As for ordinary jiaozi flour, you usually use jiaozi flour, which belongs to the category of high-gluten flour. Generally, special refined flour and flour can be used, but jiaozi flour is the best, and the gluten content is above 13%. That's a strong taste and it's not easy to break the skin. Jiaozi can't be spontaneous. Jiaozi pays for noodles. Add water to the flour and mix well. . . . Try it yourself!
Question 2: What kind of flour is better for making jiaozi and steamed buns? If the flour you buy is standard flour, whole wheat flour, snow pollen, rich flour, etc. , is medium gluten flour. Can switch from high to low. Give you an overview of the types of flour, the food suitable for making, and the simple conversion method:
Classification of flour 1. Flour is divided into high gluten flour, low gluten flour and medium gluten flour according to protein content.
2. Flour is divided into special one, special two, standard flour and ordinary flour according to gluten and mineral content.
3. Flour is divided into general flour and special flour according to its use.
Flour with protein content below 8% is called low-gluten flour; Kitchen application of low-gluten flour: it is characterized by low gluten, weak ductility and weak elasticity, and is suitable for making pasta such as cakes and biscuits.
Flour with protein content of 9- 12% is called medium gluten flour; Kitchen application of medium gluten flour: it is characterized by medium gluten, strong ductility and elasticity, and is suitable for ordinary family pasta.
Flour with protein content above 13% is called high gluten flour; Kitchen application of high gluten flour: it is characterized by high gluten, high ductility and elasticity, and is suitable for making bread, noodles and steamed bread with good taste.
In addition, there is super-grade low-gluten powder in the low-gluten powder; High-gluten flour also includes refined high-gluten, special high-gluten and high-grade bread flour; Medium gluten powder has special grade I and special grade II.
Different kinds of flour are suitable for making food.
1. If you want to make a cake, you can buy it as long as it is low-gluten flour, regardless of whether the adjective is marked: super or ordinary.
note:
(1) Low-gluten flour is rare in the market. If you can't buy it in the supermarket or other places in your city, you can go to Taobao.
(2) If you say that online shopping is inconvenient and you can only buy medium-gluten flour, you can make low-gluten flour from medium-gluten flour: corn starch = 4: 1.
(3) If you say that there is only high-gluten flour at home, you can use high-gluten flour to make low-gluten flour: corn starch = 1: 1.
This ratio can be used to make cookies and cakes, and you can use it according to the effect of your finished products.
2. If you want to make steamed bread, scones, Lamian Noodles and other home-cooked pasta, you can buy medium-gluten flour. Common gluten in the market are: standard flour, whole wheat flour, snow pollen, rich flour and so on. Whichever you choose. It should be reminded that Fuqiang powder and snow pollen also seem to contain high gluten. If its package is marked with high gluten snow pollen, why not buy it for steamed bread? Businessmen added protein in the process of making flour, which improved its gluten. So you can use it to make bread (but the taste will be different from the finished product made of special bread ingredients), and rolling noodles is of course better.
3. If you want to make bread, bread flour is the first choice, followed by special use.
, followed by high gluten powder, followed by medium gluten powder. The difference between bread flour and high gluten flour is that bread flour is
Protein, vitamins and other substances are added to the bread, which can make the finished bread taste better. The reason is that the protein content of high gluten flour is generally around 1 1- 13%.
The protein content of bread flour is about 13.5%, while the protein content of bread flour is generally 14% or even higher. Can medium gluten flour be used as bread? Yes, it can be done. If the fermentation process is well done and the proportion of raw materials is appropriate, good bread can be baked. But if you pursue the texture and taste of bread, you should of course choose the first three.
For your reference, I hope it will be useful to you.
Question 3: What is the best flour for jiaozi? Wheat heart powder is better. Gluten is good . '
Question 4: What flour should be used to make steamed dumplings? Ordinary flour is much better than high-gluten flour to make steamed dumplings.
If crystal is used, please use a transparent surface.
Method for making crystal steamed dumplings
1, the bearing surface (that is, wheat starch) and starch are mixed evenly, water and salt are mixed and boiled in a pot, and then the fire is turned off.
2. Pour the powder into the boiling water pot, quickly stir it into snowflakes with chopsticks, and cover it for about ten minutes.
3. After adding salad oil, knead the flour until the dough is shiny, cover it with plastic wrap and wait for about 20 minutes.
4. Knead the dough into a long strip, divide it into small dough of about 20g, and then roll the dough flat to form the dough.
Filling practice:
5, bamboo shoots cooked and shredded, shrimp to shrimp line, dry the water with a paper towel, chopped with the back of a knife.
6. Add salt and raw flour into shredded bamboo shoots, minced shrimp and minced meat, and stir evenly in the same direction until the meat becomes firm.
7. Add a little sugar, sesame oil, pepper and salad oil and put it in the refrigerator for about an hour.
8. Wrap the stuffing into noodles, knead it into jiaozi shape, wrap it and put it in the refrigerator for 10 minutes.
9. Boil water in a steamer, steam in jiaozi for about ten minutes, and brush the oil after taking it out.
Question 5: What's the difference between jiaozi flour and flour? Jiaozi flour is a kind of flour, ordinary flour is medium gluten flour, and jiaozi flour is high gluten flour. The wrapped dumpling skin is stiff, resistant to boiling and not easy to break. Most of the flour we usually use for jiaozi is jiaozi wrapped in medium gluten flour, which is not easy to cook for a long time and easy to stew.
Differences and uses of flour
According to the content of protein in flour, we can divide flour into high gluten flour, medium gluten flour and low gluten flour.
