First, the tendons are different. We usually have three kinds of flour, one is high gluten flour, the other is medium gluten flour and the other is low gluten flour. These three kinds of flour are divided into different categories because they contain different protein. Among them, high-gluten flour contains higher protein, while jiaozi flour belongs to high-gluten flour and ordinary flour belongs to medium-gluten flour, so the difference between the two kinds of flour is quite big.

Second, the use is very different. Due to the different content ratio of protein, its uses are also different. Jiaozi flour, for example, belongs to high-gluten flour, which has more gluten and is not easy to knead, but it will be smoother after kneading, and the dough will be smoother when eating. Therefore, this kind of jiaozi flour is especially suitable for wrapping jiaozi and steamed bread, but the gluten of ordinary flour is not so big, and it will not be particularly smooth even if it is kneaded for a long time.

Third, the hardness is different in color. High-gluten flour has strong hardness and dark color. Therefore, if you want to knead smoothly, you must use more strength. Usually this kind of flour is used for steaming toast or wrapping jiaozi, while the hardness of medium-gluten flour is slightly less than that of high-gluten flour, and the color is lighter and whiter. Usually, we use this kind of flour to make steamed buns, and jiaozi flour, high gluten flour and low gluten flour are all ordinary flour.