What kind of flour is better for making hair cakes? Is it not okay to have high gluten flour?

High-gluten flour is definitely not good, not soft enough, generally use low-gluten or low-gluten flour to do, so that the taste of the cake is delicate and not rough.

1. Raw materials for hair cakes: glutinous rice flour, cornmeal, ordinary flour, black rice flour, etc.

Second, the steps to make a fluffy hair cake:

1. Raw materials: 1 cup of flour; 2 teaspoons of active dry yeast; Salt and vegetable oil to taste.

2. Choose a bowl of appropriate size, smear the surface with oil, add an appropriate amount of warm water (the water temperature is about 33 degrees Celsius, subject to the feeling is not hot), then add dry yeast and salt to beat well, and then pour in flour and vegetable oil to make a thick batter, and fully mix well.

3. Add a small amount of water to the steamer and heat to about 40 degrees Celsius (whichever feels slightly hot), put the bowl into the water to maintain the temperature of the batter, and cover the pot to rise for about 30 minutes.

4. When the dough is 2 to 3 times the original volume, steam the dough over high heat.

Note: Since the rapid fermentation method is used, it is necessary to control the time for the dough to rise, so as not to make the dough smell too much and smell alcoholic. In addition, if you put too much yeast, the speed of dough will be faster, and vice versa, but it is not that the more yeast you put the better, if you put too much yeast, the dough speed is not easy to control, it is easy to make dough over.

3. Characteristics The taste is similar to steamed bread and bread. For example, the water temperature and yeast and other aspects are properly blended, starting from the noodles, the fastest can be made within 1 hour, plus a lot of various ingredients, you can add raisins, red dates, sesame seeds according to your own taste, and make different flavors of hair cakes, and the taste of different flour ratios is different.

High-gluten flour is definitely not good, it is not soft enough. Generally, low-gluten flour or medium-low gluten flour is used.

All-purpose flour should be used.

When making rice cakes, you need to add a small amount of flour to make them fluffy and soft, and you can add some milk and eggs in an appropriate amount to enhance the taste.

Flour is added because flour is needed to ferment when making rice cakes.

Of course it does. The resulting cake will be more delicious and fluffy.

Cake cakes are generally made with low-gluten flour and all-purpose flour, and high-gluten flour cannot be used. The taste of the cake made of low-gluten flour is delicate and not rough, and if the cake is made with high-gluten flour, the taste is relatively rough.

How do you make hair cake feel softer?

First of all, prepare flour, active dry yeast, edible salt, and vegetable oil to taste. Choose a bowl of appropriate size, smear the surface of the bowl with vegetable oil, add warm water, then add dry yeast, and edible salt, stir well, and finally pour in the batter made of flour and vegetable oil, and stir well.

Add an appropriate amount of water to the steamer and heat it to about 40 degrees, put the bowl in the water to keep the batter temperature, cover the pot and raise the dough for about half an hour, wait until the dough reaches two to three times the original volume, and steam the dough over high heat.

It is important to note that fermentation in a steamer is a fast fermentation method, so it is necessary to control the time of leavening, if the dough is raised for too long, the dough may smell alcoholic.

Generally speaking, the more yeast you put in, the faster the dough will rise, and the less you put it, the slower the dough will rise, but it is not that the more yeast you put the better, if you put too much yeast, the speed of dough is not very well controlled, so that the dough is easy to leave, and the taste of the cake will become worse.

Flour cake is a dessert, the main ingredients are flour, salt, vegetable oil, active dry yeast flour, the taste of the cake is sweet, generally eaten as breakfast, the taste is similar to bread and steamed bread.

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.

High-gluten flour is definitely not good and not soft enough. Generally, it is made of low-gluten or low-all-purpose flour, and the cake produced in this way is delicate and not rough. Raw materials for making cakes: glutinous rice flour, corn flour, plain flour, black rice flour, etc., to make a soft cake raw materials: flour, 1 cup, 2 teaspoons of active dry yeast, appropriate amount of salt and vegetable oil.

Choose a bowl of appropriate size, coat the surface with oil, add an appropriate amount of water with a temperature of about 33 degrees Celsius, add dry yeast and salt as far as the feel is not hot, mix well, and then pour in flour and vegetable oil to make a thick batter, mix well.

