Glutinous rice flour, clarified flour, sticky rice flour? What is the difference between the various flours?
Rice flour class
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Sticky rice flour
Sticky rice flour is also known as rice flour, indica rice flour, and in Taiwan, it is also known as lai rice flour. It is the powder ground from rice, a less glutinous and sticky variety, the first choice for many pastries.
It is mainly used to make intestinal flour, iced moon cake, hair cake, patty cake, turnip cake and these foods.
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Glutinous Rice Flour
Glutinous rice flour (some directly called Lantern flour, because it is often used to make dumplings & lt; Lanterns & gt;) is made from glutinous rice, glutinous high viscosity, viscosity is much higher than the sticky rice flour. The commercially available glutinous rice flour, unless otherwise specified, is raw glutinous rice flour.
It is mainly used to make dumplings, rice cakes, sticky rice patties, snow-meat cakes, donkey rolls, and other sticky food.
3
Phoenix Flake Powder
Phoenix Flake Powder (also known as Cooked Glutinous Rice Powder) is made from glutinous rice that is heated until it is cooked and then ground into a powder, which is rice-white in color, with strong water absorption and high viscosity.
Homemade: Stir-fry the glutinous rice flour over low heat (don't add oil or water, dry stir-fry, stir-fry until it turns slightly brown and smells good), or microwave it? The first thing you need to do is to make sure that you have a good meal. Two minutes.
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Wheat flour class
Wheat flour, as the name implies, is wheat ground out of the powder, that is, we usually say flour.
According to the protein content of flour from less to more, we usually divide the flour into clarified flour (gluten-free flour), low gluten flour, medium gluten flour, high gluten flour, whole wheat flour.
4
Clarifying flour
Clarifying flour is also called clarified flour, ting flour, wheat starch, is a kind of gluten-free flour, the composition of wheat; flour rinsed with water, the flour gluten in the flour and other substances to separate out, powdered into gluten, and the rest is clarified flour.
Mainly used to make pink fruit, shrimp dumplings, intestinal noodles, icy moon cakes these transparent Q pop food.
5
Low gluten flour
Low gluten flour is also called ? cake flour? that is low in protein and easy to form into a ball with your hands. It can be said to be a kind of essential powder for baking scholars.
Mainly used to make chiffon cake, tart crust, cookies and these fluffy and crispy food.
6
Medium gluten flour
Medium gluten flour gluten and viscosity is more balanced, is the most widely used type of flour, general supermarkets do not have a special description of the flour, are regarded as a medium gluten flour to be used.
It is mainly used to make buns, steamed buns, noodles, baklava and other Chinese snacks with a little bit of strength.
7
High gluten flour
High gluten flour is also known as? Bread flour?
It is mainly used to make bread, muffins, dumpling skins, noodles, and other pasta snacks with a tough texture.
8
Whole wheat flour
Whole wheat flour is the whole grain of wheat in the milling, only after grinding, without going through the process of removing gluten, is the whole grain of wheat contains the endosperm and germ all milled into a flour known as whole wheat flour, so the texture will be a little rough.
The bran of wheat contains high nutritional value of fiber, crude fiber is most beneficial to human health, diabetics are also very good.
Usually eat some coarse grains, whole wheat buns, whole wheat bread, whole wheat cake, whole wheat cake is excellent.
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Starch class
Is someone often confused between starch and raw flour? Let's first explain these two concepts. Starch, is a general term, which includes ? Mung bean flour? Potato flour? Sweet potato flour? and so on.
Raw flour, it does not exclusively refer to which kind of starch, in Hong Kong and the mainland, generally speaking, raw flour refers to corn starch, mostly for thickening, and in Taiwan is customarily used for too white powder.
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Corn starch
Corn starch, also known as cornstarch, corn starch, cornstarch, cornstarch, raw flour, and some places call it bean flour, is extracted from corn kernels in the starch, is mainly used to make the food texture softer and smoother and used to do the thickening of soups, so that the food is crystal clear, thick.
It is mainly used to thicken tofu soup, corn soup and sweet and sour pork.
● When making pastry, if there is no low gluten flour, you can mix a certain amount of corn starch in the gluten flour to reduce the gluten of flour and increase the effect of fluffy texture of the cake.
10
Sweet potato flour
Sweet potato flour, also known as groundnut flour, it is made of sweet potato starch and other materials made of powder, generally granular, because of its viscosity is not good control, so less use of groundnut flour in the thickening.
Groundnut flour can be used for deep-frying, marinated meat on the sticky coarse groundnut flour deep-fried, groundnut flour can present a crispy texture, while the granular skin can also bring a good visual effect.
11
Tapioca
Tapioca, also known as diamond flour, Thai flour, when boiled in water and heat, it will be transparent, and the food made from it is very Q with elasticity.
Mainly used to make pearl milk tea pearls, fairy grass taro ball these QQ popping food.
12
Vino Veritas
Vino Veritas is the raw potato starch, water and heat will coagulate into a transparent thick, in Chinese cooking (especially Taiwan cuisine) on the often Vino Veritas plus cold water mixing well and added to the boiled dishes to do hooks.
● Vino vermicelli thickened soup will become thinner after cooling, while cornstarch thickened soup will not change after cooling.
● Vino vermicelli should not be mixed directly with hot water or put into hot food, it will immediately clump together and cannot be cooked.