Low gluten flour can be bought in grain and oil shops, baking shops or supermarkets.
Low gluten flour is the abbreviation of low flour, also called cake flour, which is called thin flour in Japanese. Low gluten flour refers to flour with water content 13.8% and crude protein below 9.5%. It is usually used to make cakes, biscuits, cakes, cakes and so on.
Extended data:
Flour suitable for all kinds of pasta:
1. Look for self-raising flour and low-gluten flour for steamed bread and rolls.
Self-raising flour is a kind of medium gluten powder with leavening agent. When making dough food with self-raising flour, there is no need to add any starter. If time is enough, it is also a good choice to ferment low-gluten flour with yeast.
2. Rich flour should be used for steamed buns and pies.
Fuqiang powder is fine, with high gluten content, less impurities and good taste, which is suitable for making pasta such as steamed buns and pies. However, the nutritional value of Fuqiang flour is much lower than that of whole wheat flour, so fortified Fuqiang flour has appeared in the market, adding beneficial ingredients such as vitamins and minerals.
Jiaozi and noodles are made of high-gluten flour and jiaozi flour.
High gluten flour has the highest gluten content, so the noodles made are the most chewy and not easy to soften and rot when cooked. The dumpling skin made of jiaozi powder is tender and smooth, which is not only effortless when rolling the skin, but also difficult to rot when cooking jiaozi.
References:
People's Daily Online-Pasta is delicious only when you use the right flour.