What's the difference between flour and glutinous rice flour?

Flour, also known as wheat flour, is a kind of raw flour, whose English name is Wheatstack and its scientific name is wheatstarch. In fact, it is the residue extracted from flour without gluten. The specific method is to wash the gluten out of the flour, then precipitate the gouache washed with gluten, filter out the water, dry the precipitated flour and grind it into fine powder, and the obtained powder is refined powder. Its color is white and its surface is smooth. The finished cake is translucent, the steamed product is smooth and the fried product is crisp and fragrant.

Powder is often used to make snacks, and the skin of snacks will be transparent, such as Guangdong shrimp dumplings. It can also be used for thickening, but the gloss is poor, the quality is not as good as potato powder, and it is easy to precipitate after thickening.

Glutinous rice flour is prepared by making glutinous rice into powder and adding water to solidify it. Mostly used to make pasta, such as glutinous rice balls and rice cakes.

The flour is ultra-pure wheat starch, which is often used in pastry making. When you use it, you must blanch it with boiling water to boil the soup thoroughly. It can be used as a cake crust. The finished product is bright and transparent. What can increase people is that glutinous rice flour can be used as holiday food such as glutinous rice balls, but its toughness is poor, but its viscosity is strong. Its finished product is soft and delicious, and its physical properties are opaque waxy substances.