What is cake flour made and how is cake flour made

High gluten flour is referred to as high flour, also known as strong flour, the protein content is about above, its water content is about 14, the protein content is high, gluten is also more, so the gluten is also strong, usually suitable for making toast, bread, noodles, spring roll skin, fritters, etc., need to rely on strong elasticity and ductility to wrap bubbles, oil layer in order to form a loose structure of dim sum. Compared with other low-gluten flours and all-purpose flours, high-gluten flour is darker in color, more active and smooth, and is not easy to form clumps by hand.

High-gluten flour is made from wheat raw materials, we need to first wash the wheat and remove impurities and stones from its inside, and then grind, adjust the moisture, and sift it. The protein content of high-gluten flour is above and the color is darker, so it is generally used to make foods with high elasticity and good chewiness.

How to make high-gluten flour

High-gluten flour is an item made of wheat as the main raw material, we need to clean the wheat first, dispose of the impurities and stones inside it, and then grind, adjust the moisture, and sieve it to get high-gluten flour.

Cake flour is a kind of flour with a protein content of more than that, and its color is usually darker, so if we grasp a handful of cake flour with our hands and pinch it vigorously, it is generally difficult for it to become lumpy.

Because of its high protein content, high-gluten flour is very suitable for making some foods with high elasticity and good chewiness, such as bread, noodles, etc., and some fruit cakes will also be made with high-gluten flour as raw materials.

Bread, noodles, dumplings, buns, pancakes, etc. Because of the high protein content of high-gluten flour, the pasta will be more chewy.

High-gluten flour is high in protein and has a strong gluten, and is often used to make bread and noodles with elasticity and chewiness. 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.

Most of the high-gluten flour is made into bread, but it can also be made into noodles with pancakes, which is more chewy.

High-gluten flour has strong gluten, and is often used to make bread and noodles.

1.Flatbreads, breads, noodles, dumplings, steamed buns, flower rolls, etc. Ingredients: appropriate amount of high-gluten flour, 2 green onions, salt, Sichuan pepper powder, appropriate amount of vegetable oil.

2.Flour with cold water and form a dough of moderate firmness, and chop the green onions into chopped green onions.

3.Roll out the dough into thin slices and sprinkle with vegetable oil, salt, peppercorns, and chopped green onions.

4.Roll up from one side. Cut into small pieces, take a section and roll it out into thin slices.

5.Add oil to a non-stick frying pan over medium heat until golden brown on both sides.

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 above): 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.

All-purpose flour: Generally steamed buns, steamed buns, dumplings, and pancakes are it. Generally, if there is no special flour in the recipe, this is it.

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

Low-gluten flour: used to make all kinds of cakes, biscuits, and puff pastry.

Bread noodles and the like, which are more chewy.

What is gluten flour suitable for.

Bread 10, noodles 7, dumplings 5

Muffin 4 Cake 4

Puff pastry 3

Biscuits 3 cream hollow biscuits 2

Pizza 2 fritters 2

Pancakes 2 hard rolls 1

Cake snack 1

Steamed bread 1 milky steamed bread 1

1 pancake 1 high-gluten flour paper cup

Mille-feuille pastry, 1 dough, 1 toast

Gluten cake 1 pancake 1

1 flatnut and 1 dough

Chocolate Breakfast Wheat 1

Pasta 1 bagel 1

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 clumps when grasped; Because of its high protein content, it has strong gluten, and is often used to make bread and noodles with elasticity and chewiness. It is mostly used in pancakes (mille-feuille cakes) and creamy hollow cakes.

In terms of cakes, it is limited to high-ingredient fruit cakes.

If you want to make high-gluten flour, you must first choose a wheat variety with a relatively high amylopectin content, but the general yield of such wheat is not too high. The high gluten flour is mixed with 20% jade starch to meet the requirements of the medium gluten flour.

The definition of high-gluten flour is 14% water, more than crude protein, and is mostly used to make bread, noodles, etc. The protein content of high-gluten flour is average.

Usually the protein content above can be called high-gluten flour. Low-gluten flour stone water, crude protein below, usually used in cakes, biscuits, small cakes, pastries, etc. The sponge cake is used, because the low-gluten flour has no gluten strength, the cake made is particularly soft, the volume is expanded, and the surface is flat.

When choosing high-gluten flour and low-gluten flour, it is generally necessary to go to a professional place. High-gluten flour, when touched by hand, the palm of the hand has a greater coolness, and when it is clenched, it forms a ball. If it does not disperse for a long time, the moisture content of the flour is too high.

Take a little flour and chew it carefully, the taste of high-quality flour is light and slightly sweet. It has a slight peculiar smell, and has a peculiar smell such as fermentation, sweetness, bitterness, and a stinging sensation, and a sand sound when chewing is low-quality and inferior flour. How to mix low-gluten flour into high-gluten flour, and how to mix low-gluten flour into high-gluten flour, is difficult.

High-gluten flour is suitable for pancakes or dumplings.

High-gluten flour doesn't like to initiate making steamed buns, which is not good.

To make dumplings, be sure to choose high-gluten flour.

This kind of tendon is not broken.

Milky toast.

Ingredients: 250 grams of cake flour.

Excipients: 3 grams of salt, 30 grams of sugar, 25 grams of butter, 145 grams of milk, 25 grams of milk powder, 30 grams of eggs.

1. Add milk, eggs, salt and sugar to the bread maker first.

2. Add milk powder and high powder, and put yeast powder on the top.

3. After kneading the ingredients into dough, the bread machine adds the softened butter 4. The two kneading procedures are 40 minutes in total, and the kneading stage is completely extended (the glove film can be pulled out, and the kneading time can be extended by 10-20 minutes if the film is not released).

