Baked gluten can be used with sesame sauce \x0d\ The process of gluten production, the process of extracting condensed proteins from wheat flour. General flour contains 8 to 12% moisture, starch 60 to 80%, protein 8 to 15%. Every 100 kilograms of flour yields 25 kilograms of wet gluten and about 58 kilograms of wheat starch. \x0d\ Production Methods\x0d\ 1.Raw Material Preparation: Place the flour in a container, add water equivalent to 40% of the weight of the flour (the water contains 3% salt), mix thoroughly, and process into a sticky dough. Then let it rest for 1 hour, the resting time can be a little shorter in summer to prevent acidification. Do not add too much water. So that the protein is not bonded in time and dispersed in the water, causing difficulties in operation and affecting the gluten extraction rate. \x0d\ 2. Preparation: put the dough in a dense hole Luo, sieve or coarse cloth in the water, kneading and washing the starch with the water flow away, stay in the Luo or cloth within the protein stuck together that is wet gluten. The more times you wash, the lower the rate of starch in the gluten, the higher the protein content, the better the quality. General water washing 3 to 5 times. The water in which the flour has been washed contains a large amount of starch, which can be precipitated to obtain wheat starch. The water content of wet gluten is 38% and the protein is about 60%, with a smooth surface, sufficient elasticity and good toughness. \x0d\ Making method\x0d\ 1. Oil gluten: can be made with or without flour. The recipe for adding flour (Beijing and Shanghai) is: 10 kilograms of wet gluten, add 2.0 to 2.9 kilograms of flour, and add a little salt. Stir for 7 to 8 minutes, take out and cut into small pieces to make a small ball, first into the oil temperature of 90 to 100 ℃ frying pot, frying 3 to 5 minutes, so that the outer layer of the ball up a layer of broken skin, fish out and then into the oil temperature of 130 to 240 ℃ frying pot, frying for another 10 minutes out of the pot can be. \x0d\ 2.water gluten: cut the wet gluten into small pieces or made into small balls, then throw and water pot, with steam heating, so that the steam to maintain about 100 ℃ for 30 minutes, that is, into the water gluten. \x0d\ 3. Baked Bran: Wet gluten is spread flat in a steamer basket with a thickness of 2 to 3 centimeters and heated for 30 minutes, i.e. baked bran. \x0d\\ The gluten skewer is delicious or not, the sauce is the most critical, now give you a gluten skewer sauce a spicy flavor of the ingredients; sauce of the method of making; salad oil 8 - 10 pounds, four pounds of chili noodles, 40 grams of jalapeno pepper, two bags of salt (2 pounds), 80 grams of monosodium glutamate (MSG), 100 grams of fragrant incense powder, cinnamon powder, fennel, 70 grams of all the solids crushed (all of these can be in the sale of seasoning places to buy all of the. Sell seasonings can also be free to the crushed), all crushed material into the frying pan to fry the flavor to be used. \x0d\\\x0d\\ Sauce is made of authentic spicy flavor. If the chili powder does not have the desired spicy flavor, you can put in some lye, just put 20 grams of lye for four pounds of chili. \x0d\ Cumin powder in an eyelet container. A pinch of table salt can be put aside. When the gluten is ready to bake, sprinkle it with cumin and serve. \x0d\\\bord0\shad0\alphaH3D}The gluten skewer method; utensils are best stainless steel pots, the water temperature of 40 - 50 degrees, the hand test is not hot appropriate, the water should be less than half a pot can be gluten flour, also known as gluten flour sprinkled side to side, stirring, so that the gluten powder is slowly integrated into the water to form a live into the dough (bear in mind that there is no live not open dry gluten powder), the live dough to the good to wake up for an hour or so and in turn to wake up for an hour (can also be used in handy bags). Covered, so as not to dry skin), then the dough can be used, the dough rows into gluten cakes, from the edge of the cake torn off about 4 centimeters wide, 30 centimeters long sheet, with disposable chopsticks (preferably bamboo is appropriate) to break open the dip soak a little bit, so that gluten billet does not stain the chopsticks, take one end of the gluten and add it to two chopsticks one-third of the way, one hand to stretch the dough, one hand to grab the chopsticks along the center of chopsticks, wrapped until the size is appropriate for the Grab the chopsticks with one hand and stretch the gluten sheet with the other, wrapping it around the center of the chopsticks until it is the right size, using the thumb of the hand holding the chopsticks. Tuck the other end of the sheet into the center of the chopsticks in the same direction as the chopsticks were wrapped around it, and then use your other hand to grab the gluten and slide it up and down (the line slides downward, so that the end of the gluten can be guaranteed to fall off) to make the gluten evenly distributed, and then pull one of the chopsticks out of the pot to cook it. (Ten minutes or so, the embryo is basically set, you can talk about all the chopsticks slowly pull out, let the gluten in the pot continue to cook for about an hour can be out of the pot) bear in mind; cooking gluten embryo when the temperature of the water should not boil, there is about 100 degrees of seemingly open non-boiling water can be, water boiling, will be the gluten embryo cooking waste. It's best to use the same pot you normally use for steaming. \x0d\ gluten skewers out of flowers; with chopsticks will be gluten through good, the embryo end of the burden to a fixed object or placed on the board, with a watermelon knife along the gluten embryo top, will be gluten embryo and the knife angle of 30 degrees rolling cutting, until the embryo's tail end, cut into a spiral shape is a success. \x0d\ Baking method; cut into flowers of gluten string through to the bamboo skewer pulled apart on the grill, the best charcoal grill is appropriate to better reflect the flavor of gluten to the grill, pre-brush on the grill barbecue sauce red oil and then grilled, so that the grilled gluten color red, gluten fragrance, grilling time of 2-3 minutes is appropriate, grilled and then sprinkled with cumin, sprinkled with a little grilled after the reverse side of the food can be eaten! The first thing you need to do is to make sure that you have the right ingredients for the right dish.