How to choose between homemade hair cake, high gluten and low gluten flour? Do you need fermentation

Homemade cakes, high-gluten and low-gluten flours.

How to choose? Do you need fermentation to make hair cakes? Do-it-yourself foodies are also learning to make their own cakes at home.

So do you need fermentation to make hair cake? A lot of friends are not very clear. Today, I'm going to tell you the little secret of making hair cakes.

The flour used to make the cake is the first priority, but the flour you choose must be suitable. Do not use bread flour.

To choose all-purpose flour.

Or low-gluten flour, the cake made from low-gluten flour will have a softer texture. Since the cake is made by a rapid fermentation method, it is necessary to grasp the time of making the dough well to prevent the dough from smelling alcohol due to the long time of rising. When mixing the dough, the more yeast you put in it, the faster the dough will rise, and the cake will be soft and delicious.

A leavened cake needs to be made. Anyone who has ever eaten steamed cakes knows that steamed cakes taste very soft, have many small pores, and feel very elastic, like a sponge, which is formed after fermentation. Therefore, if you want the cake to be fluffy, delicious and elastic, you must ferment it.

Otherwise, the cake is a dead dough with a bad taste and no flavor unique to fermented flour.

When making cakes, the dough needs to be fermented, so active yeast powder.

Absolutely necessary. Please check the expiration date of yeast powder before use to prevent it from losing its fermentation function. Put yeast powder in the flour and be sure to control the water temperature.

If the water is too hot, it is easy to burn the yeast powder to death. Generally, the water temperature is about 30 degrees Celsius. Ferment the dough with yeast powder to twice the original dough.

When making cakes, most of them choose the method of rapid fermentation, so pay attention to control the time of making the cake and do not let the cake smell of wine. In addition, if you put more yeast, the dough will rise faster and vice versa. However, the more yeast you put in the better.

If too much yeast is stored, the dough may rise at this time. You can choose a bowl of the right size, grease the surface, add some warm water, then add dry yeast and salt and stir well, then pour in flour and vegetable oil to make a thick batter, stir well, so that the dough tastes good. Add a small amount of water to the steamer and heat to 40 degrees Celsius.

Left and right (subject to slight ironing). Place the bowl in the water to maintain the temperature of the batter and cover the pot for about 30 minutes.

You should choose low-gluten flour, so that the cake will be delicious; Fermentation is required, but active yeast powder can also be chosen.

When you should choose low-gluten flour and make homemade hair cakes, you need to ferment them to make hair cakes, and the fermentation time should not be too long.

If you want to make hair cakes, it is recommended to choose low-gluten flour; To make a hair cake, it needs to be fermented, which can make the hair cake fluffier and taste better.

Summary. If you make fermented noodle products, such as steamed buns, etc., you need to add yeast; If you make cakes, cookies, etc., don't add yeast.

Low-gluten flour refers to flour with less moisture and crude protein, and is usually used to make cakes, biscuits, small cakes, pastries, 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.

Does low-gluten flour need yeast to make cakes?

If you make fermented noodle products, such as steamed buns, etc., you need to add yeast; If you make cakes, cookies, etc., don't add yeast. Low-gluten flour refers to flour with less moisture and crude protein, and is usually used to make cakes, biscuits, small cakes, pastries, etc. The sponge cake is made of coarse and low-gluten flour, because the low-gluten cover finch powder has no gluten, the cake made is particularly soft, the volume is expanded, and the surface of the rock is flat.

You can add yeast, kiss.

Summary. Hello, cake flour can be made into cakes.

Hello, cake flour can be made into cakes.

We recommend a matchmaking practice for you. Ingredients: 200 grams of cake flour. One egg. 185 g of warm water. Lose three grams of yeast powder. 30 grams of milk powder was sold. Caster sugar to taste. Prepare the mold.

Method 1Add eggs, yeast powder, baking powder to cake flour 2Add milk powder and white sugar to the warm water, mix thoroughly, dilute and release the first step to prepare for the swim, stir into a batter 3

Add water to the steamer and heat it to about 50, turn off the heat, put the sticky paste in the pot for fermentation (during the period), wait until the fermentation is twice as large (wait for about half an hour), stir it slightly with chopsticks to help drain some of the bubbles, and do not need to exhaust them all. Add some dried cranberries to garnish 4Bring the water to a boil in the steamer, then put the fermented batter into the pot and steam for about 40 minutes.

