Flours

The flour’s gluten, or protein content, governs how weak or strong the flour is and consequently affects the texture and elasticity of the dough. Plain (all-purpose) flour has a medium-gluten content of about 10 per cent. Medium-gluten flour is known as zong garn fun in Cantonese.

High-gluten flour (also known as bread flour or strong flour) or gou garn fun in Cantonese, is used for chewy buns, breads and noodles. It has a protein (gluten) content of about 12 per cent. Dough made using high-gluten flour is elastic and strong.