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: What are high gluten, low gluten and medium gluten flours commonly used for? Gluten strength of flour is determined by protein content. High gluten jiaozi, Lamian Noodles, noodles and bread.
Medium gluten steamed bread and fried dough sticks
Low gluten biscuits and pancakes
Question 3: What delicious cakes can high-gluten flour be used to make? What is high gluten flour suitable for eating?
Statement: High gluten flour is suitable for bread, jiaozi, noodles, pancakes, etc. High gluten flour tastes delicate, but it is not suitable for steamed bread and steamed bread.
Bread cake .......
If you write high-gluten bread flour on the bag, it is specially made for bread, and nothing else can be done. Write only high-gluten flour, which is made of noodles and made by jiaozi.
Today, I just made steamed bread from high-gluten flour bought in the supermarket (steamed bread and rolls are also acceptable).
Noodles and cakes made of high-gluten flour are delicious.
High gluten powder, which I always use for fishing. When the erbium in the bottom socket is too loose, adding a little will stick. I don't know if it will be useful.
High-gluten flour wrapped in jiaozi is not fragile, which is very good, but it takes some effort when rolling. You can also make noodles.
Also made soft omelet and noodle soup with high gluten flour ~ ~ ~
High flour, that is, high gluten flour, has protein content of 12%- 15% and wet gluten value of over 35%. Suitable for making bread, China Lamian Noodles, gluten cakes, etc.
Dumpling skins are cooked with high-gluten noodles.
Make a paste with water, add leeks, shallots and eggs, and make pancakes.
Handmade noodles. Make dough and press it into long strips. Slice and cook like noodles. It's chewy.
It's great to make pizza!
My Gao Fen originally wanted to learn to make Junzhi's sesame crisp, because I didn't want the eggs to be full (making cakes is expensive, and I'm afraid the chickens will run away after seeing me), but I never bothered to knead the dough. I used it to make hair cakes in the morning in recent days, and I feel ok. I can have it for breakfast. I can't remember which recipe I learned. It only says flour. At first, I didn't feel cool enough with low powder (-~ it's hard to explain the word cool)
The following prescription is special ~ unreserved ~ irresponsible. ...
120g flour +20g soft sugar +2g dry yeast, and then add 120g cold water. Then mix evenly to form QQ dough. I added some honey to this foundation.
After mixing, you can keep it still and let it ferment. According to the prescription, I'm too lazy to pour it into the oiled container. I just put it in that bowl from beginning to end. It's okay in the end.
Then wait and wait, about 1 hour. It will be twice as big. Finally, put it in a cage and steam it for 20 minutes.
Question 4: What is high-gluten flour?
Also known as strong powder
bread flour
Protein content is above 1 1.5%, and gluten is the strongest. It is used to make snacks such as bread, jiaozi, pizza, puffs, fried dough sticks, and Melaleuca cakes, which need strong elasticity and ductility to wrap bubbles and oil layers to form a loose structure.
The classification of high gluten flour and low gluten flour is related to the content of protein in flour. The protein content of high gluten flour is above 10%, and the protein content of low gluten flour is 6.5~8.5%. The content of protein near wheat husk is higher than that near the center, and the content of protein in hard wheat is high, which is generally used to produce high-gluten flour. Soft wheat is used to produce low-gluten flour.
Question 5: What can high-gluten flour do? Noodles are the best, and you can make all kinds of cakes.
Question 6: What is high flour? What is low powder? 1, high-gluten flour: protein content is above 1 1.5%, which is generally suitable for making bread.
2. Low-gluten flour: protein content is below 8.5%, which is generally suitable for making cookies and cakes.
Question 7: What is the function of high-gluten flour and what is its main use? 1) Extra-high gluten flour: (moisture 14%, crude protein 13.5% or more): usually used to make gluten and fried dough sticks.
(2) High-gluten flour: (moisture content 14%, crude protein 1 1.5% or more): The average protein content of high-gluten flour 13.5%, while the average protein content is in.
1 1.5% or more can be called high-gluten flour. Because of its high protein content and rich gluten, gluten is also very strong, and it is often used to make bread, noodles 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 13.8%, crude protein above 8.5%): usually used to make Chinese pasta, Chinese dim sum, western dim sum, etc.
(5) Low-gluten flour: (moisture 13.8%, crude protein below 8.5%): usually used in cakes, biscuits, cakes and snacks.
If you want to make a cake and can't buy low-gluten flour, I suggest you make a cake with high-gluten flour or medium-gluten flour and corn starch ~
Low flour can be mixed with flour (never use jiaozi flour, because there is a lot of gluten) and corn starch in a ratio of 4: 1. If you want to reduce gluten, you can add some corn starch.
