What kind of flour is put in the sugar roll fruit, standard powder, rich and strong powder?

Sugar Roll Fruit Sugar Roll Fruit is a famous product among Beijing-style snacks, which is favored by Chinese and foreign eaters, especially female diners.

The main ingredients of sugar roll fruit are yam and jujube, with green plum, peach kernel, melon kernel and other auxiliary materials. Fresh yam is rich in nutrients, containing protein, fine fiber and vitamins, and is a traditional Chinese medicine medicine. Traditional Chinese medicine believes that yam is warm and sweet, non-toxic, enters the spleen, lungs, and kidney meridians, and has the ability to nourish qi, nourish the spleen and stomach, grow muscles, stop diarrhea and strengthen the spleen.

The function of consolidating essence and benefiting the lungs. Jujube is a commonly used tonic in traditional Chinese medicine and folk, with a sugar content of 63 grams per 100 grams of dry product, and contains protein, fat and a variety of vitamins and minerals. Among them, the content of vitamin C ranks first among all kinds of fresh fruits, with a content of 300 600 mg per 100 grams of fresh jujube flesh, and the average utilization rate of the human body is.

Traditional Chinese medicine believes that jujube meat is sweet and warm, has the function of tonifying the spleen and stomach, nourishing qi and rejuvenating the body, and can treat symptoms such as weakness of the spleen and stomach, lack of qi and blood, disharmony between camp and health, anemia and palpitations, irritability and dreams. The main ingredients of the rolled fruit are yam and jujube, which is a veritable medicinal diet.

Production method: peel and chop 1500 grams of yam, remove 500 grams of jujube, chop the fruit, mix the two ingredients well, add water and flour slightly, stir evenly, wrap the mixed material with oil skin, and steam for 5 minutes; Prepare a piece of sterilized clean bean cloth, put the steamed raw materials on the cloth while hot, knead it into triangular strips, cut it into pieces as thick as little fingers after cooling, put it into a hot oil pan, and remove it when it is fried to brown; In addition, use the pot to add oil, water, osmanthus, sugar, boil into syrup over low heat, pour the fried rolled fruit, wrap it in sugar juice, sprinkle white sesame seeds and sugar, soft and sweet, very delicious. Because of its nourishing effect, diners who go to Nanlaishun Restaurant to dine always ask for it, and it has become one of the famous snacks of the restaurant.

When I do it, I also add some shredded carrots, and after cooling, you can cut it into pieces and fry it directly, and the oil temperature should not be too high when frying, because there are dates, the oil temperature is too high and it is easy to fry paste, and there is no difference in flour, you can put it. In fact, it's delicious if it's not fried, don't always eat it when it's fried, it's not good for health, and it's a little greasy to eat when the sugar rolls are fried, don't eat too much at a time.

The difference between ordinary powder, rich and strong powder, and standard powder:

1.First of all, the roughness is different: ordinary powder is coarse, Fuqiang powder is finer, and standard powder is in between.

2.The degree of gluten content is different: ordinary flour has very little gluten content, Fuqiang powder has more content and belongs to high-gluten flour, and standard flour has gluten content between the two.

3.The mineral content is also different: ordinary powder has very little mineral content, Fuqiang powder has a high content of minerals, and the content of standard powder meets the national standard.

1) Water. 2) Carbohydrate (sugar), fat, protein.

3) Standard Powder Silt Town.

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Fuqiang powder is better.

Standard flour: refers to 85 catties of flour milled from 100 catties of wheat. Flour between high-gluten flour and low-gluten flour, also known as all-purpose flour, is usually used to make dumplings, buns, steamed buns and other foods, the food is fluffy but a little chewy.

Fuqiang Flour refers to a kind of high-gluten flour that is relatively fine, has high gluten content, few impurities, and is whiter and similar to fine flour.

Before 1949, China's flour was divided into flour, and the bulk was No. 2 flour, which was sold under various trademarks. In the early 50s of the 20th century, the original brand was gradually abolished and changed to a unified version.

The first, second and third grade powders are named Fuqiang brand, construction brand and production brand, and the quality is equivalent to the original number of powder, so Fuqiang powder is named. First-class flour, that is, the highest grade flour, is called special first-class flour or fine flour, that is, Fuqiang flour, is the most core part of wheat seeds grinding flour, this flour ** is high, the taste is good, but the nutritional value is much lower than the whole wheat flour, in the supermarket usually in the form of high-end "dumpling noodles" in independent packaging**, in the eighties of the last century, it is a relatively luxurious home pasta raw material.

Generally speaking, gluten-free flour is sufficient.

The preparation of the omelet is detailed.

Cuisine and efficacy:

Boutique staples. Ingredients for the omelette:

Ingredients: flour.

150g eggs 2 pcs., salt.

To taste, water. Appropriate amount (about 300ml).

Oil 20g water chestnut to taste.

Features of the omelette:

Make a bowl of breakfast every day, and take it separately to see results. Beauty, prevention and treatment of facial wrinkles, suitable for facial wrinkles and dry wrinkles and rough body.

