The buns made with high-gluten flour taste better, are soft, smooth, and elastic; the skin is smooth and not easy to crack; and the buns made with high-gluten flour have a higher protein content.

Advantages of high-gluten flour for making steamed buns:

High-gluten flour refers to flour with a protein content of 12%-15%. Generally speaking, the higher the gluten content of the flour, the stronger the internal network structure after kneading into the dough, and the better its water absorption. Therefore, buns made with high-gluten flour are more fluffy and chewy.

Characteristics of high-gluten flour:

The most significant feature of high-gluten flour is that its protein content is higher than that of ordinary flour. From the appearance, high-gluten flour is darker than ordinary flour, showing a slightly yellow color. From the texture point of view, high-gluten flour is smoother and has better elasticity and flexibility when kneaded into a ball than ordinary flour.