all-purpose flour; medium-strength flour
Flour with a gluten content between 強力粉 (bread flour) and 薄力粉 (cake flour). Commonly used for udon noodles, okonomiyaki, and similar dishes.
When making udon, I use all-purpose flour.
All-purpose flour has a gluten content between bread flour and cake flour.
Cake flour with lower gluten content, used for cakes, tempura, and delicate pastries.
Compound of 中 (medium) + 力 (strength) + 粉 (flour), referring to flour of medium gluten strength.