Chengfen, also known as Chengfen, is a kind of flour. The main ingredient is wheat. It can be made into some delicious food. Generally, there are many ways to make Chengfen. It can be made into liangpi. Since Chengfen is a kind of gluten-free flour, it is better to make liangpi. It can also be made into vermicelli or liangpi for daily consumption. The taste is very elastic and smooth.

What snacks can be made with Chengfen?

Clear soup, winter melon, swallows, fresh shrimps, salted dumplings, fish skin and tomato puree, rooster and white rice cakes

Mix the wheat flour into a dough , wash directly in water until the volume of the dough no longer shrinks, the remaining dough is gluten, and the flour is in the water, let it sit and settle, wait until the clear and turbid are separated, and the human figure can be seen, slowly pour out the upper layer of water, and the sticky substance below becomes powder after being sun-dried or dried.

Chengfen is actually raw starch. When using it, boil it with boiling water to make it gelatinized and sticky, and then it can be mixed into dough.

Using potatoes or sweet potatoes to make a paste, or kneading mung bean flour into flour, you can also make the corresponding flour, but it is difficult to obtain gluten.

If you don’t like washing it directly by hand, you can wrap gauze around the outside of the dough, but it will be very troublesome to remove the gluten.

Gelatinized starch can also be used as an adhesive. It is natural, environmentally friendly and sticks well, but it is prone to mold in high temperature and high humidity environments.

Chengfenpi

Materials

600 grams of Chengfen, 50g of Taibai powder, 4g of salt, 420cc of water

Method

1. Put Chengfen and Taibai powder into a basin together, add salt and mix well. Pour in boiling water and stir evenly, then take out and knead evenly with your hands.

2. Cut the dough from Step 1 into 2 strips, knead them into long strips, and knead out 10 grams of small dough each. Sprinkle an appropriate amount of flour on it, and roll the dough with the palm of your hand. Press gently into a round shape.

3. Take a small piece of dough from Step 3, use a stick to push it out from the center of the dough, then pull the stick back, and repeatedly roll the dough into a round and flat shape, with the middle If slightly raised, it is ready

Chengfen steamed buns

Ingredients

Wheat starch 360g, wheat flour 150g, fine sugar 60g, fresh yeast powder 10g, water 300ml.

Method

1. Dissolve fresh yeast powder in 300ml of water.

2. Mix wheat starch and wheat flour, add 3g of fine salt and fresh yeast water to form a dough, and let it rise for 1 hour.

3. Make the steamed bun embryo and put it in the basket to rise for 30 minutes.

4. Put water in the pot and bring to a boil over high heat, then put it in a basket and steam it for 15 minutes.