Low-gluten flour, also called low-gluten flour, is characterized by less gluten and lack of toughness, but it will also ferment when yeast is added. Because the principle of yeast fermentation is that amylase contained in yeast first turns starch in flour into sugar, so that sugar can produce dioxide gas, which can quickly expand the dough to more than twice the original dough volume. Low flour is also flour, and fermentation has nothing to do with gluten content in flour, so low flour plus yeast will also ferment.

When making bread with low-gluten flour, put the low-gluten flour into a plate, add yeast powder and water, knead it into smooth dough, cover it with plastic wrap, and wake it to about twice its original size to make bread. Low-gluten flour has a wide range of uses, and can be used to make cakes, biscuits, raisin bread, milk muffins, cheesecakes and other delicacies.

Matters needing attention in making steamed bread with low-gluten flour

1, low-gluten flour has weak water absorption, so you can't put too much water (not more than 50%) to avoid the dough being too wet and sticky.

2. Both basic fermentation and final fermentation should be carried out in a warmer place as much as possible. In summer, room temperature is fine. But in winter, you can put hot water in the steamer, then put the kneaded dough in a basin or put the steamed bread in the steamer and cover it for fermentation.

3. Generally speaking, the suitable temperature of fermented dough is above 20℃. In other words, good dough can be put "casually" in summer, as long as the dough is not wrinkled. In winter, the basin is closer to the heat source.