High gluten flour: it is dark in color, active and smooth, and it is not easy to form a ball by hand; It is more suitable for making bread and some pastry, such as Danish pastry. It is mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

Medium gluten powder: milky white in color, between high and low powder, and semi-loose in constitution; Generally, Chinese snacks are used, such as steamed buns, steamed buns and noodles. (Note: Generally available flour without special instructions can be regarded as medium gluten flour. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed bread and noodles)

Low gluten powder: the color is white, and it is easy to form a ball by hand; Low-gluten flour has an average protein content of about 8.5%, low protein content and less gluten, so it is weak in gluten, so it is more suitable for making cakes, muffins, biscuits and pastry with fluffy and crisp taste.

To put it simply, you grab a handful of flour with your hand, then clench it with your fist and knead it into a ball, then loosen it, and gently weigh the powder ball with your hand. If the powder ball disperses quickly, it is high-gluten powder; If the dough can keep its shape in the process of gently weighing, it is low-gluten powder.