Want to know more details, first look at the types and differences of flour:
The protein content of high-gluten flour is more than that of low-gluten flour, and it is easier to gluten, so it is used to make bread.
The protein content of medium gluten flour is low, and it is used to make Chinese snacks such as steamed bread.
Low-gluten flour is used to make cakes. In order to be gluten-free.
So look at the flour in China, that is, after the introduction of western bread, it is divided into high gluten, medium gluten and low gluten. We make our own snacks such as steamed bread, bread and fire, and the flour is just very delicate and ordinary. So it's absolutely no problem for us to make our own Chinese snacks with high gluten. It is not impossible to make bread with our own ordinary flour, otherwise it will always be very laborious. It takes at least an hour to knead the dough with a bread machine.
Question 2: Can you make steamed buns with high-gluten flour? You don't need high-gluten flour to make steamed buns, just medium-gluten flour. It's best to use high-gluten flour for jiaozi, because dough doesn't need to be so gluten.
Question 3: How to make steamed buns with high-gluten flour? The method of making steamed stuffed buns with high-gluten flour is basically the same as that of ordinary flour, except that there is a little less water, and it is easy to fade if it is too much. Method for making steamed bread
1, wash hands and wash basins.
2. Put two or three small bowls of water in the washbasin, which can be increased or decreased as needed.
3. Put a proper amount of yeast powder into the washbasin and mix it evenly by hand.
4. Dig a tablespoon of white flour with a spoon, pour it into the basin, and stir it into spikes with a pair of chopsticks.
5. Hold the basin edge with your hand, and rub the basin edge with the back of your hand with one hand until there is no sticky surface on the basin edge.
6. Rub your hands until there is no sticky surface on your hands.
7. Squeeze the dough with the force of pressing the wrist with both hands and turn it over repeatedly until the dough becomes soft and smooth.
8. Cover the basin to prevent the surface from drying out.
9. Leave it in a sunny or warm place for three or four hours, and you can do other housework later. (The above is the process of kneading dough. Pay attention to the three lights: basin light, hand light and surface light. 15 minutes is enough. )
Question 4: Can high-gluten flour be used as steamed stuffed bun? Before answering this question, we must understand two aspects. 1. What is high-gluten flour? What can be done with high-gluten flour? Where is the application of high-gluten flour? Second, we should know what steamed buns are and what are the main materials used to make them. As long as you know the answers to these two questions, you can answer the question of whether high-gluten flour can be used as steamed buns.
High gluten flour refers to flour with protein content higher than 1 1.5%. High-gluten flour is deep and slippery in color. Why high-gluten flour is called high-gluten flour? It is because the content of protein is relatively high. High gluten flour is characterized by good elasticity and chewiness.
Strong gluten bread flour refers to flour with an average protein content of about 13.5%. Generally, flour with a protein content of more than 1 1.5% can be called high gluten flour. High-gluten flour is dark in color, active and smooth, and it is not easy to form balls by hand; Because of its high content of protein and strong gluten, it is often used to make bread and noodles, which is elastic and chewy. 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.
The separated water-containing gluten is called wet gluten. 100g of flour, about18 ~ 45g, and protein accounts for about13 of wet gluten. According to the content of protein, flour can be divided into ultra-high gluten flour, high gluten flour, medium gluten flour and low gluten flour, so the content of protein can be determined (see table 1). But please note that protein's "quality" is not equal to "quantity". For example, both steamed bread and dumpling wrapper are made of powdered flour, but the quality is different, because the dumpling wrapper needs good ductility, which is not a very important condition for the production of steamed bread. Japanese oolong flour always has a good Q-degree (that is, it is soft and elastic), because in Japan, wheat with the most characteristics of oolong flour is usually selected to grind the special flour for oolong flour, and its protein content is very low. Therefore, as far as the use of flour is concerned, quality is more important than quantity in protein.
Above, we introduced what high-gluten flour is. We know that high-gluten flour contains a lot of protein, and its texture is smooth and its color is dark. High-gluten flour is generally used to make cookies and cakes. The food made of high-gluten flour is chewy and elastic, but the effect of making steamed buns with this flour is not very ideal.
Question 5: What happens when high-gluten flour is used to make steamed buns? Hello, high-gluten flour is not effective in making steamed buns. High-gluten flour can be used to make steamed bread such as bread H, and medium-gluten or low-gluten flour can also be used. I hope I can help you.
Question 6: What is the difference between high gluten flour and ordinary flour? Which is better, wrapping jiaozi or making steamed buns? 10 if the flour you buy is standard flour, whole wheat flour, snow pollen, rich flour, etc. , is medium gluten flour. Can switch from high to low. Give you an overview of the types of flour, the food suitable for making, and the simple conversion method:
Classification of flour
1. Flour is divided into high gluten flour, low gluten flour and medium gluten flour according to protein content.
2. Flour is divided into special one, special two, standard flour and ordinary flour according to gluten and mineral content.
3. Flour is divided into general flour and special flour according to its use.
Flour with protein content below 8% is called low-gluten flour; Kitchen application of low-gluten flour: it is characterized by low gluten, weak ductility and weak elasticity, and is suitable for making pasta such as cakes and biscuits.
Flour with protein content of 9- 12% is called medium gluten flour; Kitchen application of medium gluten flour: it is characterized by medium gluten, strong ductility and elasticity, and is suitable for ordinary family pasta.
Flour with protein content above 13% is called high gluten flour; Kitchen application of high gluten flour: it is characterized by high gluten, high ductility and elasticity, and is suitable for making bread, noodles and steamed bread with good taste.
In addition, there is super-grade low-gluten powder in the low-gluten powder; High-gluten flour also includes refined high-gluten, special high-gluten and high-grade bread flour; Medium gluten powder has special grade I and special grade II.
