Traditional Culture Encyclopedia - Traditional customs - The people buy flour, how to distinguish between similarly priced flour, which is more suitable for steamed buns, which is more suitable for stuffing, which is more suitable for pancakes?
The people buy flour, how to distinguish between similarly priced flour, which is more suitable for steamed buns, which is more suitable for stuffing, which is more suitable for pancakes?
General flour packaging has written on the type of flour and the scope of use. There is no reference below.
Low gluten flour is suitable for making cakes, muffins, cookies and tart crusts that need a fluffy and crispy texture.
Use of medium gluten flour: generally used in Chinese dim sum, such as buns, steamed buns, noodles, etc..
High-gluten flour is more suitable for bread, and part of the shortcrust pastry type of shortening snacks.
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