Use medium gluten flour to make steamed bread, because the steamed bread made of medium gluten flour has a better fluffy feeling and the flour tastes better. Generally, Chinese pastry will use medium gluten flour, which is more suitable for making soft and glutinous pasta snacks such as steamed bread, steamed stuffed bun, sesame seed cake and sesame ball.

The protein content of medium gluten flour is about 1 1%. Medium gluten flour is suitable for making Chinese cakes, such as noodles, steamed bread and jiaozi. Common flour Common flour is common flour. Most China snacks are made of medium gluten flour.

Extended data

1, high gluten powder: dark in color, active and smooth in itself, and difficult to form balls by hand; It is more suitable for making bread and some cakes, such as Danish cakes. 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.

2, medium gluten powder: the color is milky white, between high and low powder, and the body is semi-loose; Generally, Chinese snacks are used, such as steamed buns, steamed bread and noodles. (Note: Generally available flour can be regarded as medium gluten flour unless otherwise specified. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed buns and noodles.

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

Baidu encyclopedia-medium gluten flour