1. Flour selection: Wheat gluten or common wheat flour is generally used for traditional baked gluten. Flour Flour is a kind of flour specially used to make gluten or vegetarian meat. It is characterized by containing high gluten protein, which can make dough have good viscosity and elasticity. If there is no gluten flour, you can also use ordinary wheat flour, but the texture of gluten may be slightly different.
2. Flour mixing: Pour the flour into a large bowl, gradually add a proper amount of water, and stir or knead the flour at the same time until a uniform dough is formed. According to the brand and humidity of flour, the amount of water added may be different. It is usually recommended to add water gradually to prevent the dough from being too wet or too dry.
3. Kneading: Put the dough on the table, press the dough forward with your palm, then pull the dough backward with your palm, and repeat this action. This kneading action helps to activate gluten in flour and make dough soft and elastic. The kneading time can be determined according to the state of dough and personal experience, generally based on the smoothness and elasticity of dough.
4. Let stand: put the kneaded dough back into the bowl, cover it with a wet cloth or plastic wrap, and let stand for about 30 minutes to 1 hour to fully relax and ferment the dough.
After completing the above steps, you can make the dough into baked gluten according to your own preferences. Generally speaking, when making baked gluten, the dough will be rolled flat and then baked with fire until the outer layer is golden and crisp. You can add seasonings and vegetables according to your own taste to make the baked gluten more delicious.
Please note that the above is just a general production method, and the specific steps and material ratio may be different due to personal preferences and regional differences. It is recommended to refer to specific recipe guidance or consult an experienced cooking expert before making.