Chinese Bread Recipe Question
I have come across a recipe and I have questions about it. I have posted it here. I am wanting to know why a high protein and a low protein flour are combined in the recipe. I have searched for information online and cannot find any, as to why the two flours are combined. I have found a number of other Chinese bread making recipes that call for high protein flour and low protein flour in the same recipe. It appears to be something that is common in Chinese bread baking. Since so many of their recipes are like this, there has to be a reason. I was wondering about the quality of their flours? Is it for texture? What is the food science behind this?
Can anyone help me understand why two different flours are used? Let me post the one recipe that started my questions. Here it is:
Sponge
- High gluten flour (210 g) = 7.4 ounces
- Low-gluten flour (90 g) = 3.17 ounces
- Yeast (6 g) = .211 ounces
- Water (240 g) = 8.465 ounces
- Fine sugar (24 grams) = .846 ounces
Main Dough
- High gluten flour (210 g) = 7.4 ounces
- Low-gluten flour (90 g) = 3.17 ounces
- Water (54 g) = 1.90 ounces
- Fine sugar (96 grams) = 3.386 ounces
- Milk powder (24 g) = .846 ounces
- Salt (1.5 teaspoons) =
- Whole egg (90 g) = 3.17 ounces
- 72 g butter (to taste) = 2.539 ounces
- Melted butter (small)
Thanks!