Can You Make Cakes With Wheat Flour How to make cakes with wheat flour from cakes

Wheat flour can be used to make cakes, in general, wheat flour without special instructions is all-purpose flour, which is not suitable for making cakes, but it can also be made, but the cake is not delicate and easy to produce gluten.

Wheat flour is a powdery substance made from wheat and is one of the most common food ingredients. The main ingredients are starch, protein, fat, etc., which can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour according to the amount of protein content. Wheat flour is the staple food in most parts of northern China, which can be made into steamed buns, buns, bread and other foods.

Wheat flour can be used to make cakes, but low-gluten flour is generally used, but cakes made of wheat flour alone will be very different from cakes made of low-gluten flour, and the taste is also very different if the appearance is not good, so it is recommended not to use wheat flour to make cakes.

Wheat flour can be used to make cakes, so the nutritional value is very high.

Cakes need to be low-concentrated. Ordinary wheat flour is then added with 1 5 cornstarch.

Ingredients: low-gluten flour (if not sold, use ordinary flour mixed with cornstarch, the ratio is 1:10, don't put too much starch, otherwise it won't get up) 4 eggs, appropriate amount of milk and sugar, and yeast.

Method:1First, separate the egg whites from the yolks. Mix the egg yolk and milk together, beat well and set aside, add sugar to the egg white and beat it with a whisk for 10 minutes, be patient, and beat the egg white until it is all foamy.

2.Mix the egg and milk mixture into flour, add yeast and stir into a batter, the batter should be moderately thin, after the batter is ready, add the beaten egg whites and continue to stir until it is fully mixed.

3.Baking: This step is also very difficult, because of the heat problem, if it is a non-stick rice cooker, you can directly put the batter in it and press the cooking button, and it will be OK to cook until the insulated cake is cooked.

The cake is made of eggs, sugar, and wheat flour as the main raw materials, and milk, juice, milk powder, fragrant powder, and salad oil.

water, shortening.

Baking powder is made as an auxiliary material, after stirring, modulation, and baking.

The flour used to make cakes is mostly low-gluten flour, which should be fine and soft, but it should have enough gluten strength to bear the swelling force during baking, and play a skeleton role in forming the unique organization of the cake.

Whole wheat flour can also be used to make cakes.

4 eggs, 70g whole wheat flour, 40g corn oil, 60g milk, 60g brown sugar.

1.Put the egg whites and egg yolks in waterless and oil-free containers, add corn oil to the egg yolks, and stir well; Add another 60g of milk and stir well; Sift in the whole wheat flour and pour in the bran that cannot be sifted and stir well.

2.Add one-third of brown sugar when the egg whites are coarse bubbles, add one-third of the brown sugar when continuing to beat until the fine bubbles, and then add the remaining brown sugar when the egg whites are fine and fluffy, and beat until they are hard and foamy, and there are brown sugar particles that are fine.

3.Add the beaten egg whites to the egg yolk batter in three parts, stir up and down to avoid foaming. Stir well, pour into molds, and bake in the oven at 150 degrees for about 40 minutes.

Yes, but it also needs to be proportioned with ordinary flour.

Whole wheat flour can be used to make cakes, but you can't add more, you can use 1:2 with ordinary flour, the main thing is to mix well, otherwise the cake may not be as good as imagined.

As the name suggests, low-gluten flour is flour with less gluten in the flour. Generally speaking, the higher the protein content, the higher the gluten, the lower the protein content, the lower the gluten.

When there is really no cake flour at home, and there is no whole wheat flour, you can also use other flours to match cake flour. For example, when you have all-purpose flour and starch at home, you can mix all-purpose flour and starch in a ratio of 4:1.

If we want 100 grams of cake flour, we mix 80 grams of cake flour with 20 grams of starch. Weigh 80 grams of all-purpose flour first. Weigh another 20 grams of starch.

Mix well. Okay, grab a handful and try it, it's a group! The cake flour is successfully prepared!

Hello. Not very suitable Whole wheat flour and low-gluten flour are two different things. Whole wheat flour is used to make coarse wheat foods such as whole wheat bread, while low-gluten flour can be used to make cakes

It is recommended to use special cake mix!

Whole wheat cakes that can be made in a pan without additives, are fluffy and sweet and tastier than they were bought.

Whole-wheat flour replaces cake flour for a full-wheat brownie that has a fluffy texture without beating eggs.

Wheat flour can be used to make cakes, but cakes made from wheat flour alone are quite different from cakes made with low-gluten flour.

Most of the all-purpose flour on the market is all-purpose flour, if we don't buy low-gluten flour, we can add about 20% of the total amount of cornstarch to the all-purpose flour instead (i.e., all-purpose flour: cornstarch = 4:1) and mix it.

There is low-gluten wheat flour in wheat flour, which is low-gluten flour. Due to the wide range of gluten strength and food processing adaptability corresponding to all-purpose wheat flour, most of the wheat flour we buy generally belongs to all-purpose flour.

In the "National Quality Standard for Wheat Flour", it is divided like this: Collapse.

This standard is divided into three categories according to the gluten strength and food processing adaptability of wheat flour:

Strong gluten wheat flour: mainly used as a raw material for various types of bread and other food raw materials that require strong gluten.

All-purpose wheat flour: mainly used for all kinds of steamed bread, noodles, pastries, dumplings, steamed bread, fried noodles, etc.

Weak gluten wheat flour: mainly used as an ingredient in cakes and biscuits.

Ordinary wheat flour: Considering that Sun Wei has some special products that cannot be classified according to strong, medium and weak gluten wheat flour.

Therefore, it is unified into ordinary wheat flour, and this type of wheat flour only stipulates its conventional index, and does not involve the gluten strength of wheat flour.