Hello everyone, here is a good idea to share a practical life tip every day, I am wonderful. There are many varieties of flour that we can see on the market, including low-, medium-, and high-gluten flour, and even cake flour, dumpling flour, and so on. Many people can't pick, so how do we choose the most suitable flour for ourselves? Today, Miaomiao will share the differences and uses of different types of flour, let's take a look!
The first, low gluten flour. Usually we eat cakes, biscuits, shortbread, generally made of low gluten flour, low gluten flour just like its name, which means that the gluten in the flour is relatively low, with low gluten flour made of pastries, the taste is soft, there is no drawing effect. The key factor that depends on what kind of gluten the flour belongs to is the protein content in the flour, and the higher the protein content, the stronger the gluten content in the flour.
The protein content of low-gluten flour is generally between 7% and 9%, so regardless of whether the outer packaging of the flour bag is written on cake flour or dumpling flour, as long as the protein content is between 7% and 9%, it is low gluten flour. Some merchants will deliberately mark the special flour of a certain ingredient on the outer packaging, such as cake flour, in fact, it is also low gluten flour, so when you can't distinguish the properties of flour, you can check the ingredient list on the back of the flour bag, check the protein content, the content of 7% to 9% is low gluten flour, so that you will not choose the wrong one.
The second, medium gluten flour. Usually we eat a lot of Chinese pastries, are made of medium gluten flour, such as moon cakes, dumplings, buns, etc., the gluten flour is higher than the low gluten flour, so the protein content is generally between 9% and 11%, usually we see in the supermarket some bulk weighing flour, generally are medium gluten flour. Like some flour on the market will deliberately label dumpling flour, in fact, it is also medium gluten flour, so when you buy flour, you can also distinguish between medium gluten flour through the range of protein.
The third, high gluten flour. In Western-style bread, the most commonly used is high-gluten flour, such as our common toast, bread, pastry, puffs, etc., basically made of high-gluten flour, high-gluten flour is the strongest, and the effect of drawing after dough fermentation is also the most significant. Friends who like to eat strong steamed buns, you can also try to use high-gluten flour to make steamed buns, you will find that the taste of steamed buns is tighter, replacing the soft taste, in exchange for the effect of drawing. The protein content of high gluten flour is also the highest, generally between 12% and 15%, and the high proportion of protein content makes the gluten content of high gluten flour increase.
After talking about the three ways of distinguishing flour and the difference, do you know it? By the protein content, we can distinguish the properties of these flours, and then we can use the corresponding flour to make the food we want. Moreover, low gluten flour and medium gluten flour can be mixed at home with their existing materials through some simple techniques.
In addition, if you want to choose flour, choose a higher quality, wheat flavor more intense flour, you can carefully check the product grade on the back of the flour, the grade of flour from high to low are special grade, first level, second level and third level, special grade flour wheat flavor is the most intense, the quality will be higher, the production of gourmet wheat flavor is also more fragrant, the first level of flour can also be purchased, and the second and third level flour, wheat flavor will be reduced, so when you buy flour, You can also carefully check the product grade of the flour below, and you can choose a better quality flour. Today's sharing is here, like the wonderful sharing, remember to like the comments and pay attention, we will see you in the next issue!