High gluten flour or low gluten flour to make steamed buns

When making steamed bread, if the type of flour used is different, it will directly affect the taste of the steamed bread, so should you use low-gluten flour or high-gluten flour when making steamed bread? The pastry chef told me that it is delicious to use this flour to make steamed buns, and many people use it incorrectly, no wonder it is not delicious, come and take a look.

1. High-gluten flour. Flour is divided into high, medium and low gluten, and the classification is related to the amount of protein contained in the flour, the higher the protein content, the closer to the high-gluten flour. The protein content of high-gluten flour is more than 10%, the protein of low-gluten flour is in between, and the protein of all-purpose flour is above.

High-gluten flour is more suitable for steamed bread than low-gluten flour, because it has a high protein content and more gluten, so it is also stronger. The steamed bread used to make it not only has higher nutritional value, but also is more chewy and delicious than the steamed bread made from low-gluten flour.

2. All-purpose flour. Generally, to make steamed buns, use more all-purpose flour. Because the nutritional value of all-purpose flour is not low, and it is easier for novices to control the ratio.

Generally, the ratio of flour to water can be easily controlled to 2:1. High-gluten flour has strong toughness, and for novices, the proportion of water added is not easy to master.

3. Low-gluten flour. Low-gluten flour is referred to as low-gluten flour, also known as cake flour, which refers to flour below moisture and crude protein. It is usually used to make cakes, biscuits, small cakes, snacks, etc.

Because the low-gluten flour has no gluten strength, the cake will be particularly fluffy, bulky, and flat. However, it is not suitable for making steamed buns and other steamed buns, and the steamed bread will be chewy and have a very bad taste.

Steamed buns and buns are made with low-gluten flour well, and this flour is kneaded tough. High-gluten flour is used to make gluten

Steamed buns and steamed buns are made with low-gluten flour. First of all, because the activity in the low-gluten flour is relatively small, it is best to use a lower activity when making steamed buns, because if the steamed bun skin rises too quickly, it will not win at all, and the steamed buns are particularly soft after they are done, and they are not easy to form. But the buns made with high-gluten flour have a good color.

Many people like to eat steamed buns because the texture of the dough is a little stronger, so they will choose low-gluten flour to make it. If you use high-gluten flour, the time to make the dough is very short, and you don't need to add yeast powder, so it will be more convenient to make.

Efficacy and function of low-gluten flour:

1. Promote digestion.

Promote digestion and protect the stomach and intestines is the most important effect of low-gluten flour, because the texture of low-gluten flour is delicate, people make it into various foods and eat it easily, it is easy to be digested and absorbed by the human body when eating, and it will not increase the burden on the stomach and intestines, and it also has a certain amount of dietary fiber, these substances can promote gastrointestinal peristalsis, can improve the digestive function of human stomach.

2. Prevent and alleviate finger anemia.

People eat low-gluten flour can also prevent and alleviate anemia, because people's anemia is mostly caused by malnutrition, and people eat Episode 1 flour can absorb vegetable protein and vitamins and a variety of minerals that are beneficial to the human body, these nutrients can maintain the balance of human nutrition, and can enhance the body's hematopoietic function, which can keep the human body full of qi and blood.

3. Improve immunity.

Eating more low-gluten flour can also improve the body's immunity, because it is rich in plant protein, after this substance enters the human body, it can directly act on the body's immune system, can enhance the function of the body's immune system, and can promote the production of antibodies in the body.

4. Promote physical growth and development.

People eat more low-gluten flour, but also promote the growth and development of the body, because low-gluten flour is rich in trace elements copper, this substance is the human body normal work is an essential source of trace elements, it has a particularly important role in human blood and central nervous system, immune system and hair, can speed up the body's metabolism can also promote physical development.

Steamed buns are suitable for all-purpose flour.

High-gluten flour is suitable for breading, and low-gluten flour is suitable for cakes. Limb chains.

It is most suitable to make steamed bread and steamed buns with high-gluten flour, because the mountain shed is more active for high-gluten flour, and the elasticity is high, which is more suitable for making steamed buns and steamed buns, and the steamed buns and steamed bread made of high-gluten flour taste very strong.

Steamed buns with high-gluten flour.

High-gluten flour is more active and highly elastic, the color is off-white, more suitable for making steamed buns, steamed buns, steamed buns with high-gluten flour, steamed buns and steamed buns are very strong. The flour does not have a high strength, but it has a good softness and a white color, which is suitable for making bread, cakes, and biscuits, and the texture is very soft when baked.

