Can bread flour be made into buns when mixed with regular flour?

Can you make steamed buns with high gluten flour? Before responding to this question, we must grasp two levels of questions, the first is what is high gluten powder, what things we can make with high gluten powder, where is the area where high gluten flour is used, and the second is that we must understand what xiaolongbao is and what are the key raw materials used in the production of steamed buns.

The meaning of space high-gluten flour refers to wheat flour with a protein content of more than 11.5 percent, the tone of high-gluten flour is very dark and relatively smooth, the reason why high-gluten flour is called high-gluten is because of the high protein content, and the characteristics of high-gluten flour are good ductility and chewiness.

High gluten flour (bread flour strong flour) refers to wheat flour with an average protein content of up and down, and generally the protein content above can be called high gluten flour. The high-gluten pink has a darker tone, is more specific and smooth, and is not easy to clump when grasped; Because of its high protein content, it has a strong gluten, and is often used to make toast bread and fresh noodles with malleability and chewiness. It is useful in cake shops in cheesecakes (mille-feuille pastries) and whipped cream hollow cakes (cheesecakes).

At the birthday cake level, it is only used on high-content birthday cakes.

The extracted aqueous gluten is called wet noodles, and in 100 grams of wheat flour, there are about 18 45 grams of ingredients, and the egg white accounts for about 1 3 of the amount of wet noodles. According to the amount of protein composition, wheat flour can be divided into: extra high gluten flour, high gluten flour, medium gluten flour and low gluten flour, so the composition of protein can be defined (see Table 1).

However, it must be noted that the quality of the protein is not the same as the quantity, such as the production of steamed bread and dumpling skin, the same flour wheat flour should be used, but it is different at the quality level, because the dumpling skin needs good ductility, and for the production of steamed bread, ductility is not too critical criteria. Japan's udon noodles have always had excellent q degree (that is, soft and malleable), which is due to the fact that wheat with the characteristics of udon noodles is generally selected to grind wheat flour for udon noodles in Japan, and its protein content is very low, therefore, in terms of the main use of wheat flour, the actual significance of protein is more important than the actual significance of quantity.

We have introduced in detail what is high gluten flour above, we understand that the characteristics of high gluten flour are that it has a lot of protein, and high gluten flour is more smooth and darker, high gluten flour is generally used in the production of cookies and cakes, and the food made of high gluten flour is very chewy and malleable, but the actual effect of this kind of wheat flour used to make buns is not very ideal.

It is okay to make steamed buns with high-gluten flour and ordinary flour, but the steamed buns are not as chewy as those made from medium- and low-gluten flour, and the taste is a little worse.

High-gluten flour and ordinary flour can be put together to wrap buns, and high-gluten flour is mainly used to make pastries and the like. In fact, you can use ordinary flour to make steamed buns.

No. We usually make steamed buns with ordinary flour, and high-gluten flour is used to make bread baking, and the two cannot be mixed together.

High-grade flour and ordinary flour can be put together to make buns, put yeast powder, as long as the noodles are good, the buns are made. Just as fluffy and delicious.

Both high-gluten flour and plain flour can be made into buns, and of course they can also be made when mixed together. Generally speaking, buns made from high-gluten flour are softer and more elastic.

Gluten flour and plain flour are put together. Lack of energy. Dumplings are prone to breakage.

It is best to wrap dumplings with high-gluten facades. The dumplings are not easy to break, and they are tight enough if the high manager flour and ordinary flour are put together. You can add some salt to increase your energy.

Just make dumplings again.

It is good to put high-gluten flour and ordinary flour together to make steamed buns. There is a high-tech, and there is an ordinary surface together, which is just right. The steamed buns are delicious and close.

I think you can put it together to make buns, if it is dumplings, use salty salt and salty water, so that the dumplings are not easy to break.

It can be made together, and the skin of the buns will be more tough, and the taste will be better than ordinary buns.

Yes, in fact, there is not much difference, these two are made together, and they can also be fermented well, after all, these two are about the same.

Can you make steamed buns with high-gluten flour and plain flour, and can you make steamed buns with high-gluten flour and plain flour together.

Ordinary flour can also be used to make steamed buns, high-gluten flour, and together with ordinary flour, it is better to make steamed buns.

