High gluten flour is also a common flour, which can be used to make jiaozi or noodles. These foods will make the food taste stronger, but this kind of flour can't be used to make buns, otherwise it will have some bad taste. You will find that if you use high-gluten flour to make jiaozi, the dumpling skin is tender and smooth, and it is convenient to roll the dumpling skin, and it will not stick together after cooking. The dough is very simple for beginners.

When people use high-gluten flour to make food, they will find that the protein content of this flour is higher than that of ordinary flour, so the color of the flour will be darker and the surface smoothness will be better. It is difficult to shape the dough if you don't grasp it hard. Because the content of protein in it is relatively high, the accuracy is relatively strong, and the produced pasta has good taste and elasticity, you will find that high-gluten flour will be used to make this kind of food in western food.

This kind of flour is especially used when making butter cookies or puffs, and there are thousands of cakes, and some cakes also contain high-gluten flour. Try to use warm water when making high-gluten flour. When the flour is stirred into a flocculent shape, you can start to grasp the dough and knead it with greater strength, so that the dough will be better mixed. When cooking, we can find many kinds of flour, such as high gluten flour, ultra-high gluten flour, low gluten flour and medium gluten flour.

Mainly because the content of protein in flour is different, which determines the use of these flour, but the content of protein is not equal to the quantity. You can also use some ordinary flour to make steamed bread and jiaozi, and the taste will be different. If you choose high-gluten flour as dumpling wrapper like jiaozi, the plasticity will be stronger, so the made jiaozi will taste better, but it is not applicable when making steamed bread, you should know the difference.