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.
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.
Comparison of protein paste and cake paste
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.
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