Medium gluten flour is mostly used in making Chinese snacks, such as steamed buns, steamed buns and jiaozi, and most Chinese snacks are made of medium gluten flour. Medium gluten flour can also be used to make fruit cakes and bread. Many people don't know what medium gluten flour is. In fact, medium gluten flour is the most common flour, and it is the most common type of flour we see in the market. You know, many Chinese snacks that are often eaten are made of medium gluten flour. What can medium gluten flour do? In China, ordinary flour is medium gluten flour, which is equivalent to multifunctional flour. According to the content of protein, it is divided into high gluten powder, medium gluten powder and low gluten powder. High-gluten flour is more gluten-rich and suitable for making bread. Chinese pasta generally uses medium-gluten flour, while low-gluten flour is suitable for making cakes. Tell you a little coup. If you have a lot of medium-gluten flour at home and want to make cakes, try adding 20% corn starch to ordinary flour to replace low-gluten flour. What can medium-gluten flour do? When selecting medium-gluten flour, we should pay attention to the fact that high-quality flour is white or yellowish in color, and it is fine powder when it is kneaded by hand, and it will not be agglomerated after it is pinched and released by hand. Inferior flour is dull and uneven in color, and it feels coarse when kneaded, and it is easy to agglomerate. High-quality flour has no peculiar smell, while inferior flour has a slightly musty smell, sour taste and kerosene smell. Inferior flour does great harm to human body, reduces human immunity, and has the risk of cancer, so it should be carefully selected.