Different kinds of flour are suitable for making food.
1. If you want to make a cake, you can buy it as long as it is low-gluten flour, regardless of whether the adjective is marked: super or ordinary.
note:
(1) Low-gluten flour is rare in the market. If you can't buy it in the supermarket or other places in your city, you can go to Taobao.
(2) If you say that online shopping is inconvenient and you can only buy medium-gluten flour, you can make low-gluten flour from medium-gluten flour: corn starch = 4: 1.
(3) If you say that there is only high-gluten flour at home, you can use high-gluten flour to make low-gluten flour: corn starch = 1: 1.
This ratio can be used to make cookies and cakes, and you can use it according to the effect of your finished products.
2. If you want to make steamed bread, scones, Lamian Noodles and other home-cooked pasta, you can buy medium-gluten flour. Common gluten in the market are: standard flour, whole wheat flour, snow pollen, rich flour and so on. Whichever you choose. It should be reminded that Fuqiang powder and snow pollen also seem to contain high gluten. If its package is marked with high gluten snow pollen, why not buy it for steamed bread? Businessmen added protein in the process of making flour, which improved its gluten. So you can use it to make bread (but the taste will be different from the finished product made of special bread ingredients), and rolling noodles is of course better.
3. If you want to make bread, bread flour is the first choice, followed by ultra-high gluten flour, then high gluten flour, and finally medium gluten flour. The difference between bread flour and high-gluten flour is that protein, vitamins and other substances are added to the bread flour to make the finished bread taste better, because the protein content of high-gluten flour is generally about11-kloc-0/3%, the protein content of extra-high-gluten flour is about 13.5%, and the protein content of bread flour is about/kloc. Can medium gluten flour be used as bread? Yes, it can be done. If the fermentation process is well done and the proportion of raw materials is appropriate, good bread can be baked. But if you pursue the texture and taste of bread, you should of course choose the first three.
For your reference, I hope it will be useful to you.
Question 7: What is the difference between low-gluten flour and high-gluten flour for making steamed buns? Medium gluten flour: The most common flour, plain flour, with protein content of 9.5- 1 1.5%, is used to make most Chinese snacks such as steamed buns, steamed bread, jiaozi, pancakes, noodles and dough twists.
Low-gluten flour: Also known as cake flour, protein content is 6.5-9.5%. It can be made by mixing four parts of medium gluten flour and one part of corn starch (other starches are acceptable). Suitable for making loose, crisp and inflexible snacks such as cakes, biscuits and egg tarts.
Self-raising flour: The self-raising flour sold in the supermarket is flour mixed with a certain proportion of chemical additives such as yeast and baking powder. When it is used, only water is needed, which can save fermentation time. Self-raising flour should be used according to the instructions on the package, because different product formulas may have different methods of use.
Whole wheat flour: Wheat seeds consist of bran, endosperm and germ. Bran is hard and difficult to digest, and germ is rich in oil and rancidity, so flour is made of endosperm. But bran provides rich dietary fiber, which is very beneficial to human digestion. Therefore, whole wheat flour is a common flour, which is made of endosperm and ground bran. For bread, cakes, noodles and other different uses, the proportion of bran added, the size and shape of bran are also different, so in fact, whole wheat flour is not a crude product directly ground from whole wheat grains, but a more complicated refined product.
In the menu of West Point, what kind of flour is needed will be specially indicated. Generally, medium gluten powder can be used instead of high gluten powder or low gluten powder, and there is no obvious difference. At present, the flour sold in the grain area of domestic supermarkets is mainly medium-gluten flour suitable for Chinese pasta, and the labeling of "refined flour", "special flour" and "gluten-rich flour" is to indicate the processing fineness of flour, not the gluten content of flour. "jiaozi flour" is medium gluten flour and "bread flour" is high gluten flour. In the imported food area of large supermarkets, you can also buy completely imported flour with detailed classification and specific uses, as well as all kinds of ready-mixed flour containing other powder raw materials that can be used directly, but the price is also very expensive.
Question 8: Can high-gluten flour be used as steamed stuffed bun? Yes, but it's not that delicious. Hehe, high-gluten flour is suitable for bread and low-gluten flour is suitable for steamed buns, but the best choice is low-gluten whole wheat.
Question 9: You can use high-gluten flour or medium-gluten flour to make steamed buns.
(1) Extra-high gluten flour: (moisture 14%, crude protein 13.5% or more): it is usually used to make gluten and fried dough sticks.
(2) High-gluten flour: (moisture 14%, crude protein 1 1.5% or more): The average protein content of high-gluten flour is 13.5%, and there are more gluten, so gluten is the strongest. It is used to make bread, jiaozi, pizza, puffs, fried dough sticks and so on.
(3) Powder core powder: (moisture 14%, crude protein 10.5% or more): it is usually used to make steamed bread, steamed buns, noodles, Chinese snacks, etc.
(4) Medium gluten flour: (moisture content 13.8%, crude protein above 8.5%): It is called special flour or refined flour in China, the most common flour, and is usually used to make Chinese snacks such as Chinese pasta, steamed bread, steamed buns, pancakes, noodles, twisted dough and western snacks.
General steamed stuffed bun, steamed bread, jiaozi, pancakes are it. The flour that is not specially marked in the general recipe is this.
(5) Low-gluten flour: (moisture 13.8%, crude protein below 8.5%): usually used in cakes, biscuits, cakes and snacks.
Low-gluten flour: used to make all kinds of cakes, biscuits and cakes.
High gluten flour has more gluten to make dough, and the fermentation effect is better. Large size, good taste, medium gluten flour gluten.
But our family likes to make steamed buns with medium gluten flour.