"High-gluten flour" can be used to make steamed buns, which will be chewier.

Four is divided into high-gluten flour, low-gluten flour and ordinary flour in between. High-gluten flour is used to make bread. The bread is chewy and not too hard or chewy if you want to eat it. For a chewy texture, you can add regular flour or cake flour. Cake, on the other hand, needs to be soft and soft, so use low flour. If you want the cake to be tough, you can appropriately mix in regular flour or high flour.

Extended information:

Tips for making steamed buns

(1) When steaming steamed buns, if the dough seems to be thick but not soft, you can dig a small hole in the middle of the dough. Pour in two small glasses of white wine. After 10 minutes, the noodles will rise.

(2) If there is no yeast when making dough, honey can be used instead. Add 15 to 20 grams of honey for every 500 grams of flour. After the dough is kneaded, cover it with a damp cloth and let it rise for 4 to 6 hours. The steamed buns steamed with honey dough are soft and fragrant, with a sweet aftertaste.

(3) In winter, when the indoor temperature is low, it takes a long time for the dough to rise. If you put some sugar in the dough during fermentation, you can shorten the rising time.

Reference materials:

Steamed buns - Baidu Encyclopedia