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May find it in most supermarkets and shops of baking needs.

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¤W®ü¶Q¦{¸ô83¸¹ªº­¹«~¤@©±½Õ¨ý«~ÂdÂiùئ³½æ°ª¯»©M§C¯»¡A¦b²a®ü¸ô¤Ó¥­¬v¼Ó¤U¶®«È¦h¶W¥«¦³¤p³U¸Ëªº¤¤¡B°ª¡B§Cµ¬Äѯ»¡C¡]§Ú·Q¦b¤j«¬¦Ê³f¤½¥qªº¼Ó¤U¶W¥«À³¸Ó¦³½æªº¡A¨ºùضi¤fªºªF¦è¤ñ¸û¦h¡^

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 Cake Flour, Weak Flour, Soft Flour
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¤@¯ë¬ü¦¡¶W¥«¦³°â¡A¦W¦r¥sCake Flour¡C©ñ¦bBaking Needs³f¬[¤W¡A¦bCake Mix®ÇÃä¡A¤]¬O«óªº¤è§Î¯È²°¥]¸Ë¡A¥i¯à¤£®e©ö§ä¨ì¡A«Øij¸ß°Ý¶W¥«­û¤u¡C»ù¿ú¸û¶Q¡C
¥t¥~¡A¥i¥H¨ì¤¤°ê¶W¥«¶R¨ì¥xÆW¥Í²£ªº§Cµ¬Äѯ»¡A¤@¥]500g¬ù$0.99¥ª¥k¡C
Available in local supermarkets and labeled as ¡§Cake Flour¡¨. May find in ¡§Baking Needs¡¨ aisle, placed next to Cake Mix and also packed in paper boxes. It might not be easy to find; suggest asking for help from the supermarket. The unit price of Cake Flour is more expensive in local supermarkets, but you may find it with cheaper price in large supermarkets, like Wal-marts. (Have to read the Nutrition Facts to find the right flour because the package might not show the name as ¡§Cake Flour¡¨.) Or you may also find it a little bit cheaper in most Chinese supermarkets (500g for about $0.99).
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Supreme Sponge Flour¬O¦Ûµo§Cµ¬¯»¡]§t¦³ªw¥´¯»§Uµo¡A»P¤@¯ë§Cµ¬Äѯ»¤£¦P¡^¡A¥Ñºë¿ïªº¤p³Á»s¦¨¡A¥i¤ñ¤@¯ëÄѯ»§l¦¬§ó¦h¤ô¤À»P¿}¡A¦]¦¹¾A¦X»s§@®üºøµ¥²Õ´ºø³nªº³J¿|¡CMorrisons¶W¥«¦³°â¡A¨C¥]1kg¡A»ù¿ú¤j¬ù¬O£1.12¡]­^Âé¡^¡C

 farine à gâteaux
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¡]·PÁºô¤Í¤g¨§´£¨Ñ¡^¥HfrancineµP¤l¬°¨Ò¡Afarine gâteauxªº³J¥Õ½è§t¶q¡]¨C100g¡^9.3g¡A³oÀ³¸Ó¬O§Cµ¬Äѯ»¡C

¡]·PÁºô¤Íºø¤p¦Ï´£¨Ñ¡^farine de ble´N¬O¤p³ÁÄѯ»ªº·N«ä¡A¬O²ÎºÙ¡Aªk°êªºÄѯ»¤ÀÃþ¤]¬O¦³¼Ð¸¹°Ï§Oªº¡A¥]¸Ë±a¥¿­±©ÎªÌ®ÇÃä·|¼Ð©ú¡C
T45 : farine blanche utilisée pour la pâtisserie §C¯»¥Î¤_»s§@¿|ÂI

 Nr. 405
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¬Û¹ï©ó¤¤µ¬Äѯ»¡A³J¥Õ½è§t¶q¸û§CªºÄѯ»¡A¤j¬ù§t¶q¬O¡G¨C30gÄѯ»§t¦³2gªº³J¥Õ½è¡C¦pªG¥]¸Ë³U¤W¨S¦³¯S§Oµù©ú§Cµ¬Äѯ»¡A¥i¥H¬d¬Ý¥]¸Ë¤WªºÀç¾i¦¨¤Àªí¡A³q±`´N¯à§PÂ_¸ÓÄѯ»ªºµ¬«×°ª§C¡C
¦]¬°³J¥Õ½è§t¶q§C¡A©Ò¥H²£¥Íªºµ¬«×¤]¸û¤p¡A±`¥Î¨Ó»s§@¤f·P¬X³n¡B²Õ´²¨ÃPªº³J¿|¡B»æ°®¡Bªá±²µ¥¡C
°²¦p¤£©ö¨ú±o¡A¥i¥H¥Î80%¤¤µ¬Äѯ»»P20%¥É¦Ì¾ý¯»¡]Corn Starch¡^²V©M¨Ó¨ú¥N§Cµ¬Äѯ»¡C
Comparing to all-purpose (regular) flour, it contains lower protein
Normally it is named as Cake Flour. If not found, you may check the Nutrition Facts information on the package to see if it contains lower protein.
Since it contains less protein, it is less glutinous and soft when used to make cake and desserts that have soft and fluffy texture.
If you could not find it, may add some Corn Starch (20%) into All-purpose Flour (80%) to decrease the percentage of protein contained.

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«ØÀɤé´Á¡G¡@1/20/2005
ÂsÄý¡G160407    (since 2005-2-1)

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