2. Keep stirring the dough and pat out the starch. Be careful not to wash gluten into water. If you are really lazy, you can mix starch and gluten, and finally filter out the gluten with a small sieve or fine mesh cloth.
3, washed starch water, let the starch stand for more than three hours, it is best to put it in the refrigerator, I put it in the refrigerator freezer, put it overnight, the precipitation is better, and there is no need for repeated precipitation;
4, washed out gluten, put a little baking powder or baking soda, rub it, if you are worried about putting too much or putting too little, you can take a shot with water, or you can not put it. The reason is the same as steamed bread without hair. It's not delicious Whether gluten is washed well depends on whether there is white starch in the water. )
5, precipitate starch water, the upper layer is redundant water, just pour it out, try to pour it slowly from one side, don't shake it, otherwise the starch will be mixed with water;
6. Stir the remaining starch slurry after pouring water. Usually, the lower part is cured. Stir, stir with chopsticks or eggbeater.