What can I do with flour at home?

Flour can be made into pancakes, steamed bread, noodles, bread, cakes and so on.

Flour is classified according to protein content, and the production of pasta is also different:

1, ultra-high gluten flour: usually used to make gluten and fried dough sticks.

2. High-gluten flour: The average protein content of high-gluten flour is 65,438+03.5%. Usually, the protein content is above 65,438+065,438+0.5%, which can be called high-gluten flour. The protein content is high, so the gluten is strong, and it is often used to make bread, noodles and so on.

3, pink heart powder: usually used to make steamed buns, buns, noodles, Chinese snacks and so on.

4, medium gluten powder: usually used to make Chinese pasta, Chinese snacks, western snacks and so on.

Extended data:

High-gluten flour: dark in color, active and smooth, not easy to form balls by hand; It is more suitable for making bread and some cakes, such as Danish cakes. 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.

Baidu encyclopedia-flour