🌾 What It Is (Hakurikiko)
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Japanese low protein flour—known as hakurikiko—has a protein content around 7–8.5%, classified as “weak flour” suitable for cakes, pastries, and tempura batter
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Produces soft, tender crumb in sponges and chiffon cakes, and gives temperature-controlled crispness in batters .
✅ Key Features & Uses
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Fluffy cakes & Swiss rolls: Helps create light textures ideal for Japanese sponge cakes.
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Tempura batter: Low gluten prevents toughness—often mixed with cold fizzy water .
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Biscuits & pancakes: Yields a fine, delicate crease.
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No bleed-through additives: Unbleached and additive-free options are often available (e.g., Tomizawa).
