Put the flour into a container, add 40% water (3% salt in water), and stir thoroughly to make a sticky dough. Then let it stand for 1 hour, and the standing time can be shorter in summer to prevent it from turning sour. Don't add too much water. In order to prevent the protein from dispersing in water before bonding, it brings difficulties to the operation and affects the gluten extraction rate.
Step 2 form
[2] Put the dough into a close-hole roller, sieve or coarse cloth, and pour in water. When rubbing and washing, the starch will flow away with the water, and the protein stuck in the drum or cloth is wet gluten. The more times of washing, the lower the starch content in gluten, the higher the protein composition and the better the quality. Usually wash it 3 ~ 5 times. The water for washing flour contains a lot of starch, and wheat starch can be obtained by precipitation. The moisture content of wet gluten is 38%, and that of protein is about 60%. It has smooth surface, sufficient elasticity and good toughness.
3, the classification of gluten production
(1) Oil gluten: Flour can be added or not. The formula of adding flour (Beijing, Shanghai) is: wet gluten 10 kg, flour 2.0 ~ 2.9 kg, a little salt. Stir for 7-8 minutes, take it out, cut it into small pieces, make it into small balls, put it in an oil pan with an oil temperature of 90- 100℃, fry it for 3-5 minutes to break the outer layer of the balls, take it out, put it in an oil pan with an oil temperature of 130-240℃, and fry it for 10 minutes.
(2) Water gluten: the wet gluten is cut into small pieces or made into small balls, then put into a water pot and heated by steam, and the steam is kept at 100℃ for about 30 minutes to obtain water gluten.
(3) Baking bran: spreading wet gluten in a steamer with a thickness of 2-3 cm and heating for 30 minutes to obtain baked bran.
In addition, there are gluten sausage, gluten skin, gluten silk, twisted gluten, stinky gluten and so on.
Question 2: What kind of flour is used to bake gluten? Generally, Gu Ruan flour (also called gluten flour) is used, which is an industrially extracted flour. Generally, if you don't sell grain and oil, you have to go to a store that sells food additives. Of course, ordinary flour can also be used to make gluten. We are now making gluten rolls and baking gluten with flour as an example.
Question 3: What kind of flour is gluten made of? Do you want to make gluten when baking gluten skewers? If this kind of flour is used to bake gluten skewers, you need to use gluten flour, also called gluten wheat protein powder. It is pure protein extracted from flour, and it takes about 10 kg of flour to extract one kg of gluten! Now many people at home eat this kind of wheat protein powder. Gluten is low-fat and high-protein flour.
Question 4: What kind of flour is gluten made of? There are several kinds of flour, millet and rice.
Question 5: What is the gluten of flour? Gluten: It is made by adding water to flour and washing the dough with water. After repeated kneading, it becomes dough with high elasticity and gluten, which can be fried or steamed for use. Dough: made of dry flour and water. According to the different water temperature used, it can be divided into cold water dough, warm water dough and hot water dough (instant noodles) flour: flour is ground from wheat. Flour is divided into low refined flour, medium refined flour and high refined flour because of its different wheat texture seasons.
Question 6: What food additives can be added to ordinary flour to make gluten 1 and raw materials?
Put the flour into a container, add 60% water (water 1% salt), mix thoroughly, and process into sticky dough. Then let it stand for 1 hour, and the standing time can be slightly shorter in summer to prevent it from turning sour. Don't add too much water. In order to prevent the protein from dispersing in water before bonding, it brings difficulties to the operation and affects the gluten extraction rate.
Step 2 form
[2] Put the dough into a close-hole roller, sieve or coarse cloth, and pour in water. When rubbing and washing, the starch will flow away with the water, and the protein stuck in the drum or cloth is wet gluten. The more times of washing, the lower the starch content in gluten, the higher the protein composition and the better the quality. Usually wash it 3 ~ 5 times. The water for washing flour contains a lot of starch, and wheat starch can be obtained by precipitation. The moisture content of wet gluten is 38%, and that of protein is about 60%. It has smooth surface, sufficient elasticity and good toughness.
In order to increase the gluten of flour, flour treatment agent, flour gluten enhancer and azoformamide can be used. It is illegal to add gelatin to flour. . In fact, no matter how many additives there are, it is better to use high-gluten flour instead of ordinary flour to produce gluten.
Question 7: Gluten flour-high gluten flour, knead more and wash more. In fact, making gluten has little to do with the type of flour, which means that gluten can be washed out from ordinary flour.
This is because gluten dissolves sugar and protein in flour in water by washing, so that the fiber in flour is partially solidified, and then steamed to achieve the palatable effect of gluten.
