Recipe: The difference between low-gluten flour, corn starch and sticky rice cake

Home Cooking Recipe: The difference between low-gluten flour, corn starch and sticky rice cake

Notes:

Baking enthusiasts should be familiar with the difference in flour. Low-gluten flour is usually used to make soft, loosely-structured cakes, because the protein forms gluten, and the more gluten the taste is. Low-gluten flour has low protein content and weak gluten. However, many sponge cakes and hurricane cakes have corn starch in addition to low-gluten flour. In addition, these two powder materials are also necessary materials for making Caska sauce. How do they interact? of? Usually, wheat flour is used to make cakes. What happens if you change to sticky rice noodles? The next step is to understand the difference between the three through an interesting cake experiment.

Ingredients:

Steps:

  1. Home Cooking Recipe: The protein content of corn starch is significantly lower than that of low-gluten flour and sticky rice flour. Therefore, there will be a formula of “medium-gluten flour and corn starch to blend low-gluten flour in a ratio of 4:1”. In theory, the addition of cornstarch changes the protein content of the flour, reduces the production of gluten, and produces a cake. It is softer and the Caska sauce has a smoother effect.

    The protein content of corn starch is significantly lower than that of low-gluten flour and sticky rice flour. Therefore, there will be a formula of “medium-gluten flour and corn starch to blend low-gluten flour in a ratio of 4:1”. In theory, the addition of cornstarch changes the protein content of the flour, reduces the production of gluten, and produces a cake. It is softer and the Caska sauce has a smoother effect.

  2. Home Cooking Recipe: Comparison of protein paste and cake paste

    Comparison of protein paste and cake paste

  3. Home Cooking Recipe: corn starch

    corn starch

  4. Home Cooking Recipe: Low-gluten flour

    Low-gluten flour

  5. Home Cooking Recipe: Sticky rice

    Sticky rice

  6. Home Cooking Recipe: Mouth difference

    Mouth difference

  7. Home Cooking Recipe: The cake made from corn starch itself is not soft. It can only be used together with flour to change the protein content of the flour to affect the finished product to make it softer. Conclusion: I will use low-gluten flour to make sandwich cakes; sticky rice flour to make cakes that are eaten separately and have color requirements; unless you want to eat a crispy frozen cake, you should not use corn starch alone to make cakes.

    The cake made from corn starch itself is not soft. It can only be used together with flour to change the protein content of the flour to affect the finished product to make it softer. Conclusion: I will use low-gluten flour to make sandwich cakes; sticky rice flour to make cakes that are eaten separately and have color requirements; unless you want to eat a crispy frozen cake, you should not use corn starch alone to make cakes.

  8. Home Cooking Recipe: Welcome to pay attention to the public number to read the full content, from time to time to update some boring baking experiments

    Welcome to pay attention to the public number to read the full content, from time to time to update some boring baking experiments


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