All of themGluten flourIt can be used to make bread, and the high-gluten flour is darker in color, more active and smooth, and it is not easy to form a clump by hand. Because of its high protein content, it has strong gluten, and is often used to make bread and noodles with elasticity and chewiness. It is mostly used in pancakes (mille-feuille pastries) and cream hollow cakes (puffs), and in cakes, it is limited to high-ingredient fruit cakes.

Gluten flour: Protein content approx.

Identification methods. 1. Determination of gluten: 20 to 25g of flour, such as high-gluten flour with 65% water, fully kneaded, made into dough, put the dough in warm water for about 20 minutes, slowly kneaded and washed, the white starch will be lost, and the rest is very elastic gluten.

Wet gluten is measured by removing water vapor, and its use naturally varies greatly depending on the quality and quantity of gluten.

2. Hand test method: When you release the hand holding the flour firmly, the lump is low-gluten flour.

When the hand is released, it spreads out and is high-gluten flour.

3. Color identification method: very white is low-gluten flour, and beige white is high-gluten flour.

The above content reference: Encyclopedia - high-gluten flour.

Encyclopedia - High gluten powder.

High-gluten flour can be used to make bread, and if you can't make it with a bread maker, it should be because your yeast powder doesn't work, and there are many reasons.

I haven't used the Midea bread machine, I used a pertvs bread machine, and the first time I did it was not successful, and then I carefully read the instructions of the bread machine and found that the ingredients must be put in the order of the recipe label, because water and salt will affect the activity of yeast powder and lead to failure to make bread. Be sure to place the ingredients in the order of putting the liquid first, then the powder, and finally the yeast.

Also, if you can't beat the flour hard when measuring the flour with a measuring cup, you should measure it loosely and naturally, otherwise the proportion of the water surface will be seriously unbalanced, and so on.

In addition, the water temperature is also very important, milk, eggs and other materials just taken out of the refrigerator must be put to room temperature before they can be used, too cold and too hot will also affect the activity of yeast.

You can read the instructions for use of your bread maker carefully, there should be relevant instructions.

Not necessarily, it depends on whether the intrinsic variety of flour you choose meets the requirements for making bread, such as the water absorption rate of the flour, the formation time, the stability time, the degree of weakening, the quality and quantity of gluten, etc.

No, special bread flour should be used to make bread, and the ratio of ordinary high-gluten flour and bread flour is not the same and cannot be replaced.

OK! It depends on the gluten of the flour!

Steamed buns with high-gluten flour.

To make steamed buns, you need to use high-gluten flour, high-gluten flour has high gluten, and the steamed buns will taste better, low-gluten flour.

It is suitable for Western desserts such as cakes and biscuits, and it will make the texture softer. After the buns are ready, don't put them in the steamer to steam the buns immediately, let the buns rise first, and then steam them in a pot with cold water, and simmer the buns for five minutes after steaming, turn off the heat, and then simmer for five minutes before opening the lid and taking out the buns.

Precautions for making steamed buns

1. To make the filling of the meat bun, it is best to put it in the refrigerator before wrapping, so that the steamed bun will be more juicy. Macros.

2. The most important thing to make buns is to make noodles, the noodles are not good enough to make Changqiao's buns, and the dough will become sour after the dough.

3. The dough should not only put yeast, but also a little sugar and salt, sugar can give the yeast enough nutrients.

4. The dough for making buns must not be made with boiling water, otherwise the yeast will be scalded to death.

5. After the bun is twice the size of the proofing (the temperature is different, the dough time is also different, mainly depending on the state), it should be fully rubbed and exhausted.

6. The rolling dough should be thick in the middle and thin at the edges, so that the steamed buns that come out of the nasty key are good-looking and better.

The above content refers to Encyclopedia - Buns.

You can use high-gluten noodles or low-gluten noodles to make steamed buns, there is no way to say this. Even Youxiao ordinary flour can be used to make buns. Let's take a look at the steps of how to make the bun:

Ingredients: 300 grams of low-gluten flour, 3 grams of yeast, 500 grams of Chinese cabbage, 200 grams of meat cubes in sauce, a little fungus.

Seasoning: 50 grams of salad oil, 3 grams of refined salt, 2 grams of five-spice powder, 3 grams of monosodium glutamate, 5 grams of minced green onion and ginger, 20 grams of sea rice.

