Medium gluten flour is suitable for steaming steamed bread. Flour is divided into high gluten flour, medium gluten flour and low gluten flour. According to the protein contained in the flour. The higher the content of protein, the closer it is to high-gluten flour. High gluten flour can also be used to make steamed bread, but it is difficult to control high gluten flour to make steamed bread. If you don't have good skills, you will make steamed bread very bad. High-gluten flour is generally used to make noodles and jiaozi. Steamed buns, steamed buns and cakes are generally medium-gluten flour, also called low-gluten flour, which is ordinary flour.

Steaming steamed bread with medium gluten flour is easy to operate. In fact, whether it is high gluten flour, medium gluten flour or low gluten flour, it can be used to make steamed bread, but the taste will be different. There will be more medium-gluten flour when making steamed bread. First, the nutritional value of medium gluten flour is not very low. Second, it will be easier to operate if you make steamed bread with medium gluten flour.

When medium gluten flour is used as steamed bread, the ratio of flour to water can be simply controlled to be 2: 1, while high gluten flour has strong toughness and is difficult to operate with water addition.

Materials: flour 1 kg, yeast 1 4 bag and dough mixing method:1. Stir the prepared yeast with warm boiled water (above 20 degrees) and pour it into the prepared flour. If the water is insufficient, you can continue to add warm boiled water to the flour. Stir the dough until it doesn't stick to your hands, put it in a pot and cover it for 20 minutes. 2. After fermenting for 20 minutes, add dry flour to the fermented dough again, continue to stir until the dough surface is smooth and not sticky, and then put it in the pot to cover the fermentation. Generally flour is added twice and fermented three times. 3. Divide the dough fermented for the last time into batter with the same size and put it in a steamer. Be sure to note that the water in the steamer is cold water, and the batter should be raised in the steamer 15 minutes before steaming the steamed bread. 4. First boil the water in the steamer with a small torch. After the water boils, steam for ten minutes on medium fire and then steam for ten minutes on high fire. Don't hurry to get the steamed bread after steaming it. You can take it out in five minutes. Steamed steamed bread will look ugly and taste bad when picked up immediately.