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(2) High-gluten flour: (moisture content 14%, crude protein 1 1.5% or more): The average protein content of high-gluten flour 13.5%, while the average protein content is in.
1 1.5% or more can be called high-gluten flour. Because of its high protein content and rich gluten, gluten is also very strong, and it is often used to make bread, noodles and so on.
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(3) Powder core powder: (moisture 14%, crude protein 10.5% or more): it is usually used to make steamed bread, steamed buns, noodles, Chinese snacks, etc.
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(4) Medium gluten flour: (moisture 13.8%, crude protein above 8.5%): usually used to make Chinese pasta, Chinese dim sum, western dim sum, etc.
Medium gluten flour: commonly used in steamed buns, steamed bread, jiaozi and pancakes. The flour that is not specially marked in the general recipe is this.
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(5) Low-gluten flour: (moisture 13.8%, crude protein below 8.5%): usually used in cakes, biscuits, cakes and snacks.
Low-gluten flour: used to make all kinds of cakes, biscuits and cakes.
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Description: Low-gluten flour: called cake flour or pastry flour in China, with protein content of 8%-9%. Mainly used to make cakes, suitable for making cakes, requiring pasta to be soft and fluffy.
Sponge cake uses low-gluten flour, and fat cake uses medium-gluten flour. Because low-gluten flour has no gluten, the cakes made are particularly soft, loose and flat. The structure of oil cake itself is looser than sponge cake, and the structure of cake is further strengthened by using medium gluten powder. So as to become more compact and not loose.
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: The most common flour in China is called Teyi flour or refined flour, and its protein content is 9.5- 1 1.5%, which is used to make most China snacks such as steamed bread, steamed stuffed bun, jiaozi, pancakes, noodles and twisted dough.
High-gluten flour: Also known as bread flour, protein content is above 1 1.5%, and gluten is the strongest. Used to make bread, steamed bread, pizza, puffs, fried dough sticks, thousand-layer cakes, etc., it is necessary to wrap bubbles and oil layers with strong elasticity and ductility to form snacks with loose structure.
Snow pollen is made from potatoes. .
Raw flour is corn flour or water chestnut powder, which is usually used for cooking.
Self-raising flour—I'm not sure what spontaneous flowers are for. According to the instructions on the package, it is said that even muffni cake can be made, but I won't use it to make cakes. I usually use it to bake cakes, which is a little softer than flour that doesn't usually make dough. It used to be used to make pizza, which is not as delicious as dough, but it tastes a little bit smaller than the one without dough.
Soda powder/baking powder: These two kinds are also common in making cakes or cooking.
Green tea powder: it was used to make green tea crisp last time. China Supermarket, 250g, $4.99. Cocoa powder: Forget it.
These two are used for color matching or seasoning.
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How to make low-gluten flour by yourself
If you want to make a cake and can't buy low-gluten flour, I suggest you make a cake with high-gluten flour or medium-gluten flour and corn starch ~
Low flour can be mixed with flour (never use the kind called "jiaozi flour", which has a lot of gluten) and corn starch in the ratio of 4: 1. If you want to reduce gluten, you can add some corn starch.
I always make muffins and snacks like this, and I can't buy them. I went to all the supermarkets and didn't get any. I finally learned how to make low-gluten flour.
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High gluten flour: If you can't find it, you can also use jiaozi flour ~ high gluten flour is bread flour, jiaozi flour is high gluten ~ elephant flour is high gluten ~ wheat flour is high gluten. High-gluten flour is specially made for bread. There are golden statues, red bauhinia and so on.
Ordinary flour is medium gluten. Standard flour and strong flour are both medium gluten. In particular, it is medium gluten powder.
Low-gluten flour is called pastry flour in China (Guangzhou Yulan is the best). Low-gluten flour is cake powder, and the brands are Meimei, Magnolia, White Bauhinia and so on, all of which are good. The cake should be fluffy, and of course the gluten should be low.
The low gluten is buckwheat flour and corn flour.
Discrimination between high gluten flour and low gluten flour
The difference between the two kinds of flour is that the dough is low gluten when it is grasped by hand, and on the contrary, the dough is high gluten.
High-gluten flour is used to make bread. Because of its high content of protein, it can be made into dough with gluten, which can have better fermentation effect. Low-gluten flour has a low protein content, so it can't be raised at all, and the gluten is quite small, so it can't be pulled out. The dough is dead.
Low-gluten flour is used to make cakes. Because of its low protein content, it will not contain too much gluten and will not agglomerate when making cakes, so low-gluten flour is suitable for making cakes.
Medium gluten flour or low gluten flour is used to make cakes. Medium gluten flour is a mixture of high gluten flour and low gluten flour.
The method of distinguishing high gluten flour from low gluten flour;
1. Determination method of gluten: 20-25G of flour, such as high-gluten flour with 65% water, and fully knead into dough. Put this dough in warm water for about 20 minutes and knead it slowly. The white starch in it will be lost, and the rest is very elastic gluten. Measured by the amount of moisture removed, it is called wet gluten. Because the quality and quantity of gluten are different, it is different.
2. Touch test method: When the hand holding the flour is loosened, the dough is low-gluten flour, and when the hand is loosened, it is high-gluten flour.
3. Color identification method: extremely white is low-gluten flour, and off-white is high-gluten flour.