How to make cold skin with plain flour is as follows:

Main ingredient: 400g of high gluten flour, 4g of salt, 2g of yeast.

Accessories: 20 ml of cooking oil, 3 grams of green onions, 50 grams of sesame paste.

1, first of all, to prepare this home version of the cold skin need to use the ingredients of a little salt to improve the gluten of the dough, yeast powder is used to ferment gluten after washing the dough.

2. Pour the flour into a clean, oil-free bowl and sprinkle in a little salt before mixing to make the dough more stringy. Pour warm water into the flour a few times, while pouring water with chopsticks to mix the flour evenly into flakes, with the palm of your right hand to knead the flakes into a smooth dough, cover with plastic wrap and let the dough molten for half an hour, although there is no need to ferment, the dough molten for a while and then wash the dough is not easy to loosen.

3, the molasses dough smooth and pliable, and like the usual dumpling dough is no different, the difference is that the next step to do the cold skin to start washing the noodles, to the basin into the appropriate amount of drinking water, the amount of water to just missed the dough as appropriate.

4. Before washing the noodles, prepare another clean and oil-free cooking pot, which is convenient to store the washed noodles separately. Knead the dough slowly in the water, as long as you don't need to know the process like scrubbing clothes, pour the cloudy slurry from each wash into another basin, and then add water to repeat the wash until the dough becomes smaller and smaller and the water gradually clears, which means that the slurry in the dough has been washed out.

5, although the molasses over the dough smooth and pliable not easy to loose, but in the process of repeated kneading and washing will inevitably fall out of the dregs, so the end of the washing must be used in a fine sieve will be in the batter in the dregs of filtering and then static clarification, otherwise it will lead to make the Liangpi mixed pimples are not smooth.

6, washed dough left a small ball of gluten, which is the soul of the cold skin in the auxiliary materials, need to be processed again, add the right amount of yeast, as usual steamed bread flour, kneaded evenly, covered with plastic wrap to let the gluten molasses.

7, molasses good gluten with a spoon to gently pick a meeting to see the dense honeycomb like the hair of the pasta, that molasses good. Put the gluten into a clean plate, steam pot into the appropriate amount of water, the gluten on the drawer on high heat steaming for about 20 minutes.

8, steamed gluten shape is yellow-brown wheat color, dense honeycomb, full of elasticity, don't look at its appearance, it seems to look little appetite, in fact, this is usually we eat outside the cold skin inside the soul of the auxiliary ingredients: gluten. Steamed gluten will be removed to cool and set aside.

9, after five or six hours of resting, wash out the turbid batter clarified after the emergence of this water and powder layered state can begin to do cold skin.

10, the top layer of clear water gently poured out, try not to disturb the starch of the basin. After the water is poured out with a clean spoon will be basin of batter starch stirred evenly, due to the starch for a long time precipitation, the bottom layer of solidification and hardening is more difficult to stir, so the mixing process to be a little bit of patience, after all, only one step away from eating cold skin.

11, the steamer to remove the steam drawer and add the right amount of water to boil over high heat, in the aluminum tray to do cold skin, brush a thin layer of cooking oil to prevent sticking, with a spoon into the right amount of starch slurry, gently shake the tray to let the slurry flow out of the tray in a thin and thick uniform plane state into the open pot of water and then steam for two or three minutes.

12, open the pot to see the cold skin in the tray bulging bubbles on the cooked, the cold skin with the tray removed into the cool water to cool down, the cold skin down to put a clean dinner plate brush a layer of cooking oil to prevent sticking. Repeat the above steps to steam all the remaining starch slurry can be.