all-purpose flour
面粉· mian fen
Taste & Role
It forms the base dough for handmade noodles, dumpling and bao wrappers, scallion pancakes, and steamed buns, and it can also be used to thicken sauces or give stir-fried ingredients a light, crisp coating. Its moderate gluten develops enough structure and chew for most Chinese doughs without becoming tough.
What it is
All-purpose flour is a versatile wheat flour milled from the endosperm of the wheat kernel, with a moderate protein content of roughly 10-12%. It is the standard, everyday flour in both Western and Chinese home kitchens. In Chinese cooking, it is the default choice for most dough-based dishes unless a recipe specifically calls for high-gluten or low-gluten flour.
Nutrition
per 100 g- Calories
- 364 kcal
- Protein
- 10.33 g
- Total fat
- 0.98 g
- Carbs
- 76.31 g
- Fiber
- 2.7 g
- Sodium
- 2 mg
USDA FoodData Central
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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