What kind of flour can be used to make steamed buns soft and delicious? Which is better, high school or low gluten?

It is best to use medium gluten flour to make steamed buns.

The reason why steamed stuffed buns look big (of course, refers to the same big dough) is mainly not the gluten content in flour. Generally speaking, the gluten in flour meets the requirements of making steamed buns. The main reasons why steamed buns look big and loose are fermentation and alkali mouth.

In the past, there was a kind of steamed stuffed bun called Longhang steamed stuffed bun. The finished steamed stuffed bun made of dough of the same size is one third larger than the ordinary steamed stuffed bun. Its method is to adopt the technology of secondary development, that is, steamed bread is not steamed immediately, but put into a fermentation box for secondary fermentation, similar to making bread at West Point.

As for the alkali mouth, it goes without saying. There is a saying in the industry that "alkali is bone and noodles are meat". Can steamed buns look big without bones as shelves?

The following are the characteristics of each powder.

(1) Extra-high gluten flour: (moisture 14%, crude protein 13.5% or more): it is usually used to make gluten and fried dough sticks.

(2) High-gluten flour: (moisture 14%, crude protein 1 1.5%): The average protein content of high-gluten flour is 13.5%, which is usually called high-gluten flour, and the protein content is1/kloc-. protein

(3) Powder core powder: (moisture 14%, crude protein 10.5% or more): it is usually used to make steamed bread, steamed buns, noodles, Chinese snacks, etc.

(4) Medium gluten flour: (moisture 13.8%, crude protein above 8.5%): usually used to make Chinese pasta, Chinese dim sum, western dim sum, etc.

(5) Low-gluten flour: (moisture 13.8%, crude protein below 8.5%): usually used in cakes, biscuits, cakes and snacks.

So use medium gluten powder