Corn starch used to make cookies is not raw flour, because it has the function of coagulant. When corn starch is added with water, it will harden when it is hit quickly, but it will not when it is hit slowly. Raw flour does not have this function, so corn starch is often used as the coagulant for cookies.

The difference between corn starch and raw flour is as follows:

First, the composition is different:

1, corn starch:

Also known as corn starch, it is made by soaking corn with 0.3% sulfurous acid, crushing, sieving, precipitating, drying and grinding.

2. Raw flour (starch):

It is a polymer carbohydrate, which is polymerized by glucose molecules.

Second, the use is different:

1, corn starch:

Corn starch is often used as a coagulant for pudding and other foods. The common ready-made pudding ready-mixed materials in the market all contain corn starch. Corn starch is also used as a thickener in Chinese and French cuisine. The "thicken juice" in Chinese food is usually made of corn starch and water.

2. Raw flour (starch):

Starch is widely used, among which deformed starch is the key. Modified starch refers to the use of physics. Chemical or enzymatic means change the molecular structure and physical and chemical properties of the original starch, thus producing starch or starch derivatives with new properties and uses.