Clear powder is not raw flour.

1. Cheng flour:

Cheng flour (clarified noodles), also known as wheat clarified noodles, is processed with flour to wash away gluten, and then washed gluten flour and then precipitation, filtered water, and then the precipitation of the powder after drying the powder research fine powder. Characterized by its white color, the surface of the fine smooth, made of translucent and crisp, crisp, crisp, steamed products smooth in the mouth, fried products crisp. It is usually sold in supermarkets, or in food stores and flour stores. This powder is soft, small extension, plasticity, dim sum masters use its characteristics, made of dragon pearl dumplings, phoenix eye dumplings, hundred flowers dumplings and other kinds of exquisite dim sum, style variety and novelty.

Wheat flour and into the dough, put in the water directly wash, wash until the volume of the dough is no longer shrinking, the rest of the dough is gluten, the clarified powder in the water, leave the precipitation, until the turbidity is separated, you can shine out the silhouette of a person, slowly poured out of the upper layer of water, the viscous material underneath the sun dry or drying is the clarified powder.

2. Powder:

Powder means starch, generally refers to corn starch, the main role is to paddle suddenly hanging paste, and thickening, can only do auxiliary raw materials, stir-fry for thickening, sizing, etc., there are a variety of things, such as sweet potato starch, Szechuan cuisine in the use of water bean flour, as well as corn starch and so on.

Strictly speaking, raw flour is the general name of various starches, mainly for thickening, dim sum, the north is called dough powder, Shanghai is called diamond powder raw flour is not exclusively referring to which kind of starch, raw flour is in the mainland recipes and Hong Kong recipes often appear in the term, mostly used to thicken the gravy. In mainland China and Hong Kong, cornstarch is used as the raw flour, while in Taiwan, the usual thickening powder is tai bai powder. In addition to thickening food to create a smooth texture in Chinese cooking, cornstarch is also commonly used as a marinade to soften meat.

Expanded Information:

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Clarifying flour is also known as clarified flour, ting flour, and wheat starch. It is a kind of gluten-free flour, composed of wheat. It can be used to make various kinds of dim sum such as shrimp dumplings, vermicelli, and intestinal noodles. It is processed flour, rinsed with water, the gluten in the flour and other substances are separated out, the gluten into the gluten, the rest is the clarified noodles. It can be eaten by the general public.

Raw flour is a term that often appears in recipes, mostly for thickening the sauce. The raw flour used on the mainland is potato flour, the raw flour used in Hong Kong is cornstarch, and the thickening powder customarily used in Taiwan is tai bai powder, which is made from potatoes or cassava. In Chinese cooking, in addition to thickening food to create a smooth texture, it is also commonly used as a marinade to soften meat. It can be used as a seasoning for stir-frying, as a cold noodle, as a pancake spreader, and most of all as a gravy and thickening agent for meat processing.

The academic concept of thickening is: with the help of starch in the case of heat pasteurization, has the characteristics of water absorption, adhesion and smooth and clean, in the dishes close to maturity, will be adjusted to the powder sauce into the pot, so that the brine thick, increase the brine on the adhesion of the raw materials, so as to make the soup of the dish powder and increase the concentration of the soup to improve the color and flavor of the dishes. color and flavor.

References:

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Clarifying Powder - Baidu Encyclopedia? Raw flour - Baidu Encyclopedia