Which is better, low gluten flour or high gluten flour steamed steamed buns? How?

Cake flour. The steamed bread made of low-gluten flour is fluffy, and the noodles are mixed with yeast sugar and water, and fermented for 90 minutes.

I prefer steamed buns with high-gluten noodles because I think steamed buns made with high-gluten noodles are more chewy and make me feel more elastic when I eat them.

Flour has low-gluten flour, high-gluten flour and plain flour. Low-gluten flour is generally used to make cakes, making cakes fluffy and fluffy, and high-gluten flour is used to make bread, and bread is more firm and fluffy. To make steamed bread, use ordinary flour on the line, prepare yeast powder, a little sugar, baking soda, yeast powder with warm water, put a little sugar on the noodles, put in the melted yeast water, and the dough, rise 2 times the size, then put a little baking soda, knead into the shape of steamed bread, let it rise for 10 minutes, and steam it in a pot for 25 minutes.

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.

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

In fact, whether it is high-gluten flour, all-purpose flour, or low-gluten flour, they can all be used to make steamed bread, but the taste will be different.

The all-purpose flour used when making steamed bread will be more, one is that the nutritional value of all-purpose flour is not very low, and the other is that all-purpose flour will be relatively simple to operate if you make steamed bread.

When using all-purpose flour to make steamed bread, the ratio of flour to water can be easily controlled to 2:1, while high-gluten flour has strong toughness, and the amount of water added is not easy to operate.

High gluten powder: the protein content is in, the color is darker, it is more active and smooth, and it is not easy to form a clump when grasped; It is more suitable for making bread and some puff pastry.

All-purpose powder: the protein content is in, the color is milky white, between high and low powder, and the physique is semi-loose; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc. (This is usually the kind of flour that is sold in the market).

Low-gluten powder: the protein content is in, the color is whiter, and it is easy to form a clump when grasped by hand; It is low in protein and less gluten, so it is also weak in gluten, so it is more suitable for cakes, muffins, biscuits and tart crusts and other pastries that need a fluffy and crispy texture.

Dumplings are made with low-gluten flour, which is relatively fluffy, and noodles are made with high-gluten flour.

Ordinary flour bought in the general vegetable market, that is, all-purpose flour.

Noodles and dumplings are made with high-gluten flour.

Steamed buns, steamed buns, and cakes are all low-gluten flour.

But it doesn't have to be so strict, ordinary flour can be made to make. If you really want low gluten, mix some starch, but after mixing starch, you must use warm water and noodles.

Method 1: 1. A pound of flour, a quarter bag of Angel (self-rising flour can also be used) and noodles.

2. Pour the prepared Angel into the prepared flour with warm boiled water (more than 20 degrees), if the water is insufficient, you can continue to add warm boiled water to the flour, mix the dough until it is not sticky, put it in a basin and cover it with a lid to ferment for 20 minutes.

3. After fermentation for 20 minutes, add the dry flour to the fermented dough again, continue to mix until the surface of the dough is smooth and non-sticky, put it into the basin again and cover it with a lid to ferment. I add flour twice and ferment three times each time.

4. Divide the dough that has been fermented for the last time into the same size and put it into the steamer, be sure to pay attention to the water in the steamer if it is cold water, and the dough should wake up in the steamer for 15 minutes, and then steam the steamed buns. Bring the water to a boil over low heat, steam over medium heat for 10 minutes, and then steam over high heat for 10 minutes. Don't rush to pick up the steamed buns after steaming, you can take out the steamed buns after five minutes.

Pick up the steamed buns immediately after steaming, the steamed buns will be ugly and have a bad taste.

Method 21: 1 cup of milk, half a piece of live yeast, 2 tablespoons of sugar, mix well, and leave for 5 minutes;

Minutes later ; 3. Mixing noodles;

4. Knead into a ball; Molding.

Minutes later ; 6. Divide into small groups and steam in a pot with cold water for 15 minutes, turn off the heat for 5 minutes.

Medium gluten flour is generally used to make steamed buns at home, high-gluten flour is used to make bread, and low-gluten flour is used to make cakes.

The low one is better controlled, and the high technology is not good, and the hair is not good.

Manju is ordinary flour with all-purpose bread.

Cake flour", "cake flour", "cake flour" and "cake flour". In fact, just from the literal understanding, you can distinguish the difference between the three: low-gluten flour as the name suggests the lowest gluten, and high-gluten flour has the highest gluten, like the bread we usually eat, it should be too many additives, it is said that winter wheat is added with 20% of the wheat of the year with a short growth period, so no matter the flour steamed steamed buns marked with "high gluten" and "low gluten" often collapse and die.

Because of the professional relationship of teachers, they can reach people from all walks of life, and of course, people from the food processing industry.

