On flour (various flour conversion) recipe-Chinese Food-best chinese food recipes-cooking food

On flour (various flour conversion)

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We often say that flour refers to wheat flour, that is, flour milled out of wheat. Wheat flour can be divided into special flour (such as bread flour, dumpling flour, biscuit flour, etc.), general flour (such as standard flour, rich flour), nutritional fortified flour (such as calcium enriched flour, iron enriched flour, and 7 + 1 nutritional fortified flour, etc.) according to its performance and use; it can be divided into special first-class flour, special second-class flour, standard flour, and ordinary flour according to its precision; it can be divided into high gluten flour and medium gluten flour according to its strength Flour and low gluten flour.

Cooking ingredients

high gluten flour:8

low gluten flour:8

medium gluten flour:8

Cooking Steps

Step1:High gluten flour - darker in color, more active and smooth in itself. It is not easy to be lumped by hand. It is more suitable for making bread and some pastry such as Danish pastry. Most of them are used in muffins and puffs. In terms of cake, it is only used in fruit cake with high ingredients.

Step2:Low gluten flour is white in color and easy to be lumped by hand; the protein content of low gluten flour is about 8.5% on average, with low protein content and less gluten. Therefore, it is also weak in gluten. It is more suitable for making cakes, muffins, biscuits and tarts that need to be fluffy and crisp.

Step3:Medium gluten flour (ordinary flour) - milky white in color. It is between high and low flour. It's semi loose in constitution. Generally, Chinese snacks are used, such as steamed bun, steamed bread, noodles, etc. (note - flour sold in the market without special instructions can be regarded as medium gluten flour. And this kind of flour package is generally marked on it. It is suitable for making steamed buns, dumplings, steamed buns and noodles

Step4:The biggest problem for baking enthusiasts is that low gluten flour is not easy to buy. The supermarket usually sells medium gluten flour. It's very troublesome to buy it specially. Is there any way to add some other things to medium gluten flour and turn it into low gluten flour I have nothing to do at home for the new year. Write a sharing summary. I hope I can help you. 1. The mixing method of medium gluten flour - (1) high gluten flour 1-1 low gluten flour. (2) High gluten flour 8-2 corn starch. 2. The mixing method of low gluten flour - (1) high gluten flour 1-1 corn starch. (2) Medium gluten flour (common flour) 4-1 corn starch. (3) Steam or stir fry the flour. Bake it to a cooked flour. It will lose its gluten completely and become a low gluten flour. The steaming time is about 30 minutes. Stir fry the flour over low heat until it smells good. 3. The mixing method of high gluten flour - (1) common flour 10-1 egg white. (2) Common flour 100-1 grain meal.