Can steamed bread flour be used to make bread?

It can be 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 muffins (mille-feuille) and cream hollow cakes (puffs).

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

Medium 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. (Note:.)

Generally, flour that is commercially available without special instructions can be used as all-purpose flour. Oh, and this kind of flour packaging is generally marked on it, suitable for making buns, dumplings, steamed buns, noodles, compare the use of all-purpose flour, right? ）

Bread flour: The above is not about high gluten flour, high gluten flour is used to make bread, in fact, bread flour is not equal to high gluten flour, the so-called bread flour is to improve the bread production performance of flour to add malt, vitamins and gluten to the flour, etc., to increase the protein content, so that it can be easier to make bread. As a result, flour with a protein content of up to 14-15% has emerged, making it possible to make larger breads.

In addition, there is a type of mixture called ready-to-mix powder, which can be easily made into a bread crust by mixing it with water and two or three ingredients. I have seen a series of pastry mixes such as bread, cookies, and muffins from "Betty's Kitchen" at METRO, and according to those who have used it, it is not bad, I haven't tried it, and it is indeed very good, roar.

When it comes to bread, the key question is how much you want the bread to taste and organize. I used all-purpose flour (that is, the ordinary flour on the market, which means that it is suitable for making steamed buns and dumplings), high-gluten flour, and bread flour to make bread, and the result is that they can all be successful, they are all bread, and they will never be like some people say that they are baked steamed buns (except for the flour, the rest of the ingredients are the same, and no improvers are added) The difference is that the finished product organization and taste of these breads are slightly different, bread flour is of course the best effect, high-gluten flour is second, and all-purpose flour is slightly worse. Of course, these comparisons of taste and tissue differences may have a psychological suggestive effect, hehe, because I knew from the beginning that bread flour is the most suitable for making bread.

But one thing can be certain, that is, the commercially available ordinary bun dumplings steamed bread flour can definitely make bread, but the finished bread organization will not have the bakery toast that kind of a trace of drawing effect and delicate taste, if you pursue the quality of the finished bread, then it is best to use high-gluten flour, preferably bread special powder, if there is no condition, use all-purpose flour is the same, after all, it is a home-made, no additives, no professional equipment, and the requirements do not have to be so high, isn't it? Besides, the bread made of all-purpose flour tastes pretty good, so at least let's rest assured!

Mantou flour is a low-to-medium gluten flour.

It can be used to make bread, the effect is not good, it is better to use special flour for bread.

Ordinary flour and cornstarch can be used to make cakes in a ratio of 3 to 1, and the ratio of cornstarch is too large, which affects fluffiness and taste.

Yes, salt, eggs, milk or milk powder should be added to the ingredients, and bread improvers can be added if conditions are possible to improve the gluten strength of the dough. Otherwise, the bread will not look good or taste good.

Steamed bread flour is medium gluten flour, bread is high gluten flour, some bread recipes are high gluten flour, there is also a certain proportion of low gluten flour, it is best to follow the recipe.

Yes, the breadcrumbs are fluffy and suitable for steamed buns.

Bread flour, made from hard wheat, high gluten content. Gluten***, toughness, good elasticity, large blowing volume.

Bread flour, made of hard wheat, high gluten content, generally controlled in between. Gluten***, toughness, good elasticity, large blowing volume. Foreign countries have developed to white bread special powder, hamburgers.

Special flour, special flour for fried bread, etc.

Precautions

1. Knead the dough must be fully kneaded to drain the gas in the dough, and the steamed steamed buns will be smooth and delicate.

2. Add a little sugar to make the dough ferment better and faster.

3. Don't rush to take out the steamed steamed bun, let it simmer in the steamer for three or five minutes before taking it out, so that the steamed bun will not retract and cause the surface to be uneven and affect the shape.

Bread flour can be used to steam steamed buns.

Bread flour is a special flour for making bread, which is generally made from hard wheat, and the gluten content is higher than that of ordinary wheat flour.

To be high, the core is tough, elastic and elastic, in addition to making bread, it can also be used to steam steamed buns. During the process of making steamed bread, several stools are made, and yeast powder is added.

and sugar, then ferment for more than two hours, fermenting process with a cover.

Cover well, avoid over-drying, and ferment to double the original size.

How to store breadcrumbs.

One thing that needs to be paid great attention to is that after the bread crumbs are used, the remaining bread crumbs should be sealed and sealed, and it is best to store them in the refrigerator after packaging, especially fresh bread crumbs, otherwise once they are damp and the temperature is too high, it will be easy to mold and spoil.

A good way to recommend it is to divide the breadcrumbs into small bags and take out a small bag when you need to use it. So that the rest does not need to be opened.

Bread flour can be used to steam steamed buns. Bread flour is a special bread flour, usually made of hard wheat, and the bread flour sold on the market is usually made of a mixture of baked dry bread and baked high-gluten flour, which has high gluten content, high gluten content, high toughness, good elasticity, and is very suitable for steaming steamed buns. Mantou is a kind of food made by mixing flour with yeast, water, or edible alkali, etc., and steaming it after kneading, fermentation, and steaming.

Steamed buns: Steamed buns, known as mantou in ancient times, also known as steamed buns, steamed buns, steamed buns, are the original name of steamed buns, one of the traditional Chinese noodles, is a kind of food steamed with fermented noodles. Steamed bread uses wheat flour as the main raw material and is one of the daily staple foods of Chinese.