<> has poor ductility, and the taste of the steamed bread made is not as chewy as that made of high-gluten flour. Due to its high gluten and good ductility, high-gluten flour is not suitable for novices to make steamed buns. It is best to use all-purpose flour for steamed steamed bread, of course, if you like it, you can also use high-gluten or low-gluten flour to make steamed bread.

We came to the conclusion that if you want to make steamed bread with a chewy taste and delicious, you can't use low-gluten flour, you have to use high-gluten flour. However, because of the high protein content and strong gluten content of high-gluten flour, for novices, it is not easy to control the proportion well, so that the final molding is very difficult, and some all-purpose flour can be added appropriately.

And the gluten of the flour only represents the texture of the pasta. The two are two completely different concepts. Therefore, whether it is a steamed bun made with low-gluten flour or high-gluten flour, it is impossible to compare whether it is delicious or not, and how it tastes, and what can be compared should be the quality of flour and different brands of flour.

When we use dough to wash gluten and make cool skin, a dough is constantly kneaded in water, and when dissolved in water, it is starch, and finally the elastic and somewhat gelatinous thing left in our hands is gluten, which is rich in pores after steaming, and it tastes very bitten. When the protein in the wheat flour is basically removed, it has no gluten, and at this time it has a new name - Cheng Flour (Cheng Noodles), that is, wheat starch, Guangdong morning tea must order shrimp dumplings with gluten-free wheat starch as the main ingredient, the viscosity is very low, but it is crystal clear after cooking.

Gluten flour. Flour is divided into high, medium and low gluten, and the basis of classification is related to the amount of protein contained in the flour, and high-gluten flour is more suitable for making steamed bread than low-gluten flour, because its protein content is high, and there is more gluten, so the gluten is also stronger.

Steamed buns made from high-gluten flour will be more gluten-rich. Low-gluten flour steamed bread is softer, and most of the general turntables are made of all-purpose flour, so that the nutrition will not be very low, and the taste is just right.

I think if you want to make steamed bread, you should choose high-gluten flour, the steamed bread made with this flour is chewy and fragrant, and low-gluten flour is suitable for cakes and other foods!

It is more appropriate to use high-gluten flour for steamed steamed bread, because steamed bread is not delicious if it is not whipped, low-gluten flour ferments for a long time, and the taste is not as good as high-gluten flour.

High-gluten flour is better, so the steamed steamed bread tastes very good, and it is particularly soft, and the steamed bread flavor is very strong.

High-gluten flour should be chosen, because high-gluten flour is more gluten-rich, and the steamed bread made is more chewy.

The two can be put together, because when these two flours are combined, the steamed bun is particularly chewy.

You should use high-gluten flour, because the protein content of high-gluten flour is very high-precision, and it tastes very good, and the steamed bread made is very fine, and it feels very good to chew.

You should use high-gluten flour, and the steamed bread made from this flour has a special texture and a particularly fragrant taste.

We should choose high-gluten flour, because high-gluten flour has a great effect on steamed steamed buns, and it is also particularly delicious and good for the body.

Cake flour. The steamed bread made from high-gluten flour is not particularly soft and soft, and the taste is not as delicious as that made from low-gluten flour.

Of course, you have to choose high-gluten flour, because the steamed buns steamed from high-gluten flour are very tough, and the taste is also very good.

1. High-gluten flour is more suitable for steamed bread than low-gluten flour, because it has 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. High-gluten flour. Flour is divided into high, medium and low gluten, and the basis for classification is related to the amount of protein 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.

3. 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.

In general, the ratio of flour and 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.

4. 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 in size, and smooth in size. 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.

Tips for steaming steamed buns.

1) When steaming steamed buns, if the noodles seem to be non-hairy, dig a small pit in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, and the noodles will open.

2) If there is no yeast when making dough, you can replace it with honey, add 15 to 20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

3) In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time.

4) In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate.

5) If the steamed steamed bread turns yellow due to too much alkali, and the alkaline smell is unpleasant, you can add 100 160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10 15 minutes, and the steamed bread can turn white without alkaline smell.

6) When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and white.

How to know raw and cooked steamed steamed bread There are several ways to judge raw and cooked steamed steamed bread:

1) Pat the steamed bun with your hand to make it elastic and cooked;

2) Tear the skin of a piece of steamed bread, if the skin can be uncovered, it will be cooked, otherwise it is not ripe;

3) After the fingers press the steamed bun, the pit quickly calms down into a cooked steamed bun, and if the dimple does not recover, it means that it has not been steamed.

Low-gluten flour and high-gluten flour are good for steamed buns, but there is no standard answer due to different personal tastes and preferences. Generally, there are many people who choose to make steamed buns with high-gluten flour.