How to turn all purpose flour into low gluten and high gluten flour

All-purpose flour and cornstarch.

The ratio of 4:1 can be used as a cake flour.

Use. Gluten flour.

The protein content is higher than that of all-purpose flour, all-purpose flour.

It cannot be adjusted to high-gluten powder.

Cake flour has a protein content of the following, low protein content, and gluten.

It is also less suitable for cakes, muffins, biscuits, tart crusts and other pastries that require a fluffy and crispy texture.

The protein content of all-purpose noodles is that it will be used in Chinese dim sum, such as steamed buns, steamed buns, noodles, etc. Generally, flour that is commercially available without special instructions can be used as all-purpose flour.

The protein content of high-gluten flour is about the same, which is more suitable for making bread and some puff pastry, such as Danish pastry. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs).

Theoretically, it is absolutely possible. The question is how much is appropriate. You can mix 20 starch in high-gluten flour to prepare all-purpose flour Low-gluten flour is softer, and all-purpose flour is more compact.

In the pastry recipe, it will be specifically indicated what kind of flour is needed, and generally all-purpose flour can be used instead of high-gluten flour or low-gluten flour without obvious difference. If you want to make cakes and can't buy low-gluten flour, it is recommended that you use high-gluten flour or all-purpose flour and add cornstarch to make cakes. Preparation method of low-gluten flour:

It can be blended with plain flour and cornstarch in a ratio of 4:1. If you want to lower the gluten, add some corn lake.

The classification of high-gluten flour and low-gluten flour is related to the amount of protein contained in the flour. The protein content of high-gluten flour is more than 10%, and the protein content of low-gluten flour is more than that of the outer skin of wheat grains than that of those close to **, and the protein content of durum wheat is high, which is generally used to produce high-gluten flour; Soft wheat is used to produce low-gluten flour. 2. The following is the classification:

1. Extra high gluten powder: [moisture 14%, crude protein or more], usually used to make gluten and fritters. 2. High gluten powder:

Moisture 14%, crude protein or more], mostly used to make bread, noodles, etc. The protein content of high-gluten flour is average, and usually the protein content above can be called high-gluten flour. The protein content is high, and the gluten is more, so the gluten is also strong, 3. All-purpose flour:

Moisture, crude protein above], generally steamed buns, steamed buns, dumplings, pancakes and other Chinese pasta, Chinese dim sum, etc. are used in it. Generally, if there is no special flour in the recipe, this is it. In addition, the fat cake in the production of pastry is mostly made of all-purpose flour, the structure of the fat cake itself is looser than that of the sponge cake, and the use of all-purpose flour can further strengthen the structure of the cake, so as to become more compact and not loose.

4. Low-gluten flour: [moisture, below crude protein], usually used for cakes, biscuits, small cakes, puff pastry, 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.

5. Generally, corn starch is corn flour or bean flour, which is generally used for hanging starch when cooking.

All-purpose flourStarch: Mix all-purpose flour and starch in a 4:1 ratio and pourinto potsStir well, and it will become when the mixture is completeCake flourFinish.

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.

It can be turned into cake flour. If you want to have a lower gluten, you can add some cornstarch. If it is cake flour.

In the case, you can put it in the microwave for 2-3 minutes to reduce the gluten, and then mix it with starch to make 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 twisted by hand. 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. Excessive addition of brighteners makes the pink color grayish-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.

1. Add cornstarch. Usually, if we buy ordinary flour, which is what we call low-gluten flour, the protein content of this kind of flour is very small, so if it is used to make bread or pizza and other pasta, it will not be gluten-free, and the effect is very poor, so we need to change it to high-gluten flour at home. We can choose an appropriate amount of cornstarch, mix cornstarch in ordinary flour, and then add warm water to start kneading, so that the protein content in the dough will be relatively high, and it can become the high-gluten flour we need, and the crust used to make bread or pizza can be successful.

So if we buy plain flour, don't worry, add cornstarch, and it can be turned into high-gluten flour immediately.

2. Wash flour. 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.

3. 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 to mix, and then stir with water to knead, so that the protein content in the flour is relatively high, at this time, our flour will be more tenacious, and become the high-gluten flour that everyone wants.

The above is the tip of how to turn ordinary flour into high-gluten flour, so if the flour you usually buy at home is ordinary flour, you can use these methods to turn decay into magic and turn ordinary flour into high-gluten flour. Of course, when we buy, we still have to keep our eyes open and choose the most suitable flour according to our own needs, so that the food we make will be more delicious.

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.