I've searched the web and this forum and its still not clear to me.
I'm trying to make the translucent dough for the more common dim sum dumplings. Most recipes call for some form of wheat starch + tapioca starch or flour (+ boiling water and oil).
Does anyone know the the difference between flour and starch? I thought that starch was a by product after glutens are removed from flour, but many of the recipes seem to use the ingredients (flour/starch) interchangeably which doesn't make sense.
From what I can tell, tapioca starch and tapioca flour are one and the same, but wheat flour and wheat starch are very different.
My asian grocery had the wheat starch in the same section with the tapioca flour/starch as well as a variety of other startches (yam, corn ,arrowroot, etc). The wheat flour however, was in a much bigger bag in the regular american flour section.
Seems like the key to the dough is a non glutinous flour product.
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