Type protein content (%) Use
High gluten flour 10.5- 13.5 bread
Medium gluten flour 8.0- 10.5 noodle snack
6.5-8.5 Low-gluten flour snacks
In terms of grades, we can divide flour into super flour, first-class flour and second-class flour.
Grade protein (%) Mineral (%) Type Use
Low gluten flour 7.2 0.32 for snacks.
High gluten bread first-class flour 12.7 0.43
High-gluten flour French bread first-class flour 10.7 0.45.
Second-class flour 13.5 0.54 is used for high-gluten bread
Question 6: Is the flour used to make dumpling wrappers sticky or glutinous? The wrappers we usually see are all made of flour. Generally, the outer wrappers of dumplings are made of high-gluten flour, which makes the jiaozi not easy to cook, and looks good. In our family, jiaozi usually makes it himself, and the flour used is medium gluten. The jiaozi made in this way can't be cooked for a long time, and it is easy to break. This is the case in my family. Cooked for a long time, it becomes "jiaozi soup"; Glutinous rice flour is generally used to make glutinous rice balls and bazan!
Question 7: Is the flour in jiaozi the same as that used for making steamed buns? They can be the same or different. Dumpling skins are mostly made of high-gluten flour, which will be chewy. Steamed buns can be made of high, medium and low gluten flour.
Question 8: A kilo of flour can probably wrap several jiaozi. Generally, one dumpling wrapper is 7- 10g, and about 700g of flour and about 220g of water can make 70- 100 dumpling wrappers.
Question 9: What kind of flour is the best for jiaozi? Jiaozi doesn't have the best flour, but it has better flour. You can buy' recaner[ Beijing] Technology Co., Ltd.' wheat core powder to wrap jiaozi, which is absolutely delicious. I'll introduce it after I eat. The price of wheat core powder is very high, exceeding 1 1 yuan per kilogram. [Wheat core flour is produced by a flour company in Heihe City, Heilongjiang Province, and commissioned by a technology company in Beijing ...], Heihe River is close to Russia, with black soil, fertile land, beautiful natural environment, blue sky and white clouds and no pollution. Wheat core flour is a kind of high quality and high gluten flour. I didn't finish my noodles in the morning, and the noodles soaked in soup didn't decrease in the afternoon, which was no different from the noodles I just ate. They are still not sticky. After chopsticks are provoked, take a bite, and the dumpling skin will not melt. Cook in jiaozi in the morning, and the skin will not melt after heating at night.
Question 10: What is the difference between high-gluten flour and ordinary flour? Which is better, wrapping jiaozi or making steamed buns? 10 if the flour you buy is standard flour, whole wheat flour, snow pollen, rich flour, etc. , is medium gluten flour. Can switch from high to low. Give you an overview of the types of flour, the food suitable for making, and the simple conversion method:
Classification of flour
1. Flour is divided into high gluten flour, low gluten flour and medium gluten flour according to protein content.
2. Flour is divided into special one, special two, standard flour and ordinary flour according to gluten and mineral content.
3. Flour is divided into general flour and special flour according to its use.
Flour with protein content below 8% is called low-gluten flour; Kitchen application of low-gluten flour: it is characterized by low gluten, weak ductility and weak elasticity, and is suitable for making pasta such as cakes and biscuits.
Flour with protein content of 9- 12% is called medium gluten flour; Kitchen application of medium gluten flour: it is characterized by medium gluten, strong ductility and elasticity, and is suitable for ordinary family pasta.
Flour with protein content above 13% is called high gluten flour; Kitchen application of high gluten flour: it is characterized by high gluten, high ductility and elasticity, and is suitable for making bread, noodles and steamed bread with good taste.
In addition, there is super-grade low-gluten powder in the low-gluten powder; High-gluten flour also includes refined high-gluten, special high-gluten and high-grade bread flour; Medium gluten powder has special grade I and special grade II.
Different kinds of flour are suitable for making food.
1. If you want to make a cake, you can buy it as long as it is low-gluten flour, regardless of whether the adjective is marked: super or ordinary.
note:
(1) Low-gluten flour is rare in the market. If you can't buy it in the supermarket or other places in your city, you can go to Taobao.
(2) If you say that online shopping is inconvenient and you can only buy medium-gluten flour, you can make low-gluten flour from medium-gluten flour: corn starch = 4: 1.
(3) If you say that there is only high-gluten flour at home, you can use high-gluten flour to make low-gluten flour: corn starch = 1: 1.
This ratio can be used to make cookies and cakes, and you can use it according to the effect of your finished products.
2. If you want to make steamed bread, scones, Lamian Noodles and other home-cooked pasta, you can buy medium-gluten flour. Common gluten in the market are: standard flour, whole wheat flour, snow pollen, rich flour and so on. Whichever you choose. It should be reminded that Fuqiang powder and snow pollen also seem to contain high gluten. If its package is marked with high gluten snow pollen, why not buy it for steamed bread? Businessmen added protein in the process of making flour, which improved its gluten. So you can use it to make bread (but the taste will be different from the finished product made of special bread ingredients), and rolling noodles is of course better.
3. If you want to make bread, bread flour is the first choice, followed by ultra-high gluten flour, then high gluten flour, and finally medium gluten flour. The difference between bread flour and high-gluten flour is that protein, vitamins and other substances are added to the bread flour to make the finished bread taste better, because the protein content of high-gluten flour is generally about11-kloc-0/3%, the protein content of extra-high-gluten flour is about 13.5%, and the protein content of bread flour is about/kloc. Can medium gluten flour be used as bread? Yes, it can be done. If the fermentation process is well done and the proportion of raw materials is appropriate, good bread can be baked. But if you pursue the texture and taste of bread, you should of course choose the first three.
For your reference, I hope it will be useful to you.