Flour: Flour ground from wheat is generally called flour, which can be divided into high, medium and low flours according to the difference of gluten.
Thickening: with the help of starch, it has the characteristics of water absorption, adhesion, smoothness and cleanliness when gelatinized by heat. When the dishes are close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dishes.
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Extended data:
Types of raw flour
1. Mung bean starch: the best thickening starch, but rarely used, with little output. It is characterized by sticky feet, small water absorption and white and shiny color. We often use it to make bean jelly and cold rice noodles, and we can also use pea starch instead!
2. Corn starch: That's what we call eagle chestnut powder! Starch is the most abundant, but not as good as potato starch. Corn starch is the main raw material flour in Hong Kong.
3. Sweet potato starch-also known as sweet potato starch and sweet potato starch, is characterized by strong water absorption, poor viscosity, dull color and dark red with black stripes. It is made from fresh potatoes through grinding, rubbing, washing and precipitation.
4. Wheat starch-also known as flour and flour. It is characterized by white color, but poor luster, inferior quality to potato flour, and easy precipitation after thickening. Generally used as crystal transparent Chinese dim sum, we often use it to make crystal frosted moon cakes, crystal shrimp dumplings, Cantonese rice rolls and so on.
5. Cassava starch-also known as Thai raw flour. 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.
6. Sliced chestnut powder, potato starch-the most stable starch used at home, Dutch license plate is the best, Japanese called sliced chestnut powder, and Taiwan Province called too white powder. It is characterized by sticky feet, fine texture, white color, better luster than mung bean starch, but poor water absorption.
Flour:
High gluten flour and strong flour-the flour we use to make bread, so it is also called bread flour and strong flour in Japan.
2. Medium gluten flour, snow pollen-that is, the flour we usually say, is used to make jiaozi, steamed bread, noodles and other China snacks! Sometimes called snow pollen. When there is no medium powder at home, you can also use half high powder and half low powder instead!
3. low-gluten flour, thin flour-that is, the flour we use to make cakes, cookies and biscuits, of course, it is also called cake flour, and it is called thin flour in Japan!
Reference: Baidu Encyclopedia-Flour Types Baidu Encyclopedia-Flour Types