Dumplings with wheat flour is high gluten or low gluten

Dumplings are generally made of wheat flour, wheat flour has high gluten, medium gluten and low gluten flour, to make dumpling skin to choose high gluten flour, strong and delicious to cook. Winter wheat is harvested around the Dragon Boat Festival every year, the wheat that has just been harvested is called new wheat, and the flour milled with new wheat is called new wheat flour; Wheat that has been left for more than six months is called aged wheat, and the flour milled with aged wheat is called aged wheat flour.

Because the new wheat has just been harvested, the flour wheat that is ground out has a strong fragrance, and the steamed buns steamed with the new wheat are called a fragrant! In the northern countryside, after the new wheat is harvested, they all have the habit of eating new wheat noodles, thinking that new wheat noodles are more delicious.

I have always thought that Xinmai flour will be stronger, and dumplings will be more durable and delicious, but this is wrong.

After six months of old wheat, the water is air-dried, the water content is basically stable, and the flavor of the flour wheat will also decrease, but because the wheat must be stored and eaten slowly after the wheat is closed, the old wheat flour has become the most commonly used flour.

Since flour is divided into new wheat flour and old wheat flour, and flour used to make dumplings, why is it a big mistake to use new wheat flour? If you choose the right flour, the dumpling skin can be strong and delicious. After listening to the following detailed introduction, why not use Xinmai flour to make dumplings, you will understand.

One, new wheat flour.

1. The wheat flavor is strong.

The new wheat has just been harvested from the field and threshed from the ears of wheat, and it must be very fresh, because of the freshness of the wheat, so the flour that is ground has a strong wheat aroma, which is very attractive.

2. High water content.

Since the new wheat flour is ground from freshly harvested wheat, the water content is relatively high.

Although Xinmai has been dried, the moisture has not been completely dried, so if you use Xinmai flour to wrap dumplings, pay attention to control the amount of water added when mixing the dough.

3. High viscosity.

The amylase activity in new wheat is strong, and a large amount of dextrin is produced after being processed into flour, so the viscosity of new wheat flour is high, and the dumpling skin made will be sticky, and there is a feeling of not being cooked.

Since the taste of new wheat flour is not good, it is recommended not to use new wheat flour to make dumpling wrappers as much as possible.

4. The flour is not white.

The new wheat has just been harvested, and it is inevitable that there is no ripe wheat mixed in it, and the color of the wheat that is not ripe will turn blue, so it will cause the new wheat flour to be not white and the color to be blue.

5. Small elasticity and poor toughness.

The new wheat is not fully mature physiologically when harvesting, the development of wheat germ has not ended, and the wheat needs a "post-maturity period" after harvesting. This is because the protein of the new wheat is not yet fully formed.

Therefore, although the wheat flavor of Xinmai flour is attractive, you can't use Xinmai flour to make dumplings. Wrapping dumplings with new wheat flour will be unchewy, have a poor taste, and it is very easy to break the skin, which is a taboo for making dumpling skin.

Regarding the question of whether to use high-gluten flour or low-gluten flour for dumpling skin, it is certain that low-gluten flour is absolutely not allow, the dumplings will be broken, and the skin will not be tough. Ordinary high-gluten flour and medium-gluten flour are acceptable, because there is no big difference between these two types of flour in terms of protein content.

The difference is only a matter of taste, and then if the high-gluten flour is reconciled and awakened, the dumplings are smoother and boiled, the skin is more chewy, and the ordinary gluten is reconciled or some salt is added, it will not be bad, and the taste of the noodles is a little soft.

The gluten of flour is about its protein content, normal all-purpose flour and ordinary high-gluten flour, in general, the protein content is very close.

Look at the description of the protein content of the flour – to low-gluten flour, to all-purpose flour, to high-gluten flour.

Let's make a comparison.

The first picture shows the protein content of Wudeli's eight-star snowflake wheat flour, which is more than 10 percent, which is already considered high-gluten flour. But in fact, as long as the protein content is less than 14%, it belongs to ordinary high gluten, and there will be no huge gap between it and all-purpose flour when cooking food, but there is a slight difference in toughness, or chewiness.

Only when the protein content is higher than 14% or higher, and the gluten produced by the combination of protein and water in flour can be used to make bread, fritters, and other foods that need to be drawn with a silky internal structure and chewy texture.

