Vital Wheat Gluten in Cake Flour?
Hi everyone. I am considering making a baked stuffed bread similar to the Chinese steamed buns. The usual recipe for Chinese steamed buns makes use of cake flour and baking powder in addition to yeast. I am thinking of making a baked version but would like to avoid using the baking powder but still use cake flour. So my question is, can I add vital wheat gluten to cake flour and will it help give the bread structure and help it rise (while still keeping the dough light because cake flour is used)? Any comments would be much appreciated.