Steamed buns are one of the staple foods on our northerners’ table.

Especially the white steamed buns, which are white and fat, soft to the touch, sweet and delicate in taste, and delicious.

Today, let’s talk about how to choose flour for steamed buns.

When I go to the supermarket to buy flour, I always don’t know how to buy a wide variety of flour, such as high-gluten flour, medium-gluten flour, low-gluten flour, etc.

Which one is suitable for steaming steamed buns?

For steamed buns, should I use high-gluten flour or low-gluten flour?

It’s hard to make the wrong use of noodles, and steamed buns are also unpalatable. Choosing which flour to use is the biggest headache for friends who are just starting to learn how to make steamed buns.

Below is a detailed answer to the characteristics of each type of flour and what kind of pasta is suitable for it.

After reading this, everyone will understand what kind of flour is most suitable for making steamed buns.

Steamed buns, high-gluten flour or low-gluten flour. When steaming steamed buns, it is wrong to choose high-gluten flour or low-gluten flour.

We should choose all-purpose flour.

why is that?

Steamed buns made with high-gluten flour are chewy and relatively tough.

The steamed buns made with low-gluten flour are fluffy, and the steamed buns they make don't taste very good.

Moreover, it is sometimes difficult to make noodles when you choose the wrong flour, and it takes a long time to make and proof the noodles.

Let's take a look at the properties of these flours.

Why do we choose all-purpose flour steamed buns?

First, high-gluten flour. The protein content of high-gluten flour is relatively high. The higher the protein content, the greater the gluten, and the stronger the dough made from flour is.

Compared with all-purpose flour and low-gluten flour, high-gluten flour is yellower and darker in color, and high-gluten flour contains more gluten.

High-gluten flour is more suitable for making bread and noodles, and it is easier to pull out the mask when kneading the dough.

The bread made this way is delicious.

And when people use it to make noodles, the taste will be thicker and smoother.

Therefore, it is not suitable for making steamed buns because the gluten is too strong and it takes a long time to make steamed buns.

Moreover, the steamed buns made are particularly tough and have a hard texture after cooling.

Second, low-gluten flour contains the lowest protein quality, so the gluten of this flour is particularly small. The lower the protein, the lower the gluten in the flour, which is very suitable for those who want to lose weight.

Low-gluten flour has low gluten content and is generally used to make Western-style pastries, such as biscuits, egg tarts, biscuits, etc.

Especially the cakes we usually eat are relatively soft and can rebound quickly after being pinched, but the internal structure is thick and soft.

Therefore, low-gluten flour is not suitable for making steamed buns.

After the dough is made, the resulting steamed buns will be soft and have no strength, and the taste will be very poor.

For steamed buns, should I use high-gluten flour or low-gluten flour?

It’s hard to make the wrong use of noodles, and steamed buns are also hard to eat. Third, all-purpose flour. People often eat all-purpose flour in their daily lives.

This flour has a moderate protein content, which means it has a moderate amount of gluten.

It is the most common flour in supermarkets and the price is relatively low.

And it’s cheaper than low-gluten flour and high-gluten flour.

People usually use it to make steamed buns, buns, dumplings and other staple foods.

The staple food made with all-purpose flour is delicious and rich in flavor.

The flour on the wooden board is used to make fresh dough. All-purpose flour has a moderate protein content, while the steamed buns are moderately soft and hard, fluffy and strong, which is the most suitable way to steam the steamed buns.

When making steamed buns, as long as the surface is well-coated, the steamed buns will definitely be very soft, elastic and especially delicious.

But if it is used to make cakes and breads, the taste will not be very good.

Therefore, different flours should be used to cook different foods.

How to distinguish high-gluten flour, medium-gluten flour, and low-gluten flour in this area? When we go to the supermarket to buy flour, when we don’t know how to choose the product we need, we just look at the protein content in the instructions to buy it, so that we don’t make mistakes.

.

Flour is usually classified according to its protein (or gluten) content and is generally divided into three basic types, namely high-gluten flour, all-gluten flour and low-gluten flour.

High-gluten flour has high protein and gluten content, with a protein content of 12%-15%, and a wet gluten value of more than 35%; low-gluten flour has low protein and gluten content, with a protein content of 7%-9%, and a wet gluten value of less than 25%;

All-gluten flour is a kind of flour between high-gluten and low-gluten, with a protein content of 9%-11% and a wet gluten value of 25%-35%.

Also, when we go to the supermarket to buy flour, we will also see different names such as wheat flour, spore flour, dumpling flour, bread flour, etc.

In fact, these names just indicate to everyone that they come from different flour processing, and we should not be confused by these.

Just look at the protein content on the instructions to know the flour you want, and it won’t cost you extra.

When steaming steamed buns, do not choose high-gluten flour or low-gluten flour, but choose a more suitable medium-gluten flour.

If used improperly, it will not only be difficult to make steamed buns, but also taste bad.