In this way, as long as it is wheat flour, it can be made into gluten. Only the coarse special powder is slightly more than other kinds of powder.
Question 8: What can ordinary flour add as gluten raw materials: flour, mung bean sprouts, dry yeast, water, salt, soy sauce, monosodium glutamate, balsamic vinegar and Chili oil.
1, add water and stir the flour into a floccule.
2. Knead the dough and let it stand for half an hour. Dough can be shaped and gently kneaded.
3. Add water to the basin and knead the dough repeatedly by hand.
4. Until the flour water becomes thick, take out the dough, pour the flour water into a larger basin, add water to this basin, and knead it into dough.
5. Repeat this for six times, and put all the noodles in the same pot and let them stand for precipitation and stratification.
6. The washed gluten is open.
7. Take a small piece of gluten, tear it into thin strips and wrap it around your fingers.
8. Steam the gluten dough on a steamer for eight minutes. Boiled water will do.
9. After the surface water has stood for two or three hours, carefully pour out the clear water deposited on the upper layer, leaving only the thicker surface water on the lower layer. Add dry yeast.
10, add dry yeast into thick noodle water, cover and ferment for at least one night. Mine is to ferment for four hours a night until the water is slightly sour.
1 1. Stir the flour water with a spoon, scoop it into a small bowl and steam it in a steamer until it is solid. Put half a bowl of noodles in a small bowl as big as mine and steam for four or five minutes.
12. Lubricate the rolling pin and chopping board.
13. After the noodles are steamed and solidified, take them out and let them cool slightly. Is the standard for getting started. Open the contact edge with the bowl with a spoon and pour it out.
14, quickly roll the dough into a thin dough with the same size, and put it into the steamer with an oiled rolling pin. My tumbling is not very well formed. It's my first time. Please forgive me!
15. Put the rolled dough in a steamer, lightly coat it with oil, and so on, and put the next rolled dough in. Until it is all rolled out and steamed for seven or eight minutes. Roll out the dough and it will be fine.
16. Start processing side dishes. Boil mung bean sprouts in boiling water for two minutes. Remove cold water.
17, start loading. Put the mung bean sprouts with good moisture control on the bottom layer.
18, cut the rolled dough into pieces.
19, take a small bowl of juice. Pour in white vinegar first, and add more vinegar.
20. Add a spoonful of salt.
2 1, add a little monosodium glutamate.
22. Add a spoonful of soy sauce.
23. Add minced garlic.
24. Add a few drops of sesame oil.
25. Pour homemade Chili oil on the rolled dough.
26. Pour in the prepared juice.
27. Add gluten.
Question 9: How to make gluten and what materials should be added? Fried crab powder with bamboo shoots and mushroom gluten
Fried shredded eel with vegetables
Fried shredded fish with vegetables
Stewed lion head with vegetarian dishes
Roasted duck with vegetarian dishes
Dry-fried clock
Shuang dong su da Chang
Stir-fried vegetarian chicken and bean fish
Nuomi goose
Four fresh roasted squid (gluten)
Fried shredded pork with dried vegetables
Shredded pork with vegetarian fish sauce
These are gluten recipes.
Question 10: Do any friends know what gluten is made of and how to make it?
Gluten flour
water
yeast
step
1. Flour Flour 1: water 1. Dissolve a small piece of yeast in water for a while, and then rush into the sieved flour to form dough. If you feel good, rub it more evenly (I don't think it will come out). Ferment in a warm place to 2 times, and steam in a small piece of cold water for 30 minutes. Each piece should be far apart, otherwise it will expand greatly, stick together and cannot be steamed thoroughly. Don't turn off the fire until the water gets warm, or it will collapse badly.
2. Flour flour 1: water 1. Dissolve a small piece of yeast in water for a while, then rush into the sieved flour to form dough, and put it into a bread machine to select the bread program, so that it can be stirred, fermented and baked. The amount of gluten should not be too much. It's best to choose a bread machine and limit the minimum amount, otherwise it will swell very high when baking. When baking, close the program according to the color of gluten bread on the inner surface of the bread maker. I used about 200 grams of flour and baked it for 45 minutes. After closing the program, pour it out and wear anti-scalding gloves when taking it. Cool, tear or cut into pieces for collection.
skill
1. Without gluten, it will be more troublesome. You can use a piece of wheat flour dough to sober up for 20 minutes, then wash it with clear water and wash it repeatedly until the water is clear. The remaining grayish-yellow gluten dough is gluten, and then it is kneaded into yeast water for fermentation.
2. Pot steaming characteristics: soft and tough with biting head. The characteristics of bread machine: convenient, soft and full of cooking juice.