Difference 1: Different raw materials.
Raw flour is generally corn flour, which mainly appears in the recipes of Hong Kong and Taiwan.
Flour forming, also known as flour forming and flour listening, is wheat starch.
Difference 2: Different usage.
The function of raw flour of Hong Kong and Taiwan cuisine is to increase the smooth taste of food and soften the meat quality. In addition, raw flour can also be used to make bean jelly and spread pancakes.
Chengfen is a gluten-free flour, which is used to make various snacks. Shrimp dumplings, powdered fruit and rice rolls in our most common Cantonese morning tea are all made of flour, and some people call them flour directly.
Extended data:
Raw flour can also be called starch, not specifically what kind of starch it is. In Hongkong and Chinese mainland, raw flour generally refers to corn starch, which is mostly used for thickening. In addition, raw flour can also make food have a smooth taste and is often used as one of the raw materials for cured meat to soften the meat quality. Raw flour is essential for curing a large amount of meat in Cantonese cuisine.
But starch is actually a general term, including mung bean powder, millet powder, potato powder, sweet potato powder, pea powder, broad bean powder, arrowhead powder, lily powder, poria powder, taro powder and so on.
References:
Baidu encyclopedia-raw flour
Baidu Encyclopedia-Components