Every time I go to eat cold rice noodles, I will ask my boss to put more gluten. My boss is always full of answers. As a result, I didn't find a few more gluten when I ate it. I have always felt that this sponge-like gluten block is not easy to handle, and how much gluten can be washed out by a catty of flour. Later, I saw this kind of gluten in the supermarket and sold it in a box. I think there must be other ways to make gluten, not to rub and wash your face. So there is a kind of flour called "flour powder", also called "flour powder", which is used to make gluten. From now on, you can eat gluten without washing your face.

"Gluten" is called differently in different places. The gluten method recommended today is the dry product of cold noodles, also called baked bran. In addition to making cold noodles as side dishes, you can also make soup and hot pot with cold dishes. Sixi Baked Bran is also a famous dish. No matter how we eat, we need to have the main ingredient "gluten" first. Today we will share this kind of gluten with you.

Steamed gluten

Materials: 200g gluten, clear water 190g, 4g yeast.

Exercise:

We all know that flour can be divided into high gluten flour, medium gluten flour and low gluten flour according to the different gluten properties. Flour without gluten is called orange powder, also called wheat starch, while flour without starch at all is called gluten powder. With such a detailed classification, we can buy what we need, and we don't have to bother to wash our faces and make gluten ourselves.

Add water100g, yeast 4g and flour 20g. At this time, there is less water and more flour, so it is impossible to knead into dough. This operation is mainly to mix yeast and flour evenly. Gluten is different from ordinary flour. It doesn't matter if you accidentally add more water. Water will seep out. However, in order to avoid wasting yeast, it is better to add water according to my reference ratio and operation steps.

Next, add about 80 grams of water to the pot. The amount of water will be used as a reference, and the absorbability of flour will be different.

Knead the dough in the basin into a ball, which is completely different from the dough of ordinary flour. The gluten is very strong and can be kneaded several times.

Knead the dough into dough and put it in a cage covered with oil paper for fermentation. The room temperature is 28, which took me three hours.

This is dough, much bigger. Start the rice folding steamer for 30 minutes and take it out after steaming.

Making your own gluten is cold noodles, which is very simple and can also be steamed in an ordinary steamer. After the water boils, steam for 30 minutes. Pay attention to the water in the steamer, because it takes a long time to steam, so don't dry the steamer. Steam can be generated within 30 seconds after the rice folding steamer is started, and the water in the water tank can be replenished at any time without waiting for the water to boil, so there is no need to worry about the steamer. The steamer itself has a timer, so you don't have to remember the time.

Making your own gluten is the kind in cold rice noodles. The method is very simple.

After the steamed gluten is cut, the pores are full and the elasticity is good when pressed. If it collapses after steaming, it may be that the steaming time is not enough.

Say a few more words:

Steam your own gluten and eat it with confidence. It is recommended not to steam too much at a time. 200 grams of flour can be steamed, and it can be frozen after steaming, but it is not as fresh as it is.

Besides steamed gluten, gluten can also be used as water gluten and oil gluten. We'll do it later.