5. Exhaust after fermentation to twice the size.

6. Divide into three equal portions, knead the circle and cover with plastic wrap to relax for 15 minutes 7. Fold the quilt in half and turn it over (the small dough is vented before folding).

8. After rolling out, turn it over again and roll it up into a cow's tongue.

9. Put it in a toast mold and heat a small bowl of water in the microwave.

10. Ferment until the mold is nine minutes full, cover the lid and preheat the oven at 180 degrees for 35-40 minutes.

Saying: High-gluten flour is suitable for bread, dumplings, noodles and pancakes, etc., high-gluten flour has a fine taste and chewiness, but it is not suitable for bread, steamed buns and the like.

Bread cakes.

If you have high-gluten bread flour written on the bag, it is for bread, and nothing else can be done. Only high-gluten flour is written, and noodles and dumplings are made.

Today, I just made steamed buns with high-gluten flour bought in the supermarket (steamed buns and flower rolls are also fine).

Noodles and cakes made with high-gluten flour are delicious.

High gluten powder, I have always used it for fishing, when the erbium material is too loose in the bottom socket, adding a little will stick a little, I don't know if you think it will be useful.

The dumpling skin made of high-gluten flour is not easy to break, which is very good, but it takes some effort when rolling. You can also make noodles.

I also made egg cakes and gnocchi soup with high-gluten flour

High flour, that is, high-gluten flour, has a protein content of 12%-15% and a wet gluten value of more than 35%. It is suitable for making bread, or Chinese ramen, gluten cakes, etc.

The dumpling wrappers are made with high-gluten noodles and are delicious.

Mix with water to make a paste, add leeks, shallots and eggs to make pancakes and eat.

Roll the noodles by hand, mix them into a ball, and then press them into long strips, and use them to cut them into slices, and cook them like boiling noodles, which is quite chewy.

Add a little salt to the bowl of egg whites, this is to make it easier to whip the egg whites, and another effect is to increase the sweetness, and then put a spoonful of sugar, just use the spoon used to drink soup at home. Beat the egg whites vigorously until the bowl is turned upside down, and the beaten egg whites will not slip off! The egg whites have been beaten, put aside, and now come to deal with the yolks.

In a bowl, add 2 tablespoons of sugar, 3 heaps of pointed flour and 6 level tablespoons of milk and mix in the direction to combine.

Next, it is necessary to take out the rice cooker, preheat it, it will be OK in about 40 seconds, then evenly brush a layer of cooking oil in the pot, pour the evenly stirred cake batter into the oiled rice cooker, cover the pot, press the rice cooking button, it will automatically jump to the state of keeping warm after 2 minutes, wait for 20 minutes, and then press the cooking button again, wait for 20 minutes (the air outlet hole of the rice cooker should be plugged with a towel) The fragrant cake can be baked.

Hope it helps.

The foods that can be made from high-gluten flour are: dumplings, bread, noodles, pancakes, etc., but it is not suitable for bread, steamed buns, etc. The main reason is that it takes some effort to roll it, which is very unfavorable for production.

High-gluten wheat flour is high in protein and strong. You can also make dumplings and noodles, as well as gnocchi soup and spread noodles. Try not to steam steamed buns.

High-gluten flour can be made in anything, noodles, noodles, dumpling skins, all very good, the usage is the same as the ordinary, that is, fried fritters, oil cakes and the like are not good, and there are steamed buns, flower rolls and the like are not suitable.

Common foods made with high-gluten flour are: cream rolls, sandwich biscuits, milk stick bread, scallion bread, flower rolls, cream toast, meat floss bread, mille-feuille, etc.

1. What is suitable for high-gluten flour.

The so-called high-gluten flour is a flour with a protein content of about 13%, which is darker, smoother, and stronger, and can be used to make foods that need to be elastic, such as noodles, moon cakes, mille-feuille, hollow cakes, etc., and can also be used to make fruit cakes. High-gluten flour tastes chewy, and some elderly people like to use this flour to steam steamed buns or make steamed buns.

Young people don't like to eat steamed buns made of high-gluten flour because they are very tiring to chew and lack water, so they are not easy to swallow. Pasta made with high-gluten flour takes a long time to cook, otherwise it is not easy to cook.

2. The practice of high-gluten flour.

High-gluten flour is not made from certain types of flour, but is made from high-quality wheat. The protein content of this type of wheat is required to be at least above, and the protein content of the flour made should be at least about 14%, and the moisture content should be about 14%. The high-gluten flour is strong enough and is suitable for making noodles, pastries and other foods.

Let's make milk bread!

Method:1Put the milk in the microwave oven over high heat for 30 minutes, add the yeast, stir slightly, and set aside.

2.Pour the egg mixture, salt and sugar into the bread machine bowl. Then pour in the yeast milk, then the flour.

3.Press down the bread maker on the sweet dough program and stir for 10 minutes to form the dough.

4.Add the butter, press the dough program again, stir for 10 minutes, then stop, stretch the dough to see if it can be stretched into a film. If so, it means that the dough has been kneaded.

5.Take out the dough and place it in a clean basin, cover with plastic wrap and let it ferment for the first time.

6You can put the basin in the microwave first, and then put in a bowl of hot water for fermentation.

7.In about 2 hours, the dough was ready. Divide into 5 small doughs, preheat the oven to 160 degrees, lower layer. Bake for 20 minutes and you're done.