Steamed buns, with high-gluten flour or low-gluten flour? It is difficult to use the wrong dough, and the taste of the steamed bread is poor

Steamed steamed buns, use high-gluten flour or low-gluten flour

蒸馒头‬不管‬是‬选用高筋面粉‬还是‬低筋面粉‬都‬是错误‬的，我们‬应该‬选用‬中筋‬面粉。 这是‬为什么‬呢‬？ The steamed bread made with high-gluten flour is more chewy, and the relative toughness is stronger, and the steamed bread made with low-gluten flour is fluffy and soft, and the taste of the steamed bread they make is not very good, and it is sometimes difficult to make noodles when choosing the wrong flour, and the dough and the resting time are still long. Let's take a look at the characteristics of these kinds of flour and why we choose all-purpose flour steamed steamed buns.

First, high-gluten flour

高筋面粉的蛋白质含量是比较高的，而蛋白质的含量越高，筋性‬就‬越大‬，面粉所做成的面团韧性就越强。 与‬‬中筋面粉、低筋面粉相比较‬，高筋面粉的颜色更偏黄、偏暗一些，还有‬高筋面粉中含有比较多的麸质。

High-gluten flour is more suitable for making bread and noodles, and it is easier to pull out the mask when kneading bread, and the bread layer is very delicious. 还有人们用它做面条的时候，口感‬会‬更加劲道‬爽滑。 所以‬它‬不适合‬做馒头‬，面筋性‬太强‬，发面‬时间‬比较‬长，而且‬做出来‬的馒头‬特别‬有‬韧性‬，放凉‬之后‬口感‬还‬发硬‬。

Second, low-gluten flour

Low-gluten flour contains the lowest protein quality, so the gluten of this flour is particularly small, and the lower the protein, the lower the gluten in the flour, which is very suitable for friends who are losing weight.

低筋面粉‬筋性‬小‬，一般‬都会‬用低筋面粉来制作西式糕点，像烤蛋糕、蛋挞、曲奇饼干等，尤其‬是‬我们平时吃的蛋糕，软软的，捏一下还能快速回弹，但是它的内部组织结构比较粗大，还松软。 Therefore, low-gluten flour is not suitable for making steamed bread, after the dough is raised, the steamed bread made is soft and soft, without a little strength, and the taste will be relatively poor.

Three, all-purpose flour

All-purpose flour is a common eater that people eat in their daily lives. 这种面粉蛋白质含量比较适中，就是‬说‬筋性也适中，它是在超市里最常见的一种面粉，价格也比较低，而且它比低筋面粉和高筋面粉都要便宜。 人们用它一般‬来做包子、馒头、水饺等主食，中筋面粉做出来的主食美味可口又筋道。

Fresh dough with flour on a wooden board

All-purpose flour has a moderate protein content, and making steamed bread pays attention to moderate softness and hardness, fluffy and powerful, so it is the most suitable to use it to steam steamed bread. When making steamed bread, as long as the dough is good, the steamed steamed bread is definitely very soft and elastic, especially delicious, but if you use it to make pastries and bread, the taste is not very good. So, you need to use different flours to make different foods.

高筋面粉‬、中筋‬面粉、低筋面粉‬如何‬来‬区分

When we go to the supermarket to buy flour, when we don't know how to choose the product we need, we buy it by looking at the protein content on the description, so that we can't make mistakes. Flour is usually classified according to the amount of protein (or gluten) content, and is generally divided into three basic types, which are what we usually call high-gluten flour, all-purpose flour, and low-gluten flour.

High-gluten flour has a high protein and gluten content, with a protein content of 12%-15% and a wet gluten value of more than 35%; Low-gluten flour with low protein and gluten content, protein content of 7%-9%, wet gluten value below 25%; All-purpose flour is a type of flour between high gluten and low gluten, with a protein content of 9%-11% and a wet gluten value of 25%-35%.

In addition, when we go to the supermarket to buy flour, we will also see different names such as wheat flour, bun flour, dumpling flour, bread flour, etc., in fact, these names are just to explain to everyone that they come from different flour processing, we should not be confused by these, as long as you look at the protein content on the description, you will know the flour you want, and you will not spend more money.

epilogue

When steaming steamed bread, we don't choose high-gluten flour and low-gluten flour, but choose a more suitable all-purpose flour, if you use the wrong one, not only is it difficult to make noodles, but the taste of the steamed bread is also poor.