Process flow: glutinous rice → soaking → sand grinding and crushing → sieving → filter pressing → crushing → drying → packaging → finished product.
Sensory indicators: white color, no mildew, no odor. The taste is tender, smooth, delicate and tough, without scraping teeth.
Sticky rice flour: Flour ground from the seeds of Gramineae rice (rice), also called rice flour, is the raw material of radish cake.
The flour we eat every day comes from the seeds of Gramineae wheat, which is the most widely planted grain in the world. Different from other grains eaten directly after hulling, wheat has tough surface bran and fragile internal endosperm, so it is difficult to be processed into whole grains and can only be ground into flour. The biggest difference between wheat flour and other cereals is that two kinds of protein unique to wheat can combine to form gluten with good elasticity and ductility (that is, it can be stretched for a long time without breaking), so only wheat can make pasta products with various patterns and different tastes. The content and quality of gluten in flour (that is, the content of two kinds of protein) depends on the variety and planting process of wheat crops, not the flour processing process, but the content of protein may change during processing and storage.
Wheat flour, the most common white flour, is the main flour raw material for making pasta. Flour in the market is divided into high gluten flour, medium gluten flour and low gluten flour according to the strength of flour. High and medium gluten flour is generally made into bread, noodles, jiaozi, steamed bread, etc. Low-gluten flour is generally used to make cakes and shortcakes.
Raw flour is a common name in Hong Kong-style recipes, which is mostly used for hooks. In Hongkong, raw flour is corn flour, while in Taiwan Province Province, raw flour is too white. In China cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, besides making the food taste smooth.
Raw powder (white powder), also known as bean powder and water chestnut powder, is made from broad beans or water chestnut. Raw flour has a wide range of uses and can be used as a seasoning for cooking, bean jelly and pancake stalls. Mainly used for sizing and snagging when processing meat raw materials.
In Chinese food, it refers to starch, which is used for thickening and sizing when cooking. There are many kinds, such as sweet potato starch, water bean powder used in Sichuan cuisine and corn starch.
Raw flour is starch, which can have many kinds, generally referring to corn starch.
The academic concept of thickening is that starch has the characteristics of water absorption, adhesion, smoothness and cleanliness after being gelatinized by heat. When the dishes are close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dishes.
Starch used for thickening, also known as dough powder, is a polysaccharide polymer concentrated by multiple glucose molecules. Starch used for cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch and lotus root starch. Starch is insoluble in water. When it is heated to 60℃ with water, it will be gelatinized into a colloidal solution. Thickening is the use of this property of starch.
Simply put, raw flour is mainly composed of starch, and raw flour should contain gluten besides starch. If the gluten in flour is extracted, the rest is starch, which is wheat starch.
Almost all the raw powder is the product of precipitation, drying and crushing in water after processing. This is why the scientific name of raw flour is starch. In the whole process of flour processing, there is no water involved, only grinding and sieving.
Experienced people can tell whether it is raw flour or flour by touching it through the cloth bag. Raw flour will make a squeaking sound when crushed by hand, but flour will not.
When cooking, use raw flour instead of flour for sizing, because,
1, raw flour will soon sink to the bottom in water and become water starch, which can be easily and evenly coated on the surface of raw materials when used, and can play a good role in protecting the moisture inside raw materials in cooking, thus achieving the purpose of tenderizing raw materials.
2. Flour, contrary to raw flour, is not easy to sink to the bottom. When sizing, the raw materials can't be wrapped evenly because of gluten, so flour is not suitable for sizing in cooking.
3. The transparency of raw flour after gelatinization is much better than that of flour, which can increase the luster of dishes, but flour can't meet this requirement.
4. After gelatinization, the time of flour from hydrolysis is shorter than that of raw flour, and water will flow out after a period of time, while raw flour is much longer.
These may be the reasons why no one wants to cook with flour instead of raw flour.