Is cake flour cake flour and what is the difference between cake flour and cake flour?

You're absolutely right, basically they can be called each other in this way, and the cake made by this one actually tastes quite good.

For flour, we should be most familiar with ordinary flour, daily buns, steamed buns can be made with ordinary flour, in fact, flour is not only a kind of ordinary flour, but also divided into low gluten, medium gluten and high gluten. Different flours have different uses, and when buying flour, the more expensive the better, but according to the actual needs to buy, and look for the number on the package, so as not to spend money in vain.

1. Low-gluten flour: key information: GB T8608 quality level 1 of national standard.

Low-gluten flour, there is a line of product standard code on the packaging bag: GB T8608, which is the meaning of national standard quality assurance, no matter what brand of low-gluten flour, you must look at this line of numbers when buying. Don't buy it if you don't have it or if it's not.

Low-gluten flour is referred to as low-gluten flour, also known as cake flour, low-gluten flour refers to flour below moisture, crude protein, low protein content, less gluten, so gluten is also weak.

Uses of cake flour: It is suitable for cakes, muffins, biscuits and tart crusts and other pastries that need a fluffy and crispy texture. Young ladies who like baking, remember to buy low flour when making cakes, don't make a mistake.

2. All-purpose flour (ordinary flour) key information: GB T1355 level 1 of national standard.

All-purpose flour, there is also a line of implementation standards in the packaging bag: GB T1355, usually we should also pay attention to see if there is this line of numbers when buying, so that we know in our hearts.

All-purpose flour, also known as ordinary flour, has a protein content of about 11%, all-purpose flour is between high and low flour, and the physique is semi-loose. Generally, when we go to the supermarket, the flour we see without special instructions can be regarded as all-purpose flour.

And this kind of flour packaging is generally marked on it, suitable for making buns, dumplings, steamed buns, noodles, etc., which is also the most used flour in our daily life, especially northerners should stock up on this kind of flour all year round.

3. High-gluten flour: key information: GB T8607 level 1 of national standard.

High gluten flour is also called strong flour, the strongest gluten high gluten flour protein content is more than 12%, high gluten flour is not easy to form a clump by hand, more suitable for making bread, and some puff pastry pastries.

There are often friends who come to ask, why do you make your own bread and taste like steamed buns, the key is that the flour is used incorrectly, bread, toast must use high-gluten flour.

The above is the difference and usage of low-gluten, medium-gluten, and high-gluten flour introduced to you, I hope it can help you. In addition, if you only have high-gluten flour at home, but no low-gluten flour, and you want to make cakes, you can put high-gluten flour on a plate and compact, put it in a pot and steam it for 10 minutes to become low-gluten flour.

Low-gluten flour is not cake flour cake flour needs high-grade flour to make, and the effect is better.

Hello friends, low-gluten flour can also be used to make cake flour, and it may also be high-gluten flour commonly used to decompose cakes.

The first episode is flour cake flour No, low-grade flour is not cake flour. Cake crumbs are things that should be self-rising flour or something.

Hello, this is not cake mix. But the cake must be made with low-gluten flour.

Hello, if you want to make cake flour, you can also use it to make biscuits and the like, but if you want to make cakes, don't use cake flour.

The first pound of flour can make cakes, but it's not bread flour.

In fact, there are many flours that are specially made for cakes, and in fact, there are some flours that I think are quite differentiated, so you can also choose high-gluten flour.

It is most appropriate to use low-gluten flour, which may prevent it from fermenting optimally.

Cake mix andCake flourThe difference is:

First, the different typesCake flour is a kind of cake flour, and in addition to cake flour, there is also a kind of cake flour called pie flour.

Second, the raw materials are different1. The main raw material of low-gluten flour is flour orange with moisture content and protein finch content below.

2. The main raw material of cake flour is wheat flour.

Third, the use is different1. Cake flour is mainly used to make cakes.

2. Low-gluten flour is suitable for many foods.

Additives in flour:Enterprises that produce flour will also depend on the use of flour. Add the appropriate additives. Talcum powder is added to the dumpling flour.

