High-gluten flour can be used to make steamed bread, but once this flour is improperly made, the finished product will be unpalatable, so noodles and jiaozi generally use high-gluten flour, while steamed bread, steamed buns and cakes are all medium-gluten flour.

Therefore, it is best to use medium gluten flour for steamed bread, which is generally divided into high gluten flour, medium gluten flour and low gluten flour. The reason for this distribution is that the protein content between them is different. The higher the content of protein, the closer it is to high-gluten flour.

Milling skills of high gluten flour

1, the gluten of high-gluten flour is relatively large, which requires better dough fermentation. First, add a little hot water and more yeast powder to the flour, let the dough wake up for about 10 minutes, and then knead it into a smooth and delicate dough for fermentation.

2. If the indoor temperature is not enough, put the dough into the steamer, add a proper amount of hot water to the bottom of the steamer, and cover it to make the dough ferment faster.