Steamed buns are a common pasta in life. Every time you have breakfast, you will choose to eat steamed buns, soft skin and meat stuffing. They are delicious and delicious, and you can never get tired of eating them. Many people also want to make their own buns, so they can make whatever stuffing they want, but making buns requires certain skills, especially in the choice of flour, so that the steamed buns that are well packaged will be white and fluffy, and the flour may not be the best, but the right one is the best. There are many common flours for making steamed buns.

1, medium gluten noodles, domestic standard powder. Flour is sorted according to the protein content in flour from high to low, which can be divided into high gluten flour, medium gluten flour and low gluten flour. The higher the gluten, the higher the toughness of flour, but not the better. According to the purpose, high gluten flour is used to make bread and crisp snacks, low gluten flour is used to make cakes, etc. The most commonly used flour for making steamed buns and steamed buns is medium gluten flour. The steamed stuffed bun looks big, mainly because of the gluten content and fermentation in flour. According to the domestic standard standard flour, the gluten content is higher than that of special flour, and the gluten content is higher than 24%. It is low in strength and suitable for making all kinds of steamed buns and pastries that need to be crisp and loose. You can't use high-gluten flour if you need to make steamed buns and other steamed points that need fluffy feeling.

2. High gluten flour: The gluten in flour actually refers to protein. Flour with protein content of 13.5% is usually called high gluten flour. It is precisely because of this characteristic that high-gluten flour is generally white and yellow, and it is very suitable for making pasta with strong gluten, such as ordinary Lamian Noodles, bread and so on. This kind of flour is suitable for making pasta with smooth taste and strong plasticity. Such as bread, dumpling skin, Lamian Noodles, noodles, wonton skin, etc.

3. Low-gluten flour: It is also possible to make steamed buns with low-gluten flour. You can try it. At the beginning, it was not very delicious. Later, you made more by yourself, and you can make it delicious by mastering the tricks. In fact, the materials are not too complicated, and the materials are almost the same. The key to ensuring that steamed buns are delicious is to ensure the fermentation time of dough.

4. Fuqiang flour is flour ground from the core of wheat. It is a first-class flour, which is fine, with high gluten content, less impurities, whiter and better taste. It is suitable for making pasta such as buns and pies.

5. Wheat core flour is made by grinding the endosperm in the central part of wheat, which is the high-quality flour with the highest precision. The finished product has smooth surface and smooth taste, and can be used for family pasta such as steamed bread, jiaozi, steamed stuffed bun, noodles and pancakes, with good versatility.

6. Snow pollen is fine and white. Steamed steamed buns are exquisite, but due to fine processing, nutrition is also lost. Snow pollen can also be used to make jiaozi, with good effect and good taste.

Pay attention to the following points when making steamed buns:

1. When steaming steamed buns, you must pay attention to controlling the time. If the steaming time is too long, it will exceed the mature stage of the food, and finally the food will be "steamed to death".

2. When steaming steamed buns, you also need to pay attention to the heat. The fire of steaming steamed buns should not be too big, otherwise the food will be "steamed to death" directly after being put in the pot.

3. It is best to avoid choosing low-gluten flour for flour; When kneading dough, choose warm water of about 35 degrees, the dough should not be too hard, and it is best to choose fresh yeast.