Starchy Flour does not exclusively refer to any one type of starch; it is a term that often appears in mainland recipes and Hong Kong-style recipes, and is mostly used to hook Tsz. In mainland China and Hong Kong, the raw flour used is cornstarch, while in Taiwan, the customary 茨粉 is tai bai powder. In Chinese cooking, cornstarch is not only used to give food a smooth texture, but also as a marinade to soften meat.

1, corn starch Corn Starch

Also known as cornstarch, corn starch, cornstarch, cornstarch, flour, and some places call it bean flour (which is indeed rare), is extracted from corn kernels in the starch. Starch, including cornstarch (many other grains can also be starch), is used as a thickener in cooking, to help thicken ingredients and thicken soups. In pastry making, it is sometimes necessary to mix a certain amount of cornstarch into the flour when making pastry batters. The gelatinizing effect of cornstarch is also used in making pie fillings, such as creme fraiche. Also, as mentioned in the Flour Know It All post, cornstarch mixed proportionally with gluten free flour is a great substitute for cake flour to reduce gluten and increase the fluffy texture of the cake.

2, Potato Starch

that is, raw potato starch, water and heat will coagulate into a transparent thick, in Chinese cooking (especially Taiwan cuisine) on the often too white powder with cold water and added to the cooked dishes to do hooks, so that the soup looks thick, while making the food look shiny. In Hong Kong cuisine, cornstarch is usually used to thicken the soup. However, the soup thickened with cornstarch will become thinner when it cools, while the soup thickened with cornstarch will not change when it cools.

Powdered cornstarch should not be mixed directly with hot water or added to hot food, as it will immediately clump together and cannot be cooked. After the food is cooled, the sauce will become thinner, which is called "returning water". Therefore, cornstarch is usually utilized in pastry making to make the ingredients reach the viscous property instead of using cornstarch.

Chinese name: diamond powder

English name: Tapioca Flour