Making bread with high gluten flour, because of its high protein content in order to have gluten to make dough, in order to have a better fermentation effect. Low gluten flour powder protein content is low, simply can not rise, gluten is quite less, can not pull film. It makes a dead dough.

High-gluten flour is used to make bread, dumplings, pizza, puffs, doughnuts, lasagna and other snacks that need to rely on strong elasticity and extensibility to wrap air bubbles, oil layer in order to form a loose structure.

Introduction:

It is best to use high gluten flour. If the starch paste is too thick, add water or egg wash; if too thin, add more tapioca starch. When the milk and butter is about to boil, add the high gluten flour into the mix and stir quickly and keep stirring, the degree of flour paste determines how much moisture can be absorbed and locked in a while. The power of the expansion of the sweet potato buns is that the moisture is heated into water vapor expansion, that is, the batter can lock more moisture, baked when the expansion of the larger.