Which steamed bread tastes better, low-gluten flour or high-gluten flour?

Steamed bread is one of the necessary staple foods on the table of our northerners. Especially white steamed bread, white and fat, soft to the touch, sweet and delicate in taste, delicious. Today we will talk about how to choose flour for steamed bread. When I go to the supermarket to buy flour, I always don't know how to buy it. There are many kinds of flour, such as high gluten flour, medium gluten flour and low gluten flour. Which is suitable for steaming steamed bread?

Steamed bread, high gluten flour or low gluten flour? Noodles are hard to use wrong, and steamed bread tastes bad. Choosing which kind of flour to use is the biggest headache for friends who have just started to learn steamed bread. The following is a detailed answer to the characteristics of each flour and what pasta is suitable for. After reading it, everyone will understand what kind of flour is most suitable for steamed bread.

Steamed bread, high-gluten flour or low-gluten flour

It is wrong to choose high gluten flour or low gluten flour for steamed bread. We should choose medium gluten flour. Why is this? Steamed bread made of high-gluten flour is chewy and tough. The steamed bread made of low-gluten flour is soft, and the steamed bread they make is not very delicious. Moreover, it is sometimes difficult to make noodles by choosing the wrong flour, and it takes a long time to make noodles and wake them up. Let's look at the characteristics of these flours. Why do we choose steamed bread with medium gluten flour?

First, high-gluten flour. The protein content of high gluten flour is relatively high. The higher the protein content, the bigger the gluten and the stronger the toughness of the dough made of flour. Compared with medium gluten flour and low gluten flour, high gluten flour is yellower and darker, and it contains more gluten.

High-gluten flour is more suitable for bread and noodles, and it is easier to pull out the mask when mixing noodles. Bread made in this way is delicious. When people use it to make noodles, the taste will be richer and smoother. Therefore, it is not suitable for steamed bread, the gluten is too strong, and it takes a long time to make steamed bread. Moreover, the steamed bread made is particularly tough, and the taste is very hard after cooling.

Second, low-gluten flour.

Low-gluten flour contains the lowest quality of protein, so this kind of flour has very little gluten. The lower the protein, the lower the gluten in the flour, which is very suitable for friends who lose weight.

Low-gluten flour contains less gluten and is generally used to make western-style cakes, such as sesame cakes, egg tarts and biscuits. In particular, the cakes we usually eat are soft and can rebound quickly when pinched, but the internal organizational structure is bulky and soft. So low-gluten flour is not suitable for steamed bread. After the dough is made, the steamed bread is soft and weak, and the taste will be worse. Steamed bread, high gluten flour or low gluten flour? Noodles are hard to use wrong, and steamed bread tastes bad.

Third, medium gluten flour.

People often eat medium gluten flour in their daily lives. This kind of flour has moderate protein content, that is, moderate gluten. It is the most common flour in supermarkets, and its price is relatively low. But also cheaper than low-gluten flour and high-gluten flour. People usually use it to make steamed bread, steamed bread, jiaozi and other staple foods. The staple food made of medium gluten flour is delicious and full of flavor.

The flour on the chopping board is made into fresh dough.

Protein content of medium gluten flour is moderate, while steamed bread is soft and hard, fluffy and powerful, which is the most suitable way to steam steamed bread. When making steamed bread, as long as the dough is good, steamed bread is absolutely soft and elastic, especially delicious. But if it is used to make cake bread, it doesn't taste very good. Therefore, cooking different foods requires different flours.

How to divide high gluten powder, medium gluten powder and low gluten powder geographically?

We go to the supermarket to buy flour, and when we don't know how to choose the products we need, we just look at the protein content in the manual to buy it, so there will be no mistakes. Flour is usually classified according to the content of protein (or gluten), which is generally divided into three basic types, namely, high gluten flour, medium gluten flour and low gluten flour.

High-gluten flour has high protein and gluten content, protein content is 12%- 15%, and wet gluten value is above 35%. The content of protein and gluten in low-gluten flour is low, the content of protein is 7%-9%, and the wet gluten value is lower than 25%. Medium gluten flour is a kind of flour between high gluten and low gluten, with protein content of 9%- 1 1% and wet gluten value of 25%-35%.

Also, when we go to the supermarket to buy flour, we will also see different names such as wheat flour, spore flour, jiaozi flour and bread flour. In fact, these names just show that they come from different flour processing, so we should not be confused by them. Just look at the protein content in the instructions and you will know the flour you want, and it won't cost you more.

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When steaming steamed bread, do not choose high-gluten flour and low-gluten flour, but choose more suitable medium-gluten flour. If used improperly, it is not only difficult to make steamed bread, but also has a poor taste.