peachome_'s post

👧🏻 <Wheat flour is divided into 3 types according to gluten content> 🔸Wheat flour strong flour - gluten content 13% or more It has the most stickiness, so it is chewy and chewy Usage: Bread, pizza dough, bagels, etc. 🔸Wheat flour all-purpose flour - gluten content 10-13% It has moderate stickiness with characteristics between strong and weak flour Usage: Pancakes, sujebi, noodles, etc. 🔸Wheat flour weak flour - gluten content 10% or less It has little stickiness, so it is not sticky and has a crispy texture Usage: Crispy dishes such as cookies, fried foods, etc. <Variations of wheat flour! 2 types of pancake mix and frying powder> 🔸 Pancake mix A powder made by mixing all-purpose flour with salt, sugar, baking powder, starch, etc. A mixture of all-purpose flour and baking powder has high viscosity and a chewy texture This product is convenient to use for pancakes! Use: Pancakes 🔸 Pancake mix A powder made by mixing all-purpose flour with salt, sugar, baking powder, etc. A mixture of all-purpose flour and baking powder has low viscosity and creates a crispy and savory pancake coating This product is convenient to use for pancakes! Use: Fried food < Other powders > 🔸 Starch powder Powder made by grinding potatoes, sweet potatoes, corn, and grains and drying the dried bean paste It has strong viscosity, so it is often used to adjust the thickness of food Use: When making thick soup 🔸 Bread crumbs Powder made by crushing bread such as toast or baguette Use: It is often used for outer coatings such as pork cutlets, hot dogs, and fried foods