Chengfen is also called Chengmian, Chengfen, Tingfen and wheat starch. It is a gluten-free flour made from wheat. It can be used to make various snacks such as shrimp dumplings, vermicelli, rice rolls, etc. It is processed flour. After rinsing with water, the gluten in the flour is separated from other substances. The gluten is converted into gluten, and the remaining flour is pure noodles.

Mix the wheat flour into a dough and wash it directly in water. Wash until the volume of the dough no longer shrinks. The remaining dough is gluten and the flour is in the water. Let it sit and settle. The clear and turbid materials are separated, and the human figure can be photographed. The water in the upper layer is slowly poured out, and the viscous material below is dried or dried to become a clear powder.

Chengfen is actually raw starch. When using it, boil it with boiling water to make it gelatinized and sticky, and then it can be mixed into dough.

Using potatoes or sweet potatoes to make a paste, or kneading mung bean flour into flour, you can also make the corresponding flour, but it is difficult to obtain gluten.

If you don’t like washing it directly by hand, you can wrap gauze around the outside of the dough, but it will be very troublesome to remove the gluten.

Gelatinized starch can also be used as an adhesive. It is natural, environmentally friendly, and adheres firmly. However, it is prone to mold in high temperature and high humidity environments.