In the general grain and oil sub-food stores can be bought
Question 2: What is the clarified flour Friend: Hello!
Clarifying flour is also known as clarified flour, clarified flour, ting flour, wheat starch. Is a kind of gluten-free flour, ingredients for wheat. Wheat starch: it is the (gluten-free) starch portion of the flour that is left after the protein is removed. It is very white in color and is the main ingredient of crystal pastries, as well as the raw material of cold skin. It can be used to make various kinds of dim sum such as shrimp dumplings, vermicelli, and intestinal noodles. Because the clarified flour is processed and rinsed with water, the gluten in the flour is separated from other substances, the gluten becomes gluten, and the rest is clarified flour. At this time, if you do fried chicken, it can not be alone
With the clarified flour wrapped in chicken skin, must be evenly mixed with burnt flour, can only be wrapped in chicken skin, frying pan. The function of the flour is to make the appearance of fried chicken omelette is not loose, and more transparent feeling, but also often used in such as shrimp dumplings, crystal dumplings and other Chinese snacks.
Supermarkets should sell corn starch, not wheat starch. Or food stores, flour stores also sell it.
I hope the above answer will help you, if you are satisfied, please accept.
Question 3: What is clarified flour? What is raw flour? General supermarkets sell, or vice food stores, flour stores also sell. If there is no sale can be made according to the above explanation of the clarified powder personally clarified powder raw flour - strictly speaking is a variety of starch, the general name, mainly for thickening, dim sum with, the north is called dough powder, Shanghai is called diamond powder. The main types are: mung bean starch - the best thickening starch, but rarely used, not much production. It is characterized by sufficient viscosity, small water absorption, white and glossy color. Potato starch - the most widely used thickening starch in the family with the most stable quality, the best of the Dutch windmill brand, and in Taiwan, it is called too white powder. Characterized by sufficient viscosity, fine texture, white color, gloss better than mung bean starch, but poor water absorption. Corn starch - the most supplied starch, but not as good as potato starch. In Hong Kong, corn starch is the main starch in raw flour. Wheat starch---also called clarified flour and clarified noodles. Characterized by white color, but the luster is poor, the quality is not as good as potato starch, thickening easy to precipitate. Generally used for crystal transparent Chinese dim sum, such as crystal ice skin moon cake, crystal shrimp dumplings, Cantonese style intestinal noodles, etc.
Question 4: Is the clarified flour and crystal flour the same? Determined to be the same, we have been doing this clarified flour for many years, we all know that wheat starch and clarified flour is a product that can be made of shrimp dumplings and ice skin of a variety of foods, cold skin, river noodles are also made of clarified flour
Question 5: What is clarified flour? What is the difference with starch General supermarkets sell, or side food stores, flour stores also sell. If there is no sale can be made according to the above explanation of the clarified powder personally clarified powder
Powder - strictly speaking is a variety of starch, the general name, mainly for thickening, snacks, the north is called the dough powder, Shanghai is called diamond powder. The main types are:
Mung bean starch - the best thickening starch, but rarely used, not much production. It is characterized by sufficient viscosity, small water absorption, white and shiny color.
Potato starch --- the most used in the family with the most stable quality of thickening starch, to the best of the Dutch windmill brand, the Taiwan region called too white powder. Characterized by sufficient viscosity, fine texture, white color, gloss better than mung bean starch, but poor water absorption.
Corn starch - the most supplied starch, but not as good as potato starch performance. What is called raw flour in Hong Kong is mainly corn starch.
Wheat starch---also called clarified flour, clarified noodles. Characterized by white color, but the luster is poor, the quality is not as good as potato starch, thickening easy to precipitate. Generally used for crystal transparent Chinese snacks, such as crystal ice moon cake, crystal shrimp dumplings, Cantonese-style intestinal noodles, etc.
Sweet potato starch --- also known as groundnut starch, taro starch, characterized by strong water absorption capacity, but poor viscosity, no luster, dark red with black color, by the fresh potato grated, kneaded, and precipitation.
Tapioca starch - also called Thai raw flour. Taiwan's imports from Southeast Asia are gradually increasing, so the Taiwanese originally called potato starch for too white powder, and now also generally called tapioca starch for too white powder.
Other starches include diamond, lotus root, and water chestnut.
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And the flour ground from rice is called rice flour, typically:
Glutinous rice flour - the flour ground from glutinous rice water, more sticky, the north is called river rice flour or sticky rice flour, suitable for making soup dumplings, strip head cake, donkey rolls, sugar rice cake and fried Chinese snacks, and so on.
Sticky rice flour --- the flour ground with ordinary stalked rice, called in Taiwan in come powder. It is not as sticky as glutinous rice flour and is suitable for steamed Chinese dim sum, such as muffin, hair cake, and centering cake.
Question 6: What is the surface of the noodle is also known as wheat clarified noodles, is to wash the gluten with flour processing, and then wash the gluten of the flour and then after precipitation, filtered dry water, and then the precipitation of the powder after drying the powder research fine powder. Its characteristics are: color white, face fine smooth, make the pastry translucent and crisp, crisp, steamed products smooth in the mouth, fried products crisp.
Question 7: What is clarified flour clarified flour is also known as clarified noodles, clarified flour, ting powder, wheat starch. It is a kind of gluten-free flour, composed of wheat. It can be used to make various kinds of dim sum such as shrimp dumplings, vermicelli, and intestinal noodles. It is processed flour, rinsed with water, the gluten in the flour and other substances are separated out, the gluten into gluten, the rest is the clarified flour.
Classification of raw materials: potatoes, starches and products
Serving tips: 5 to 15 grams per meal
Recommended dishes: winter melon in broth Yan fresh shrimp salted dumplings with fish skin with tomato puree cockerel Vaiyai Laibai La Cake
Wheat flour and into the dough, put in the water and wash it directly, wash to the volume of dough is no longer shrinking, the rest of the dough is gluten, the clarified flour is in the water, stand still! Precipitation, until the clear and turbid separate, can shine out the silhouette, slowly pour out the upper layer of water, the viscous material underneath the sun or drying is the clarified powder.
The clarification powder is actually raw starch, when used with boiling water to steep a bit, so that its paste with viscous and can be used with the dough.
If you use potato or sweet potato paste, or mung bean flour and noodles, you can also make the corresponding clarified flour, but it is difficult to get gluten.
If you don't feel like washing it directly by hand, you can wrap saran wrap around the outside of the dough, but this will be a pain in the ass to get the gluten.
The pasteurized starch can also be used as an adhesive, which is natural and environmentally friendly, and sticks firmly, but it is prone to mold in high temperature and high humidity.
Question 8: What is clarified flour? What is the difference with ordinary flour? The clarified noodles, also known as wheat starch, is the ordinary flour washed with water, the inside of the gluten refining out, the remaining white sediment, is the clarified noodles. It can be used to make cold skin, river noodles, thickening, puffed food, medicine, etc. It has a wide range of uses.
The difference with ordinary flour is that the clarified noodles do not have a little protein, that is, there is no strength