1, raw materials are different: raw flour is generally made from potatoes through complicated production processes. Starch is made from fruits and vegetables with high starch content, such as corn, sweet potato or cassava flour.
2, the use of different ways: the consumption of raw powder is generally after cooking, like thickening in dishes, generally used for the last time. Starch is used and mixed before cooking or baking, just like baking is to mix starch with other ingredients before operation.
3. Different storage methods: The storage method of raw flour is normal indoor storage. Starch needs to be sealed and preserved, because it has strong water absorption and will get wet when exposed to air for a long time.
1, corn starch corn starch.
Corn starch is also called corn flour, corn starch, corn flour, raw flour, and in some places it is called bean flour (this is really rare). It is the most abundant starch extracted from corn kernels, but not as good as potato starch. Corn starch is the main raw material flour in Hong Kong.
2. Taibai potato starch.
Instant potato starch, potato starch-the most used starch with the most stable quality in China, is called too white powder in Taiwan Province Province. It is characterized by sticky feet, fine texture, white color, better luster than mung bean starch, but poor water absorption.
Heating with water will condense into a transparent and viscous state. In China cooking (especially Taiwanese cuisine), white powder is often mixed with cold water and added to cooked vegetables to make a hook, which makes the soup look thick and the food look shiny.
Generally speaking, raw flour (corn flour) is used in Hong Kong vegetable juice. However, the soup thickened with white powder will become thinner after cooling, while the soup thickened with corn starch will not become thinner after cooling.
Too white powder can't be directly heated, mixed with water or put into hot food, it will immediately condense into blocks and can't be boiled. After the food boiled with white powder is cooled, the juice will become thinner, which is called "backwater". Therefore, corn starch is generally used instead of white powder to make the material sticky.
3. Sweet potato starch.
Also known as sweet potato starch, sweet potato starch is characterized by strong water absorption, but poor viscosity, dull color, dark red with black. It is a powder made of sweet potato starch. Sweet potato powder is generally granular, with coarse particles and fine particles. Usually, coarse sweet potato powder is better bought at home.
Sweet potato powder, like white powder, will be sticky when dissolved in water, but the viscosity of sweet potato powder is higher than that of white powder. Therefore, sweet potato powder is used less when Chinese food is thickened, because the viscosity is sticky. Sweet potato powder is widely used to make Chinese dim sum.
4. Ge Fen.
Ge Fen is made from the underground stem of a perennial plant "arrowroot", because the whole node of "arrowroot" is almost pure starch. If these nodes are chopped, washed, dried and ground, this is Ge Fen (also known as the arrow root, with the same name as the plant).
Ge Fen can be used to thicken soup, similar to corn starch powder and white powder, but corn starch and white powder need to be thickened at higher temperature, while Ge Fen works at lower temperature.
Therefore, like American pudding containing eggs, it is very suitable to use Ge Fen as thickener at this time because eggs are easy to agglomerate at higher temperature. Some recipes are also called arrowroot powder.
5. Cassava powder.
Cassava starch-also known as water chestnut powder and Thai raw powder (because Thailand is the third largest cassava producer in the world, only next to Nigeria and Brazil, it is generally used as starch in Thailand).
Taiwan Province Province imports more and more from Southeast Asia, so people in Taiwan Province Province used to call potato starch Taibai, but now cassava starch is generally called Taibai. It will be transparent after being cooked and heated with water, and the taste of QQ is elastic.
6. sago palm starch.
This is not common here, but if you say sago, I believe everyone will be familiar with it. Sago is a specialty of Indonesia, which is made of cassava flour, wheat starch and corn flour. Sago has the function of restoring natural moisture of skin. ?
On many islands in the Philippines, Indonesia, Malaysia, Papua New Guinea and other countries, there is a tree called Xigu Coconut. The trunk of Xigu coconut is thick and straight and contains a lot of starch.
Generally, the life span of Xigu coconut trees is 20 years, and they die after flowering. Before it blooms, people cut down the trunk, remove the branches and leaves, cut it into sections horizontally, each section is about 1 m, and then split it in two. The starch in the stem is scraped out with a knife and soaked in the bucket, and the starch slowly sinks to the bottom of the bucket (this is what I want to talk about).
If the water on it is poured out, it can be dried and processed into rice grains, which the local residents call West Gu Mi. This is the sago in coconut milk sago that we usually eat. ?
7, crystal powder clear roll cake powder.
The main ingredients are corn flour, water chestnut powder and other starches.
8. Starch flour.
Raw flour-strictly speaking, it is the general name of various starches, mainly used for thickening and snacks. In the north, it is called Tuanfen, and in Shanghai, it is called Lingfen Raw Powder, not specifically any kind of starch. Raw flour is a term that often appears in mainland recipes and Hong Kong-style recipes, and it is often used to tick.
The raw flour used in Chinese mainland and Hongkong is corn flour, while the flour commonly used in Taiwan Province Province is Taibai. In China cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, besides making the food taste smooth.
9, mung bean starch-the best thickening starch, but rarely used, the output is not much. It is characterized by sticky feet, small water absorption and white and shiny color.
Instant potato starch, potato starch-the most used starch with the most stable quality in China, is called too white powder in Taiwan Province Province. It is characterized by sticky feet, fine texture, white color, better luster than mung bean starch, but poor water absorption.
Heating with water will condense into a transparent and viscous state. In China cooking (especially Taiwanese cuisine), white powder is often mixed with cold water and added to cooked vegetables to make a hook, which makes the soup look thick and the food look shiny.
Generally speaking, raw flour (corn flour) is used in Hong Kong vegetable juice. However, the soup thickened with white powder will become thinner after cooling, while the soup thickened with corn starch will not become thinner after cooling.