Why do Guangdong pastry chefs use low-gluten flour to make steamed buns?

First of all, because the activity of low-gluten flour is relatively low, it is best to use less activity when making steamed bread, because steamed bread wakes up too fast and will never win, and steamed bread is particularly soft and difficult to shape.

In fact, steamed bread can use high-gluten flour or low-gluten flour. It's just that the bun skin made of high-gluten flour will be particularly soft. Many people like to eat steamed buns, so they will choose low-gluten flour to make them. If you use high-gluten flour, the fermentation time is very short, and you don't need to add yeast powder, which is actually more convenient to make.

Types of flour

There are many kinds of flour, that is, wheat flour. If the accuracy is used to distinguish the types of flour, there are probably first-class flour, second-class flour, standard flour, ordinary flour and so on. This is distinguished according to the grinding degree or impurity degree of flour.

First-class flour is very pure flour, and its powder quality is very good. In addition to this classification standard, we can also use the strength of gluten to distinguish flour. It consists of high gluten powder, medium gluten powder and low gluten powder respectively. What's the difference between this high-gluten flour and low-gluten flour?

In fact, the protein content of high gluten flour is several percentage points higher than that of low gluten flour. This is the first difference between high-gluten flour and low-gluten flour. Secondly, using high-gluten flour to make bread, the baked bread is fluffy and soft, looks good and tastes good. But bread made of low-gluten flour is sticky and fluffy compared with bread made of high-gluten flour.