Is Hong Kong flour same as plain flour?

Hong Kong flour (also known as Pao flour) is essentially an all purpose flour that is highly bleached. This process gives it a pure white color. It is recommended for making Chinese steamed buns or other types of dim sum where a pure white color is desired.

Can plain flour replace HK flour?

Dim sums, paus, steamed cakes and mooncakes. Hong Kong flour can also be used as a substitute for cake flour due to their similarities.

Is Pau flour the same as Hong Kong flour?

They have about the same gluten level, just that pau flour is finer. Hong Kong flour is also suitable, the only difference is it will be whiter and more expensive to use.

What is in Hong Kong flour?

Hong Kong flour is an all-purpose flour that is highly bleached. Pau that is made with Hong Kong flour will turn out whiter than those made with normal flour. He said that they tried “American” flour, which I can only assume is all-purpose bleached stuff you find at the market.

What can I bake with Hong Kong flour?

This super soft flour is best for making Hong Kong type steamed buns (bao), Dumpling Skin, Japanese Cotton Cheese Cake, steam cake, Kuih Bahulu, Malay/Nonya Kueh, waffles and others where a specially soft and light texture is required.

Is Hong Kong flour high protein flour?

This super soft flour is best for making Chinese pastries. Hong Kong flour is similar to cake flour, in that it is highly bleached. However, it contains a slightly higher protein content (8\% to 10\%) as compared to cake flour (6\% to 8\%).

What is Hong Kong flour unbleached?

Ingredients. Unbleached Wheat Flour. This product contains wheat. Manufactured on equipment that also processes soya products, milk products and egg products. Description.

What can I use instead of Manitoba flour?

In North America, for flour strengthened with Manitoba flour (when the recipe calls for flour with a W in the name), in the States, use bread-flour if you have it, or all-purpose.

What is Manitoba flour in English?

Manitoba flour, a name chiefly used in Italy, is a flour of common wheat (Triticum aestivum) originating in the Canadian province of Manitoba. It is called a ‘strong’ flour to distinguish it from other, weaker flours. A weak flour has a W value lower than 170 whilst the manitoba has a W value higher than 350.

What is unbleached Hong Kong flour?

What is the substitute for Pau flour?

Hong Kong Flour
If you are talking about pau or mantou, you can substitute it with Hong Kong Flour – which we will talk about a bit more later. On the other hand, if you want to make bread, you can use any other high-protein content flour.