Chengfen is also called Chengmian, Chengfen, Tingfen and wheat starch. It is a kind of gluten-free flour, and its ingredients are wheat. Can be used to make various snacks such as shrimp dumplings, vermicelli, rice rolls, etc. It is processed flour. After rinsing with water, the gluten in the flour is separated from other substances, and the gluten becomes gluten, and the rest is the surface.
Raw flour is a term that often appears in recipes, and it is mostly used for thickening. The raw flour used in mainland China is potato flour, while the raw flour used in Hongkong is corn flour, while the raw flour used in Taiwan Province is too white flour, which is made of broad beans or water chestnut. In Chinese cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, in addition to thickening the food to produce a smooth taste. Raw flour has a wide range of uses, which can be used as seasoning in cooking, as well as bean jelly, and can also be used to spread pancakes. It is mainly used for sizing and thickening meat raw materials during processing.
In Chinese food, it refers to starch, which is used for thickening and sizing when cooking. There are many kinds of raw flour, such as sweet potato starch, water bean powder used in Sichuan cuisine, and corn starch. There are many kinds of raw flour. Generally speaking, the academic concept of corn starch thickening is that it has the characteristics of water absorption, adhesion and smoothness when gelatinized by heat. When the dishes are close to maturity, pour the prepared powder juice into the pot to make the marinade thick and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dishes.
question 2: what can you make from cooked noodles? Gourmet cooked noodles are wheat starch. It is translucent when it is ripe, so it is mainly used to make crystal shrimp dumplings, pink fruit, rice rolls, crystal cakes, homemade cold rice noodles and so on.
Question 3: What can Chengmian do to see xinshipu/...9D%A2/
Question 4: What kind of cream topaz cake should be made from the dough?
Crystal cake crust material:
15g of cooked flour
3 tablespoons of raw flour
17ml of boiling water
2 tablespoons of sugar
1 tablespoon of cooking oil
Cream toppings material:
one egg
28g of butter < Spoon
2 tablespoons of custard powder
22ml of milk
5g of sugar
1 tablespoon of water
utensils
A
crystal cake crust made of Chinese woodcut cake:
1. Add boiling water, stir with chopsticks into a block, add oil, knead into dough (it is best to discard gloves after loading), and let stand for 2 minutes. Cover with a fresh-keeping mold (to prevent the dough from becoming dry and hard).
Making milk yellow stuffing:
1. Boil the milk slowly (no? ), add butter and sugar and mix well.
2. Mix custard powder, flour, eggs and water to make slurry, slowly pour (1) without stopping stirring, return to the pot and cook with low fire until it is excellent, while stirring constantly, leave the fire, put it in frozen water and stir until it cools.
Combination
1. Divide the crystal dough into several small dough balls, sandwich the small dough balls up and down with two pieces of plastic wrap, press them down by hand, and then use a wooden stick? Thin, cut the round die into round skin, and the edge is a little bit more? Thinner, made into a smooth dough.
2. Brew the cream filling into the crystal cake crust, put it into the cake mold and press it flat (with the mouth closed at the bottom), arrange the oiled steamer, and steam for 5 minutes on high fire. Eat it as soon as possible to avoid hardening.
Question 5: What can raw flour and cooked flour do? Eating cooked flour is actually extracted from flour with gluten removed. The so-called cooked flour (also known as cooked wheat flour) is processed with flour to remove gluten, and then the water flour washed with gluten is precipitated, filtered and dried, and then ground into fine powder. They are usually sold in supermarkets, or in food stores and flour shops.
it can be used to make various snacks, such as shrimp dumplings, vermicelli and rice rolls.
Raw flour doesn't specifically refer to any kind of starch. Raw flour is a term that often appears in mainland recipes and Hong Kong recipes, and is mostly used to tick. The raw flour used in mainland China and Hongkong is corn flour, while the common flour used in Taiwan Province is too white. In Chinese cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, in addition to making food taste smooth.
Question 6: What kind of materials can wheat flour be used for snacks? rice rolls should also use it.
Question 7: Usage of wheat flour and 1: 1 flour used as pastry skin
Question 8: What can wheat flour be used for? There are many ways to do it in rice rolls, and Guangdong needs to add flour.
The method is as follows:
Material:
24 grams of sticky rice flour
4 cups of clear water
1 teaspoon of salt
Shrimp (soaked). 8g
appropriate amount of onion
2 tbsps of corn flour
2 tbsps of raw flour
3 tbsps of raw oil
Practice:
1 Mix rice flour, corn flour, raw flour, raw flour, etc. with salt and raw oil, and then add clear water to make a paste
2 Mix a piece of white flour slightly larger than a steaming basin. Push
flat with your hands, sprinkle chopped green onion and dried shrimps, cover and steam for about two minutes
3 Put the steamed vermicelli and white cloth upside down on the metal desktop swept by the cooked oil, remove the white cloth, and roll the vermicelli into rice rolls, that is,
Note:
After mixing the oil with the powder, dilute it with water, so as to avoid the oil from floating, and the skin can be hard. It will be lubricated instead of [cloth
There is no special steamer, and it can be put in a pot with a shallow cake basin and steamed in water. It can also be
The first step \ pulping
It is a bit like the batter used to spread pancakes in our northerners' home, but it is thinner than that, and it seems that there are not many eggs.
The second step \ steaming
People in rice rolls shop use a special one. It's a bit like a gong made of dough by Shaanxi people.
Spread a layer of drawer cloth on the gong, pour a spoonful of beaten pulp on it, put a pot of boiling water under the gong, and steam it. At the bottom of the gong, you will put the food stuffing ordered by the guests, such as slippery chicken, lean pork with tea mushrooms, and so on.
The third step \ pour
takes less than five minutes. This chopping board was touched with a layer of clear oil in advance. The duster scraped it back and forth with a spatula made of thin iron sheet, gently lifted the drawer cloth, and the translucent rice rolls was evenly spread on the chopping board.
Step 4 \ Roll
Put the steamed rice rolls, the lettuce with hot water on the stuffing, roll it into a roll, and a rice rolls is basically completed.
Step 5 \ Plate.
Question 9: What kind of flour can be used instead of corn flour? It is also called corn flour, corn flour, corn flour and wheat starch. It is a kind of gluten-free flour, and its ingredients are wheat. Can be used to make various snacks such as shrimp dumplings, vermicelli, rice rolls, etc. It is processed flour. After rinsing with water, the gluten in the flour is separated from other substances, and the gluten becomes gluten, and the rest is the surface.
Chengfen is actually raw starch. When it is used, it is brewed with boiling water to make it gelatinized and sticky, and then it can be used as dough.
Using potatoes or sweet potatoes to make pulp, or using mung bean flour to make dough, you can also make corresponding flour, but it is difficult to get gluten.
(refer to Baidu Encyclopedia above) If you have starch at home, you can replace the powdered starch!