Steamed buns, dumplings, pancakes, etc. are generally made with all-purpose flour, which is the easiest to buy in the supermarket. High gluten is generally used for bread, and it can also be used to make steamed buns, but there is no need for a sedan head. It is often used to make cakes and biscuits with low gluten.

Both

Regarding the flour of steamed steamed bread is high gluten or low gluten, in fact, it can be made into steamed bread, but the taste of high-gluten flour and low-gluten flour is not the same, and the all-purpose flour used when making steamed bread will be more, and the water absorption of high-gluten flour is relatively strong, so the water needs to be put a little more, more than 55% is appropriate, and the water is relatively less if it is low-gluten flour.

Flour features. First, high-gluten flour.

The protein content of high-gluten flour is relatively high, and the higher the protein content, the greater the gluten, and the tougher the dough made of flour. Compared with all-purpose flour and low-gluten flour, high-gluten flour is more yellow and darker in color, and high-gluten flour contains more gluten.

High-gluten flour is more suitable for making bread and noodles, and it is easier to pull out the mask when kneading bread, and the bread layer is very delicious. Also, when people use it to make noodles, the texture will be stronger and smoother. Therefore, it is not suitable for making steamed bread, the gluten is too strong, the dough time is relatively long, and the steamed bread made is particularly tough, and the taste is still hard after cooling.

Second, low-gluten flour.

Low-gluten flour contains the lowest protein quality, so the gluten of this flour is particularly small, and the lower the protein, the lower the gluten in the flour, which is very suitable for friends to eat.

Low-gluten flour is generally not suitable for making steamed buns. The protein content of low-gluten flour is between to, and the gluten strength is small, so it is usually used to make cakes, biscuits and other foods, but for steamed buns that need toughness and tendon for Senzi food, its role is not ideal, so it is generally not used to make.

There are generally three types of flour, namely high gluten, medium gluten and low gluten, and the basis for classification is mainly related to the amount of protein contained in the flour. In general, the protein content of high-gluten flour is more than 10%, the protein content of all-purpose flour is above, and the protein content of low-gluten flour is only between to.

When making steamed buns, high-gluten flour is generally used, which has the most protein content, relatively more gluten, and stronger gluten, which can effectively ferment the dough. Although low-gluten flour can be used to make steamed buns, it is not suitable because the steamed buns made from high-gluten flour are firmer and chewier than those made from low-gluten flour.

OK. There is no difference between the steamed buns and steamed buns, and this one does not distinguish between high-gluten flour and low-gluten flour.

To make steamed buns, you generally choose all-purpose flour, which makes the steamed buns taste better.

Low-gluten flour can be used to make buns and steamed buns, and low-gluten flour is rich in protein, carbohydrates, vitamins, etc. After eating, it can supplement the trace elements needed by the human body, promote the normal operation of Yuchen's metabolism, contain relatively low calories, and will not cause obesity after eating, and it is also the most suitable flour for making buns and steamed buns, with a soft taste, just like a cake.

Ingredients: cake flour, half a white radish, 1 carrot, 1 handful of vermicelli, 20 grams of shrimp, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, 2 tablespoons of oyster sauce, 3 tablespoons of cooked throughout, 1 tablespoon of sesame oil, 1 handful of shallots.

Production method: 1. Rub the radish into thin strips, put an appropriate amount of salt to kill the water, and then squeeze out the water. Soak the vermicelli in warm water until soft, drain and cut into small pieces; Put shredded radish and vermicelli into a large bowl, add minced green onions, shrimp, light soy sauce, dark soy sauce, oyster sauce, salt, cooked oil, and a few drops of sesame oil and mix evenly;

Add 2 tablespoons of sugar to gram flour, dissolve 4 grams of yeast with warm water, mix low-gluten flour with yeast water and dough, mix into a smooth dough, place it in a warm place and rise to 2 times the size; Just break up the abundant honeycomb.

3. The dough is placed on the cutting board and kneaded and exhausted, you can knead it for a while, here I also add a little baking soda, so that the bun is softer, and the yeast taste will be much lighter;

4. Divide the kneaded dough into small pieces of the same size, and then roll it into thin slices;

5. Take a small noodle sheet, wrap it with an appropriate amount of filling, and wrap it into the way that Zheng Zenji likes from Qingzheng;

6. After all the buns are wrapped, carry out a second proofing until the buns become lighter and larger; Be sure to wake up in place in winter! Otherwise, the bun will deform and collapse;

7. Place it on top of the steamer and steam it in a pot with boiling water; Many people say that they want cold water, but in fact, they don't need to cook on cold water after proofing in place, and the steamed buns are big and white; On the contrary, the pot on cold water causes the steamed buns to drip down while they are heated, so that the steamed buns are deformed and cannot be formed.