A grain of wheat is divided into three layers from the outside to the inside, and the further you go, the tougher it gets. The outermost layer of bran of a grain of wheat is ground out of low-gluten flour, which is suitable for making cakes and cookies that cannot be strong. The high-gluten flour ground in the center of the wheat is the most gluten, which is suitable for making bread.

All-purpose flour is ground in the middle layer of wheat, and our steamed bread and noodles are usually made of all-purpose flour. The color of low-gluten powder is the whitest, and the color of high-gluten powder is yellow.

Usually we refer to wheat flour (that is, wheat milled flour), according to the amount of protein content in the flour, we divide flour into high gluten flour (high gluten flour), medium gluten flour (middle gluten flour), low gluten flour (low gluten flour) (low gluten flour).

High gluten powder: the protein content is in, the color is darker, it is more active and smooth, and it is not easy to form a clump when grasped; It is more suitable for making bread and some puff pastry. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs).

In terms of cakes, it is limited to high-ingredient fruit cakes.

All-purpose powder: the protein content is in, the color is milky white, between high and low powder, and the physique is semi-loose; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc. (This is usually the kind of flour that is sold in the market).

Low-gluten powder: the protein content is in, the color is whiter, and it is easy to form a clump when grasped by hand; It is low in protein and less gluten, so it is also weak in gluten, so it is more suitable for cakes, muffins, biscuits and tart crusts and other pastries that need a fluffy and crispy texture.

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 your gluten, you can also add some cornstarch.

Low-gluten flour is not strong, it is used to make bread, cakes, etc., and high-gluten flour is very strong, and it is used to make ramen or something, and it tastes good.

Because flour has different gluten and protein content.

Plain flour should not be used for bread.

1. Take remedial measures according to the situation.

1. If the high-gluten flour has been adjusted into a cake paste, due to its high gluten, it will greatly affect the softness and fluffiness of the cake, it is recommended to put more baking powder or baking powder to help the cake fluffy.

2. If the high-gluten flour has not been adjusted into a batter, then you can use high-gluten flour and corn starch to make low-gluten flour at a ratio of 1:1, so that the taste of the cake is the same as that made of low-gluten flour.

3. If the cake is steamed with high-gluten flour, then there is no way to remedy it, but it can also be eaten, but the taste is different, and the cake made with high-gluten flour is more elastic and chewy.

2. Put corn starch and cooking method.

High-gluten flour has high protein content, on the left and right, darker in color, itself is more active and smooth, strong gluten, suitable for making bread, noodles and other products, there are two ways to turn high-gluten flour into low-gluten flour: one is to mix it with corn starch in a ratio of 1:1; The second is to heat the high-gluten flour in the microwave for 2-3 minutes to reduce the gluten, and then mix it with starch to make low-gluten flour, the specific method is as follows:

1. First put 2kg of cake flour in a container, add enough water and stir well.

2. Put the well-mixed high-gluten flour water into the steamer, set the temperature of the steamer to the ordinary use temperature, and time it for ten minutes.

3. After taking it out, pat it vigorously with a rolling pin, and I keep rubbing and patting until it is no longer elastic.

4. Or you can use high-gluten flour mixed with 100 degrees Celsius boiled water, and then knead the dough, and then add pure milk to continue kneading the dough.

5. You can also prepare some cornstarch, filter the cornstarch granules with gauze, and only need fine powder.

6. Mix corn starch and high-gluten flour in a ratio of 1:5, and knead the dough with water or milk to obtain similar low-gluten flour.

3 Yes. Ordinary flour is also called all-purpose flour, if it is used to make cakes, it is necessary to add an appropriate amount of cornstarch, and mix the all-purpose flour and cornstarch into low-gluten flour in a ratio of 4:1 to reduce the gluten.

4 Yes. The taste of the baked cake baked in the oven is not the same as the steamed cake, the taste is more fragrant, and the texture is softer, but the baked food will lose more moisture of the ingredients, and it is easy to get hot if you eat too much, and the steamed food is not easy to get on fire.

