How do you turn plain flour into cake flour?

Add an appropriate amount of egg white to mix. Gluten flour.

It refers to flour with an average protein content of about about one, and usually a protein content above it can be called high-gluten flour.

4 catties of ordinary noodles plus a catty of cornstarch.

Cake flour is prepared.

time-saving and labor-saving materials.

Ordinary flour sold in supermarkets is generally all-purpose flour.

You can use steamed buns for housekeeping, steamed buns, etc. All-purpose flour plain flour is plain flour. Most Chinese dim sum is made with all-purpose flour.

to make it. The average protein content is about 11%, and all-purpose flour is mostly used in Chinese dim sum making, such as steamed buns, steamed buns, dumplings, etc.

After the ordinary flour is kneaded into a dough, let it stand for a while, put water to wash the gluten, remove the starch, and add some dry flour to knead the remaining wet gluten into a dough, which is a high-gluten flour dough! Bread can be made! It can be stronger than high-gluten powder!

There are two ways: first, add egg whites to the plain flour at a ratio of 1:10.

Second, wash the plain flour with water, wash out part of the starch, and then dry it.

Add gluten (also known as active gluten powder, wheat gluten protein).

Homemade high-gluten powder, as well as hand-made tips for quickly dispensing the glove mask.

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.

The reason why it is a high-gluten flour is because it has a relatively high protein content. Therefore, if we buy plain flour, we can add an appropriate amount of warm water to the plain flour, and then knead it into a dough, the dough is slightly wet, and then put it in a basin with water and start kneading it slowly with water. In this way, the starch in the flour will be removed, and the remaining protein in the flour will be higher and higher, and the remaining flour will have a higher protein content than before.

Use it to make cakes or pie-like pasta.

How ordinary flour becomes cake flour.

2. Add egg whites.

The reason why ordinary flour is not gluten is because it does not contain high protein content, so we can make ordinary flour into high-gluten flour by adding protein. We can select a few eggs, separate the egg whites, and then pour the egg whites into the ordinary flour and mix, and then stir with water to knead, so that the protein content of the flour is relatively high, and then our flour will be more tenacious.

500 grams of all-purpose flour plus 40 grams.

This makes it a high-gluten flour.

Question: Is it okay to make pizza?

You can take a look.

Question: I can't see ** sister.

Load it for a while.

Look at the one in front of you to see if you can see it.

It's okay to ask questions, how to grasp the amount of water absorption.

Question: If you add egg whites, will gluten still be reduced?

It's okay if you don't reduce it.

Question: I just want to improve the recipe, and I'm doing it specifically.

1. All-purpose flour starch: Mix all-purpose flour and starch in a ratio of 4:1, pour it into a basin and stir evenly, and it will become low-gluten flour after the mixing is completed.

You can grab a handful of flour and loosen it and reopen it, and it is easier to form a ball of low-gluten flour.

2. Dry steaming: spread the steaming cloth on the steamer, then spread the flour in the steamer, cover the flour with another steaming cloth, and then cover a piece of oil-absorbing paper and steam on high heat for 30 minutes, and then take it out to dry.

3. Stir-frying and baking: You can also pour the flour directly into the pot and fry it or put it in the microwave oven to bake, so that the flour will completely lose its gluten. But pay attention to the time in this process, 3-5 minutes is fine.

4. Add 25% cornstarch to plain flour to turn it into low-gluten flour. If you want to have a lower gluten, you can add some cornstarch. If it is high-gluten flour, you can first put it in the microwave oven and heat it for 2-3 minutes to reduce the gluten, and then mix it with starch to form low-gluten flour.

Precautions for purchasing low-gluten flour

1. Look: The color of high-quality flour is white or yellowish, and it is fine powder when it is pinched by hand, and it is placed in the hand and let go after being tightly pinched. Low-quality and low-quality flour is dull in color, grayish or dark yellow, dark, and uneven in color.

When the fingers are twisted, there is a coarse grain, insects, magazines, lumps, and hands are kneaded into a clump. With the addition of brightener in the amount of imitation over the land, the pink color is gray-white, or even blue-gray.

2. Smell: Take a small amount of flour in your hand to smell its smell, and high-quality flour has no peculiar smell. Slightly peculiar smell, musty smell, sour, kerosene smell and other peculiar smells are low-quality and inferior flour.

