HONG KONG FLOUR 1KG (HIGH PROTEIN) (高筋面粉)
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.
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