Washing gluten
First of all, we choose the highest possible protein content of high-gluten flour, and then add a little salt to it (1% of the flour is enough), and then add water and knead the dough, the dough does not need to be kneaded to the degree of light hands, light basin, light surface, as long as it does not stick to the hand, there is no dry particles of powder, and kneaded well on it;
Good dough covered with a wet cloth molasses for half an hour or so, and then A large basin filled with water, put the dough into the water constantly kneading, turning, began to wash gluten, the water as long as it becomes particularly thick and white, then change the water, and has been washed until the water no longer have starch dissolved on it; (wash gluten water not to be thrown away, after a few hours of precipitation scooped off the top of the water, the bottom of the starch slurry can be used to make the cold skin)
If you want to gluten to get the porous structure of the honeycomb, then the washed out of the If you want the gluten to have a porous honeycomb structure, then don't steam the gluten right away, but knead a little bit of yeast into it and let it rise for a few hours (about 3 hours in summer, maybe 7 or 8 hours in winter). If you're too lazy to wait, you can knead baking powder into it, and it will take about 15 minutes to steam on the pot, and about half an hour on high heat (depending on the thickness of your steamer).
1, the flour should be more, or wash out the gluten is too little, in the steamer is too thin;
2, gluten inside the starch must be washed clean some, otherwise it will also be difficult to form a honeycomb structure;
3, gluten washed out to be after the rise and then steamed to get the honeycomb.