1. 300 grams of flour (I use the ultra-fine kite brand flour bought in the supermarket, which is suitable for making steamed bread, noodles and other flour) and put it in the basin.

Add 1/4 teaspoons of salt (the purpose of adding salt is to increase the gluten of flour and make the dough gluten-free).

2. Stir the salt and flour evenly with chopsticks, and poke a small hole in the flour at the same time.

3. Pour a proper amount of cold water in several times (generally, the ratio of flour to water is: flour: water ==2: 1).

4. Mix flour and water with chopsticks and stir into snowflake-like flour wadding.

5. Knead the snowflake-like flour wadding together by hand and knead it into smooth dough (the dough is moderate in hardness, not too hard to wash your face)

It's hard when you're around.

6. Put the kneaded dough into a fresh-keeping bag, tie the bag tightly and put it in the refrigerator 1 hour (putting it in the refrigerator can also increase the gluten of the dough, and the longer the baking time, the stronger the gluten).

Operation process of washing face (generally, it only takes 3 ~ 4 times to wash face):

1. Put the baked dough into the basin and knead the dough several times by hand (when the dough is baked in the refrigerator, it sometimes hardens when it meets cold air, and it can be recovered after kneading.

Elasticity of dough).

2. After kneading the dough, pour about 250ml of cold water into the basin.

3. Knead the dough by hand, knead the dough, and torture the dough by hand. This process is to wash your face.

4. With the increase of kneading process, the gluten of flour is gradually lost, and the clear water in the basin becomes white concentrated water.

5. When you pick up the dough with your hands, the dough begins to loosen, and finally the dough forms gluten.

6. Prepare a clean, water-free and oil-free basin.

7. Pick up the washbasin by hand, tilt the basin slightly, and pour the batter washed for the first time into the big basin.

8. At this time, what is left in the basin is the gluten washed for the first time, and then pour about 250 ml of cold water into the basin.

9. Then start kneading dough by hand, kneading dough and torturing dough by hand.

10. When the clear water in the basin turned into white thick water again, I picked up the dough with my hands and felt that the dough was getting looser and looser.

1 1. Pour the batter water washed for the second time into a large basin and mix it with the first time.

12. What is left in the basin is the gluten washed for the second time, and then pour about 250 ml of cold water into the basin.

13. Knead the dough by hand, knead the dough, and torture the dough by hand.

14. The clear water in the basin turned white again, but the color was not as obvious as the previous two times. Pour the batter into a large basin and mix with the previous two times. Squeeze the dough by hand and the gluten becomes full again.

15. What is left in the basin is the gluten washed for the third time, and then pour about 250 ml of cold water into the basin.

16. Then start kneading dough by hand, kneading dough and torturing dough by hand.

17. For the fourth time, the water in the basin became whiter. Pour the batter into a big bowl and mix it with the previous three times, so that the dough is ready. Pick up the dough with your hands. The dough is very elastic.

18. Hold one end of the dough by hand, so that the dough will fall without breaking. This is the last gluten.

Precipitation process of flour paste:

1. Prepare a clean basin without water and oil, and pour the batter in the first basin into the colander for filtration.

2. The batter water flows into another basin with the gap of the colander, leaving a small dough in the colander (in the process of kneading dough,

The gluten of dough is loose and cohesive, and it is inevitable that gluten will be integrated into the batter if you keep kneading, so you must pass it.

Filter the pulp below).

3. A whole basin of filtered batter.

4. Put the batter in the refrigerator and let it stand overnight.

Take the basin out of the refrigerator the next morning, and the starch in the water will precipitate to the bottom of the basin, with clear water on it.

Cleaning and sizing of cleaning surface;

1. Prepare another big basin, and pour the clear water from the basin taken out of the refrigerator into the prepared big basin obliquely (when emptying, leave less clear water in the basin, that is, when the basin is flat, you can see a little clear water. If all the clear water is emptied, the starch mixed behind will be too thick, and the prepared dough will be easily broken.

2. What remains in the original basin is the white starch that sinks at the bottom of the basin.

3. Stir the starch from the bottom of the basin with a shovel (starch has strong adhesion, and it will be closely connected with the bottom of the basin when it settles down.

Contact adsorption on the bottom of the basin will be more difficult to pick).

4. Fully stir the starch with a shovel to make it uniform, and stir the starch paste into diarrhea with a shovel.

Steaming process of dough:

1. Put a proper amount of water into the pot and bring it to a boil until the waves roll.

2. Prepare a plate of suitable size (I use a pizza plate) and brush a thin layer of cooking oil on it (the purpose of brushing cooking oil is to paste starch).

Stick to the bottom of the basin).

3. Scoop a proper amount of starch paste with a spoon, put it in a pizza tray, hold the edge of the tray by hand and rotate it to make the starch paste evenly spread on the tray (starch paste).

According to personal preference, if the dough is thick, put more starch paste, but not too thick, too thick tastes bad; Like spaghetti.

A little, less starch paste)

4. Boil the water in the pot, set up the steaming rack, and put the pizza tray on the steaming rack (be sure to wait until the splash in the pot rolls, and then put it in the tray with starch paste.

Son, so that the starch paste will quickly condense into a transparent shape when it meets hot air; If you put in cold water, with the increase of water temperature, a lot of water vapor will be produced.

At the same time, starch paste will absorb water vapor to produce gelatinization, which will affect the steaming effect and is not conducive to molding.

5. Cover the pot and steam over high heat.

6. With the increase of temperature, through the glass cover, you can see that the original white starch gradually decreases, but changes like a transparent shape.

7. When the starch is completely transparent, a large number of large bubbles will appear on the surface.

8. Further heating, the bubbles will gradually become smaller or a gap will be exposed on the cover, and the big bubbles will disappear immediately.

9. So the dough is steamed, and the whole process takes about 3 to 5 minutes.