It is generally recommended to use all-purpose flour when making steamed buns.

Medium-gluten flour contains 13.8% moisture and more than 8.5% crude protein. It is called special flour or refined flour in China. It is the most common flour and is usually used to make Chinese pasta, steamed buns, steamed buns, pancakes, noodles, twists and other Chinese snacks.

Western snacks, etc.

Medium-gluten flour is generally used to make Chinese-style steamed buns, steamed buns, etc., which taste soft and have a smooth skin that is not easy to crack.

It is generally not recommended to use high-gluten flour to make steamed buns. High-gluten flour has a relatively high protein content and is very elastic and chewy. Therefore, this kind of flour is used to make relatively many pastries or biscuits.

, the food made with high-gluten flour is very chewy and relatively elastic, so if you use this kind of flour to make steamed buns, the overall effect will not be ideal.

The difference between high-gluten flour and medium-gluten flour 1. Color: High-gluten flour is darker in color, while medium-gluten flour is milky white.

2. Texture: High-gluten flour has a smooth texture and is not easy to form into lumps when you grab a handful with your hands.

All-purpose flour has a semi-loose texture and will form slightly into a ball when you grab a handful with your hands.

3. Gluten content: The higher the protein, the higher the gluten content. High-gluten flour has the highest gluten content, followed by medium-gluten flour.

4. Taste: High-gluten flour has high gluten, and the pasta made from it is highly malleable and chewy.

All-purpose flour has moderate gluten content and the resulting pasta is a bit chewy.

5. Method: High-gluten flour is suitable for making "chewy" pasta, such as bread, puff pastry, puffs, steamed buns, dumpling wrappers, noodles, etc.

All-purpose flour is suitable for making most pasta, such as steamed buns, noodles, dumplings, pancakes, etc.