Can you use high gluten flour to make steamed buns?

Yes, 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.

Mine can be done, but it is particularly laborious, because the protein content of high-gluten flour is high, and the gluten is relatively strong, if it is not easy to knead smooth, you have to knead more than all-purpose flour, because the gluten is relatively high, the fermentation time is long, and it may not be good.

Yes, but it is not as delicious as low-gluten flour, it is more competitive and tenacious, it is more unpalatable, and it is not as fluffy and delicious as low-gluten.

High-gluten flour can be used to make steamed buns, and it is very chewy.

How to make steamed buns:

Ingredients: 200 grams of high-gluten flour.

Excipients: 5 grams of caster sugar, 2 grams of yeast powder, 100 grams of milk.

1. Pour the milk into a bowl, add yeast and caster sugar, then mix until the yeast dissolves, and let it stand for 5 minutes.

2. Pour the still-stable milk into the flour.

3. Stir while pouring and mix until flocculent.

4. Mix into a smooth dough, cover with plastic wrap and let it ferment at room temperature.

5. Ferment until twice as large as the original.

6. Sprinkle the board with dry flour and knead the dough until smooth.

7. Roll it out into a large piece.

8. Then roll up and roll into long strips from top to bottom.

9. Cut the steamed bread blank with a knife.

10. Add water to the pot and put the steamed bread blank for 15 minutes.

11. Then turn on high heat and steam for 12 minutes.

12. The steamed buns are very chewy.

Of course, high-gluten flour can be used to make steamed buns. And the steamed bread made is stronger than the steamed bread made from ordinary flour, and has the unique aroma and sweet taste of wheat flour. Here's how:

1. Put the yeast in warm water and stir well and let stand for 10 minutes.

2. Pour warm water into the flour and pour it slowly, the flour will be stirred into a flocculent shape.

3. The bread machine is kneaded smoothly in the first gear, folded into a circle, covered with plastic wrap, and fermented at room temperature (26 degrees) for one hour to twice the size, and the surface is smooth and bubbles can be seen.

4. After exhausting for the second time, put it into the steamer for a second fermentation for 20 minutes, and steam it on high heat for 15 minutes.

Precautions for making steamed buns:

1. Dilution yeast in warm boiled water: In the case of dilution yeast, we must carry out the dilution in warm boiled water, and the temperature is similar to around 40 degrees.

2. The amount of baking powder: the amount of baking powder is very important, do not put too much baking powder, if it is too much, it will affect the taste of the bun. Therefore, baking flour is taken according to the amount of wheat flour.

3. The temperature of the alcohol: When the flour is fermented, it is best to cover a layer of fresh-keeping bag to block it from the gas, so as to ensure the fermentation of the flour.

4. The skill of steamed buns: After the flour is fermented, it will become more and more very thin, at this time you need to add some wheat flour, but you can't add too much, you can do it appropriately.

High-gluten flour can be used to make steamed buns.

High-gluten flour can be used to make steamed bread, but once this flour is not made correctly, the finished product will be more unpalatable, so high-gluten flour is generally used to make noodles and dumplings, while steamed bread, buns, and cakes are all-purpose flour.

Therefore, it is best to use all-purpose flour for steamed steamed buns, flour is generally divided into high-gluten flour, all-purpose flour, low-gluten flour, etc., the reason for this distribution is because the protein content contained between them is not the same, the higher the protein content, the closer it will be to high-gluten flour.

Gluten flour making skills

1. The gluten content of high-gluten flour is relatively large, and the dough needs to be fermented better. Add a little hot water to the flour and add a little more yeast powder, let the dough rise for about 10 minutes, and then knead it into a smooth and delicate dough to ferment.

2. If the indoor temperature is not enough, you can put the dough in the steamer, add an appropriate amount of hot water to the bottom of the pot, and cover the pot to make the dough ferment faster.

Yes, here's how

Ingredients: 1000g of gluten flour, 5g of yeast, 640g of warm water (about 35 degrees), a little dry powder.

Production steps: 1. Put the yeast powder into warm water and stir well, then add the remaining warm water, or put the yeast in the flour and add warm water directly.

2. Stir with chopsticks to form a flocculent shape while adding water, and there is a small amount of dry powder at the bottom.

3. After mixing into the flocculent shape just now, knead it, during which no dough was added or no water was added.

4. Sprinkle a little dry powder and continue to knead smooth.

5. Place it in a warm place for fermentation, such as a sunny place and a floor heating in the north; Now it's cloudy, there is warm water in the pot, so it's on top of it to ferment, and cover it with a lid.

6. After fermentation for less than an hour, sometimes more than half an hour is fine, about twice the size, poke a small hole, and you can take it out and prepare to make steamed buns.

7. Knead into an agent and form this shape.

8. Start steaming with cold water, steam for 20 minutes, a few minutes less if it is small, and then simmer for 3 minutes.

9. Finished product drawing.

Yes. There are many types of flour that can be used to make steamed bread, including high-gluten flour.

