Follow-up: Is it ok to make bread with ordinary flour? Answer: I may say more, hoping to help you. 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. Hehe, and this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed bread and noodles. How about medium gluten flour? ) Bread flour: There is no mention of making bread with high-gluten flour. In fact, bread flour is not equal to high-gluten flour. The so-called bread flour is to add malt, vitamins and gluten to flour to improve its bread-making performance, increase the content of protein and make bread easier to make. Therefore, flour with protein content as high as 14- 15% appeared, so that bread with larger volume can be made. In addition, there is an instant mixed powder, which can be simply made into bread embryo by mixing two or three materials with water. I have seen the series of pastry ready-mixed powder of Betty Miao Chef in Metro. According to people who have used it, it's not bad. Never tried, and the price is really good. Ha ha. Regarding bread, the key question is how high you demand the taste and texture of bread. I made bread with medium gluten flour (that is, common flour in the market, which means it is suitable for making steamed bread in jiaozi), high gluten flour and bread flour. The result is bread, which will never be baked as some people say (except flour, all the other ingredients are the same, without improver). The difference is that the finished products of these breads are slightly different in texture and taste, and bread flour is of course the best. Of course, these differences in taste and texture may have psychological implications, hehe, because I knew from the beginning that bread flour was the most suitable for making bread. However, one thing is certain, that is, jiaozi steamed bread flour, which is common in the market, can definitely be used as bread, but the texture of the bread made will not have the slightest wiredrawing effect and delicate taste like the toast in the bakery. If the quality of finished bread is pursued, it is best to choose high-gluten flour, preferably bread-specific flour. If there is no condition, it is the same with medium-gluten flour. After all, it was made at home. No additives, no professional equipment, and the requirements are not so high, right? And the bread made of medium gluten flour tastes quite good, at least you can rest assured!