Both

About steamed buns flour is high gluten or low gluten, in fact, can do steamed buns, but high gluten flour and low gluten flour made out of the taste is different, do steamed buns with glutenous flour will be more, high gluten flour absorbent strong, so the water needs to be put a little bit more, more than 55% appropriate, low gluten flour, the water will be relatively less. Low-gluten flour is relatively less water.

Flour characteristics

One, high-gluten flour

High-gluten flour protein content is relatively high, and the higher the protein content, gluten? then? The higher the protein content, the greater the gluten. the tougher the dough made from the flour. Compared with Comparing with gluten flour and low gluten flour, high gluten flour is more colorful. High-gluten flour is more yellowish and darker in color, and it has more gluten. high gluten flour contains more gluten.

High-gluten flour is more suitable for making bread and noodles, and it is easier to pull out the film when kneading the bread, so that the bread made out of layers is very delicious. There is also the texture when people use it to make noodles? It will be? be stronger? Smooth. So? It? It's not suitable? For making steamed buns? The gluten is too strong. Too strong? What's the time to make them? Time? It's too long. Longer, and? What's more, it takes longer to make the buns. The buns? What's so special about them? What's the difference? Toughness? And when it cools down? After that? The texture? Still hard? hard.

Two, low-gluten flour

Low-gluten flour contains the lowest amount of protein, so the gluten of this flour is particularly small, and the lower the protein, the lower the gluten in the flour will also be, very suitable for weight loss friends to eat.