Although high-gluten flour can be used to make steamed bread, because of its strong gluten, the steamed bread made is chewy and elastic, which is very different from the steamed bread that is often eaten, and the taste is not very delicious. Moreover, high-gluten flour is kneaded into dough, which is difficult to shape and make. In addition, the color of high-gluten flour is too dark, so steamed buns are not very delicious. Therefore, it is not suitable to use high-gluten flour to make steamed buns.

High gluten flour uses:

Low-gluten flour: Also known as cake flour, protein content is 6.5-9.5%. It can be made by mixing four parts of medium gluten flour and one part of corn starch according to the mass ratio. Suitable for making loose, crisp and inflexible snacks such as cakes, biscuits and egg tarts.

Medium gluten flour: It is called special flour or refined flour in China. The most common flour, with protein content of 9.5- 1 1.5%, is used to make most Chinese snacks such as steamed bread, steamed stuffed bun, pancake, noodles and twisted dough.

High-gluten flour: used to make bread, jiaozi, pizza, puffs, fried dough sticks, noodles and other snacks that need to rely on strong elasticity and ductility to wrap bubbles and oil layers to form a loose structure.

Refer to the above content: Baidu Encyclopedia-High Gluten Powder