Medium gluten flour is mostly used to make Chinese snacks, such as steamed bread, steamed buns, jiaozi, etc. Most Chinese snacks are made of medium gluten flour. Medium gluten flour can also be used to make fruit cakes and bread. Many people don't know what medium gluten flour is. In fact, medium gluten flour is the most common flour, and it is the most common flour we see in the market. You know, many China snacks that you often eat are made of medium gluten flour. What can medium gluten flour do? In China, ordinary flour is medium gluten flour, which is equivalent to multifunctional flour. According to protein content, it is divided into high gluten powder, medium gluten powder and low gluten powder. High gluten flour has higher gluten content and is suitable for making bread. Chinese pasta generally uses medium gluten flour, and low gluten flour is suitable for making cakes. Tell you a little coup. If you have a lot of medium-gluten flour at home and want to make cakes, you can try adding 20% corn starch to ordinary flour instead of low-gluten flour. What can medium gluten flour do? When choosing medium gluten flour, it should be noted that the color of high quality flour is white or yellowish, and it is fine powder when kneaded by hand, and it will not agglomerate after being kneaded by hand. Inferior flour is dull and uneven in color, rough to the touch and easy to agglomerate. High-quality flour has no peculiar smell, while inferior flour has a slight musty, sour and kerosene smell. Inferior flour is very harmful to human body, which reduces human immunity and has cancer risk, so it should be carefully selected.