Methods/steps
1 kg flour is mixed with warm water and kept awake for about 30 minutes.
Knead the dough in normal temperature water until the gluten is washed out.
Put the washed batter aside, cover it and let it stand. After precipitation, pour off the clear water on the top of the batter and mix well for later use.
Take out the pan (non-stick pan is best) and brush it with a little oil to prevent it from sticking. Pour a tablespoon of batter into the pot and bake it.
You can add a small amount of baking powder to the gluten from the west, steam it in a cage, and wait for a few minutes after the flameout.
Finally, shred the gluten and add it to other side dishes, and roll it with the baked steamed bread skin to serve.
Matters needing attention
When kneading dough, be a little more gentle and hard.
Don't pour batter when washing your face.
Prevent the pan from sticking when cooking steamed bread.