The function of hot oil scalding noodles is to prevent sticking to the cake blank and isolate the surface layer, because hot oil will scald the protein in flour to death. High-gluten flour becomes gluten-free low-gluten flour when heated.

Flour is a kind of powder ground from wheat. According to the content of protein in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour. Flour (wheat flour) is the staple food in most parts of northern China, and it is a food made of flour.

Method for removing gluten from flour

First, choose the right flour.

The flour we usually use is made of wheat hulled and ground, and only wheat flour contains gluten. But there are three kinds of wheat flour, high gluten flour, medium gluten flour and low gluten flour. If you want to make flour gluten-free, you must choose the right flour. Gluten is the most in high-gluten flour, so we only need to knead it a little to remove it.

Therefore, if you want to think more about gluten, you can choose high-gluten flour. Relatively speaking, medium gluten flour has less gluten than high gluten flour, so if you don't want too much gluten, you can choose medium gluten flour, but don't choose low gluten flour, because there is almost no gluten in low gluten flour, so even if you use more strength and spend more time, it is impossible to remove gluten.

Second, rub

If you want to gluten the flour, it is impossible to gluten the flour directly there, so we need to prepare the flour first. The flour you choose can be high-gluten flour or low-gluten flour. We can pour a proper amount of warm water into the flour, and then add water to the flour and stir it into dough.

Next, you need to put the dough into the basin filled with water again, and then knead it slowly by hand to knead the flour into the water. At this time, you will find that the original clear water began to turn white, and the noodles on the original dough began to slowly melt into the water.

Third, wash your face

We will rub and wash the dough with our hands, and then we will find that the dough is getting smaller and smaller, and the water is getting turbid and white. This is the necessary process of flour gluten. When the flour in the dough is completely dissolved in water, we will find that there is no way to mix it into the water after kneading. This piece is gluten in flour.

Next, we can take out the gluten and then squeeze out the water. We can see a yellow and chewy gluten in front of us, which shows that our gluten has been pulled successfully.