Jinsha River has eaten wheat core flour and jiaozi flour. I bought it in supermarkets and rice shops. Steamed steamed buns with ordinary flour, and I wrapped jiaozi with wheat core flour. This kind of wheat-core flour is easily broken in jiaozi, and the gluten is not enough. Jiaozi powder is a little better. I have eaten this brand of flour, but it doesn't taste like wheat (purely from my personal point of view, because it is asked in the question, there is no black brand).

Wu Deli, the flour is ok. Raw flour tastes like wheat (eaten above 3 stars). I didn't pay attention to the ingredient list. Six-star jiaozi is very good. The dumpling skin is elastic and has a strong taste. Three or four stars, steamed bread, cakes, etc. ; Five or six stars are suitable for jiaozi, Lamian Noodles and handmade noodles. Make bread with more than seven stars. My experience is that Wudeli flour is better. The finished product tastes of wheat.

I once bought a brand of Fuqiang Powder in the supermarket, including jiaozi, and my skin was sticky.

Choose flour to see what to cook, and low-gluten flour to make cakes; Medium gluten flour (generally ordinary flour without special logo-medium gluten) is also a common flour in the family, suitable for making steamed buns and steamed buns; High gluten flour is used to make jiaozi, noodles and bread (bread flour is generally labeled).

How to choose high gluten and low gluten flour? Teach you a way to read the flour composition table. Generally, there are ingredients on flour packaging bags. Mainly depends on the content of protein, which is usually divided into four categories according to the content of protein: protein content per 100g (reference value).

1. The protein content of low gluten flour (weak gluten flour) is 7%-9%.

2. Medium gluten flour (common flour, medium protein powder) is a kind of flour between high gluten flour and low gluten flour. Protein content is 9%- 1 1%.

3. High gluten flour (high gluten flour and high protein flour), protein content 1.2%- 1.5%.

4. Ultra-high flour (strong gluten flour, high protein flour) with crude protein content above 13.5% is usually used to make gluten and fried dough sticks.

Note: if you buy bulk flour in a rice shop, there is generally no outer packaging, and you can't see the ingredient list in the flour bucket. We can grab a little flour with our hands and twist it with our thumb and forefinger. Shasha's gritty feeling is higher gluten, and smooth flour is lower gluten. Also, grab a handful of flour and smell it. It smells like wheat and is of high quality. Experienced elders told me that the wheat is not well preserved, the ground flour tastes bad when heated or germinated, and the food made is sticky. Look at the color, the color of high gluten flour is yellow, and the color of medium and low gluten flour is white.