Material preparation: gluten flour, warm water and salt.
1, add appropriate amount of salt to warm water at 40℃ to taste, beat the ears away, then pour in gluten powder and stir well.
2. Knead the dough while stirring, so that the gluten Heyuan powder can be kneaded together until the surface is smooth.
3, add water to the basin hall, start to scratch the noodles, the water will guess that it will become milky white, and then enter another basin, and continue to wash with clear water, so wash it repeatedly until the water is clear.
4. The washed dough has become such a honeycomb.
5. After the dough is kneaded, put it in a clean bowl and wake up for one hour.
6. Put the awakened gluten on the chopping board and flatten it, and cut it into pieces with even size.
7. Roll up the gluten one by one with chopsticks and put it on a plate for later use.
8. Cook the rolled gluten in a pot for about 20 minutes.
9. After the cooked gluten is put into cold water and warmed, you can use it to make the baked gluten you like.