Cake flour has an average protein content of about 8.5%, thus it is weak in gluten strength and is commonly used for making soft-textured cakes, cookies, and buns.In baking, cake flour is generally suitable for cookie and cake preparation.If you cannot find cake flour, you can mix all-purpose flour with cornstarch in a 4:1 ratio instead.Do not use the type called "wonton flour," which has a lot of gluten.It is made from a 4:1 ratio of wheat flour with high gluten content and cornstarch.To make it even lower in gluten, you can add more cornstarch.If your only option is bread flour, you can mix it with cornstarch at a 1:1 ratio or heat the bread flour in the microwave for 2-3 minutes to reduce its gluten content before mixing it with starch.
