What is spiky flour and what is spiky flour

It's like a bulging hill! When there is a shortage of food, people borrow and return flour back and forth, that is, in addition to the full container, they also pile up into a cone according to the degree of collapse, and also measure the real degree of people according to the slope and density of the pile. Follow-up:

That's nonsense, if that's exactly what you don't ask: isn't it just a rice cooker to make cakes, it's just a low-gluten flour, and when you scoop it with a spoon, just add more spoons, it's not that complicated. Follow-up:

What is low-gluten flour: It is more difficult to buy, it is specialized in making cakes, biscuits, puff pastry snacks, which are packed in cardboard boxes and have a pound. What we commonly use at home is all-purpose flour, and it is generally used for steamed buns, steamed buns, dumplings, and pancakes.

High-gluten flour is specialized in bread, and there is also a self-rising flour that is used instead of making cakes without gluten flour. That's what differentiates them. Good luck making a delicious cake soon

If you really can't buy low-gluten flour, you can choose those ordinary flours with a whiter color, because the bleached flour will have relatively low gluten, so the cake will be soft, if you buy online, these flours are very easy to buy Questioner's testimonial: Thank you... 2009-10-03

Haha, in the past, when there was a shortage of food, people borrowed and returned flour back and forth, that is, in addition to the full container, they were also piled up on it according to the collapse of the cone, and the slope and density of the pile were also used to measure the real degree of people.

Flour does not belong to the category of flour, which means that the flour is not taken in one level spoon, but slightly higher than one level spoon. It is a special pronoun.

Flour is usually divided into three categories only according to the fineness of its labor and the amount of protein content.

First, the protein content is low-gluten flour, which is usually used to make cakes or pastries.

Second, the protein content is all-purpose flour, which is the most common flour, and Chinese pastries are used the most, such as steamed buns, steamed buns, flower rolls, noodles, dumplings, etc.

3. The protein content is high-gluten flour, which is usually used to make bread, pizza, pasta and other pastries.

Flour does not belong to the category of flour, which means that the flour is not taken in one level scoop, but slightly higher than one level scoop. It is a special pronoun.

Flour is usually divided into three main categories only by how fine it is processed and how much protein it has.

First, the protein content is low-gluten flour, which is usually used to make egg paddle cakes or shortbread snacks.

Second, the protein content is all-purpose flour, which is the most common flour, and Chinese pastries are used the most, such as steamed buns, steamed buns, flower rolls, noodles, dumplings, etc.

3. The protein content is high-gluten flour, which is usually used to make bread, pizza, pasta and other pastries.

The flour that rises to the tip is high-gluten flour, which refers to the flour shed with an average protein content of about about one, and the hole material is usually called high-gluten flour when the protein content is above it. High-gluten flour is darker in color, more active and smooth, and it is not easy to form a clump of ants by hand.

Flour is a powdery substance 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 most parts of northern China, and there are many varieties of foods made from flour with different flavors.