Instructions: Many types of flour are used in China to make dough for pancakes buns and dumplings. Rice flour especially that made from glutinous rice is particularly favoured for desserts and pastries. I have used two types of flour in the recipes in this book. Neither of them are Chinese flours but both work very satisfactorily and they are easy to handle and to obtain.

Plain white flour
Plain white wheat flour is a soft flour which is ideal for making Chinese pancakes. It contains relatively little gluten and can be quickly mixed and rolled out. Wholewheat flour is not suitable for Chinese cookery.

Self raising flour
This is not at all Chinese but I find it works well for buns and dumplings and it is easier and quicker to use since it avoids the need for yeast. (Of course your buns will be slightly heavier than the authentic Chinese ones.)

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