, crude protein or more): The protein content of high gluten flour is average, and usually the protein content above can be called high gluten flour.

It has a high protein content and a lot of gluten, so it is also strong in gluten, and is mostly used to make bread, noodles, etc.

3) Flour flour: (moisture 14%, crude protein or more): usually used to make steamed buns, steamed buns, noodles, Chinese dim sum, etc.

4) All-purpose flour: (water, crude protein or above): usually used to make Chinese noodles, Chinese dim sum, Western dim sum, etc.

5) Low-gluten flour: (moisture, crude protein or less): Usually used for cakes, biscuits, small cakes, snacks, etc.

Cake flour and cornstarch are different ingredients, and the raw materials and uses for making them are different. The main material for the production of low-gluten flour is ordinary flour, which is made by steaming and other procedures, and corn starch is extracted from corn. Low-gluten flour contains relatively small gluten, which is more suitable for cakes, biscuits and other snacks.

Cornstarch can be used to make cakes with low-gluten flour, and can also be used for thickening, etc.

Method 1: Mix high-gluten flour and low-gluten flour evenly according to the ratio of 1 to 1 to make all-purpose flour;

Method 2: Add corn starch to the high-gluten flour and mix evenly, and mix it according to the ratio of 4 to 1.

What kind of food is high, medium and low cake flour suitable for?

High-gluten flour has the strongest gluten, and is used to make bread, pizza, puffs, fritters, mille-feuille and other foods that rely on strong elasticity.

All-purpose flour has a moderate gluten content, and is usually suitable for making most Chinese dim sum such as steamed buns, steamed buns, dumplings, pancakes, noodles, twists, etc.

Low-gluten flour has the lowest gluten and is usually used for cakes, biscuits, egg tarts and other loose, crispy, and non-tough snacks.

Low-gluten flour can replace cornstarch. Cake flour can be made by blending all-purpose flour and cornstarch in a 4:1 ratio.

Corn starch has no gluten, and the protein content of low-gluten flour is about the same, so the gluten is weak, and it is often used to make cakes, biscuits, flower rolls, etc. with soft taste and loose tissue.

Low-gluten flour is referred to as low-gluten flour, also known as cake flour, low-gluten flour refers to flour below moisture and crude protein.

All-purpose flour refers to ordinary flour, its protein content is about 11%, all-purpose flour is suitable for making Chinese pastries, such as noodles, steamed buns, dumplings, etc.

High-gluten flour refers to flour with an average protein content of about about one, and usually the protein content above can be called high-gluten flour. High-gluten flour is darker in color, more active and smooth, and it is not easy to form a clump when grasped.