Northerners mainly eat pasta, and their favorite foods are steamed buns, buns, noodles and dumplings, so they spend more time working with flour.But like many other things in life, we often don’t necessarily know very well about the things we often touch, such as how to choose the right flour.Here I will share with you the tips of choosing flour and making pasta, so that you can save worry, effort and money!When you go to the supermarket to buy flour, you must read the numbers on the package
1. Low-gluten flour: GB/T8608Low-gluten flour has weak gluten and is suitable for making biscuits, bread, etc.
2. All-purpose flour: GB/T1355 All-purpose flour is relatively loose, suitable for making buns, dumplings, and steamed buns.
3. High-gluten flour: GB/T8607High-gluten flour has the strongest gluten and is suitable for making bread and puff pastries.Here’s how you choose your flour if you want to make pasta1. Standard flour: sesame seed cakes, deep-fried dough sticksStandard flour is a kind of medium-gluten flour. The pasta made is soft but slightly chewy, so it is suitable for making biscuits, pancakes, fried dough sticks, etc. The color of pasta made from standard flour is somewhat black, and the content of wheat bran is higher, which helps to increase the intake of dietary fiber.
2. Fuqiang powder: buns, piesFuqiang flour is a kind of medium-gluten flour. It is flour ground from the core part of wheat. It is relatively fine, has high gluten content, less impurities, is whiter, and has a better taste. It is suitable for pasta such as buns and pies.There are still some fortified rich and strong powders on the market now, mainly adding vitamins and minerals that are beneficial to human health, such asBvitamins, calcium, iron, zinc, etc.
3. Whole wheat flour: whole wheat steamed breadWhole wheat flour is a kind of all-purpose flour. It is flour that contains the outer bran of wheat. The coarser the whole wheat flour is ground, the more bran it has inside.Whole wheat flour has a rough taste, but it has a strong wheat flavor and rich nutrition, which can control blood sugar and lower cholesterol. Not only can you make whole-wheat steamed buns, but you can also mix them with mung bean noodles and red bean noodles to make double-combined noodle cakes. This method of eating coarse grains has a changeable taste and helps the stomach to absorb.
4. Snow powder: dumplingsThe snowflake powder is the finest and the whitest in color, and the steamed buns and boiled dumplings look very good.However, due to the fine processing, the nutrition is also lost. You can add more vegetables when making dumpling fillings to make up for this deficiency.
5. Wheat core flour: general purposeWheat core flour is ground from the endosperm of the central part of wheat. It is the highest quality flour with the highest precision. The finished product has a smooth surface and a luscious taste. It can be used for household pasta such as steamed buns, dumplings, buns, noodles, pancakes, etc., and has good versatility.
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