How to make gluten
First of all, the choice of flour needed to make gluten, usually with grain Nguyen flour (also called gluten flour), a kind of industrially-extracted flour. General grain is not sold to sell also to sell food additives to the store to buy. Of course, you can also use regular flour to wash the noodles to make gluten. We are now using gluten flour as an example to make gluten rolls for baked gluten. (Give ordinary flour to make gluten technology: take 2000 grams of high-gluten flour and 1000 grams of cold water and dough, put more than 5000 grams of water in the kneading, panning (at least 3-5 times), to be washed to set the powder was fleshy, take out the cover with a wet cloth Gotham more than half an hour standby)
One, and the noodle
1, add water to live
(1), take gluten flour, one kilogram of flour and pour it into the basin. kilograms of gluten flour poured into the dough bowl, add the right amount of salt and mix well.
(2), slowly add water to live a small gluten dough and then and snowball slowly layer by layer up to the dry flour until the flour is coated with water to live into a large gluten dough.
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2, add flour to live
(1), pour one kilogram of water into the basin, add the right amount of salt and mix well. Then little by little to the water in the basin to add flour until live into a gluten dough.
Remarks:
The live dough has to wake up for half an hour before it can be used. You can choose one of the above two methods to use as you see fit.
Second, cooking gluten
1, put the good gluten on a plastic chopping board or stainless steel plate. Do not put to the board, the board absorbs water put on it will stick to the board.
2, pressed into a pastry, cut into strips of about 25 grams with a knife. Of course the size can you control yourself.
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3, the hand and then the gluten bar To pull a long pull, take two angular bamboo chopsticks, clamp the gluten bar on one end of the elongated gluten and to the chopsticks to the body of the winding at this time you need to continue to elongate the gluten bar so that it becomes longer, wider, thinner to be wrapped around the 5-7 circles after the pupa shape of the two ends of the 8cm long slightly thin center is a little thick, and then use the hand to soften the body of the gluten, so that gluten layer fully merge. Finish making them one by one.
4. Prepare a larger pot and bring the water to a boil over low heat, then remove one of the chopsticks from the gluten strings and add them to the pot to cook until the strings float, then cook for 1 to 2 minutes before removing the remaining chopsticks one by one. When cooked until the gluten is ripe and al dente, it can be removed from the pot, which will take about 15 more minutes.