The thickness of the batter is not strict, but it depends on personal taste. Mix the corn flour and flour, add baking powder, milk powder, sugar and water, stir into a batter, put it in a warm place to ferment Put the baking soda in a bowl and melt it with warm water. You can choose low-gluten flour and all-purpose flour, and don't choose high-gluten flour, otherwise it will affect the taste.

Whether it is all-purpose flour or low-gluten flour, it must be sifted once, which can make the cake taste better.

You can replace cold water with 35% water, which can speed up fermentation such as brown sugar and brown sugar. The darker the color, the darker the color, the richer the nutrients, and if you add too much, it will affect the taste. If it is not added, it will affect the fluffiness of the cake, which can prevent the cake from collapsing, just like steamed steamed buns.

Add a small amount of water to the steamer, heat to about 40 degrees Celsius, and put the bowl into the water to maintain the temperature of the batter, cover the lid and make the dough for about 30 minutes, when the dough is 2-3 times the original volume, steam it over high heat.

Since it is a rapid fermentation method, it is necessary to pay attention to the time of making noodles, so as not to put too much yeast on the noodles with alcohol, and the speed of making noodles will be faster, and vice versa, but it is not that the more yeast you put the better. If too much yeast is put in, the speed of making noodles is not well controlled, and it is easy to make noodles. The texture is similar to steamed bread and bread such as water temperature and yeast, and it can be made within 1 hour from the beginning of the noodles at the earliest.

You can choose all-purpose flour, and the cake will be very chewy, and the taste will be particularly good, and it will feel sweet when you eat it, and this kind of flour is very good.

You can choose ordinary flour, cornmeal or gray rice flour, which are very delicious and taste very good.

Flour for wheat should be chosen. This flour tastes particularly good and ferments very quickly.

1. Low-gluten and plain flour for cakes can be used, both of which have their own characteristics.

1.Low-gluten flour has weak gluten, white color, low protein content, no cherry blossoms, less wheat bran content, easy to form a ball with hands, and the cake made of low-gluten flour has a soft, fluffy taste, and is suitable for people with bad teeth.

2.Ordinary flour is actually all-purpose flour, with a protein content of about it, and it is the most versatile, and most pasta can be made with it. Hair cakes made with ordinary flour will be more Q-elastic and more moist and glutinous.

2. The protein content in high-gluten flour is high and the gluten is strong, so it is not suitable for making cakes. Wheeling.

If you use high-gluten flour to make the cake, because the dough is relatively compact, the expansion rate of the steamed cake will not be good, and it is easy to retract after steaming; Moreover, the cake made of high-gluten flour will taste relatively dry and hard, and the taste will not be added.

3. If it is not successful to make cake with low-gluten flour, consider the following factors:

1. The ratio of flour to water is not right, and the mixed batter is too thin, resulting in the cake collapsing too much and not succeeding.

2. The yeast is inactive, or the fermentation temperature is higher than 60 degrees to kill the yeast, resulting in the cake is not fluffy.

3. Yeast fermentation at low temperature, not enough time, so that the cake is not soft enough.

4. There is no yeast, no baking powder and other fluffy materials, and it is unsuccessful to make a hard hair cake.

5. The steaming time of the cake is not long enough, the inside is not ripe, and the texture is not soft enough, etc., which need to be eliminated one by one according to the correct practice, and then re-done step by step in order to make a delicious and fluffy cake.

4. Prepare ingredients: 200 grams of flour, 200 grams of corn flour, 8 grams of yeast, brown sugar, dried glucose.

Method 1Mix the flour, corn flour and yeast together, melt the brown sugar with warm boiled water, wait until the brown sugar water is cool and not hot, pour it into the mixed flour little by little, and then use a whisk to stir it into a thick batter.

Note that the brown sugar water must be cooled before pouring it into the flour, otherwise the temperature is too high and the yeast will be scalded.

2.When the stirred batter is put in the pot to ferment for about 1 small tung bush, wait for it to become twice the original size, gently pour the batter into a bowl, and then put a few raisins on top of the batter.

3.After adding water to the pot and boiling, put the bowl with the batter on the steamer, steam it over high heat for about 15 minutes, do not open the lid immediately after steaming, and simmer for about 3 minutes before taking it out.

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.