Types of Flour

For everyday Chinese bread and bun-making, I use all-purpose white flour. I prefer the unbleached variety, having found it to yield a more tender product when the dough is fried or baked. If, however, you tend to refrigerate or freeze raw doughs before cooking them, you might be best off with the bleached variety. A raw dough made from bleached flour will stay pristinely white even after several days’ refrigeration, whereas a raw dough made from unbleached flour will turn an unappealing (though harmless) gray.