Making gluten is not complicated, but it takes some skill and patience to make the marvelous taste. You need to prepare good quality flour. High-gluten flour is ideal for making gluten because it has a high protein content and creates a more elastic gluten network.
Next, place the flour in a large bowl, add a small amount of water, and use your hands or chopsticks to mix them into a dough. The dough should have the right amount of moistness, neither too dry nor too wet. If the dough is too dry, add a little more water; if it is too wet, add a little more flour.
Keeping the dough is a crucial step in making gluten. You need to spend enough time kneading until the dough becomes smooth and elastic. The kneading process hydrates the proteins in the flour and creates a gluten network. The longer you knead, the stronger the gluten network becomes.
After the dough has been kneaded, it is placed in an oiled bowl, covered with plastic wrap, and left to rest in a warm place for a while. During this process, the gluten in the dough will relax further, resulting in a better texture. Typically, the resting time is 30 minutes to 1 hour.
After the resting is done, you need to rinse the dough repeatedly. Rinse the dough under running water and squeeze the dough with your hands to rinse the starch out of the flour. The rinsing process takes patience, but it will remove the bitterness from the dough and result in pure gluten.
After rinsing, place the gluten in a bowl with water and salt. Using your hands, mix the gluten and water until a thick paste-like consistency is formed. This batter-like gluten can be used to make a variety of delicious dishes such as gluten stuffed meat, gluten barbecue and gluten soup.
The process of making gluten is not complicated but requires some attention to detail. By choosing good quality flour, proper kneading, enough resting time and patient rinsing, you will surely be able to make delicious gluten that will bring a feast to your taste buds.