Medium gluten flour (all purpose flour plain flour) that is ordinary flour. Most Chinese dim sum is made with medium gluten flour. With an average protein content of about 11%, Chinese gluten flour is mostly used in the production of Chinese dim sum, such as buns, steamed buns, dumplings and so on.
The difference between the three types of flour:
High-gluten flour: darker in color, more active and smooth itself, it is not easy for the hand to form a ball; more suitable for bread, and part of the pastry class shortening snacks, such as Danish pastry. In pastry, it is mostly used in muffins (lasagna) and cream hollow cake (puff). In cakes, it is limited to high-ingredient fruit cakes.
Medium gluten flour: creamy white in color, between high and low flour, semi-fluffy in texture; generally used in Chinese snacks, such as buns, steamed buns, noodles and so on. (Note: the general market without special instructions of the flour, can be regarded as gluten flour use. Oh, and this kind of flour packaging will generally be labeled above, suitable for buns, dumplings, steamed buns, noodles, compared to the use of gluten-free flour, right?)
Low-gluten flour: white color, easy to grasp the hand into a ball; low-gluten flour protein content of an average of 8.5%, low protein content, gluten is also less, so the gluten is also weak, is more suitable for cakes, muffins, cookies, and tart crusts need to be fluffy and crunchy texture of the pastry.
To put it more simply, you grab a handful of flour, and then clench and pinch it into a ball with your fist, and then release it, and then gently weigh the ball with your hand, and if the ball falls apart quickly, it is a high-gluten flour; and if the ball holds its shape and doesn't fall apart during the process of gently weighing it, it is a low-gluten flour.