How to mix flour into low gluten flour
During the baking process, flour selection is crucial. Cake flour has low protein content and is suitable for making soft snacks such as cakes and biscuits. However, not all families always have low-gluten flour. In this case, you can make low-gluten flour by mixing ordinary flour (all-purpose flour). This article will introduce in detail how to prepare ordinary flour into low-gluten flour, and attach relevant data for reference.
1. Characteristics of low-gluten flour
The protein content of low-gluten flour is usually less than 8.5%, and the gluten is weak, making it suitable for making soft pastries. Here’s a comparison of the protein content of common flour types:
| Flour type | protein content | Applicable food |
|---|---|---|
| High gluten flour | 12%-14% | Bread, noodles |
| all-purpose flour | 9%-11% | Steamed buns, steamed buns |
| Low gluten flour | 6.5%-8.5% | cakes, biscuits |
2. Method of preparing low-gluten flour from ordinary flour
1.Add cornstarch: This is the most common method. Mixing plain flour with cornstarch in a certain ratio reduces the overall protein content. The specific proportions are as follows:
| plain flour | corn starch | Mixing ratio |
|---|---|---|
| 100g | 20g | 5:1 |
| 200g | 40g | 5:1 |
2.sieving method: Sift the mixed flour 2-3 times to ensure uniformity and avoid clumping.
3.alternative: If cornstarch is not available, potato starch or tapioca starch can be substituted, but the ratio may need to be adjusted.
3. Precautions
1.Accurate weighing: Baking has strict requirements on the proportion of ingredients, so it is recommended to use a kitchen scale for weighing.
2.Storage method: The prepared low-gluten flour should be stored in a sealed container to avoid moisture.
3.Effect test: When using it for the first time, it is recommended to make a small amount first and test whether the finished product tastes as expected.
4. Frequently Asked Questions
Q: Why can’t high-gluten flour be used directly to replace low-gluten flour?
A: Too much protein content in high-gluten flour will cause the pastry to taste too hard and lose its softness.
Q: Can the prepared low-gluten flour be used for a long time?
A: It is recommended to prepare it immediately and use it immediately. Long-term storage may cause the components to separate or deteriorate.
5. Hot Topic Association
Recently, with the popularity of home baking, "flour mixing skills" has become a hot topic on social platforms. Many netizens shared their deployment experience. The following is the interaction data on related topics in the past 10 days:
| platform | topic | amount of discussion |
|---|---|---|
| #HomeBakingTips# | 123,000 | |
| little red book | “Cake flour alternative” | 87,000 |
| Douyin | "Flour Mixing Tutorial" | 156,000 |
6. Summary
With simple preparation, ordinary flour can completely replace low-gluten flour. Mastering this skill can not only solve temporary needs, but also save costs. Hopefully the methods and data provided in this article will help you deal with flour issues in baking with ease!
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