Low-gluten flour can be used to make steamed bread, and its water absorption capacity is relatively weak, so when using low-gluten flour to make steamed bread, don't put too much water, preferably not more than 50%. In addition, not only the types of flour will affect the taste of steamed bread, but also the leavening and steaming stages of steamed bread are very important, so we should master them as accurately as possible.

Extended data Low-gluten flour is short for low flour, also called cake flour, and it is called thin flour in Japanese. Low gluten flour refers to flour with water content 13.8% and crude protein below 9.5%. It is usually used to make cakes, biscuits, cakes, cakes and so on.

Sponge cake is made of low-gluten flour. Because low-gluten flour has no strength, the cakes made are particularly soft, loose and flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but cake flour contains wheat starch and emulsifier besides low-gluten flour. Low-gluten flour refers to flour with water content 13.8% and crude protein content less than 9.5%, which has the functions of nourishing heart and kidney, clearing heat and quenching thirst.

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Baidu encyclopedia-mantou