Firstly, you must understand the role of Protein and Gluten in order to choose the right flour to bake your cakes, pastries, buns, biscuits and many more. Flour can be either wheat based or non-wheat source (gluten free). Different types of flour contain different amount of protein, therefore, the main difference between flour is the amount of gluten that it contains, whether it is made from soft or hard wheat, bleached, unbleached, or any other purposes.
首先，您必须了解蛋白质和麸质，才能选择适合用来烘培的面粉。蛋糕，糕点，馅饼，饼干等等。 面粉可分为含小麦的或无小麦的面粉（无麸质Gluten Free）。
LOW PROTEIN FLOUR
Low protein flour will harden the protein making the flour to carry more sugar and liquid without breaking. Suitable for making normal cakes, cookies, sweet pastry, also for any fluffy and crispy texture.
MEDIUM PROTEIN FLOUR
Medium protein flour gives a soft and crumbly pastry. Suitable for making home pasta, steamed buns, dumplings, pancake, noodles, and any foods that are soft but slightly chewy.
HIGH PROTEIN FLOUR
High protein flour, when mixing with water, it becomes stretchy from gluten formation making it chewier and more ideal for making bread. Suitable for making pancakes, fried dough sticks, and also for steamed buns.
Some of the examples of Easy Baking Recipe that everyone should try to do: