Medium gluten powder: referred to as "medium gluten powder" for short, and called "medium gluten powder" in Japanese. Because it is the most commonly used, it is also called all-purpose powder, and multi-purpose powder is used. The average content of protein is about 1 1%, which is between high powder and low powder. It is widely used to make Chinese dim sum, such as steamed bread and steamed buns.
Low-gluten flour: short for "low-gluten flour", which is called "thin-gluten flour" in Japanese. The average protein content of low-gluten flour is about 8.5%, and the protein content is low, so the gluten is weak. Mostly used to make cakes, biscuits, scones, buns and other soft cakes. Low-gluten flour is easy to get wet and must be sieved before use.
Qiangli flour
High gluten flour contains about protein 1 1.5 ~ 14%, and has strong gluten and high viscosity, so it is suitable for making bread, pie crust, muffin, dumpling crust, noodles and other pasta snacks with a knife.
Larger supermarkets usually have one kilogram of "B powder", which is high-gluten flour. Other grain and oil food stores in China also sell 2.5 kilograms of high-gluten flour.
mid-gluten flour
Medium gluten flour contains about 9.5 ~ 1 1.5% of protein, and the content is moderate, so gluten and viscosity are balanced. It is the most widely used flour, suitable for making steamed bread, steamed stuffed bun, sesame seed cake, sesame ball and other pasta snacks, soft and firm.
Plain flour (full-effect flour) bought in general supermarkets is medium-gluten flour.
cake flour
Low gluten flour contains about 6.5-9.5% protein. Because the content is the lowest among all flours, it is most suitable for making fluffy cakes, snacks and biscuits, such as cakes, snow cakes, smiling dates and pot stickers, regardless of gluten and viscosity.
Large supermarkets sell low-gluten flour, and the "thin flour" sold in Japanese department stores is low-gluten flour.