Maybe you did it the wrong way.

Handmade cold rice noodles gluten practice:

1, 10 kg flour, 5 kg warm water, dough, electrostatic proofing for 30 minutes.

2. Knead the dough into water to wash away the gluten, and the batter will precipitate for 5-8 hours.

3. Remove the clear water from the upper part of the batter, stir evenly, and measure the concentration to be 16- 18 Baume, then add 8- 10g power source (dissolved in cold water 2 hours in advance), stir evenly, stand for 20-30 minutes and then filter.

4. Put oil on the spinner and preheat it in boiling water, then add 300g of cold rice noodle paste, shake well, put it in a boiling water pot, cover the pot and steam for 2-3 minutes, then take it out.

5. Steam gluten and foam for 15-20 minutes, and turn off the fire for 5 minutes.