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包子为什么要用中筋面

更新时间: 2020-11-09 00:00:00     

1、因为中筋面本身较有活性且光滑,手抓不易成团状,筋度高、延展性和弹性都高。

2、中筋粉就是小麦中层磨的,蛋白质含量在8.0-10.5%,颜色乳白,介于高、低粉之间,体质半松散;一般中式点心都会用到,比如包子、馒头、平时我们的馒头、包子就是中筋粉做的。

关键词: 包子 为什么

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