Of course, high-gluten flour can be used to make steamed bread. Moreover, the steamed bread made is stronger than the steamed bread made of ordinary flour, and has the unique fragrance and sweetness of wheat flour.

Steaming steamed bread with high flour;

Ingredients: 500 grams of high gluten flour, 3.7 grams of German yeast, and appropriate amount of warm water.

Practice?

1. Put the yeast into warm water and stir it evenly, and let it stand for 10 minute.

2. Pour warm water into the flour, slowly pour it in, and the flour is stirred into a flocculent shape.

3, the bread machine is smooth and round, wrapped in plastic wrap. Ferment at room temperature (26 degrees) for one hour to double the size, with smooth surface and visible bubbles.

4. After exhausting for secondary setting, put it into a steamer for secondary fermentation for 20 minutes and steam for 15 minutes.

Extended data:

Bread flour (strong gluten flour) refers to flour with an average protein content of about 13.5%. Generally, flour with a protein content of more than 1 1.5% can be called high gluten flour. High-gluten flour is dark in color, active and smooth, and it is not easy to agglomerate by hand.

Because of its high content of protein and strong gluten, it is often used to make bread and noodles, which is elastic and chewy. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

References:

Baidu encyclopedia-high precision flour