Jiaozi steamed bread flour, a common steamed bread in the market, can definitely be used as bread, but the texture of the finished bread will not have the slightest wiredrawing effect and the delicate taste of bakery toast.
If the quality of finished bread is pursued, it is best to choose high-gluten flour, preferably bread-specific flour. If not, so is medium-gluten flour. After all, it is made at home, without additives and professional equipment, and the requirements are not so high.
If medium gluten flour is used to make bread instead of high gluten flour, the amount of water in the original recipe should be reduced appropriately, because different kinds of flour have different water absorption rates. Generally speaking, the higher the gluten of flour, the higher the water absorption; Conversely, the lower the gluten of flour, the lower the water absorption of flour.
Extended data:
In fact, due to the different processing technologies and raw materials used by different manufacturers, even different brands, the same flour will have different water absorption, such as high-gluten flour or bread flour, and the water absorption will be slightly different, so please explore the characteristics of the flour used and add water correctly, so as to make a successful West Point.
In China, ordinary household flour is not used to using "high gluten flour, medium gluten flour and low gluten flour" to distinguish and make trade names, so most supermarkets will see "steamed stuffed bun flour, jiaozi flour" or "special flour" and "refined flour". Strictly speaking, this name is not standardized, but it is easy to understand. You can know what this flour is for at a glance.
The characteristic is "high gluten", because you also need flour to do somersaults when making jiaozi steamed stuffed bun noodles, so the gluten is really higher (but the gluten generally does not exceed 1 1), so this is not high gluten flour.
Storage method
1, well-ventilated flour can breathe, so let the air circulate so that flour can be used.
2. Humidity Dry flour will change its water content according to the temperature and humidity of the environment. The higher the humidity, the higher the water content of flour, which is easy to agglomerate. The lower the humidity, the lower the water content of flour. The ideal humidity is about 60%-70%.
3. Suitable storage temperature will affect the ripening time of flour. The higher the temperature, the faster the maturity. But the temperature will also shorten the shelf life of flour. The recommended ideal temperature for flour storage is 18℃-24℃.
4. clean environment a clean environment can reduce the breeding of pests and microorganisms, thus reducing the chance of flour pollution.
5. odorless flour is a substance that can absorb and store the odor in the air, so the surrounding environment where flour is stored should be odorless.
6. Must leave the wall and the ground, in order to have good ventilation, reduce moisture, reduce pest pollution and legal provisions. Plastic products should be used for stacking plates. If you use wood products, you should pay attention to avoid wood thorns and make them polluted.
7. FIFO ensures the stability of flour and reduces the artificial expiration of flour.
8, regular cleaning to reduce the breeding of insects and rats, thereby reducing the chance of flour pollution and packaging damage.
References:
Baidu encyclopedia-flour