Materials for baking gluten: glutinous rice flour 250-270g, salt, water 450g, barbecue sauce, homemade cumin, barbecue label and chicken powder.

The practice of baking gluten

Step 1: Prepare barbecue labels for use.

Step 2, the barbecue sauce is bought ... cumin material (pure cumin+salt+chicken powder+pepper+monosodium glutamate (optional)+salt and pepper+white (black) sesame seeds+dried Chili noodles (free to put) ... measure your own seasoning ... adjust according to your own taste).

Step 3: Prepare 500g warm water … add a spoonful of salt … a little chicken powder … stir and melt.

Step 4, stir glutinous rice flour while pouring … until it becomes a ball …

Step 5, don't rub it (like to use a little force … you can turn it over 3-4 times) … pat it several times until the surface is smooth … let it stand for 20 minutes … and then seal it for about 60 minutes.

Step 6: Pour out the excess water from the proofed dough, cut it into strips with a width of 3cm, a length of 6-7cm and a thickness of 1cm, wrap it with two sticks, stretch and roll it into cocooned balls (or cook it directly with sticks), as shown in the following figure.

Step 7, put boiling water into the pot ... boil for 8- 10 minutes ... when floating in the middle ... take a vessel, press it for a while ... take it out and soak it in cold water.

Step 8, label the barbecue (cut directly with the label) ... cut diagonally with a knife ... brush with barbecue sauce (you can mix cumin and barbecue sauce).

Step 9, test

Step 10: Brush the sauce ... dill ... I use ... the oven (or barbecue grill) to spread tin foil on the baking tray ... Put the cut gluten (180 ... test 10-20 minutes ... the time is uncertain ...

Step 1 1, eating ... is not bad.

Step 12, this is a recently produced and tried product ... (Cumin prepared by grain and oil store+fine Chili noodles+cooked oil).

Step 14: Brush the second layer of sauce (to be baked …)