What kind of flour is good for making cakes? What kind of flour is better for making cakes?

1, making cakes with medium gluten flour is more delicious. Generally, pies, oil cakes, home-cooked cakes, instant noodles cakes and flour cakes can all be made of medium-gluten flour, because the gluten requirements of noodles themselves are not high, but some gluten is still needed, so medium-gluten flour is just right. Generally, shortbread is made of high-gluten flour and low-gluten flour, such as high-gluten flour for skin and low-gluten flour for oil surface.

2. For example, spring cakes and scallion cakes are both cakes between high-gluten flour and medium-gluten flour, but generally high-gluten flour works better.

3. High-gluten flour is dark in color, active and smooth, and it is not easy to form balls by hand; It is more suitable for making bread and some cakes, such as Danish cakes. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes.

4. The color of low gluten powder is white, and it is easy to form balls by hand; The average protein content of low-gluten flour is about 8.5%, and the protein content is low, so the gluten is weak, so it is more suitable for making cakes, muffins, biscuits, cakes, etc., and the taste is fluffy and crisp.