For baking, it’s really a bit of baking. It’s like a sea, and you can’t get back on the road to buying and buying. I buy a variety of things every day and the flour is also bought and bought. Failed to continue. Later, I also asked a lot of baked little sisters to find out that it was my own flour. As a result, I have various problems every time. I believe that sisters are as troubled as me. When I first started to learn to make cakes, most of them did not know what low-gluten flour (commonly known as low-powder), high-gluten flour (commonly known as high-powder) and what their respective uses. Let me chat with you. There is something wrong to correct it! Can play baking together: jiao540322724
We usually refer to flour, which refers to the wheat flour, which is the flour milled from wheat. According to the protein content of the flour, we can divide the flour into high-gluten flour and medium-gluten flour (this is what we usually do in the market). The most common flour), low-gluten flour. High-gluten flour: protein content is 10.5-13.5%, the color is darker, it is more active and smooth, the hand is not easy to form a dough; more suitable for bread, and part Puff pastry snacks, such as Danish pastry. Used in western cakes in muffins (thousand layers of cakes) and creamy hollow cakes (puffs). In cakes, it is only used in high-fruit fruit cakes. : The protein content is 8.0-10.5%, the color is milky white, between high and low powder, and the body is semi-loose; generally Chinese dim sum will be used, such as buns, steamed buns, noodles, etc. (commercial flours are not specified otherwise) It is such a flour). Low-gluten flour: the protein content is 6.5-8.5%, the color is white, and it is easy to form a group by hand; the protein content is low, the gluten is also less, so the gluten is also weak, which is more suitable for use. Cakes, sponge cakes, biscuits and suede need to be fluffy and crispy The West Point of Sense. From the factors affecting the quality of flour consumption, protein content and quality are the most important factors determining the quality of food, processing quality and market value. For example, high-gluten wheat flour is used to make bread (correctly called bread special) Powder) in order to make the bread volume and taste good; make noodles, dumplings should use medium strong gluten wheat flour in order to seek its 'strength', smooth; while the cake made of low-gluten wheat flour is soft, biscuits crisp. Similarly, if we If you don't buy low-gluten flour, we can add about 20% corn starch in the medium-gluten flour instead of (ie, medium-gluten flour: cornstarch=4:1). As long as everyone buys flour, press the above. You can buy the flour you want by paying attention to it.
Next, we will talk about bread special powder and special powder for cakes. The main ingredient is high-gluten flour. In order to improve the taste of bread, add certain additives (also called modifiers) to improve water absorption, yield and stability. There are many brands of bread flour, such as gold powder, red peony, kite card, etc., not one example. When you look at the baking posts, especially the bread making, the main material written in the recipe is high-gluten flour. In fact, it is not completely correct. It should be called bread flour. Examples of additives (ie, modifiers) in bread flour: a-amylase, glucose oxidase, hemicellulase, xylanase (both for fermentation) stearyl lactate (sodium) (emulsified) The agent makes the flour have a tension and is simpler and smoother when it is plasticized. Azocarbamide (augmenting agent instead of the banned carcinogenic potassium bromate) has been reported to be carcinogenic and relatively safe. It is now an internationally popular reinforced agent. Ascorbic acid (vitamin-based nutrients) Pastry-specific powder: The main ingredient is low-gluten flour. Similarly, in order to improve the taste, yield and stability of cakes and biscuits, certain additives (also called modifiers) are added.