Low gluten flour can be used to make steamed bread. The water absorption capacity of low gluten flour is relatively weak. When making steamed bread, don't put too much water. When making steamed bread with low gluten flour, the proportion of flour and water is 2:1, and milk can also be increased by a few grams. If the ventilation is good, the fermentation time is 1.5 hours, and then stay for half an hour after waking up.
Low gluten flour is referred to as low flour, also known as cake flour. It is called thin flour in Japanese. Low gluten flour refers to flour with moisture of 13.8% and crude protein of less than 9.5%. It is usually used to make cakes, biscuits, small pastries, pastries, etc.
The sponge cake is made of low gluten powder. Because the low gluten powder has no gluten, the cake is particularly soft, bulky and flat. Low gluten flour is similar to cake flour and pastry flour in daily life, but cake flour contains wheat starch and emulsifier in addition to low gluten flour. Low gluten flour refers to flour with moisture of 13.8% and crude protein of less than 9.5%. It has the effects of nourishing the heart, benefiting the kidney, removing heat and quenching thirst.