Teach you how to make omelets, how to make omelets to be delicious.

Add the eggs, salt, oil, and water together until the salt dissolves, slowly add flour and stir, press the flour with a small spoon if there are lumps, and finally add water chestnuts and stir until there are no gnocchi at all. Wake up for a few minutes.

Turn on medium heat, use a non-stick pan, pour a little oil, pour the batter down the middle, the batter is irregularly spread around, prove that the batter is too thick, add water to the batter.

As soon as the diluted batter is poured down, it spreads out evenly in all directions, and the batter flows quickly when shaking the pot.

Look at the surface of the batter to change color and shake the pan when the batter has not moved, you can turn it over and fry, (it is best to turn it over by throwing, one is not hot, and the other is to practice hand strength).

After turning over, you can cover the pot, or you can leave it uncovered.

Okay......Eat it with a cup of black coffee!

Cake flour is simply used to make cakes, biscuits, etc., and is more commonly used.

High-gluten flour is used to make bread, or sometimes baked cake molds are coated with white oil and sprinkled to prevent sticking.

Fuqiang powder: I've been worrying about this powder lately.

But in the end, I figured out the meaning, and I will know that it is a brand of flour when I look it up on the Internet, and I later learned that Fuqiang flour can also be regarded as high-gluten flour.

If you need it, go straight to the cake flour, or dumpling flour.

Because if you really want to find the exact same brand, it will be more troublesome, I even searched on the ** and finally took it to buy high-gluten flour.

Buy as much cake flour as you want

If it really doesn't work, seal it after use, go buy a sealing clip! After use, seal and put in the refrigerator to freeze.

I'm generally like that. Vanilla powder and the like too. That way, the fragrance will not be weak.

As for flour blending, I don't know it, maybe when I become the owner of a flour mill. The recipe may be available Finally, I hope you can figure out these powders and bake delicious food!

Fuqiang powder can be made into rose steamed buns.

Ingredients: 400g of wheat flour (Fuqiang powder, special powder), 4g of yeast Seasoning: 1 handful of red amaranth.

Steps: 1. The yeast is melted with warm water and let stand for five minutes, add flour, add amaranth juice and form a dough and let it ferment for one to two hours.

2. Divide the fermented dough into three parts, and take one part to fully vent.

3. Knead into long strips and cut into small pieces.

4. Press into cakes.

5. Roll out the dough sheets, in groups of five, and take a small piece of dough to make the flower center.

6. Arrange the front of you and press out the traces in the middle with chopsticks.

7. Put the center of the flower on one end and roll it up.

8. Cut and shape along the traces of chopsticks, and let stand for fermentation for 20 minutes and steam for 20 minutes.

First, the taste characteristics are different.

1. Ordinary powder: high ductility and elasticity.

2. Standard powder: The food is fluffy but a little chewy.

3. Fuqiang powder: delicate taste and less impurities.

Second, the suitable food is different.

1. Ordinary flour: There are many kinds of food made of flour, full of patterns, and different flavors.

2. Standard powder: usually used to make dumplings, buns, steamed buns and other foods.

3. Fuqiang powder: Fuqiang powder is suitable for making buns and pies.

Third, the characteristics are different.

1. Ordinary flour: According to the protein content of flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

2. Standard powder: It is between high-gluten flour and low-gluten flour.

3. Fuqiang powder: relatively fine, high gluten content, less impurities, whiter similar to fine powder.

1. Different definitions: Fuqiang flour refers to a kind of high-gluten flour that is relatively fine, has high gluten content, has few impurities, and is whiter and similar to fine flour. Standard flour is a flour between high-gluten flour and low-gluten flour, also called all-purpose flour.

Second, the use is different:

1.Fuqiang Powder: Because of its high protein content, it has strong gluten, and is often used to make bread and noodles with elasticity and chewiness.

2.Standard flour: Usually used to make dumplings, buns, steamed buns and other foods, the food is fluffy but a little chewy.

According to the different processing accuracy of wheat, wheat flour is divided into three grades: ordinary flour, standard flour and special flour.

1) Ordinary flour is wheat flour with low processing accuracy in China's current quality standards. Its quality characteristics are: gray color, rough texture, non-slippery feel, tooth sand when chewing, no sweetness in the mouth, less gluten content, more vitamins, crude fiber, phytic acid and ash content.

2) Standard flour refers to the wheat flour that proposes a large amount of wheat husk in the process of wheat processing, and the processing accuracy conforms to the standard wheat flour stipulated by the state. Quality characteristics: whiter color, finer texture, smoother feel, no teeth when chewing, more gluten content, complete nutrients, and higher edible value.

3) Special flour, also known as Fuqiang flour and refined white flour, refers to the wheat flour that meets the national special flour standard by removing all the wheat husks, aleurone layers and wheat germs during the processing of wheat. Quality characteristics: white color, fine texture, smooth feel, no teeth when chewing, the most gluten content, less crude fiber and phytic acid, suitable for the production of various high-grade foods.

According to the difference in the flour yield per 100 catties of wheat, the less flour is produced, the whiter the surface, and the higher the grade.