Ordinary high-gluten flour, the gluten produced by it can not support how perfect the drawing effect, so when used to wrap dumplings, the taste of the dumpling skin will be a little Q bomb, just a little, and it is the case that the noodles are reconciled.

The following is fragrant snow snowflake wheat flour, and its gluten is all-purpose flour. This flour is more suitable for baking mille-feuille, but you won't have a problem making dumplings as well. The dumpling skin will have a soft texture when cooked.

In short, under the normal situation of dough, there is no problem with medium gluten and ordinary high gluten (protein content less than 14%), and the focus is on the problem of making noodles.

As for the low-gluten flour, it is a flour that extracts protein, no gluten, and no "strength", and the ductility is very poor after proofing.

There is also a kind called wheat core flour.

The following is a description of the proportion content of wheat core flour.

Wheat core flour is a flour ground from the heart of wheat, which is more delicate than ordinary flour, and this does not mean how high the gluten of wheat core flour is.

Dumpling flour is also very different from high-gluten flour, it is a kind of dumpling flour made by adding protein and gluten and some processing to the flour. Personally, I don't really like it.

In fact, in the normal ordinary flour, that is, all-purpose flour, add a spoonful of salt and then mix the noodles, the noodles are good, and the dumplings are naturally delicious.

High gluten.

Generally speaking, the flour for making dumplings is high gluten, because of high gluten flour.

The dough made is tough, elastic, steamed, and not easy to break, so it is a good partner for dumplings with fillings.

Difference Between Gluten Flour and High Cake Flour:

1.Cake flour.

It is also often called cake flour, and is often used in cakes, biscuits, puff pastry and other foods. Low-gluten flour usually has no gluten and is used in pastries.

It can make the food swell in volume and fluffy in taste.

2.High-gluten flour: darker in color, more natural and smooth to the touch. Because of its high protein content, it has strong gluten, and is often used to make chewy foods such as bread and noodles.

Flour classification: extra high gluten flour: the protein content is above.

Gluten flour: Protein content approx.

All-purpose flour. The protein content is:

Cake flour: The protein content is below that.

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

All-purpose flour. Wheat flour is neither a high-gluten nor a low-gluten flour. Wheat flour can be divided into two types, one is whole wheat flour and the other is ordinary flour, no matter which flour is considered all-purpose flour.

Wheat flour can be used to make dumplings, pancakes, steamed buns, cakes, etc., but wheat flour cannot be used when making cakes, and low-gluten flour needs to be chosen.

Classification of flour:

1. Extra high-gluten flour

Extra gluten flour contains more than 14% protein, which is the highest content of all flours, so it is a more ordinary flour regardless of gluten and viscosity. It is perfect for chewy pasta such as fried dough sticks, macaroni noodles, and gluten. Extra high-gluten flour can be found at ** fresh egg noodle shops.

2. High-gluten flour.

High-gluten flour contains about about about a lot of protein, with a large gluten and strong stickiness, which is more suitable for making bread, pie crust, muffins, dumpling wrappers, noodles and other pasta snacks with a little knife.

3. All-purpose flour.

All-purpose flour contains about about 10 protein, and the content is moderate, so the gluten and viscosity are more balanced, and it is the most widely applicable type of flour, suitable for making steamed buns, steamed buns, baked cakes, sesame balls and other pasta snacks that are soft and a little strong.

4. Low-gluten flour.

Low-gluten flour contains about about 100 protein, and since the content is the lowest of all flours, it is most suitable for making all kinds of cakes, chiffon cakes, laughing dates, pot cakes and other soft and fluffy cakes, snacks and all kinds of biscuits, regardless of the gluten and viscosity.

There are high and low ones, and generally the flour will be marked on it.

Ordinary flour that is not marked is medium gluten, high gluten is generally written bread flour, low gluten is written cake flour.

Wheat flour has both high and low gluten, and there is also a medium gluten by default.

It is best to roll out the dumpling wrappers with high-gluten flour.

Making dumplings by hand is not only more delicious to eat, but also enhances the relationship between family members. However, they are also dumplings, some people make dumplings, as soon as they come out of the pot, when they see the skin, they already know that it will be delicious, and some dumplings are already destined to not be delicious when they come out of the pot, because this kind of dumplings are too easy to break the skin, and the soup is poured into the dumplings, which is not delicious. The reason is that the flour used is not the same.

Flour is divided into low-gluten flour, all-purpose flour, and high-gluten flour, and the way to determine it is to see how much protein content there is, and the protein content is high, and the content is medium, and the content is low.

