Whether cake flour is cake flour or cake flour

Updated on delicacies 2024-07-29
24 answers
  1. Anonymous users2024-02-13

    Cake flour is cake flour. Breads with high-gluten flour.

  2. Anonymous users2024-02-12

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

  3. Anonymous users2024-02-11

    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.

  4. Anonymous users2024-02-10

    Cake mix andCake flourThe difference is:

    First, the different typesCake flour is a kind of cake flour, and in addition to cake flour, there is also a kind of cake flour called pie flour.

    Second, the raw materials are different1. The main raw material of low-gluten flour is flour orange with moisture content and protein finch content below.

    2. The main raw material of cake flour is wheat flour.

    Third, the use is different1. Cake flour is mainly used to make cakes.

    2. Low-gluten flour is suitable for many foods.

    Additives in flour:Enterprises that produce flour will also depend on the use of flour. Add the appropriate additives. Talcum powder is added to the dumpling flour.

    Let the boiled dumplings be smooth and shiny, and the appearance will be better. Yeast will be added to the steamed bread flour, and the steamed steamed bread will be softer and fluffier.

    But there is no need to worry, these additives are added according to the specified amount, and there is no harm to the human body.

  5. Anonymous users2024-02-09

    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.

  6. Anonymous users2024-02-08

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

  7. Anonymous users2024-02-07

    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.

  8. Anonymous users2024-02-06

    Use low gluten for cakes and high gluten for bread.

  9. Anonymous users2024-02-05

    Cake cake with cake flour will do.

  10. Anonymous users2024-02-04

    Cake flour is not necessarily cake flour, they are subordinate. Cake flour is made from specially selected soft wheat, which has finer grains than other types of wheat flour and is amylase.

    The activity is relatively low, so the cake mix can make a very soft pastry with a high sugar content.

    The color of low-gluten flour is whiter, and it is easy to form a ball with your hands, and it is all-purpose flour.

    The color is milky white, suitable for making steamed buns and high-gluten flour.

    The color is darker, and it is inherently more active and smooth.

  11. Anonymous users2024-02-03

    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.

  12. Anonymous users2024-02-02

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

  13. Anonymous users2024-02-01

    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.

  14. Anonymous users2024-01-31

    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.

  15. Anonymous users2024-01-30

    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.

  16. Anonymous users2024-01-29

    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.

  17. Anonymous users2024-01-28

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

  18. Anonymous users2024-01-27

    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.

  19. Anonymous users2024-01-26

    Yes. Low-gluten flour, also known as cake flour, is processed from soft wheat, contains more gluten than all-purpose flour, and is slightly yellow in color. The dry protein content is 7%-9%, and the wet gluten content value is less than 25%.

    Due to its low gluten strength, it is suitable for the production of biscuits, cakes, and confectionery with a soft and loose taste.

    Therefore, the flour used to make cakes every day is low-gluten flour, which is commonly known as cake flour. In Japanese, low-gluten flour is called thin flour and high-gluten flour is called strong flour, and the origin of the name comes from the protein content.

    Gluten is the main component of wheat protein, which is a protein with special physical properties that enables wheat flour to form dough. Add an appropriate amount of water to the flour and knead it into a piece of dough, soak it in water for 30-60 minutes, wash off the starch and soluble parts with water, and the remaining is an elastic skin-like substance, called wet gluten (wet gluten has a water content of 65%-70%). Gluten that has been stripped of moisture is called dry gluten.

    The gluten content in flour is an important indicator to determine the quality of flour, within a certain range, the higher the gluten content, the better the quality of flour, so there is a saying that high, medium and low gluten flour and whole wheat bread.

    Of course, it depends on the use, and choosing the right flour can make delicious food. Low-gluten flour is suitable for making cakes, biscuits and other baked goods; All-purpose flour is suitable for making Chinese noodles, steamed buns, dumplings and other Chinese pastries; High-gluten flour is suitable for making mochi, toast bread, shortbread, cold skin, fritters, etc. Keep in mind that bread should be made with a flour that is extensible and elastic, and for biscuits, it should be flour with good plasticity.

    Basically, cake flour is more difficult to buy and can be purchased from online bakery ingredient stores. If you are in a hurry, you can use high-gluten flour:cornstarch 1:1 ratio to prepare low-gluten flour.

    When buying flour, the moisture content is also important. The moisture content is too low: it will lead to the disadvantages of poor flour pink, coarse particles, and high gluten content; High moisture content: easy to agglomerate, moldy, and deteriorate.

  20. Anonymous users2024-01-25

    Answer: Cake flour is cake flour, but cake flour is not necessarily cake flour, and the two belong to the inclusion relationship. The difference between the two is: low-gluten flour can be used for cakes, crispy biscuits, flower rolls, etc.; Cake mix, on the other hand, is only suitable for making cakes, and cannot be used to make other foods.

    Cake flour is cake flour, but cake flour is not necessarily cake flour, and the two belong to the inclusion relationship. That is to say, cake flour must be cake flour, but cake flour is not necessarily cake flour.

    The difference between cake flour and cake flour.

    Using low-gluten flour to make cakes can maximize the effect of frothed eggs or yeast, and the baked cake will be fluffier. Low-gluten flour has a protein content within the limit, so it has weak gluten, and is often used to make cakes, crispy biscuits, flower rolls, etc., which have a soft texture and loose tissue.

    Cake flour, also known as self-rising flour, refers to the flour with leavening agent, emulsifier and other ingredients added to the low-gluten flour, and the self-rising flour contains a bulking agent, which is only suitable for making cakes, and cannot be used to make other foods, otherwise the finished product will expand very much.

  21. Anonymous users2024-01-24

    Cake flour is not cake flour, but cake flour can be used to make cakes. The cake made from low-gluten flour is fragrant and soft. It's just not as white as the high-gluten flour.

  22. Anonymous users2024-01-23

    Cake flour does not mean cake flour, but cake flour can also be used to make cakes, which is no problem, but it will taste better to use special cake flour to make cakes.

  23. Anonymous users2024-01-22

    Low-gluten flour is cake flour, which is particularly soft and suitable for making biscuits and puff pastry.

  24. Anonymous users2024-01-21

    The cake mix must be cake flour.

    And cake flour is more than just cake flour. Because cake flour is wheat flour that is used to make cakes.

    Cake flour is flour used to make cakes, etc., depending on the raw material that determines the use and taste.

    In addition, there is also a kind of flour called pie flour, which is a low-gluten flour but there is a lot of cake flour in the stool, and the success rate of the cake is higher, so strictly speaking, there is a difference between the two.

    Cake flour and cake mixes and pastries in daily life.

    The flour is similar, but there are other raw materials in the cake flour in addition to the low-gluten flour, and the low-gluten flour also has the effects of nourishing the heart, burying the kidneys, removing heat, and quenching thirst.

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