Gluten flour

200g; Warm water

300ml; Dry yeast

1/2 teaspoon, half pot of deep frying oil (actually consume about 200g).

Practice:

1. Put the gluten powder and dry yeast into a container and mix well, then pour all the water into it, and then quickly stir a few times,

Gluten powder is very easy to absorb the water, and the amount of water absorption is much larger than that of flour, if you pour the water point by point like flour, it is easy to be lumpy, and certainly not come out of the softness of the gluten to suit the gluten dough, and the gluten powder will not rise after lumps are formed. The gluten flour will not come out softly, and the gluten flour will not be able to rise when it becomes hard;

3. Cut the big gluten dough into small pieces. If you can cut the gluten dough into even square pieces, the fried gluten will be more round and better looking. I just cut it randomly for the sake of speed, so the fried product can only be said to be nearly round, so the quality of the gluten stuffed meat is not quite qualified!

4, fire with medium heat, when the oil temperature 6 into hot (about 160-180 degrees), cut into the gluten block. Gluten blocks will quickly expand, this time to pay attention to diligently turn the gluten, the joint in a separate, be sure to pay attention to the fire, the oil temperature can not rise too fast, or fish out of the finished product will be cooled to find that the gluten bubble shrinkage!

Note: the fried gluten oil with a normal salad oil or blended oil can be, it is best not to use peanut oil, because that will be a little greasy, and the price is much higher! Fried gluten is not actually "dirty" oil, fried leftover oil can be used to mix fillings or stir-fried vegetables to use, the next time you fry with new oil, do not always stay fried oil back and forth fried ah! That fried to fry the "old oil" on the body is very harmful!