Chinese Food
Low gluten flour for home-made cake
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Recently, we can't go out of the house because of the epidemic. A lot of small partners have started to bake at home. We need low gluten flour to make cakes and biscuits. The taste of the finished product is good. We can't go out and purchase. What can we do? We can improve the ordinary flour at home into low gluten flour. We can also achieve the effect of buying the finished product. Small partners who want to learn can do it with me.
Cooking ingredients
Cooking Steps
Step1:This is the common flour used for making pasta at home. It will have certain gluten. I used two methods to reduce the gluten of flour and achieve the effect of low gluten flour.
Step2:The first method is to use the method of steaming. Put a proper amount of flour into the plate and cover the fresh-keeping film. Make a few holes on the surface of the fresh-keeping film for ventilation. Steam for 20 minutes in a pot with water. High temperature can make the flour lose its gluten, so as to achieve the effect of low gluten flour.
Step3:The steamed flour is like this. It is lumpy. At this time, we use a fork or spoon to crush it. Then we sift it.
Step4:Sift out the fine flour. We will continue to crush and sift the granular flour until all the flour is sifted.
Step5:The second method is to bake in an oven. The oven is preheated to 110 degrees. Put the flour in the baking pan and spread it. Bake for 25 minutes. Take it out and cool it. Sift with the above method for standby.
Step6:This is my finished product. Put it in the container for standby. Make cake and biscuit. Don't worry about buying low gluten flour any more.
Step7:This is my honey cake made of self-made low gluten flour. It's as soft and sweet as before. The internal organization is fluffy and soft. Let's try it together with the baking partners.
Cooking tips:In fact, the baking method is relatively simple. But I prefer the effect of steaming out. Only when steaming, pay attention to the air hole of the plastic wrap not too big. To prevent the water vapor from soaking the flour. I usually bake a part of the oven, steam a part, and mix the two plates of flour together. I will make more spare parts each time. There are skills in making delicious dishes.