Let the boiled dumplings be smooth and shiny, and the appearance will be better. Yeast will be added to the steamed bread flour, and the steamed steamed bread will be softer and fluffier.

But there is no need to worry, these additives are added according to the specified amount, and there is no harm to the human body.

1. Different types.

Cake flour is a kind of cake flour, but cake flour is not necessarily cake flour.

2. The raw materials are different.

Some cake mixes will add other ingredients and additives, and when making cakes, adding cake mixes basically won't fail.

When buying flour, you should pay attention to the proportion of raw materials on the packaging bag to see if there are other things added, if you can't buy low-gluten flour, you can buy all-purpose flour, cornstarch, cornstarch can reduce the gluten of flour.

Extended Materials. The main difference between low-gluten flour and low-gluten wheat flour is the composition of the two, wheat flour is mainly starch, as well as protein, fat and other elements, low-gluten flour mainly contains water, contains crude protein. Low-gluten wheat flour should not be used as a substitute for low-gluten flour.

Wheat flour includes three types of flour: low-gluten flour, all-purpose flour and high-gluten flour. Low-gluten flour is low-flour, also known as cake flour, which contains water and crude protein, and is usually used to make cakes, biscuits, puff pastry, etc. Low-gluten wheat flour is in demand all over the world, because wheat flour is very fermentable and can be used to make bread, steamed bread and other foods.

There are some foods that don't need to be very malleable, as long as they have a crisp texture, they can also be made into potato croquettes, butter cookies, etc.

Summary. Hello, the cake is made with cake flour good.

Cakes are made with cake flour, and bread is made with cake flour. The texture of low-gluten flour will be softer, while the texture of high-gluten flour will be stronger. However, after years of exchanges and development of Chinese and foreign diets, it is not necessary to use low-gluten flour to make cakes, for example, some chefs will use high-gluten flour to make banana cakes, and low-gluten flour will also be used to make bread, such as low-gluten flour will also be used by some chefs of whole wheat bread.

It has weak gluten, so it is suitable for making cakes with soft taste and loose tissue, crispy biscuits, etc.

Is it better to make cakes with cake flour or cake flour?

Hello, the cake is made with cake flour good. Cakes are made with cake flour, and bread is made with cake flour. The texture of low-gluten flour will be softer, while the texture of high-gluten flour will be stronger.

However, after years of exchanges and development of Chinese and foreign diets, it is not necessary to use low-gluten flour to make cakes, for example, some chefs will use high-gluten flour to make banana cakes, and low-gluten flour will also be used to make bread, such as low-gluten flour will also be used by some chefs of whole wheat bread. It has weak gluten, so it is suitable for making cakes with soft taste and loose tissue, crispy biscuits, etc.

What do you need to make a cake?

Ingredients: White chocolate, cream cheese, 3 eggs. 2. Melt the white chocolate through water.

3. Divide the eggs, put the egg whites in the refrigerator, preheat the oven to 170 degrees, lay the mold with oiled paper, and then stir the melted chocolate, cream cheese and egg yolk evenly. 4. Take out the refrigerated egg whites, beat them to a wet state (that is, the big hook state), and put 1 3 egg whites into the egg yolk paste. 5. Stir evenly, then pour in the remaining protein and stir until it is uniform and free of particles.

6. Pour the cake batter into the mold from a higher place. 7. Put it in the oven, pour hot water into the baking tray, bake at 170 degrees for 15 minutes, and then adjust to 150 degrees for 15 minutes; Don't rush to take it out after baking, simmer in the oven for 15 minutes before demolding; Refrigerate and sprinkle powdered sugar on the surface when eating.

Cake flour is not necessarily cake flour, they are subordinate. Cake flour is made from specially selected soft wheat, which has finer grains than other types of wheat flour and is amylase.

The activity is relatively low, so the cake mix can make a very soft pastry with a high sugar content.

The color of low-gluten flour is whiter, and it is easy to form a ball with your hands, and it is all-purpose flour.

The color is milky white, suitable for making steamed buns and high-gluten flour.

The color is darker, and it is inherently more active and smooth.

