Tips on Healthy Baking Flour 健康烘培面粉小贴士
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Tips on Healthy Baking Flour 健康烘培面粉小贴士

Firstly, you must understand the role of Protein and Gluten in order to choose the right flour to bake your cakes, pastries, buns, biscuits and many more. Flour can be either wheat based or non-wheat source (gluten free). Different types of flour contain different amount of protein, therefore, the main difference between flour is the amount of gluten that it contains, whether it is made from soft or hard wheat, bleached, unbleached, or any other purposes.

首先,您必须了解蛋白质和麸质,才能选择适合用来烘培的面粉。蛋糕,糕点,馅饼,饼干等等。 面粉可分为含小麦的或无小麦的面粉(无麸质Gluten Free)。

同类型的面粉里,含不同量的蛋白质。 因此,面粉之间的主要区别在于所含的麸质的数量,无论是由软小麦或硬小麦制成,漂白,无经漂白面粉。

LOW PROTEIN FLOUR 

低筋面粉

Low protein flour will harden the protein making the flour to carry more sugar and liquid without breaking. Suitable for making normal cakes, cookies, sweet pastry, also for any fluffy and crispy texture.

低筋面粉会使蛋白质变硬,使面粉能够携带更多的糖和液体而不会塌陷。

适用于制作蛋糕,饼干,甜糕点,也适合任何蓬松酥脆类的甜点。

 

MEDIUM PROTEIN FLOUR

中筋面粉

Medium protein flour gives a soft and crumbly pastry. Suitable for making  home pasta, steamed buns, dumplings, pancake, noodles, and any foods that are soft but slightly chewy.

中筋面粉会给人一种柔软而易碎的糕点。 适用于制作馒头,饺子,煎饼,面条和任何柔软但耐嚼的食物。

HIGH PROTEIN FLOUR

高筋面粉

High protein flour, when mixing with water, it becomes stretchy from gluten formation making it chewier and more ideal for making bread. Suitable for making pancakes, fried dough sticks, and also for steamed buns.

高筋面粉,与水混合时,由于面筋形成而变得有弹性,使其更柔软,更适合制作面包。 适用于制作煎饼,炸油条及馒头。

 

Some of the examples of Easy Baking Recipe that everyone should try to do:

 

 

 

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