Doubts for beginners in bakingDear, have you ever had the experience of seeing those fluffy, light pastries in a bakery, but you can't make them yourself?Actually, the problem may lie in the flour you use!Today, let's talk about the mysterious "low-gluten flour". 
Features of cake flourLow-gluten flour, as you know by the name, has a relatively low gluten. This means that it is particularly suitable for biscuits, pastries and other foods that require a fluffy texture. Also, it doesn't have a high protein content, which is why pastries made with low-gluten flour are lighter and less likely to harden. 
How to use cake flourIt's not difficult to use cake flour, the key is to master some tips. First of all, when stirring the dough, do not over-stir, otherwise the resulting pastry will have a bad texture. Secondly, fermentation is also very important, so that the dough is fully fermented, so that the pastry will be fluffier and taste better. The charm of cake flourIn general, cake flour is the "magic powder" in baking. As long as you master its features and use skills, you can easily make those high-looking pastries. Next time you're in the supermarket, you might as well pay more attention to cake flour, maybe it will become your "right-hand man" in your new baking life!