HONG KONG FLOUR 1KG (HIGH PROTEIN) (高筋面粉)
EXPIRY : 4.2.22
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%). eg: dim sum and steamed baos, dumpling skin, Japanese cotton cheese cake, steamed cake, kuih bahulu, malay/nonya kuih, waffles and others where a specially soft and light texture is required.