8. The radish vermicelli shrimp skin bun is good, the bun is soft and white, especially delicious, whether it is the outer skin or the filling, it is 100 times more delicious than the bought. If you like pasta, try it now!

Tips】The quality of the fermented dough determines the quality of the finished bun. It is best to ferment at room temperature during fermentation, and the temperature is low in winter, so you can make good noodles one night in advance and ferment them at room temperature, so that you can steam the buns the next morning.

First of all, we must clearly know that flour can be divided into high-gluten flour, all-purpose flour, and low-gluten flour, and the protein content in the flour is sorted from high to low.

Different pasta requires different levels of flour, such as:

1. Make buns and pies: It is more suitable to use Fuqiang flour and wheat core flour in all-purpose flour.

Bun pie, soft and good taste, so Fuqiang flour is more suitable, Fuqiang flour is made of flour ground from the core part of wheat, is a first-class flour, finer, high gluten content, less impurities, whiter, better taste, suitable for making buns, pies and other pasta.

Wheat core flour is made by grinding the endosperm in the center of wheat, which is the high-quality flour with the highest precision, and the finished product has a smooth surface and smooth taste. Family pasta such as steamed buns, dumplings, buns, noodles, and pancakes can be used, and it is versatile.

space 2. Make fritters and baked cakes: It is more suitable for the standard flour in all-purpose flour.

There is a soft strength in the crispy fritters, and there is also a soft and chewy aftertaste in the crispy aroma of the fried cakes, and the softness and chewiness are easy to chew, so to make the pasta such as fritters, choose the standard powder in the all-purpose flour, and the pasta made of the standard flour is soft, but with a little chewiness, and the color of the pasta made of the standard flour is a little black, although it is not as good as snowflake powder and rich and strong powder, but the wheat bran content is higher, which helps to increase the intake of dietary fiber.

Space 3. Making steamed buns: more suitable for whole wheat flour and snowflake flour.

Whole wheat steamed bread must be the best steamed bread you have ever eaten, whole wheat steamed bread, similar to coarse grains, the nutritional value is very high, the steamed bread is also fragrant and delicious, very attractive, therefore, the most suitable whole wheat flour to make whole wheat steamed bread, one of the all-purpose flour, containing the outer layer of wheat bran flour, the coarser the whole wheat flour grinded, the more bran inside. The taste is rough, but the wheat flavor is rich, rich in nutrients, and has the effect of controlling blood sugar and lowering cholesterol.

The snowflake powder is the finest and the whitest in color, and the steamed steamed buns are a big plus. However, due to the fine processing, the nutrition is also lost, in addition, the snow powder can also be used to make dumplings, the effect is also very good, the appearance is good, and the taste is also good.

4. Making dumplings and noodles: more suitable for high-gluten noodles.

Dumpling noodles pay attention to refreshing and strong, no one likes their noodles and dumplings are rotten after a little cooking, and they seem to be soaked today, which completely affects the taste, so to make dumplings and noodles, it is best to choose high-gluten flour, which has the highest gluten content in high-gluten flour, so the noodles made are the most chewy, and they are not easy to be soft and rotten when cooked.

The dumpling skin made of high-gluten flour powder is tender and smooth, not only does it not take effort to roll the skin, but also it is not easy to rot when cooking dumplings, and the dumplings are not easy to stick together after coming out of the pot.

There are also many types of flour, high-gluten flour, all-purpose flour, and low-gluten flour. Steamed buns are generally made with gluten flour, which is the flour of ordinary dumplings.

When fermenting, add a little sugar to the baking powder, and add 1 2 tablespoons of sugar when the baking powder melts to allow the dough to rise better. Because yeast fermentation requires sugar for energy.

Some people will die when steaming the buns, because they have not gone through the second proofing.

After wrapping the buns, you need to let the buns "wake up" a little more until they are a little fluffy before steaming them in the drawer. If you don't want to rise, you can directly boil the pot with cold water, and use the time when the water is boiling to let the buns go to the second proofing.