The best choice is to make flour dumpling flour or high gluten flour.
做饺子皮的面粉最好选择高筋面粉或者是中筋面粉。
Mix the low gluten flour and high gluten flour together in a large bowl.
把低筋粉和高筋粉倒入一个大碗中。
High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.
中国面条要求面粉颜色白、灰分低，较高的蛋白质含量、中等偏强的面筋强度和较好的延展性以及较高的峰值粘度。
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