3. Touch: When the high-quality flour is touched by hand, the palm of the hand has a greater sense of coolness, and it forms a ball when it is clenched. If it does not disperse for a long time, the moisture content of the flour is too high.

The above content refers to Encyclopedia - Cake flour.

Add wheat protein powder to low-gluten flour, also called gluten flour, you can instantly increase a lot of gluten, and if the gluten is large, it is high-gluten flour!

All-purpose flour can be turned into high-gluten flour, and gluten or egg white is added to all-purpose flour and kneaded to make high-gluten flour.

Whether it belongs to high-gluten flour can be judged by the protein content of the flour, and the flour with more protein content can be called high-gluten flour.

All-purpose flour is the most common type of flour in life, the color is mostly milky white, and it is this kind of flour that is used in Chinese snacks such as steamed buns and steamed buns that are common in life.

Of course, high-gluten flour and all-purpose flour can also be blended into low-gluten flour, just add cornstarch to the flour.

Generally speaking, use all-purpose flour to mix low-gluten flour, and the ratio of all-purpose flour and cornstarch can be blended according to the ratio of 4:1.

In many pastry recipes, there is a special indication of what kind of flour is used, and in general, the difference between using all-purpose flour instead of high-gluten flour or low-cake flour will not be so obvious.

Many people in life have a wrong understanding of dumpling flour, dumpling flour belongs to a kind of high-gluten flour, the wrapped dumpling skin is more chewy, resistant to cooking, and not easy to break the skin.

Dumpling wrappers can also be made using all-purpose flour in life, but the disadvantage is that it is not easy to cook for a long time and is easy to stew.

Gluten flour can be used in a 1:1 ratio.

Mixed with corn starch, you can also put the high-gluten flour in the microwave and heat it for 2 to 3 minutes to reduce the gluten, and then mix it with starch to make low-gluten flour.

Low-gluten flour is also called low-gluten flour.

It can also be called cake flour, which refers to the flour with absolute age-free base content and protein content below, which is usually used to make cakes, biscuits, small cakes, pastry snacks, etc. <

It can be mixed with high-gluten flour and cornstarch in a ratio of 1:1, or you can put high-gluten flour in the microwave for 2 to 3 minutes to reduce gluten and then mix it with starch to make low-gluten flour. Low-gluten flour, also known as low-gluten flour, can also be called cake flour, refers to flour with moisture content and protein content below, and is usually used to make cakes, biscuits, small cakes, puff pastry snacks and so on in daily life.

The protein content of low-gluten flour is in it, the color is whiter, and it is easy to form a ball by hand. Low in protein and gluten.

It is also less gluten-free, so it is more suitable for cakes, muffins, biscuits, tart crusts and other pastries that need a fluffy and crispy texture. From the perspective of factors affecting the edible quality of flour, protein content and quality are the most important factors determining its edible quality, processing quality and market value.

How do you turn cake flour into cake flour?

Method model 1: Mix high-gluten flour and low-gluten flour and celery flour evenly in a 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 Gaodan's first section of medium and low-gluten 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.

The above is today's sharing, I hope it can help you.

Gluten flour. becomesCake flourHere's how:

Start by putting 2kg of cake flour in a container, adding enough water and stirring well. Put the well-stirred high-gluten flour water into the steamer, set the temperature of the steamer to the ordinary use temperature, and set it for ten minutes. After taking it out, I patted it vigorously with a rolling pin, and I kept rubbing and patting until it was no longer elastic.

Alternatively, you can mix cake flour with water at 100 degrees Celsius.

boiled water, then kneaded the dough, and then you can add pure milk to continue kneading the dough.

You can also prepare some cornstarch.

Strain the granules of the cornstarch with gauze, only a fine powder is needed. Mix corn starch and high-gluten flour in a ratio of 1:5 and knead the dough with water or milk to obtain similar low-gluten flour.

Difference Between Cake Flour and Plain Flour:

1. Different colors: all-purpose flour.

The color is milky white, between high and low powder.

between, semi-loose physique; The low-gluten flour is whiter in color and easy to form a ball when grasped by hand.

2. The protein content is different: the protein content of all-purpose flour is in between, while the protein content of low-gluten flour is around.

3. Different uses: All-purpose flour is generally used to make Chinese dim sum, such as steamed buns, steamed buns, noodles, etc. (Note:.)

Generally, flour on the market without special instructions can be used as all-purpose flour; And this kind of flour packaging will generally be marked on it, suitable for making buns, dumplings, steamed buns, noodles. )。