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枫下家园 / 美食天地 / 请问做蛋糕的面粉可以做馒头吗
-tony_yang(月饼);
2005-5-25
(#2312173@0)
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good choice.
-647i(六不一没有);
2005-5-25
(#2312175@0)
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这么快就答复了，谢谢谢谢！那馒头会不会容易塌下去呀！是不是和普通面粉的做法一样？
-tony_yang(月饼);
2005-5-25
(#2312192@0)
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since the cake power has less protein, it won't like to "塌下去" as normal floor. it will be SONG RUAN de. if the result is too loose, mix with normal floor(wrong spelling). make the protein % to about 7-9%.
-647i(六不一没有);
2005-5-25
(#2312201@0)
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2. check the CHENG FEN of the cake power, then decide if you need to add yeast. (it may already contains bake power...etc)
-647i(六不一没有);
2005-5-25
(#2312208@0)
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我是在nofrils买的，5.5b ,no name的牌子，上面就写着:cake&pastry flour，没有加yeast..etc，真的很谢谢您这么热心！
-tony_yang(月饼);
2005-5-25
(#2312235@0)
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that's good. you can add yeast by yourself - you can control the volume by yourself.
-647i(六不一没有);
2005-5-25
(#2312293@0)
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the normal chinese flour contain ~8% proten. if you can adjust the proten to 7-9% by mixing normal flour and cake flour, you can make normal looking/taste MAN TOU in traditional way as in china
-647i(六不一没有);
2005-5-25
(#2312299@0)