All-purpose flour, low-gluten flour.

can be used to make steamed buns. 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. You can use plastic wrap to store steamed buns.

Wrap it up and put it in the refrigerator.

1. Yes, the specific operation steps are as follows: the first step is to pour the milk into the bowl, add yeast and caster sugar, then mix until the yeast melts, and let it stand for 5 minutes, as shown in the figure below.

2. The second step is to pour the milk into the gluten flour, as shown in the figure below.

3. The third step is to stir, as shown in the figure below.

4. The fourth step is to knead into a smooth dough, as shown in the picture below.

5. The fifth step is to wait for the fermentation to be completed, as shown in the figure below.

6. Sprinkle flour on the sixth step and continue to knead the dough, as shown in the figure below.

7. The seventh step is then rolled into large pieces, as shown in the figure below.

8. The eighth step is rolled up and rolled into long strips from top to bottom, as shown in the figure below.

9. The ninth step is to cut the steamed bread embryo with a knife, as shown in the figure below.

10. Step 10: Put it in the steamer and steam for 15 minutes, as shown in the figure below.

11. The eleventh step is done, as shown in the figure below.

Gluten flour can be used to make steamed bread, noodles, dumplings, etc., which are elastic and chewy, and are mostly used in pancakes and creamy hollow cakes, and are limited to high-ingredient fruit cakes in cakes.

The average protein content of high-gluten flour is about that of flour, and usually the protein content above is called high-gluten flour. High-gluten flour is darker in color, more active and smooth, and it is not easy to form a clump when grasped.

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

It can be done, no problem.

Ingredients: 500 grams of plain flour, 250 grams of warm water (flour:water = 2:1), 2 teaspoons of dry yeast, 5 grams of sugar.

Method: 1. Put the flour in a basin and dig a pit in the middle.

2. Put the yeast and sugar in warm water to dissolve (this process takes five minutes). Pay attention to the water temperature is not too high, just touch it warm, otherwise it will kill the yeast, and the yeast will be inactive.

3. Pour 2 into the pit of 1, immediately stir it into a small dough shape with chopsticks, and then knead it into a non-sticky dough with your hands. If you follow the flour: water = 2:

1 ratio to the dough, the dough is moist, then add a little flour. I watched TV and said that if this effect occurs, it means that the quality of the flour is good. The final kneaded dough should meet the "three lights":

Face light (the surface of the dough is smooth and non-sticky), hand light (hands do not stick to the dough), basin light (the basin does not stick to the dough). Once reconciled, cover the pot with a damp cloth and place it in a warm place to leaven. You can put it indoors in the summer and the heating in the winter, but don't put it in the sun!

The fermentation time is about 1 hour.

Precautions: When pouring water into the flour, avoid a little rehydration, and be sure to add enough water at one time. Add a little water and the gluten of the dough is not enough, and it takes a long time to knead it to achieve the effect of glossing.

4. After the fermentation is over, the dough smells faintly sour. Take out the fermented dough, place it on a thin dough board, add some flour and knead it again into a non-sticky dough. Allow to rise for 10 minutes.

5. At this time, you can make steamed buns, flower rolls and other leavened foods. After that, it will take another 20 minutes to rise. During this period, prepare the steamer, boil the water in the steamer, and then put the proofed buns and flower rolls into the steamer for 15 minutes.

Since the question shows that you are not very good at steaming steamed bread, it is not recommended that you use high-gluten flour, which has high gluten strength, is not easy to knead, easy to shrink, and has high requirements for operation, so it is best to use special flour for steamed bread or ordinary all-purpose flour.

You can make steamed buns, and the steamed buns you make have more expansion power.

Yes, you need to eat a little longer.

The finished product will be more unpalatable.

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

Flour is generally divided into high-gluten flour.

All-purpose flour, low-gluten flour.

The higher the protein content, the closer it will be to the gluten flour. High-gluten flour can also be used to make steamed bread, but once this flour is not made correctly, the finished product will be more unpalatable, so high-gluten flour is generally used to make noodles, dumplings, and steamed bread. Buns and cakes are all-purpose flour.

Precautions for steaming steamed buns.

The tightness of the steamer is very important, and there can be no air leakage between the lid and the cage drawer, otherwise the quality of the steamed bread will be affected due to steam leakage during the steaming process. If you find that there is an air leak between the steamer lid and the cage drawer, you can wrap the edge of the lid with a damp rag when steaming the steamed buns, so that there will be no air leakage.

It is best not to put the steamed steamed buns in an airtight container, but to put them on the traditional cover curtain or in a bamboo dustpan, and then cover them with a semi-wet drawer cloth, so that the steamed buns that are cooled in a ventilated environment will not have the problem of blistering and softening the skin.

The above content refers to People's Daily Online-Steamed buns are delicious and have tricks, and a few tricks let you make white and soft steamed buns.

The above content refers to Encyclopedia - High Cake Flour.

OK. The texture will be chewy and chewy. But you don't have to use high-gluten flour, because all-purpose flour is also very easy to use and has a good taste.