Just add an appropriate amount of egg white and mix. High-gluten flour refers to flour with an average protein content of about 13.5%. Usually, a protein content of more than 11.5% can be called high-gluten flour.

Four pounds of regular noodles plus one pound of cornstarch are enough to make low-gluten flour, which saves time, effort and materials.

Common flour sold in supermarkets is generally all-purpose flour, which can be used for household steamed buns, steamed buns, etc. All-purpose flour (all purpose flour plain flour) is ordinary flour. Most Chinese dim sum are made with all-purpose flour. The average protein content is about 11%. All-purpose flour is mostly used in making Chinese snacks, such as steamed buns, steamed buns, dumplings, etc.

Extended information:

Four is a powder ground from wheat. According to the protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour.

Four (wheat flour) is the staple food in most areas of northern China. There are many kinds of foods made from flour, with various styles and different flavors.

High-gluten flour: darker in color, itself It is more active and smooth, and does not easily form into balls when grasped by hand; it is more suitable for making bread and some pastry-type pastries, such as Danish puff pastry. In Western cakes, it is mostly used in waffles (thousand-feuille) and cream puffs (puffs). In terms of cakes, it is limited to high-component fruit cakes.

Medium-gluten flour: milky white in color, between high and low flour, semi-loose in texture; generally used in Chinese snacks, such as steamed buns, steamed buns, noodles, etc. (Note: All commercially available flour without special instructions can be regarded as all-purpose flour. This type of flour is usually marked on the packaging and is suitable for making steamed buns, dumplings, steamed buns, and noodles)

Low-gluten flour: White in color, it is easy to form balls when grasped by hand. The average protein content of low-gluten flour is about 8.5%. It has low protein content and less gluten, so it has weak gluten and is more suitable for making cakes. Pastries that require a fluffy and crispy texture, such as sponge cakes, biscuits, and tart crusts.

Reference: Baidu Encyclopedia - Flour