Tag: flour

說起麵粉，很多朋友也不清楚如何分別高筋麵粉、中筋麵粉及低筋麵粉，我就在這篇簡單地說明一下吧。

There are few types of flours that we always use for, but many people confused about it, so just explain briefly here.

特高筋麵粉 － 含15%以上蛋白質，通常用來做炸物，例如 ： 油條，貝果

Very strong flour – contain 15% protein, normally use it for bagel, but sometimes people also use it for baking bread.

高筋麵粉 － 含有13%－14%的蛋白質，筋性比較強，一般用來做麵包，口感煙韌。

Strong flour – contain 13-14% protein, it’s usually use for baking bread, so it’s also called Bread flour

中筋麵粉 － 含有9-12%以上的蛋白質，一般用來做點心皮，中式包等

All-purpose flour – contain 9-12% protein, it so common in use for Chinese dimsum.

低筋麵粉 － 只含8%以下的蛋白質，比較鬆軟，適合用來做蛋糕及餅乾等食物。

soft flour – contain about 8% protein, normally it used for baking cake or cookies, so it also called Cake flour.

所以，做麵條時，一般也會用中筋麵粉就可以了。 但做意大利粉卻有點不同，意大利有專門做意大利粉和薄餅麵粉，他們稱為00粉，其實也是中筋麵粉，但相比我們一般中筋麵粉磨得更加幼細，所以口感比較滑； 製作意大利粉還要加入粗粒小麥粉(又稱杜蘭麵粉)，兩者混合才可做出質感幼滑但有彈性的麵條。

Practically, we are using all-purpose flour for making noodle, however, there’s a little different for making noodles and pizza in Italy, they are using “00” type flour which is finer flour than all-purpose flour, it’s more smoothly, but they also mixed with semolina flour which is durum wheat powder, so after combine both, the pasta will becomes smoothly but chewy texture.