Can wheat flour be used instead of cake flour to make cakes?

Wheat flour can certainly be used as a substitute for cake flour.

Make cakes, because of the low gluten flour, high gluten flour or medium gluten flour.

All are made of wheat crushing and processing, the processing process is different, some peel the wheat, some pinch the tips of the two ends, and some pick a few more layers into fine powder. Therefore, wheat flour can be used instead of low-gluten flour to make cakes, and don't forget to add eggs to make cakes.

Yes, but try not to, because the high protein of medium flour is higher than that of low-gluten flour, which is more likely to gluten and affect the taste of the cake.

Regardless of low-gluten, medium-gluten and high-gluten flour, their raw materials are all wheat flour, which means that wheat flour contains these three types of flour.

Wheat flour can be divided into low-gluten, medium-gluten, and high-gluten flour according to different protein content. In other words, low-gluten flour is wheat flour, and wheat flour with low protein is also low-gluten flour.

Generally speaking, cakes need to be made with low-gluten flour, but you can actually make them with all-purpose flour, but the cake is a very strong lump, no pores and no fluffy. If you add baking powder, it can only be turned into steamed bread.

Wheat flour is wheat flour, gluten, flour is tellurium gluten, flour is different, of course, it cannot be used as a substitute for gluten flour to make cakes, wheat flour is rougher, and there is no elasticity.

Yes, wheat flour can replace many kinds of flour, and wheat flour is also good for bread.

If we make it at home, it doesn't matter if we eat it ourselves, you can take it to avoid this feeling if you do professional things to make bread, but you must use this health because this thing is not there.

Wheat flour can be used to make cakes. Cakes made with wheat flour will be different from cakes made with low-gluten flour. Most of the flours on the market are all-purpose flours, such as:

Wheat flourIt cannot be replacedCake flour

Because the main ingredient of cake flour is starch, and it is rich in protein, fat, vitamins and minerals, but the main ingredient of wheat flour is protein, which is usually used to make biscuits and snacks. Therefore, low-grade flour will be softer and more delicious than wheat flour, so generally we should not use wheat flour instead of low-gluten flour. This will affect the pastry.

The taste brings a bad feeling to diners.

Precautions for purchasing flour

Try to buy flour with packaging, and carefully check the name of the flour on the package, quality grade, manufacturer, production date, and expiration date.

and other information, do not buy flour without any information and **unknown.

The natural color of the flour is milky white or pale yellow, the color of the special flour will be slightly whiter, and the color of the poor quality flour will be slightly darker. If it is too white or too dark, it may have added additives such as brighteners, and it is not suitable to buy.

Cake flour can also be replaced with a mixture of plain flour and cornstarch.

However, it is very important to strictly follow the ratio of various ingredients in the baking recipe. Low-gluten flour: Referred to as low-gluten flour, it has weak gluten, so it is suitable for soft snacks such as cakes.

If there is no low-gluten flour, it can also be used in a 4:1 ratio by mixing plain flour with cornstarch, which can reduce the gluten of ordinary flour.

There is no low-gluten flour to make cakes, and ordinary flour and cornstarch can be mixed in a certain ratio instead, and ordinary flour and cornstarch can be mixed in a ratio of 4:1, and cornstarch can reduce the gluten of ordinary flour.

As we all know, cakes are generally made with low-gluten flour, but the flour that many families always have at home is not low-gluten, but high-gluten flour, which is commonly known as wheat flour, and the taste and shape of the cake made of wheat flour will be almost the same. Cakes made from low-gluten flour are particularly fluffy, bulky and flat. However, low-gluten flour is relatively rare, and it is generally available in food stores that specialize in selling baking supplies and food additives, and it is specially used to make cakes.

If you don't have low-gluten flour at home, you can also mix ordinary flour and cornstarch at home in a ratio of 4:1 to make low-gluten flour. Because starch contains very little fat and protein, it can be used as low-gluten flour after mixing it with ordinary flour with a protein content of about 13%, which reduces the protein content of ordinary flour, so that it can play the effect of low gluten.

Fit.

Low-gluten wheat flour is low-gluten flour, some wheat flour for cakes.

It's cake flour.

The protein content in cake flour is usually around the limit. In addition to being used to make cakes, this low-gluten flour is also suitable for making cookies, or some fluffy desserts with little toughness, and when making bread, high-gluten flour is required.

Or all-purpose flour.

Precautions for the use of flour

All flour should be sifted with a sieve before use, the flour is placed on the sieve net, one hand is held on the screen, and the other hand is gently patted on the side to make the flour fall into the steel basin from the air, which can not only avoid the flour from clumping, but also through this procedure can make the flour mix with the air, increase the fluffiness of the cake after baking, and at the same time there will be no small particles when mixed with the cream, so that the egg will not have a coarse taste after baking.

It is very important to weigh very accurately when making pastries, because this is the first step to successful baking, especially when weighing powdery materials and solid oils, it is difficult to measure accurately if you use a cup or measuring spoon, so you must have an accurate scale to do the weighing.

If you still want to use a measuring cup and a measuring spoon to make a scale, you can refer to the conversion table to do it, because the same cup is the same amount, but the weight of a glass of water, a cup of oil or a cup of flour are not the same.