Ladies and gentlemen, should I bake sponge cakes with high gluten flour or low gluten flour?

Haha, of course it's cake flour.

I think it is better to use low-gluten flour when making cakes, because the cakes will be more tender and delicious.

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.

If there is no cake flour, you can also make cakes by adding cornstarch to high-cake flour or all-purpose flour; Cake flour is a type of flour that is "cake mix" in supermarkets "Special One Powder" "Low-gluten wheat flour" or "thin-strength flour" refers to low-gluten flour.

There are three types of flour: high-gluten flour, all-purpose flour, and low-gluten flour.

1. High-gluten flour.

Compared with the other two types of flour, the color of gluten flour is very dark, and the flour has strong activity, and if you grasp the gluten flour by hand, the flour is particularly loose and not easy to show a lump. Gluten flour is very high in protein, so it is also very gluten-rich, and it can be used to make bread and noodles with elastic chewiness.

2. All-purpose flour.

All-purpose flour contains about 11% protein, this flour is the most commonly used flour in our daily life, such as our favorite steamed buns, buns, dumplings, these delicacies, are made from all-purpose flour. But this kind of flour in the supermarket to buy, is difficult to buy, generally only through special channels can be purchased, for this I teach you a small method, that is, take the right amount of high-gluten flour and the appropriate amount of low-gluten flour, the ratio is 1:1 to mix the two flours evenly, you can get low-gluten flour.

3. Low-gluten flour.

The precision and viscosity of low-gluten flour are the lowest among the three types of flour, so its texture is fluffy and easy to form a ring shape by hand, so it can be used to make fluffy and crispy pastries such as cakes, muffins, and biscuits.

Low-gluten flour is used for cakes, and high-gluten flour is used for bread.

Yes, high-gluten flour can be used to make cakes, but it is not recommended to use high-gluten flour to make cakes, because because of the high protein content of high-gluten flour, gluten will appear after adding water and stirring, and the viscosity, toughness and ductility are very good, and the finished dish has elasticity and obvious chewing taste, which is suitable for making fermented foods such as toast, bread, noodles, pizza crust, and mille-feuille.

Questions. Okay thank you.

You're welcome, that's what I'm supposed to do.

Use low gluten for cakes and high gluten for bread.

Cake cake with cake flour will do.

The flour used to make cakes is low-gluten flour, referred to as low-gluten flour, also known as cake flour, a kind of gluten content processed from wheat, flour with low protein content, whiter in appearance, easy to form a ball in touch, no need to add too much water when using, compared to medium and high gluten flour, low-gluten flour has a small range of use, in addition to being used to make cakes, it will also be used to make cakes, food factories to make biscuits, ice cream and spring rolls and other foods.

You need to use cake flour to make cake, and if you are making bread, you need cake flour.

Cakes are usually made with low-gluten flour, but there are a few cakes that use high-gluten flour for special taste, such as muffin cakes.

Cake is made with cake flour because only cake cake can be made with cake flour. If it is made with high-gluten flour, it may be the same as the steamed buns we eat, which feels very solid and not delicious at all. Therefore, we generally choose to use low-gluten flour to make it.

To make cakes, you need to choose low-grade flour, high gluten, the gluten of flour is too large, it is not suitable for making cakes, and there is no way to remove the gluten of making cakes. Suitable for frying twist, with high precision.

The cake is made with low-gluten flour, and it will not be fluffy and spinning if it is made of high-gluten flour, and if you use high-gluten flour to sing in the classroom made of Venus, it will not be very fluffy.

Use low-gluten flour, usually high-flour for bread.

The specific method of low-gluten flour is as follows:

Ingredients: 5 eggs, 90 grams of cake flour, 80 grams of caster sugar (50 grams for whipping egg whites, 30 grams for egg yolks), 50ml of pure milk, 50 ml of salad oil

Steps: 1. Meringue: Put 5 egg whites in a slightly larger egg beating tray and beat it with an electric egg beater until it is coarse and foamy.

2. Add 1 3 caster sugar (a total of 50 grams of granulated sugar) to the egg white, turn to medium and high speed to beat until the fine foam, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state.

3. Finally, add the remaining sugar and continue to beat until it is dry and foamy, that is, when lifting the whisk, the egg white can pull out a short and upright sharp corner.

4. Egg yolk paste: Put 5 egg yolks and 30 grams of caster sugar in another egg beating tray, and beat well with a manual whisk until the egg yolk becomes lighter.

5. Add 50ml of salad oil while stirring, and then add 50ml of milk while stirring.

6. Finally, sieve in 90 grams of low-gluten flour and slowly stir until smooth and fine without particles.

7. After the egg yolk paste is stirred, take 1 3 meringue into the egg yolk paste dish and mix evenly with a rubber spatula; Add 1 3 of the meringue to the egg yolk paste dish and mix well with a rubber spatula.

8. Finally, pour all the batter in the egg yolk paste plate into the remaining meringue plate, and mix evenly until smooth and delicate without particles.

9. Pour the batter into the 8-inch round cake mold, and gently sip it on the table a few times to shake out the large bubbles in the cake batter.

10. Preheat the oven for 10 minutes, put the cake into the middle of the preheated oven, top and bottom heat, 170 degrees, 40 minutes.

11. After the cake is baked, immediately take out the heat-insulating gloves, put it on the table and snort it a few times, then buckle it upside down on the grill, and wait for the cake to cool down completely before it can be demoulded (can be demolded with the help of props).

And low-gluten flour are suitable for making bread, depending on personal preference.