High-gluten flour is more used to make bread, pastry and puffs, etc., while low-gluten flour is easier to mix and easier to be caught into balls, so it is quite suitable for making egg tarts, cakes and other fluffy dim sum. All-purpose powder is between the two, the semi-loose characteristics determine that it is more suitable for making steamed buns, dough, etc., it is not hard or soft to eat, it can just be used as a "clothes" for the filling to protect the filling, and the taste will be better, very strong, not easy to appear sticky, not easy to stick to the skin, of course, it is easier to cook a little.

Therefore, if you want to make strong and unbreakable dumplings, all-purpose flour is undoubtedly the best choice. In fact, as long as you look at the packaging bag, you can know, if there is no special emphasis on whether it is high gluten or low gluten, then it is generally medium gluten powder! Once you've chosen the flour, beat a few eggs into it before kneading it into a dough to make the dough firmer, tougher, and of course, taste greater!

Dumpling wrappers can be made with all-purpose flour or high-gluten flour, there is a difference in the taste of all-purpose flour and high-gluten flour, high-gluten flour is more strong, and all-purpose flour is not as strong as high-gluten flour.

Dumpling wrappers made from high-gluten flour are more resistant to cooking and less likely to break the skin, while all-purpose flour is not as resistant to cooking as high-gluten flour. However, the taste of the dumpling wrapper made of high-gluten flour will be too hard, if you don't particularly like to eat dumpling wrappers with strong toughness, it is more appropriate to choose all-purpose flour.

How to make dumpling wrappers?

Prepare all-purpose flour, eggs, salt, warm water, put the flour in a basin first, then beat in an egg. Add an appropriate amount of salt to the lukewarm water and pour the warm water into the flour while stirring, stirring the flour into a flocculent shape.

When there is no dry powder, knead the flour into a smooth dough, then cover with plastic wrap and let it rise for 10 minutes.

After the dough is awakened, sprinkle some dry flour on the cutting board, then roll the dough into long strips, divide it into small pieces, and roll it into dumpling wrappers.

The dumpling wrapper should be rolled out to be thick in the middle and thin at the edge, so that it is not easy to break the skin and expose the filling when used to wrap dumplings.

Adding salt and egg liquid when mixing noodles can increase the toughness of the dumpling skin and make it more firm to eat, but it will not make the dumpling skin too hard.

After the dumpling skin is rolled, don't be in a hurry to make the dumplings, you can put it aside and let the dumpling skin relax for a while, so that the dumplings will be better.

No, low-gluten flour is not easy to gluten and is easy to break when used to make dumplings.

Three fresh dumplings (three fresh stuffed dumplings).

It is said that it is a dumpling with three fresh fillings, but there are actually six kinds of fillings. When I was a child, every year during the holidays, my mother would wrap us up and eat. Now I'm wrapping it up for my elderly parents.

Ingredients: 250 grams of pork.

200 grams of shrimp.

fungus n flowers (put more).

7 shiitake mushrooms.

Eggs 4 pcs.

50 grams of leeks are put sparingly to enhance the flavor.

1 tablespoon of cooking wine.

3 scoops of light soy sauce.

2 tablespoons of oyster sauce.

4g salt, minced green onion, a pinch

Minced ginger a little.

Sesame oil 1 tablespoon.

Vegetable oil 30 grams.

500 grams of flour.

Water 250 grams.

Preparation of three fresh dumplings (three fresh stuffed dumplings).

First, knead the dough and set aside. 500g of gluten flour or dumpling flour, add 250g of warm water, stir and knead smooth, cover and set aside, we use the time to rest to make the filling.

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First of all, 250g of pork filling, add 1 tablespoon of cooking wine, 3 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, minced green onion and ginger, 4g of salt, 1 tablespoon of sesame oil and stir well.

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Chop the soaked dried shiitake mushrooms into finely chopped pieces.

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Four eggs, put them in the oil pan and stir constantly, and the eggs will come out of the pan as soon as they are solidified (don't take a long time, the taste is not good).

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Put less leeks, a small handful of about 1 tael is enough, cut into minced pieces.

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The soaked fungus is chopped.

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First of all, the color of the shrimp is darker because it is peeled from the fresh sea shrimp I bought. If you buy frozen shrimp in the supermarket, it must be shallower and more beautiful, but the taste is not as good as this. Shrimp