gluten bread is a very common food in Northeast China. It tastes not only tough, but also very delicious. It is a very popular food at ordinary times. Whether gluten bread is delicious or not has a lot to do with dough blending. Some people make gluten bread that is not transparent, sometimes it is hard, and it tastes particularly bad. This situation is usually caused by the lack of mastery of dough blending methods or skills.

how come the gluten bread is transparent and soft?

raw materials: flour, salt, eggs and cooking oil.

making method: 1. prepare 3g of flour in a pot, add 3g of salt, beat in an egg, and pour 1ml of cold water to mix the flour.

2. Stir the flour until it is flocculent, add 2 ml of cooked oil, knead it into a smooth dough, cover it and wake up for 4 minutes.

3. Put a layer of oil on the chopping board, and the dough that wakes up needs not to be kneaded. Divide it into two parts, knead it into long strips, and divide it into eight flour agents.

4. You don't need to knead the dough, just roll it into pancakes, roll it up from bottom to top, cover it with plastic wrap and wake up for 1 minutes.

5. Stretch the wake-up dough by hand, dish it up from one end, flatten it slightly by hand, cover it with plastic wrap, and wake up again for 1 minutes.

6. Brush the baking pan with oil and preheat it. Take a flour paste and roll it thin. When it is about 2 ml thick, turn it over and roll it as thin as paper.

7. Roll the rolled cake blank with a rolling pin, put it in an electric baking pan, and bake the front and back sides for 1 seconds.

gluten bread is similar to spring cake in the north and spring roll skin in the south, and it is used to roll vegetables and meat. But compared with spring cakes and spring rolls, gluten cakes are thinner, softer and more flexible. You can still read the words in the newspaper when you put a gluten bread on it. Moreover, this cake is very elastic, and it is soft and not easy to break when rolling vegetables.

Other methods of gluten bread

1. Hot-water noodles, knead the noodles for 1 hour

2. Roll them into thin slices, about 2mm thick, and press them into small slices with the help of a cup cover

3. Brush them evenly with a brush, and oil them in groups of four

4. For neatness, press them by hand first, and then press them again. One-by-one, folding tray

Note: The method of making gluten bread is to knead it with high-gluten flour with water and oil, and then roll it on a very smooth surface. Usually, stainless steel or glass chopping board is selected, so the texture of gluten bread is oily and delicate. Because it is rolled out of flour, it has good toughness.

ingredients of gluten bread:

1. Xiangqi sauce, eggs, cucumbers, mung bean sprouts, carrots, shredded potatoes, leeks, beef, shallots and coriander

Production:

1. Xiangqi sauce in Harbin, Northeast China, with local eggs and stir-frying, that's right, it is the fragrant egg sauce (you can put it in if you like spicy food. Both mung bean sprouts and carrots should be blanched; Fried leeks with shredded potatoes, beginning of spring wants to eat leeks; Chop shallots and tender coriander; Beef sauce in advance!

Health tips

1. Anti-cancer, prevention of cardiovascular and cerebrovascular diseases, promoting blood circulation and removing blood stasis, strengthening yang and tonifying kidney, eliminating lumbago, benefiting liver and stomach, anti-aging and enhancing immunity

2. Leek contains more than 9% water, rich vitamin C, more calcium, iron, phosphorus and protein, a little fat and other vitamins and minerals, and also contains volatile oil.