The first two days are just the winter solstice, the winter solstice is very suitable for eating dumplings, basically every household is eating dumplings ~ Hua Hua received a private message from a fan yesterday, has not known the difference between high gluten flour, medium gluten flour and low gluten flour, go to the supermarket to buy flour, do not know which one to buy, some people usually at home, also very like to eat noodles, their own taste at home is better, and safety and rest assured. When you make bread at home, you can't tell which kind of flour is better, and the flower friends follow the flowers to see what kind of flour we usually eat, and what is the difference between high gluten flour, medium gluten flour, and low gluten flour
1. High gluten flour
In fact, we can see from the name that the gluten of high gluten flour is the strongest, and its protein content is also the highest among the three kinds of flour, which can have more than 12%. Because high gluten flour has good water absorption, the resulting pasta will be more vigorous and elastic. It also feels very chewy when you eat it. For example, the bread, pastries, pizza, and noodles that we usually eat are all made of high gluten flour
2. Medium gluten flour
Medium gluten flour is actually the most widely popular flour we usually use, we usually use medium gluten flour is also the most, such as the buns, dumplings, steamed buns, noodles that we usually eat, you can use medium gluten flour, if you want to wrap dumplings at home, use medium gluten flour on the line.
3. Low gluten flour
Low gluten flour has less protein, and the food is softer and fluffy. For example, we can usually use it to make desserts such as egg tart skins, cakes or biscuits. Low gluten flour is more used in desserts.
4. Gluten-free flour
Gluten-free flour is artificially removed from the protein inside, there is no gluten inside, this flour on the pot after steaming, the skin becomes very translucent, very delicious, generally speaking, the south is used more, can be used to make Cantonese morning tea or transparent shrimp dumplings and so on.
5. Whole wheat flour
Whole wheat flour is ground out of wheat, which contains bran and germ, this flour is relatively dull, and the taste of the food is relatively rough, but the nutritional value is also very high. The steamed buns, breads, etc. made with it are very few people can accept. Now there are also a lot of whole wheat bread on the market, everyone must pay attention to the distinction when buying, because there are many fakes, which add sugar color and pigment.
In fact, the biggest difference between these high gluten flour, medium gluten flour, and low gluten flour is the protein content in the flour, the more protein, the greater the gluten content, the less protein content, the smaller the gluten content. When we usually choose flour, we must choose the right flour according to what kind of noodles we want to make, do you remember the knowledge of flour? Finally, Hua Hua will summarize what kinds of flour are suitable for what kinds of food.
High gluten flour: bread, pizza, handmade noodles.
Medium gluten flour: dumplings, buns, steamed buns, bean paste buns, sugar triangles, etc., as well as noodles with fillings that are eaten daily.
Low gluten flour: cakes, biscuits, etc.
Gluten-free flour: crystal shrimp dumplings, crystal dumplings, etc