Why must flour be sifted? In general baking recipes, sifted flour is mostly low gluten flour, that is to say, making cakes or biscuits has this requirement. Generally making bread or using high gluten flour will not have this requirement, so why? 1. When flour is processed or purchased home, after a period of time, it will produce larger particles. After sieving, it can ensure that the size of particles is finer and uniform, which is more conducive to mixing with eggs, butter and other stirring, and the taste of the products is more delicate and soft. 2. Some flour production is not necessarily very standard, there may be some impurities and so on. 3. If you make things with knotty flour, the effect will be affected in the production, and the level of finished products after baking will be poor. The cake made after sifting looks more delicate than that after stirring, so in order to make the cake or biscuit more perfect, the flour should be sifted as far as possible!
Floursievingisveryimportant Relative Products