I. Difference between cooked flour and cake flour
1. Different concepts
Cooked flour is made from flour, which is commonly used in making dim sum.
Pastry flour is a kind of processed flour, also called Chaozhou flour. It is mostly used in Cantonese-style dim sum, mooncakes and watercake crusts, etc.
2. Different production methods
Cooked flour is usually homemade. There are usually two ways to make cooked flour: frying and steaming.
Cake flour is mainly made of glutinous rice flour fried and ground into fine powder. Gaoqiao flour can be purchased or homemade, the difference is that the spot texture is coarser, but the effect is better and more suitable in the production, homemade powder is more young and fine, and is only suitable for use as a powder back.
3, different uses
Cooked flour is generally used as a pastry filling material. The production of confectionery fillings are generally steamed cooked flour, because the fried flour has a burnt flavor, will affect the flavor of the filling.
Pastry flour is mostly used to make Cantonese-style dim sum, mooncakes and watercake skins.
5, homemade methods are different
(1) cake flour homemade method: a packet of glutinous rice flour, padded with white chicken skin paper on the steamer basket dry steaming for 10 minutes, and then use a white wok stir-fried on slow fire for 10 minutes, that is, into. It should be noted in the production process is that the glutinous rice must be steamed by the heat of water vapor to be fully cooked, otherwise it will have the feeling of raw rice is not cooked.
(2) the preparation of cooked flour:
Materials: 500 grams of flour, the right amount of water
1, the flour into the basin, and then shaking the flat surface, using chopsticks to poke a number of small holes in the surface of the flour.
2. Put the flour pot into a steamer and steam it over high heat for 30 minutes, then take it out and let it cool.
3. Snap out the steamed flour, place it on the counter and break it into pieces with a rolling pin.
4, and then knocked into pieces of flour with a rolling pin into powder, and then with a fine bamboo sieve a sieve.
5. Finally, put the sifted flour into a container and keep it sealed.