Sun old wilt bar due to health reasons can not continue to do catering, self media to seek "attention" grateful!
Top ten brands of flour is which top ten brands of flour list, 2019 flour brand list
1 Meimei brand (top ten brands of flour, Meimei brand) Nanshun (Shandong) Foods Co.
2 Su Sanzuo (top ten brands of flour, Su Sanzuo) Jiangsu Grain Group Limited Liability Company
3 Kite (top ten brands of flour, Kite) Weifang Kite Flour Limited Liability Company
4 Jinxiao hkflourmills (top ten flour brands, Jinxiao hkflourmills) Shekou Nanshun Flour Co.
5 Hetao (top ten flour brands, Hetao) Inner Mongolia Hengfeng Food Industry (Group) Co.
6 Gushun (top ten flour brands, Gushun) Beijing Ltd.
7 Xiangxue (top ten flour brands, Xiangxue) Shenyang Xiangxue Flour Co.
8 Jinshahe (top ten flour brands, Jinshahe) Hebei Jinshahe Noodle Group Co.
9 Jinlongyu (top ten flour brands, Jinlongyu) Yihai Kerry Foods Marketing Co.
10 Heilongjiang (top ten flour brands, Northern Great Wilderness) Flour brand, Beidahuang) Heilongjiang Beidahuang Rice Industry Group Co.
I, dumplings with high-gluten flour is good, out of the dumplings gluten, cooking resistance, not easy to break the skin. Most of the flour we usually use to make dumplings is medium gluten flour, and the dumplings are not easy to cook for a long time, and they are easy to be stewed.
Second, dumpling flour is a kind of flour, ordinary flour is medium gluten flour, dumpling flour is high gluten flour, when choosing the flour, we want to get the information is high gluten flour, medium gluten flour and low gluten flour and other different products classification or indicate the purity of the flour level, as well as minerals, crude protein and other content of the indicated.
Third, the flour made from wheat for making dumplings is called gyoza-specific flour. Dumplings made with special flour for dumplings are not easy to open, break or muddy in the cooking process, the boiled dumplings will not stick together when put on a plate for a short period of time, the broth is clear and without precipitation, the dumpling skin is white, translucent, glossy and soft, and the taste is delicate, refreshing, non-sticky and with a strong bite.
Special note, the best way to make dumplings is to use two thirds of high-gluten flour and one third of medium-gluten flour, which is what the master of the dumpling restaurant revealed. This ratio makes the dumplings taste better!