Medium gluten flour refers to ordinary flour, and its protein content is about 1 1%. Medium gluten flour is suitable for making Chinese pastry, such as noodles, steamed bread and jiaozi. Medium gluten flour is common flour. Most Chinese snacks are made of medium gluten flour.

The method of making steamed stuffed buns is to use 2 kg of ordinary flour, add 5 g of yeast powder and 10 g of white sugar with appropriate amount of water of 35 degrees, pour into flour for a long time, stir it into flocculent shape with chopsticks, and knead it into smooth dough by hand, cover it with plastic wrap or pot cover until it is twice as big, and then knead the dough by hand and exhaust it for the second time. Make steamed buns and bake them for 20 minutes, steam them in boiling water for 20 minutes, and turn off the fire for 3 minutes. The steamed buns are soft and chewy.

Difference between high school and low gluten powder:

1, high-gluten powder: dark in color, active and smooth in itself, and difficult to form a ball by hand; It is more suitable for making bread and some pastry, such as Danish pastry. In cakes, it is mostly used in muffins and cream hollow cakes. In terms of cakes, it is only used in high-content fruit cakes.

2, medium gluten powder: the color is milky white, between high and low powder, and the body is semi-loose; Generally, Chinese snacks are used, such as steamed buns, steamed buns and noodles.

3, low-gluten powder: the color is white, and it is easy to form a ball by hand; Low-gluten flour has an average protein content of about 8.5%, low protein content and less gluten, so it is weak in gluten, so it is more suitable for making cakes, muffins, biscuits and pastry with fluffy and crisp taste.