How to mix high-gluten into medium-gluten
In baking and pasta making, the gluten content of flour directly affects the taste and texture of the finished product. Because of its high protein content, high-gluten flour is suitable for making foods that require strong gluten, such as bread, while all-purpose flour is more suitable for making Chinese pastries such as steamed buns and steamed buns. If you only have high-gluten flour on hand, how do you make it into all-purpose flour? This article will give you detailed answers based on the hot topics and hot content on the Internet in the past 10 days.
1. The difference between high-gluten flour and all-purpose flour
First, we need to clarify the main differences between high-gluten flour and all-purpose flour:
| Flour type | protein content | Applicable food |
|---|---|---|
| High gluten flour | 12%-14% | Bread, pizza |
| all-purpose flour | 9%-11% | Steamed buns, steamed buns, noodles |
As can be seen from the table, high-gluten flour has a higher protein content, while all-purpose flour has a moderate protein content. Therefore, the key to blending high-gluten flour into all-purpose flour is to reduce its protein content.
2. Method of blending high-gluten flour into medium-gluten flour
The following are several deployment methods that have been hotly discussed on the Internet in the past 10 days:
| method | Specific operations | Effect |
|---|---|---|
| Add cake flour | Mix high-gluten flour and low-gluten flour in a ratio of 1:1 | Protein content reduced to 10%-11% |
| Add cornstarch | Add 20 grams of cornstarch per 100 grams of high-gluten flour | Reduce gluten and increase softness |
| add plain flour | Mix high-gluten flour and ordinary flour in a ratio of 2:1 | Close to the effect of all-purpose flour |
3. Suggestions for using the prepared flour
1.Test gluten strength: After preparing the flour, you can take a small piece of dough and stretch it to test its ductility. The extensibility of all-purpose flour should be between high-gluten and low-gluten.
2.Adjust water volume: Due to the different water absorption of different flours, the amount of water added to the prepared flour may need to be adjusted. It is recommended to add water gradually and observe the state of the dough.
3.Applicable recipes: The prepared flour is suitable for making Chinese-style pastries such as steamed buns, steamed buns, and dumpling wrappers, and can also be used for making cakes, biscuits, and other Western-style pastries.
4. Data related to hot topics on the entire network
In the past 10 days, hot topics about flour blending have mainly focused on the following aspects:
| topic | Discussion popularity | Main platform |
|---|---|---|
| High-gluten flour instead of all-purpose flour | high fever | Xiaohongshu, Zhihu |
| Flour options for home baking | medium heat | Weibo, Bilibili |
| Flour protein content comparison | low fever | Douyin, Kuaishou |
5. Frequently Asked Questions
1.Q: Can high-gluten flour be used to make steamed buns directly?
A: Yes, but the finished product may be hard. It is recommended to prepare according to the above method before use.
2.Q: Can the prepared flour be stored for a long time?
A: It is recommended to prepare it immediately and use it immediately. Long-term storage may cause uneven mixing.
3.Q: If there is no low-gluten flour, how to make a cake with high-gluten flour?
A: You can mix high-gluten flour and cornstarch in a ratio of 4:1 to reduce the gluten content.
6. Summary
Through the above method, we can easily prepare high-gluten flour into medium-gluten flour to meet the needs of different recipes. Whether it is home baking or Chinese pastry making, flexible use of flour mixing skills can take your cooking skills to the next level. Hot topics in the past 10 days also show that more and more people are paying attention to the scientific use of flour. I hope this article can provide you with practical help.
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