I always make muffins and snacks like this, and I can't buy them. I went to all the supermarkets and didn't get any. I finally learned to make my own low-gluten powder cream. We all buy gold diamonds. I wonder if I can buy it.
Low gluten flour is a kind of flour. The classification of high gluten flour and low gluten flour is related to the content of protein in flour. The protein content of high gluten flour is above 10%, and the protein content of low gluten flour is 6.5~8.5%. The content of protein near wheat husk is higher than that near the center, and the content of protein in hard wheat is high, which is generally used to produce high-gluten flour. Soft wheat is used to produce low-gluten flour. Sponge cake uses low-gluten flour, and fat cake uses medium-gluten flour. Because low-gluten flour has no gluten, the cakes made are particularly soft, loose and flat. The structure of oil cake itself is looser than sponge cake, and the structure of cake is further strengthened by using medium gluten powder. So as to become more compact and not loose. Raw flour is corn flour or water chestnut powder, which is usually used for cooking.
Medium gluten flour-General purpose flour is common in steamed buns, steamed bread, jiaozi and pancakes. The flour that is not specially marked in the general recipe is this.
High-gluten flour bread flowers are used to make bread.
Self-raising flour—I'm not sure what spontaneous flowers are for. According to the instructions on the package, it is said that even muffni cake can be made, but I won't use it to make cakes. I usually use it to bake cakes, which is a little softer than flour that doesn't usually make dough. It used to be used to make pizza, which is not as delicious as dough, but it tastes a little bit smaller than the one without dough.
Low-gluten flour-cake flour is used to make all kinds of cakes, biscuits and cakes. Westerners' supermarkets are placed in baking's place and packed in cartons, so 1 box weighs 2 Jin and costs about $3. I found Rizheng brand low-gluten flour 1 bag at the supermarket in Taiwan Province Province, China, at a price of 0.99 yuan. So in comparison, bags are cheaper. Generally speaking, if I make a big birthday cake or anniversary cake, I will pack it in a box. Generally, I will pack it in a bag when making snacks or ordinary cakes.
Question 8: What is the function of high-gluten flour and what is its main use? High-gluten flour is generally used to make noodles and bread, but the requirements are different. The brands of high-gluten powder are golden statue, peony, bicycle and so on. You can choose according to your own needs.
Question 9: What can high gluten wheat flour do? What is high gluten flour suitable for eating?
Statement: High gluten flour is suitable for bread, jiaozi, noodles, pancakes, etc. High gluten flour tastes delicate, but it is not suitable for steamed bread and steamed bread.
Bread cake .......
If you write high-gluten bread flour on the bag, it is specially made for bread, and nothing else can be done. Write only high-gluten flour, which is made of noodles and made by jiaozi.
Today, I just made steamed bread from high-gluten flour bought in the supermarket (steamed bread and rolls are also acceptable).
Noodles and cakes made of high-gluten flour are delicious.
High gluten powder, which I always use for fishing. When the erbium in the bottom socket is too loose, adding a little will stick. I don't know if it will be useful.
High-gluten flour wrapped in jiaozi is not fragile, which is very good, but it takes some effort when rolling. You can also make noodles.
Also made soft omelet and noodle soup with high gluten flour ~ ~ ~
High flour, that is, high gluten flour, has protein content of 12%- 15% and wet gluten value of over 35%. Suitable for making bread, China Lamian Noodles, gluten cakes, etc.
Dumpling skins are cooked with high-gluten noodles.
Make a paste with water, add leeks, shallots and eggs, and make pancakes.
Handmade noodles. Make dough and press it into long strips. Slice and cook like noodles. It's chewy.
It's great to make pizza!
My Gao Fen originally wanted to learn to make Junzhi's sesame crisp, because I didn't want the eggs to be full (making cakes is expensive, and I'm afraid the chickens will run away after seeing me), but I never bothered to knead the dough. I used it to make hair cakes in the morning in recent days, and I feel ok. I can have it for breakfast. I can't remember which recipe I learned. It only says flour. At first, I didn't feel cool enough with low powder (-~ it's hard to explain the word cool)
The following prescription is special ~ unreserved ~ irresponsible. ...
120g flour +20g soft sugar +2g dry yeast, and then add 120g cold water. Then mix evenly to form QQ dough. I added some honey to this foundation.
After mixing, you can keep it still and let it ferment. According to the prescription, I'm too lazy to pour it into the oiled container. I just put it in that bowl from beginning to end. It's okay in the end.
Then wait and wait, about 1 hour. It will be twice as big. Finally, put it in a cage and steam it for 20 minutes.