After washing out the gluten, do not immediately steam, but to be at room temperature to naturally evaporate for a few hours or so and then on the pot to steam can be, this natural evaporation of time with the seasons have a relationship with the winter time can be up to seven or eight hours is fine, the summer time period to two or three hours can be, as long as the evaporation is in place, direct steaming, what do not have to Add, for example, baking powder or Angie and so on, steamed out of the gluten fluffy porous volume. This is very good steamed, basically and steamed buns buns exactly the same, nothing mysterious.
Gluten how to do the whole process picture
First prepare some flour,,, and water, moderate humidity to become a ball, and then put in a large pot, large pot of water, constantly rubbing the face. This way, the dough will become smaller, and feel almost rubbed, take the dough out. Let the water inside the pot settle, that is, let it sit for a while. When the water on the top is clear, pour out the water on top and put the cloudy, white water in something else, then pour more water into the pot and keep rolling the dough, and repeat the process several times. When you know you have a small ball of dough left and can't roll it anymore (this is gluten), put the remaining dough on the fire. Then put the rest of the noodles on the fire to steam. Let it steam for about 10 minutes. The gluten will be ready. The white water is starch, after finishing is the cold skin. Specifically: refer to the production method of cold skin
After washing the noodles after cooking gluten for what cooked into a paste ah
Make paste, need flour and water, flour is not good, the general can be, the pot inside the water put on the fire, the flour slowly into the pot, gently stirring with chopsticks, stirring, never wait for the opening of the pot, while stirring, while waiting, you will find that, slowly into a paste, and then the water, the flour, and then the water, and then the water, the flour, the flour, the water, the water, the flour, the water, the water, the water, the water, the flour, the water, the water, the water, the water, the water. Concentrate. When you see the paste, turn off the heat. The first thing you need to do is to get your hands dirty.
How to eat the gluten left over from washing noodles
Water gluten with a hand to tear, into small strips
Green, red bell pepper half of each clean and cut
pot of water boiling, put the water gluten into the scalding a little bit of fishing and wash up through the cool water to be cleaned
pot of boiling oil, under the water gluten stir-fry for a while, and then under the green and red bell peppers continue to stir-fry to the broken, add a small amount of salt, chicken essence to start the pot. The first thing you need to do is to get your hands dirty.
Reference:
How long do I let the pasta for gluten cooking rise before I wash it when it's too hard?
Half an hour
How to make honeycomb gluten without washing
Let me tell you:
Ingredients
Flour one kilogram
A pinch of salt
Sieve one
Electric whisk one
Gongs two
Homemade pastry (there is a gluten version without washing) of the
Preparation Tools Homemade Crust (No Wash and Gluten Version) Directions Step 1
Stir one pound of flour with water and salt Homemade Crust (No Wash and Gluten Version) Directions Step 2
Stir with an electric whisk for fifteen minutes. The first thing you need to do is to make sure that you have the right ingredients and that you have the right amount of time to make sure that you have the right amount of time to make sure that you have the right amount of time. The purpose of straining is to achieve a finer, smoother texture. During the straining process, I found that the sieve was clogged, so I rubbed a stainless steel spoon over the sieve as I strained, trying to make the pasta water filter through quickly. It turned out that what clogged the sieve turned out to be gluten. Step 4
The spoon made a clockwise circle on the sieve, and a small piece of gluten appeared quickly. All the pasta water was strained and a small bowl of gluten came out. I don't know if it's because the high gluten flour I used came out more gluten. The first step is to make a small bowl of gluten, which is the most important part of the cooking process. High heat for three minutes, bubbling and then out of the end of the cold water to quickly cool down. It's easy to remove. Coat with a small amount of cooked oil. Plate it up. Very delicate. Importantly, we have gluten. How to Make Homemade Pasta (Gluten Free Version) Step 7
I didn't put any side dishes, the appearance is lacking, but the taste is really great. I'd like to mention that the steamed gluten is not as fluffy as the ones you can find on the market. Baidu found that some people say add soda, and some say add yeast fermentation. A little bit of insight to send out for everyone to discuss. I'm not sure if I've ever seen this before, but I'm sure I've seen it before.
I know that so you know!
I forgot to add salt when I washed the noodles, and I couldn't wash the gluten, so what should I do
Putting salt in the gluten washer increases the gluten level, and makes it easier to wash the noodles.
The sauce for the gluten is as follows:
Ingredients:
500 grams of gluten, 3 green onions, 5 cloves of garlic, 2 tablespoons of bean paste, 1 tsp of brown sugar (you can use white sugar) Directions
1. Cut the gluten into small strips, and fry them slowly in a small amount of oil over medium-low heat until they loosen up (a little bit of a bubbling sensation) and then set them aside.
2. Melt 2 tbsp of bean paste in ? cup of water and set aside. I used this Korean bean paste is not too salty, if you use the bean paste itself is very salty to reduce the amount of discretion. The first thing you need to do is to cut the garlic into slices and chop the scallions into small pieces.
3. frying pan put 1 tbsp of vegetarian oil, burst the garlic slices and add the fried gluten slightly stir-fried, then add the bean paste liquid, high heat boil, add sugar, turn to medium heat and cover the simmering gluten flavor, sprinkle in green onions to collect juice can be.
Hand-washed cold skin wash gluten video throughout
Hello, it is very simple, no need for video, hand-steamed cold skin production technology information: 1. 10 pounds of flour plus 35 ℃ warm water 5 pounds and become a dough, static insulation waking up for 30 minutes. 2. put the dough into the room temperature water to knead and wash the gluten, the batter low temperature precipitation for 5-8 hours. 3. Remove the upper part of the batter clear water, stirred with a Brahmi Specific gravity meter to measure the batter concentration of 17-18 boe, then add 8-10 grams of gluten source (dissolved in cool water 2 hours in advance), 25 grams of salt and mix well, let it rest for 20-30 minutes and then filter it. 4. Spin the rubbing oil into the boiling water on the preheating, and then add 200 grams - 300 grams of cold paste, shake well and then put into the pot of boiling water, covered with a pot of steaming for 2-3 minutes can be removed from the pot. 5. gluten plus soaking more source on the Steam for 30 minutes, turn off the heat and stop for 5 minutes to get out of the pot.
How to make gluten, do not wash the kind of flour, ordinary flour can do?
To high gluten flour (rich flour), the general gluten is washed and made, otherwise you have to buy
gluten flour to make.
Gluten to do gluten to wash the face
No, gluten is washed after the pure gluten flour, can be directly after the water live into the dough, to do gluten string on the line
.