The method of turning high-gluten flour into low-gluten flour is as follows:

First put 2 kilograms of high-gluten flour in a container, add enough water and stir evenly. Put the evenly stirred high-gluten flour water into the steamer, set the steamer temperature to the normal operating temperature, and set the timer for ten minutes. After taking it out, I patted it hard with a rolling pin. I kept kneading and patting it until it was no longer elastic.

Or you can use high-gluten flour mixed with boiled water at 100 degrees Celsius, and then knead the dough. You can then add pure milk to continue kneading and shaping.

You can also prepare some cornstarch and filter the cornstarch particles with gauze. Only fine powder is needed. Mix corn starch and high-gluten flour in a ratio of 1:5, and knead it with water or milk to form a dough similar to low-gluten flour.

The difference between low-gluten flour and ordinary flour:

1. Different colors: medium-gluten flour is milky white in color, between high and low flour, and has a semi-loose texture; while low-gluten flour The color is white and easy to form into balls when grasped by hand.

2. Different protein contents: The protein content of medium-gluten flour is between 8.0-10.5%, while the protein content of low-gluten flour is about 6.5-8.5%.

3. Different uses: All-purpose flour is generally used to make Chinese snacks, such as steamed buns, steamed buns, noodles, etc. (Note: Generally commercially available flour without special instructions can be regarded as all-purpose flour; and this type of flour will usually be marked on the packaging and is suitable for making steamed buns, dumplings, steamed buns, and noodles.)