Yes. Low-gluten flour, also known as cake flour, is processed from soft wheat, contains more gluten than all-purpose flour, and is slightly yellow in color. The dry protein content is 7%-9%, and the wet gluten content value is less than 25%.

Due to its low gluten strength, it is suitable for the production of biscuits, cakes, and confectionery with a soft and loose taste.

Therefore, the flour used to make cakes every day is low-gluten flour, which is commonly known as cake flour. In Japanese, low-gluten flour is called thin flour and high-gluten flour is called strong flour, and the origin of the name comes from the protein content.

Gluten is the main component of wheat protein, which is a protein with special physical properties that enables wheat flour to form dough. Add an appropriate amount of water to the flour and knead it into a piece of dough, soak it in water for 30-60 minutes, wash off the starch and soluble parts with water, and the remaining is an elastic skin-like substance, called wet gluten (wet gluten has a water content of 65%-70%). Gluten that has been stripped of moisture is called dry gluten.

The gluten content in flour is an important indicator to determine the quality of flour, within a certain range, the higher the gluten content, the better the quality of flour, so there is a saying that high, medium and low gluten flour and whole wheat bread.

Of course, it depends on the use, and choosing the right flour can make delicious food. Low-gluten flour is suitable for making cakes, biscuits and other baked goods; All-purpose flour is suitable for making Chinese noodles, steamed buns, dumplings and other Chinese pastries; High-gluten flour is suitable for making mochi, toast bread, shortbread, cold skin, fritters, etc. Keep in mind that bread should be made with a flour that is extensible and elastic, and for biscuits, it should be flour with good plasticity.

Basically, cake flour is more difficult to buy and can be purchased from online bakery ingredient stores. If you are in a hurry, you can use high-gluten flour:cornstarch 1:1 ratio to prepare low-gluten flour.

When buying flour, the moisture content is also important. The moisture content is too low: it will lead to the disadvantages of poor flour pink, coarse particles, and high gluten content; High moisture content: easy to agglomerate, moldy, and deteriorate.

Answer: Cake flour is cake flour, but cake flour is not necessarily cake flour, and the two belong to the inclusion relationship. The difference between the two is: low-gluten flour can be used for cakes, crispy biscuits, flower rolls, etc.; Cake mix, on the other hand, is only suitable for making cakes, and cannot be used to make other foods.

Cake flour is cake flour, but cake flour is not necessarily cake flour, and the two belong to the inclusion relationship. That is to say, cake flour must be cake flour, but cake flour is not necessarily cake flour.

The difference between cake flour and cake flour.

Using low-gluten flour to make cakes can maximize the effect of frothed eggs or yeast, and the baked cake will be fluffier. Low-gluten flour has a protein content within the limit, so it has weak gluten, and is often used to make cakes, crispy biscuits, flower rolls, etc., which have a soft texture and loose tissue.

Cake flour, also known as self-rising flour, refers to the flour with leavening agent, emulsifier and other ingredients added to the low-gluten flour, and the self-rising flour contains a bulking agent, which is only suitable for making cakes, and cannot be used to make other foods, otherwise the finished product will expand very much.

Cake flour is not cake flour, but cake flour can be used to make cakes. The cake made from low-gluten flour is fragrant and soft. It's just not as white as the high-gluten flour.

Cake flour does not mean cake flour, but cake flour can also be used to make cakes, which is no problem, but it will taste better to use special cake flour to make cakes.

Low-gluten flour is cake flour, which is particularly soft and suitable for making biscuits and puff pastry.

The cake mix must be cake flour.

And cake flour is more than just cake flour. Because cake flour is wheat flour that is used to make cakes.

Cake flour is flour used to make cakes, etc., depending on the raw material that determines the use and taste.

In addition, there is also a kind of flour called pie flour, which is a low-gluten flour but there is a lot of cake flour in the stool, and the success rate of the cake is higher, so strictly speaking, there is a difference between the two.

Cake flour and cake mixes and pastries in daily life.

The flour is similar, but there are other raw materials in the cake flour in addition to the low-gluten flour, and the low-gluten flour also has the effects of nourishing the heart, burying the kidneys, removing heat, and quenching thirst.