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What flour is best for making steamed stuffed bun

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according to gluten content:
those with protein content above 13% are “high gluten powder”
if the protein content is 10 ~ 13%, it is “medium gluten powder”
if the protein content is less than 10%, it is “low gluten powder”
“high gluten flour” is mostly used to make bread and some pastries
“low gluten powder” is mostly used to make cakes and pastries

the most commonly used flour for steamed buns and buns is “medium gluten” flour

the gluten of flour can be kneaded out by hand. When kneaded into a ball, it is high gluten flour. When kneaded into a ball, it is low gluten flour

the “shyiestef” friend on the first floor said the grade according to the machining accuracy
in China, flour is divided into “special powder”, “standard powder” and “ordinary powder”
“special flour” is also known as high-strength flour, white flour and refined flour. The flour has white color, low bran content, ash content of no more than 0.75%, gluten content of no less than 26% and moisture content of no more than 14.5%. Strong enough, dry powder. It is suitable for making bread, dumplings, noodles and pasta snacks that need strength and thin skin
“standard powder” contains more bran than special powder, with slightly yellow color, ash content of no more than 1.25%, gluten content of no less than 24%, moisture content of no more than 14%, low strength, fine powder, loose and shiny finished product. It is suitable for making all kinds of steamed buns, steamed buns and pastries that need to be crisp and loose
“ordinary powder” contains more bran than standard powder, with yellow color, ash content of no more than 1.25%, gluten content of no less than 22% and moisture content of no more than 12.5%. It has inferior color, moderate strength and rough powder. It is suitable for making general public pastries (it can also be made into steamed stuffed buns, which is poor in appearance)

generally, “special powder” will indicate the gluten content on the package

when making and steaming steamed buns, pay attention to the cleanness of utensils, water and alkali. It’s normal for steamed stuffed bun noodles to be a little yellow (too yellow is a problem)
many consumers now know that whitening agents may be added to too white pasta products, so in the normal slightly yellow range, don’t worry that no one will buy them

although the protein content of high gluten flour is a little higher, the flour also contains indicators of fat, B vitamins and e vitamins. These nutrients are mainly in standard powder and ordinary powder respectively. Therefore, in terms of nutrition, the nutritional components of standard powder and ordinary powder are more comprehensive than those of flour making.

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