1.High-gluten flour refers to flour with an average protein content of about one, usually the protein content can be called high-gluten flour (but please note that the quality of protein is not equal to the quantity, such as making steamed bread and dumpling skin, the same flour is used, but it is different in terms of quality, because dumpling skin needs better ductility, and for the production of steamed bread, ductility is not too important condition).

2.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 pastries) and cream hollow cakes (puffs), and in cakes, it is limited to high-ingredient fruit cakes.

3.Low-gluten flour is referred to as low-gluten flour, also known as cake flour, and thin-strength flour in Japanese, which refers to flour with less moisture and crude protein.

4.It has the effect of nourishing the heart, benefiting the kidneys, removing heat, quenching thirst, etc., and is usually used to make cakes, biscuits, small cakes, puff pastry, etc., and the sponge cake is also made of low-gluten powder, because the low-gluten flour has no gluten strength, and the cake made is particularly soft, the volume is expanded, and the surface is flat.

84 disinfectant can be poured into the sewer for disinfection, and the sewer mouth and U-shaped pipe can be cleaned and disinfected 1 or 2 times a week; The specific method is to add 10 drops of 84 disinfectant stock solution to 500ml of tap water, mix well and pour it into the drain, and then add 500ml of tap water after 30 minutes to make a water seal.

84 Steps to disinfect the room with disinfectant:

1. Prepare 84 disinfectant, and then mix 84 disinfectant and water according to the ratio of 1:100;

2. Use a broom to sweep the dust and mud on the ground first, and then mop the floor;

3. Put the rubber gloves on, then introduce the mixed 84 disinfectant into a large bucket, and mop the floor with the mixed liquid;

4. You need to mop the floor of each room with a mop dipped in 84 disinfectant, remember to clean the floor first, and then use 84 disinfectant to mop the floor and sterilize;

5. Finally, you can use clean water to mop the ground again;

6. When mopping the floor, the family should try not to stay in the house, especially when the concentration of 84 disinfectant is relatively thick, one room can be dragged into another room with it, and at the same time, each room should open the window for ventilation;

7. Spray corners and furniture, then wipe them clean with a clean linen cloth, and wear rubber gloves when operating.

First of all, there must be a whisk, put the egg and sugar and cake instant oil into the whisk, when whipping, first use slow speed to stir the egg and sugar, about 2-3 minutes after switching to fast whipping, when whipping, you will see the egg and cake instant oil begin to foam, the egg in the container begins to expand, when you use your fingers to pick up the egg bubble plasticity is almost good (plasticity is to pick on the finger does not fall off the surface is smooth, into a pointed shape). At this time, you don't need to whip, add flour and water in turn and stir slowly with a hand whisk (don't stir too hard). Finally, add the salad oil and stir well (be sure to stir well, otherwise the oil will sink to the bottom of the baking tray when baking).

Pour into a paper cup and touch flat. The temperature is: 180 on the top and 180 on the bottom (if you want the color to be dark, you can turn up the heat) Identification of maturity:

Bake for 8-10 minutes and take it out, gently press the surface of the cake with the palm of your hand if there is a "squeak, squeak" sound, or prick it with a toothpick, and touch the toothpick with your hand to see if it is dry or wet, just dry.

Ingredients: Low Flour (96g), Salad Oil (60ml), Tangerine Water (40ml), Baking Powder (5g), Cornstarch (8g), Eggs (5pcs).

Sugar (in egg yolk paste) (20g), sugar (in egg whites) (70g), animal whipping cream (200g).

Accompany the steps].

Prepare the materials. Put the salad oil, orange water, and sugar together.

Stir them until the sugar is melted.

Stir the low flour, baking powder, and cornstarch well and sift them into the orange water.

Mix well, add the egg yolks in batches and stir well.

Set aside the batter. Random start.

Put a few drops of white vinegar on the egg whites.

Stir until fish-eyed, add sugar and beat three times. Beat until neutral foam. Stir the egg white foam into the egg yolk paste and mix well.

Fill each paper cup for 8 minutes full. Put in the oven at 160 degrees, 30--35 minutes. Remove and cool.

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Beat the whipping cream until it becomes more textured and place it in a piping bag. Squeeze on the cake.

1.Beat the butter with sugar and add the beaten eggs in portions.

2.Soak the coffee powder in a little boiling water, add coconut milk and mix well, let it cool and mix well with the egg mixture.

3.Mix the baking powder with low flour through a sieve, add to 2, and stir until there is no dry powder.

4.Fill paper cups for 8 minutes, put in a preheated 180 degree oven, top layer and bake for 18-20 minutes.

5.Purple potatoes are steamed, pressed into a puree, coconut milk is added in batches, not too much, it becomes soft and easy to squeeze, put it into a piping bag, and squeeze the pattern on the baked cake.

1. They are two concepts.

2. Low-gluten flour: It is the flour produced by wheat after processing, without other additives. If you use it to make cake pastries, you need to add some necessary ingredients.

3. Cake powder: It is a flour with additives that can be directly used to make cake food.

4. If cake flour is used instead of low-gluten flour, there may be more or less ingredients added to it, which will directly make the pastry taste poor.

High-gluten flour is used to make bread, and low-gluten flour is used to make cakes.

The use of high-gluten flour or low-gluten flour depends on the protein content of the flour species.

Because the protein content of high-gluten flour is average, the protein content is relatively high, and the gluten is also more, so the gluten is also strong, and it is mostly used to make bread, noodles, etc. The protein content of low-gluten flour is only, so it is suitable for making cakes, biscuits, egg tarts and other loose, crispy, and non-loose snacks with toughness.