You are late, and the result you get is: it is good to make hair cake ordinary with orange flour and ten high gluten flour. Plain flour has a lower protein content, while high gluten flour has a higher protein content.

Mixing these two types of flour can increase the protein content of the dough and thus improve the toughness and elasticity of the dough. The starch content in plain flour is higher, while the starch content in high-gluten flour is lower. Mixing the two types of flour balances the starch content in the dough, making the pasta more delicate and soft.

Hope mine can help you.

No. The protein content of high-gluten flour is higher, about above, the color is also darker, and it is not easy to form a ball by hand, so it is difficult to have a soft and fluffy taste when used to make hair cakes, and it is best to use medium or low-gluten flour to make hair cakes. Fa cake is a traditional delicacy made of glutinous rice as the main material, and it is a popular cake food, which is widely distributed in the vast areas of the north and south.

Its taste is fragrant and nutritious, especially suitable for the elderly and children. <

No. The protein content of high-gluten flour is higher, about above, the color is also darker, and it is not easy to form a ball by hand, so it is difficult to have a soft and fluffy taste when used to make hair cakes, and it is best to use medium or low-gluten flour to make hair cakes.

Fa cake is a traditional delicacy made of glutinous rice as the main material, and it is a popular cake food, which is widely distributed in the vast areas of the north and south. Its taste is fragrant and nutritious, especially suitable for the elderly and children. Among them, Longyou Hair Cake is a non-heritage project with a unique production process.

In addition, such as Yueyang, Huizhou and other places of the cake, all have their own characteristics. The ingredients are exquisite, the color is white like jade, the holes are fine like needles, the smell is fresh and fragrant, the food is sweet but not greasy, glutinous but not sticky. Its biggest feature is that it is fermented by adding an appropriate amount of glutinous rice wine to the sedan air key during the production process.

OK. Ingredients: 4 eggs, 40 grams of milk, 40 grams of corn oil, 40 grams of sugar, 40 grams of flour.

Excipients: 80 grams of blueberry jam, 80 grams of milk, 200 grams of whipping cream, 30 grams of caster sugar, 10 grams of gelatin slices.

Steps: 1. Beat the eggs into the egg bowl and separate the yolks with a spoon.

2. Add caster sugar to the egg white three times and beat it with a whisk until it is wet and foamed for later use.

3. Add milk and corn oil to the eggs and mix well.

4. Add cake flour to the egg yolk paste and mix well.

5. Stir the evenly battered.

6. Add the beaten egg whites to the egg yolk paste in three times and mix evenly.

7. Mix the cake batter.

8. Put the cake batter into a square plate.

9. Put it in the middle of the preheated oven and bake at 150 degrees for 30 minutes.

10. Let the baked cake cool upside down.

11. Put it in the middle of the preheated oven and bake at 150 degrees for 30 minutes.

12. At this time, do the mousse layer. Mix 80g of milk with 80g of blueberry jam and heat slightly to about 50-60 degrees.

13. Soak gelatin tablets in cold water until soft.

14. Add the softened gelatin slices to the blueberry milk and stir until melted.

15. Add caster sugar to the whipping cream and beat it to 6 hairs, with a slight texture in the flow state.

16. Pour the blueberry milk into the whipping cream and mix well.

17. Take a slice of cake and put it at the bottom of the mousse ring, pour in half of the blueberry mousse, put another slice of cake, and pour in the remaining mousse.

18. Put it in the refrigerator for more than 4 hours and then remove the mold.

Ingredients: 200 grams of whipping cream, 1 cake yolk.

Excipients: 50 grams of powdered sugar, 15 grams of mango, appropriate amount of minced coconut.

1. Prepare whipping cream and powdered sugar, and whip.

2. Cut the cake into two halves.

3. Spread a layer of whipping cream.

4. Add mango and wipe well.

5. Brush the top layer with cream and cover.

6. After covering, spread a layer of whipping cream.

7. Smooth with a spatula.

8. Put your favorite fruit on it.

9. Sprinkle with an appropriate amount of desiccated coconut. Finish.