Materials for the dough: 300g of high-gluten flour, 150g of water, 2g of salt (for 5 10-inch pizza pans)

Vegetables for cold mix: 200g of mung bean sprouts, 1 fresh cucumber, 2 cilantro

Materials for the pepper water: 20 peppercorns, 2 star anise, 10 cumin, 120ml of water, 2g of fine salt.

Chili oil ingredients: 30 grams of chili powder, 10 grams of white sesame, 250 milliliters of vegetable oil, 2 grams of fine salt

Garlic juice ingredients: 5 cloves of garlic, 10 grams of cold water, 2 grams of fine salt

Other seasonings: 15 milliliters of vinegar, 15 milliliters of soy sauce, 15 grams of sugar, 2 tsp. of sesame sesame oil

1. Dissolve the 2 grams of salt in water.

2. Add the salt to the flour little by little and knead it with your hands while adding it

3. Cover the surface with plastic wrap and leave it to relax for 1 hour

4. Put half of the water in the basin and start washing the dough

5. The water in the basin will become whiter and whiter

6. When the water in the basin becomes very white, pour the starch water into another basin and set aside

7. Pour half of the basin of water again and continue to wash the dough so that it is repeated for 4-5 times, whenever the water becomes intensely white, change the water once and the starch water that comes out of the wash is collected in a large basin

8. Wash it for the third time, and the gluten will become rough and porous by the time the water is changed for the fifth time

9. The gluten will become rough and porous state and the pasta water will no longer become white, it means that the wash is complete

10. Brush the vegetable oil on the plate, the drained gluten flat on the plate, the steamer pot boil water, put on the gluten on high heat steam for 15 minutes can be taken out to let it cool

11. Pour all the starch water into a large pot, with a mesh sieve to filter out the residue of the wash out

12. The purpose of the basin into the refrigerator overnight is to let the starch precipitate

13. Remove the basin, the surface of the clear water poured clean, leaving the bottom of the white starch water left in the state of the flour water

14. Take a large flat plate, brush the surface with vegetable oil to dig 2 spoons of starch spread horizontally on the plate

15. Steamer pot to boil water, the plate will be placed in the steaming rack, add a lid, medium heat steaming 3 minutes, steamed cold skin will be a big bubble bulging

16. will be removed from the plate, and then in the surface of the cold skin brushed with vegetable oil

17. to not be hot when the hand lift the cold skin can be, take a large plate, put on the steamed cold skin, let it cool and spare

18. to take a small pot, put peppercorns, star anise, cumin, water, with a small fire to cook until the water becomes brown, the aroma comes out That is, pepper water, cool and stand by

19. garlic minced into a puree, add cool water, salt made of garlic juice, soy sauce and sugar mixed to sugar dissolved

20. mung bean sprouts blanch with boiling water until cooked through cool water, cut the cold skin into finger-width strips, cucumber julienne, coriander chopped, steamed gluten cut into pieces

21. the cold skin flat in the bottom of the plate, put a variety of ingredients Do not use low gluten flour, low gluten flour will not wash out gluten, and finally all melted in the water, is equal to the flour and water modulation into flour water ha;

2, dough and water and into a ball, a little bit of addition, do not add too much at a time. Summer humidity with less water, winter dry with more water, the flour and into a non-sticky dough can be. And good dough to give some time to relax, so that the dough themselves produce gluten, but also in the operation of the softening;

3, wash the dough, do not add too much water in the basin, a small half-basin can be. Too much water a waste, two in the wash Hou splash out. The general situation of 5 times the water, and finally the water is clear. Wash the batter water to precipitate for a long time before the cold skin will be strong. I have tried to precipitate 4 hours, and precipitation of 1 night, obviously precipitation of 1 night of the cold skin more powerful;

4, some students say that when washing the dough, the dough will be scattered. To the end of the scattered dough to be placed in the funnel to wash into a ball. However, I replaced the high-gluten flour there is no such thing, the flour is always in the hands of the dough;

5, steamed cold skin should be on the plate on the brush oil to prevent sticking, after steaming the surface of the cold skin should also be brushed with oil to prevent drying. If exposed for a long time, the cold skin is easy to dry and crack.