All-purpose flour is most commonly used to make steamed buns. The gluten of flour can be obtained by kneading it with your hands. If it forms a ball and does not fall apart easily, it is high-gluten flour. If it does not form a ball easily but it falls apart easily, it is low-gluten flour. Because the buns made with all-purpose flour are more fluffy, and the flour tastes more fragrant.

The reason for the large size of the steamed buns (of course it refers to the dough of the same size) is not mainly due to the level of gluten contained in the flour (as long as the gluten is not extracted from the flour). Generally speaking, the amount of gluten in the flour Gluten meets the requirements for making steamed buns. The main reason why the made buns look big and loose is due to fermentation and alkaline taste.

Differences between high, medium and low-gluten flour

1. High-gluten flour: darker in color, more active and smooth in itself, and less likely to form lumps when grasped by hand; more suitable for making bread. And some puff pastry pastries, such as Danish puff pastry. In Western cakes, it is mostly used in waffles (thousand-feuille) and cream puffs (puffs). In terms of cakes, it is limited to high-component fruit cakes.

2. Medium-gluten flour: milky white in color, between high and low flour, semi-loose in texture; generally used in Chinese snacks, such as steamed buns, steamed buns, noodles, etc. (Note: Generally commercially available flour without special instructions can be regarded as all-purpose flour. And this type of flour is usually marked on the packaging and is suitable for making steamed buns, dumplings, steamed buns, and noodles)

3. Low-gluten flour: It is whiter in color and easy to form into balls when grasped by hand. The average protein content of low-gluten flour is around 8.5, which means it has low protein content and less gluten, so it is also weak in gluten and is more suitable for making cakes. , sponge cake, biscuits and tart shells and other Western-style pastries that require a fluffy and crispy texture.