Baking is not as easy as imagining it, it is important to understand knowledge and understand the basics.
Baking essential flour, Fen Fen, raw meal, glutinous rice flour use difference
High-gluten flour: used to bread, noodles, etc., because of gluten more, so the tendon is also strong, made of real taste tight, more chewy.
Medium-gluten flour: used to make buns, steamed bread, dumplings, pancakes and other Chinese pastry and cake such as Western-style dessert, because they are relatively loose structure, the use of medium-gluten flour will make it more compact structure.
Low gluten flour: used to make all kinds of sponge cake, biscuits, meringue snacks. Because of the low gluten strength, made of cake especially soft, bulky, smooth surface.
Whole wheat flour: refers to flour without the addition of brighteners and gluten agent of the original color of flour, high crude fiber content, relative to other flour is more healthy. In the production of food can be part of the high school low gluten flour, equivalent to wholemeal, the proposed replacement volume does not exceed 30%, because the gluten will cut off the gluten, affecting the taste and organization.