In recent years, flour has been refurbished and a lot of attention has been paid to it. Nowadays, the classification of flour is becoming more and more detailed. There are more than ten kinds of ordinary flour, such as first-class flour, second-class flour, refined flour, high-precision flour, etc. Special flours include dumpling flour, steamed bun flour, oil cake flour, sugar cake flour, etc. Braised flour, white hair flour, Shuangjing flour and high-gluten flour, etc.

Ordinary flour: Ordinary flour can be divided into first-class flour, second-class flour, refined flour and high-precision flour based on the color of the flour and the size of the flour particles.

The flour grains of refined flour and high-precision flour are smaller and finer than the first two types, and the color is purer and without variegation. The surface of steamed buns and steamed buns made with these two kinds of flour looks smoother than ordinary flour, and it is more delicate after entering the mouth, and there is no impurities such as bran and dust. High-precision flour is more popular among restaurant owners, and the pasta produced can better achieve the effect of complete color, flavor and flavor. First-class powder is more popular in the market. This flour is raw flour and is light yellow in color. The fried dough sticks and pancakes fried with this kind of flour are not only delicious in color but also crispy and sweet in taste.

Special flour:

Dumpling flour: The reporter saw 13 different brands of dumpling flour in a supermarket on Huayuan Road, with specifications ranging from 500g to 5000g. Investors can purchase according to their needs. According to the salesperson, the dumplings made with special dumpling powder have tender and chewy skins. People will not feel any effort when making and rolling out the dumplings. The skins will not easily rot during the cooking process. The dumplings will not become sticky after being cooked and placed on the plate. Stick together in a short time.

Self-raising flour: With the acceleration of the pace of life, fewer and fewer people steam steamed buns at home. The reason is that the processing of steamed buns is relatively cumbersome, from fermentation, kneading to final release, and the intermediate links need to be operated. Four or five times. Self-rising flour is a kind of flour that can be directly fermented without any fermentation raw materials. It is mostly used to make steamed buns, steamed buns, etc. Because self-rising flour contains baking powder, you can easily make white and fresh steamed buns and steamed buns by simply mixing the flour and water in proportion and placing it directly in the steamer.

Noodles: Although there are more and more delicacies in life, northerners’ habit of eating pasta has not changed. On the contrary, citizens’ requirements for pasta are getting higher and higher. Noodle flour is a special flour for noodles. The braised noodles, ramen noodles, and noodles made with it are stronger and have a better taste than noodles made from ordinary flour. It also has the characteristics of not rotten after being boiled for a long time. The braised noodles made with this flour are labor-saving. After kneading ordinary flour into dough, you need to pound the dough. The longer the pounding time, the stronger the dough will be. However, when making braised noodles with noodle flour, you only need to leave the dough for a few dozen minutes to achieve the same effect.

1) Extra high-gluten flour: (14% moisture, more than 13.5% crude protein): usually used to make gluten and fried dough sticks.

(2) High-gluten flour: ( Moisture content 14%, crude protein 11.5% or more): The average protein content of high-gluten flour is 13.5%, and usually those with a protein content above 11.5% can be called high-gluten flour. The protein content is high. , also contains more gluten, so it is also strong in gluten and is often used to make bread, noodles, etc.

(3) Pasta: (moisture content 14%, crude protein 10.5% or more): usually used Used to make steamed buns, steamed buns, noodles, Chinese snacks, etc.

(4) All-purpose flour: (moisture content 13.8%, crude protein 8.5% or more): usually used to make Chinese pasta, Chinese snacks, and Western snacks etc.

(5) Low-gluten flour: (moisture content 13.8%, crude protein 8.5% or less): usually used for cakes, biscuits, small cakes, snacks, etc.

If you If you want to make a cake but cannot buy low-gluten flour, it is recommended that you use high-gluten flour or all-purpose flour and add corn starch to make cakes~

You can use flour for low-gluten flour (do not use that kind of flour) It's called "dumpling flour" (the kind of flour with a lot of gluten) mixed with corn starch in a ratio of 4:1. If you want to be more gluten-free, you can also add some corn starch

This is how I always make sponge cakes and snacks. I couldn’t buy it. I went to all the supermarkets and couldn’t buy it. In the end, I learned how to make my own low-gluten flour and cream. We all bought the gold and diamond ones. You don’t know if you can buy low-gluten flour?

Flour is a type of flour. The classification of high-gluten flour and low-gluten flour is related to the amount of protein contained in the flour. The protein content of high-gluten flour is more than 10%, and the protein content of low-gluten flour is 6.5~8.5%. The protein content near the outer shell of the wheat kernel is higher than that near the center. Hard wheat has high protein content and is generally used to produce high-gluten flour; soft wheat is used to produce low-gluten flour. Low-gluten flour is used to make sponge cakes, while medium-gluten flour is often used to make grease cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, enlarged in volume, and have a smooth surface. The structure of the grease cake itself is looser than that of the sponge cake. Medium-gluten flour is used to further strengthen the structure of the cake. Thus becoming tighter and less loose. Cornstarch is corn flour or bean flour, which is usually used for gravy in cooking.

All purpose flour--all purpose flour is generally used in steamed buns, steamed buns, dumplings, and pancakes. Generally, there is no specific labeling of flour in recipes, it’s just this.

High-gluten flour--bread flour is used to make bread

Self-raising flour--self rising flour. I am not sure what it is specifically used for. According to the instructions on the package, it says that it is continuous flour. You can make muffni cakes, but I won’t use it to make cakes. I usually use it for making pancakes, which is slightly softer than ordinary non-rising flour. I used it to make pizza once, and it wasn't as good as the dough-proof one, but it tasted a little softer than the one that failed to make dough.

Low-gluten flour-cake flour is used to make various cakes, biscuits, and pastry snacks. Western supermarkets put them in cardboard boxes in the baking area, so 1 box is 2 pounds and costs about $3. I found Rizheng brand low-gluten flour produced in Taiwan in a Chinese supermarket, 1 bag of 500 grams, $0.99. So in comparison, the bags are slightly cheaper. Generally, if I make larger birthday cakes or anniversary cakes, I put them in boxes. If I make small snacks or general cakes, I put them in bags.