At present, the flour on the market is divided into low gluten flour, medium gluten flour and high gluten flour. Generally, high gluten flour is used to make bread or noodles. Medium gluten flour can be used to make steamed bread, steamed buns and other pasta. Low-gluten flour is used to make cookies, and the usage of each flour is different. Learn more about the usage of low-gluten flour.

1, low-gluten flour

Also called cake powder, it refers to flour with water content 13.8% and protein below 8.5%. It is usually used for cakes, biscuits, cakes and pastries, so it is also called cake powder. Low-gluten flour is used as sponge cake. Because low-gluten flour has no gluten, the cake made is particularly soft, bulky and flat. If you can't find low gluten flour, you can use 80% medium gluten flour with 20% corn starch, but you can't use "jiaozi flour" instead. jiaozi flour has a lot of gluten, so if you want to be lower gluten, you can add some corn starch.

2. Medium gluten flour

Also known as Chinese pastry flour, it refers to flour with water content 13.8% and more than 8.5% in protein. What flour is not specially marked in general recipes is this, and it is usually used to make Chinese pasta, Chinese dim sum, western dim sum, etc. Note that the rich flour on the market is characteristic of China and can be directly used to make steamed buns and steamed buns.

3. High gluten flour

Also known as bread flour, the average protein content is 13.5%, and usually the protein content is above 1 1.5%, so it can be called high-gluten flour. Because of its high protein content, it is often used to make bread and noodles with elasticity and chewiness, so it is also called bread flour, which is often used in muffins and puffs in western cakes.