The powder mentioned in the kitchen is super much! Too white powder, chestnut powder, tapioca flour, corn starch, eagle chestnut powder, pure powder, potato starch, sweet potato powder, mung bean starch, glutinous rice flour, sticky rice flour, new flour, rice flour, high-gluten flour, medium-gluten flour, low-gluten flour, Thin powder, strong powder, snow powder These powder powder pros are not stupid, silly points are not clear? Write a post today to help you recognize these powders, and also marked the common use! hope its good for U.S! Parents who use these powders to make 嗒 works are also welcome to send more to see this post (^∇^) Part of the content copied from the network, the pictures are picked from Taobao! Hereby declare!
Raw powder--Strictly speaking, it is the general name of various starches, mainly used for thickening and snacking. The northern part is called powder, and Shanghai is called rhizome. The main types are: mung bean starch - the best hook starch, but rarely used, the output is not much. It is characterized by viscous feet, low water absorption, white color and luster. In the kitchen we use to make jelly, cool skin, and you can also use pea starch instead!
Corn Starch---that is, we say the Eagle Chestnut Powder! The most abundant starch, but not as good as potato starch. The main ingredient in Hong Kong is raw corn starch. It is often used in cheesecakes in the kitchen!
Sweet potato starch---also known as sweet potato starch, hawthorn starch, characterized by strong water absorption capacity, but poor viscosity, dull, dark red with black, ground, fresh, washed, precipitated. In the kitchen, we often use it to make rounds with Taibai powder.
Wheat starch --- also known as Cheng powder, Cheng noodles. It is characterized by white color, but the gloss is poor, the quality is not as good as potato powder, and it is easy to precipitate after thickening. It is generally used as a crystal transparent Chinese dim sum. In the kitchen, we often use it to make crystal iced moon cake, crystal shrimp dumpling, Cantonese sausage powder, etc.
Tapioca starch - also known as Thai raw meal. Taiwan's imports from Southeast Asia have gradually increased, so Taiwanese people originally called potato starch as too white powder, and now also collectively called tapioca starch is too white powder. In the kitchen, we often use it to make rounds.
Chestnut powder, potato starch - the most stable and most stable type of starch used in households, the best windmill in the Netherlands, called chestnut powder in Japan, and too white powder in Taiwan. It is characterized by viscous feet, fine texture, white color, and gloss better than mung bean starch, but it has poor water absorption. Others include starches such as lingia, medlar and medlar.
The rice milled with rice is called rice noodle. The typical ones are: glutinous rice flour---the powder milled with glutinous rice water, which is more sticky. The north is called Jiangmi powder or sticky rice flour. It is suitable for dumplings, strip cakes, rolling rolls, sugar cakes and It is also used in the kitchens such as fried Chinese dim sum to make cakes such as mochi, Daifu, etc.
The new powder, the rice flour, the sticky rice flour---the powder of the ordinary stalk mill, the viscosity is not as good as the glutinous rice flour, suitable for steaming Chinese dim sum, such as sponge cake, hair cake, heart cake. The kitchen is often used in the oil-free snacks of Mr. Ibaraki! Can also be used to make radish cakes, taro cakes, etc.
There are powders that are ground in wheat. Generally, we call flour according to different gluten. It is divided into high, medium and low flour, high-gluten flour, and strong powder---the powder we use to make bread, so it is also called bread flour. Called strong powder in Japan
Medium-gluten flour, snowflake powder----that is, the flour we usually call, used to make dumplings, steamed buns, noodles and other Chinese dim sum! Sometimes called snow powder. When there is no powder in the house, you can use half of the high powder and half of the low powder instead!
Low-gluten flour, thin powder----that is, we make cakes, cookies, biscuits, and of course cake powder, which is called thin powder in Japan!
If you have any mistakes or omissions, please advise! I hope to help everyone.