High gluten bread flour

Flour) refers to flour with an average protein content of about 13.5%. Generally, flour with protein content exceeding 1 1.5% can be called high-gluten flour. High-gluten flour is dark in color and has activity and smoothness, which is difficult to grasp by hand.

Easy to form balls; 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.

Medium gluten powder: milky white in color, between high and low powder, semi-loose in constitution; Generally, Chinese snacks are used, such as steamed buns, steamed bread and noodles. (Note: Generally available flour can be regarded as medium gluten flour unless otherwise specified. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed buns and noodles.

Low gluten powder: white in color, easy to form balls by hand; The average protein content of low-gluten flour is about 8.5%, and the protein content is low, so the gluten is weak, so it is more suitable for making cakes, muffins, biscuits, cakes, etc., and the taste is fluffy and crisp.

Simply put, you grab a handful of flour with your hand, then knead it tightly with your fist, then loosen it and weigh the powder ball gently with your hand. If the powder ball disperses quickly, it is high gluten powder; If the dough can keep its shape in the process of light weighing, it is low-gluten flour.