Gluten bread is a special snack in the northeast of China, which is similar to the eating method of hand-held cakes and spring cakes, but it is thinner, softer and more muscular than spring cakes and hand-held cakes. The calories of gluten bread are relatively high, and the calories per 100 can be about 246 calories. This is because the gluten bread will absorb some oil after frying, which will lead to the increase of calories, and it is also easy to produce carcinogens, which is not conducive to health. You should try to eat less gluten bread during weight loss.
How to make gluten bread correctly
I. Practice 1
1, production materials
250 grams of medium gluten flour, 200 grams of boiling water, salt 1 teaspoon and salad oil.
2, production steps
(1) Pour the flour and salt into the basin and mix well. Pour it into boiling water and stir it with chopsticks to form a floccule.
(2) When the flour wadding is slightly cool, knead it into dough and wake up for 20 minutes.
(3) Sprinkle dry noodles on the panel, and knead the awakened dough into smooth dough, then knead it into long strips and pull it into small dosage forms with the same size.
(4) Squeeze the small doses with the palm of your hand, roll each small dose into a round skin about10cm, and brush a layer of oil evenly on it.
(5) According to this, stack 8 round skins, and the top layer does not need to be oiled.
(6) Press the stacked cakes evenly with the palm of your hand several times, and then roll them into pancakes. Pay attention to rolling them on both sides to keep the size and thickness of the cakes on both sides consistent.
(7) Open the electric baking pan, heat it in advance, brush a layer of oil, and put the cake into frying.
(8) About 1 minute, turn the cake over and bake the other side, and then gently peel off the top piece of cake that has turned golden.
(9) Roll it into a roll, put it into a flat plate, and cover it with a piece of cloth to prevent the crust from drying out. According to this, all the cakes are fried and rolled into rolls, and you're done.
II. Practice 2
1, production materials
500 grams of flour, 300 grams of water, 5 grams of salt and an appropriate amount of edible oil.
2, production steps
(1) Put the flour and salt into the basin, stir them with boiling water and chopsticks to form a floccule, knead them into dough, and wake up 1 hour.
(2) Knead the dough into a long strip, pull it into a proper size of agent, and then press it into a round cake.
(3) The upper surface is coated with edible oil, and the surfaces of two round cakes coated with edible oil are pasted together and rolled into a big cake.
(4) Pour a little cooking oil into the non-stick pan, put in the rolled cake, and bake the cake over medium heat, flipping one side and flipping the other side. When both sides are golden brown, take out the pan and put it on the plate.
III. Practice 3
1, production materials
350g of high gluten flour, half bowl of vegetable oil, salt 1 spoon, warm water160ml.
2, production steps
(1) Knead the dough with a bread machine, take out the dough after 33 minutes, wrap it with plastic wrap, and relax for about 15 minutes. When the dough is relaxed, roll it into dough.
(2) Apply oil and sprinkle some dry powder to prevent oil from flowing out. Roll up from one end and become a tube.
(3) Cut the dough into small pieces, press the two pieces of dough together, lengthen the dough, roll it up again, roll it into a cake embryo, and wake up for a few minutes.
(4) Take a cake embryo, roll it into a pancake, then heat the pan and hot oil, and bake the pancake with low fire.
(5) Turn it over several times, and after the cake is colored, it indicates that it is ripe.