Mantou contains yeast, which is divided into two types: fresh yeast and dried yeast, which is an edible and nutrient-rich single-celled microorganism, and nutritionally calls it an inexhaustible source of nutrients. In addition to proteins, carbohydrates and lipids, yeast is rich in vitamins, minerals and enzymes.

Yes. There are many types of flour that can be used to make steamed bread, high-gluten flour, all-purpose flour, and low-gluten flour can all be used to make steamed bread. There are also differences in the taste and hardness of steamed bread made from different flours.

The different protein content in different flours will lead to different tastes and colors of steamed bread. To store steamed buns, you can wrap them in plastic wrap and put them in the refrigerator.

OK. The kind of flour used to make steamed buns is the most common and easiest to buy, that is, all-purpose flour. Flour can be used to make most Chinese pastries. Steamed buns, buns, pancakes, dumplings and the like are fine.

Yes, whether it is low-gluten flour or high-gluten flour, you can steam steamed buns!

Bread flour can be used to steam steamed buns.

Although bread flour is a special bread flour, it is also made of hard wheat, with high gluten content, high toughness, good elasticity, and is very suitable for steaming steamed buns. Bread crumbs can also be used to make noodles, dumplings, pizza, etc.

It has a high content of gluten flour to protein (gluten), and can be used as noodles, dumplings, and pizza in addition to bread.

Introduction

In addition to satisfying the protein needs of bread, bread flour is also beneficial for adding nutritional regulators to bread.

Bread flour can often be used to fry the dough coating, which creates a fried product with a well-defined crust and internal texture. Promotion.

Bread flour is often used as a binder between ingredients, for example, when making meatballs, you can add a small amount of bread flour to stir the meat.

Bread flour, made of hard wheat, high gluten content, generally controlled in between. Gluten ***, toughness, good elasticity and large blowing volume. Foreign countries have developed to white bread special powder, hamburgers.

Special flour, special flour for fried bread, etc.

Wheat flour is sufficient.

The preparation of the bun is as follows:

Ingredients that need to be prepared in advance include: an appropriate amount of wheat flour, 300g of pork, an appropriate amount of chopped green onions, and 50g of minced celery.

1. Put the minced pork into a bowl, add thirteen spices, cooking wine, light soy sauce, minced ginger and chopped green onions, and stir well.

2. Add minced celery and salt, stir and marinate for 20 minutes.

3. Put another pot, pour in chicken essence, water, flour and dough, and ferment for 1 hour.

4. Knead it into long strips, cut it into dough, press it into a cake, and roll it into a dough.

5. Wrap the minced meat, put it in a pot over water, and steam it over high heat for 20 minutes.

6. Remove from the pot and serve.

Make steamed buns with high-gluten flour.

Ingredients: 5 kg of high gluten, 500g of soybean sprouts, 1000g of pork belly, 500g of white radish, 300g of coriander, chili powder, yeast (dry).

Steps to make steamed buns:

1. Shred the white radish, add salt to kill the water, and pour it out. Then add sesame oil and chicken essence and mix well.

2. Fry the bean sprouts in oil, add chili powder and salt to taste.

3. Chop the pork belly, add the mushroom cubes, salt, chicken essence, green onion and ginger water (the water after soaking the green onion and ginger in warm water) and the eggs well.

4. Take out an appropriate amount of flour.

5. Add sugar water and yeast to knead the dough.

6. The fermentation time is determined by the temperature. At least 1 hour or more.

7. After fermentation, cut the agent with a knife.

8. Wrap all kinds of materials in it and knead them into shapes. The steamed bun can be cut directly with a knife.

9. After the water is boiled, put it in the steamer and steam for 15-20 minutes.

10. Finished product.

Answer: It is better to use all-purpose flour for steamed steamed buns. Reason: All-purpose flour contains about the right protein, the content is moderate, so the gluten and viscosity are more balanced, is the most widely applicable type of flour, suitable for making steamed buns, steamed buns, baked cakes, sesame balls and other soft and strong pasta snacks.

High-gluten flour and dumpling flour are made into dumplings and noodles. The noodles are gluten and refreshing, and the gluten content is the highest among the high-gluten flours, so the noodles made are the most chewy and not easy to soften when cooked. The dumpling skin made of dumpling flour 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 the dumplings, and the dumplings are not easy to stick together after coming out of the pot.

Steamed steamed buns, and steamed buns are the most important thing to make good noodles, so let's talk about how to make noodles.

Do not light the fire and let it rise in the pot for 25 minutes (the noodles can be heated for 30-35 minutes) Ignite the fire, wait for the steam to come up in the pot (it is discharged from the exhaust hole) and steam for 13-15 minutes, turn off the heat, wait for 2 minutes, open the lid, and it becomes a !!

To make steamed buns, you generally use all-purpose flour to make steamed buns.

According to the protein content, flour can be divided into high-gluten flour, low-gluten flour, and medium-gluten flour. Different wheat varieties and parts of the wheat determine the protein content of the flour and its use. All-purpose flour is generally taken from the endosperm part of the wheat kernel.

Flour with a protein content of 9-12% is called all-purpose flour; Kitchen application of all-purpose flour: its characteristics are medium gluten, ductility and elasticity have their own strengths, and the general family pasta can be competent.

<> breadcrumbs can be used to make steamed buns and steamed buns. Bread flour is a high-gluten flour, made of hard wheat, bread flour has a high gluten content, high toughness, good elasticity, and large blowing volume is usually used to make bread. Steamed buns and steamed buns are often made with all-purpose flour.

High-gluten flour and all-purpose flour are only different in protein composition, so bread flour can be used to make buns and steamed buns.