The food tastes made from flour of different gluten levels will be different. If you want a gluten layer, you need to use high-gluten flour, which has a lot of gluten levels and eat it. Flour is made of high-gluten flour. Fascia will be produced after adding a lot of water. Soft bread requires these membranes to support it until it is fluffy. Therefore, in addition to the large amount of water, the high tendons are also one of the reasons for its softness. What I want to share this time is a home-cooked recipe for a low-gluten flour. Low-gluten flour is the opposite of high-gluten flour. Low-gluten flour is needed for delicacies such as cakes. There are also some crispy cookies. Low gluten causes less fascia, so it is very loose to eat, and the cake needs this taste. This is true for some crispy biscuits . The gluten biscuits become hard when eaten and melts in their mouths. It is best to use low-gluten flour. The method of making low-gluten flour is very simple, that is, the method of converting one flour to another flour state. There are two ways to do it. The first one is steaming. The second type is to mix two kinds of powders. All are relatively simple. Low-gluten flour made with these two methods can be suitable for any recipe that requires low-gluten flour. If you are interested, please collect it and do it when you have time. Let’s share the detailed production steps below.
[Production steps]
plain flour (gluten flour).
[Production steps]
1. Prepare flour, you can do as much as you want, and make more flour and seal it for storage. Prepare the steamer, lay gauze on the bottom and pour the flour on.
2. Poke several holes on the surface with your fingers for breathability.
3. The surface is also covered with gauze to prevent water vapor from dripping. It is best to use bamboo steamer , without the worries of dripping water vapor. Cover the pot, steam on high heat, steam for 20 minutes after the water boils,
4. Take it out, and it is a whole piece at this time. Move it to the chopping board.
5. Use a rolling pin to roll it into powder. If possible, you can sift through.
6. It’s done like this. Use it up first. If you want to save it, you have to dry it. If it is not sun-dried, you can keep it in the refrigerator for up to three days.
7. There is also a powder mix. The mixture of flour and starch is usually ordinary flour and corn starch. According to the amount of 4:1. For example, mix 400 grams of flour with 100 grams of corn starch.
8. Just stir evenly, the effect is also good, and this method is also convenient and fast.
Tips:
1. This is the production step of low-gluten flour. There are two methods in total, and you can try it if you need it.
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