Method:1Put the yeast into the flour, stir evenly and slowly stir it into a cotton wool form with warm water, and form a dough, put it in a warm place to rise for about 2 hours, when the time is up, the flour will be white and soft, of course, the flour used in the bun white and the flour is also available, it is best to use fine powder.

2.Clean the Chinese cabbage, blanch it in a pot of boiling water, remove it, let it cool, squeeze out the water, put it on the cutting board, chop it and set aside.

3.Squeeze out the chopped cabbage, put it in a bowl and set aside, put the sauce meat pieces into a bowl and set aside, put the cabbage into the sauce meat bowl, add refined salt, five-spice powder, chopped fungus, sea rice, and salad oil.

4.Stir well and set aside. Place the proofed dough on a cutting board, roll it into long strips, add the agent, roll out the skin, and start wrapping the buns.

5.Put the wrapped buns into the steamer, steam over high heat for 10 minutes, take them out, and put them on a plate.

Nutritional value of cabbage.

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

Efficacy and role of cabbage.

1.Strengthens resistance.

Cabbage strengthens the body's immunity, and has the effect of preventing colds and relieving fatigue.

2.Thirst-quenching diuretic.

Dried cabbage is sweet, lighter, and lower in calories, containing carotene, iron, magnesium, which are required to improve calcium absorption, and potassium in cabbage can excrete only paraben salts from the body.

Hello! Steamed buns are generally made with high-gluten flour.

Because of the high protein content in the rice flour, the gluten is more abundant, and the taste and nutritional value of the buns will be higher.

Low-gluten flour is more suitable for cakes, biscuits and other Western-style snacks, because low-gluten flour has a lower gluten strength, and it will be particularly fluffy when used to make cakes.

High-gluten flour is generally used to make Hail Buns, because the protein content in high-gluten flour is high, and the gluten is more sufficient, and the taste and nutritional value of the buns will be higher, while low-gluten flour is more suitable for making cakes, biscuits and other Western-style snacks, because the gluten core bond of low-gluten flour is relatively low, and it will be particularly soft when used to make cakes.

It is better to use high-gluten flour when making dumplings. Because when you wrap dumplings with high-gluten flour and put them in the pot. No bad dumplings.

It is better to use low-gluten flour to make steamed buns, high-gluten flour is suitable for making dumplings and noodles, and low-gluten flour is suitable for steaming steamed buns.

It is better to use high-gluten flour for steamed buns, and high-gluten flour tastes stronger.

It is good to use all-purpose flour to make steamed buns.

All-purpose flour refers to ordinary flour, its protein content is about 11%, all-purpose flour is suitable for making Chinese pastries, such as noodles, steamed buns, dumplings, etc. All-purpose flour is plain flour. Most Chinese dim sum is made with all-purpose flour.

The difference between high, medium and low gluten powder:

1. High gluten powder: the color is darker, it is more active and smooth, and it is not easy to form a clump by hand; It is more suitable for bread and some puff pastry, such as Danish pastry. It is mostly used in pancakes and cream hollow cakes.

In terms of cakes, it is limited to high-ingredient fruit cakes.

2. All-purpose powder: milky white in color, between high and low powder, semi-loose physique; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc.

3. Low-gluten powder: the color is white, and it is easy to form a ball by hand; Low-gluten flour has an average protein content, low protein content, and less gluten, so it is also weak, so it is more suitable for cakes, muffins, biscuits, tart crusts and other pastries that need a fluffy and crispy texture.

In fact, whether it is high-gluten flour or medium-clean flour for making bags, I don't think it matters, then if you want to get a little bit in, then of course this is high-grade flour, but I usually use that kind of ordinary flour, which is actually OK, because ordinary flour. As long as you make the noodles alive and hairy, the effect of the buns will still be great.

Hello, you need to put yeast in making buns with high-gluten flour. High-gluten flour still needs to use fermentation mother when making noodles, after all, it is necessary to put fermentation mother in general. High-gluten flour is high in protein and has a strong gluten, and is often used to make bread and noodles with elasticity and chewiness.

It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs). In terms of cakes, it is limited to high-ingredient fruit cakes.