Jiaozi flour refers to high gluten flour, and ordinary flour refers to medium gluten flour. High-gluten flour is dark in color, active and smooth, and it is not easy to agglomerate by hand. 2. Different colors.

Jiaozi powder looks darker, the flour itself is more lively and smooth, and it is not easy to form balls by hand.

Ordinary flour looks milky white in color, between high and low flour, and semi-loose in texture.

3, different uses.

Jiaozi powder is more suitable for making bread and some cakes, such as Danish cakes. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

Chinese dim sum usually uses ordinary flour, such as steamed buns, steamed buns and noodles. Generally available flour can be considered as medium gluten flour unless otherwise specified. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed bread and noodles.

High-gluten flour has a high content of protein (gluten), which can be used not only for bread, but also for noodles, jiaozi and pizza.

Extended data:

Flour is a kind of powder ground from wheat. According to the content of protein in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour.

High-gluten flour: dark in color, active and smooth, not easy to form balls by hand; It is more suitable for making bread and some cakes, such as Danish cakes. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

Medium gluten powder: milky white in color, between high and low powder, semi-loose in constitution; Generally, Chinese snacks are used, such as steamed buns, steamed bread and noodles. (Note: Generally available flour can be regarded as medium gluten flour unless otherwise specified. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed buns and noodles.

Low gluten powder: white in color, easy to form balls by hand; The average protein content of low-gluten flour is about 8.5%, and the protein content is low, so the gluten is weak, so it is more suitable for making cakes, muffins, biscuits, cakes, etc., and the taste is fluffy and crisp.

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