Medium gluten flour refers to ordinary flour, and its protein content is about 1 1%. Medium gluten flour is suitable for making Chinese pastry, such as noodles, steamed bread and jiaozi. All purpose flour plain flour is common flour. Most Chinese snacks are made of medium gluten flour.
Medium-gluten flour refers to the protein content of 8.0- 10.5%, the color is milky white, between high and low flour, and the body is semi-loose. Medium-gluten flour is mostly used in making Chinese snacks, such as steamed buns, steamed buns and jiaozi.
Steamed stuffed bun is an ancient traditional pasta, which is usually made of bread and stuffing. The main materials are flour and stuffing, which originated in Sichuan. According to legend, it was invented by Zhuge Liang in the Three Kingdoms period (1800 years ago).
The use of the name "steamed stuffed bun" began in the Song Dynasty, and "Yan Yi Mou Mou Lu" said: "On the birthday of Renzong, I was given a steamed stuffed bun." After the steamed stuffed bun, the note reads: "That is, steamed bread alias". People in the north call steamed buns stuffed with stuffing (meaning steamed buns have no stuffing, but steamed buns have stuffing). Steamed buns are generally made of flour, and the size varies according to the size of the stuffing. The smallest one can be called steamed buns, and the others are medium buns and large buns in turn. Commonly used stuffing is pork, mutton, beef, vermicelli, mushrooms, bean paste, celery, eggplant, cabbage, leek, tofu, fungus, dried vegetable meat, egg yolk, sesame and so on.
Steamed buns are fermented foods, and eating more fermented foods is very beneficial to human health. Traditional fermented food has a wide source of raw materials, and there are many kinds of microorganisms used in fermentation. Its fermentation forms mainly include liquid or solid fermentation and natural or pure fermentation. Traditional fermented food has rich nutritional value and powerful health care function.
The same is pasta. Fermented steamed bread and bread are more nutritious than non-fermented foods such as cakes and noodles. Studies have proved that yeast not only changed the structure of dough, making it softer and more delicious, but also greatly increased the nutritional value of steamed bread and bread.