How to steam gluten in order to make it fluffy and not shrink back is as follows:

Materials: 250g of gluten, 2g of yeast, warm water.

Step 1: Add yeast powder into gluten powder and mix well with chopsticks.

Step 2: While stirring, add water until you can basically form a ball and knead it briefly with your hands.

Step 3: Add lukewarm water at about 30 degrees Celsius, and let the water soak into the dough.

Step 4: Soak for about 1-2 hours, it will rise, fluffy and have a net-like organization.

Step 5: Grease the bottom of a plate, put in the dough, and steam for 30 minutes over medium-high heat.

Step 6: Don't open the lid immediately after steaming, turn off the heat and smother for three minutes before opening.

Step 7: The hair is very strong!

Step 8, take it out, let it cool, cut it and look at it, not bad! Do cold skin with, mixed with gazpacho can be it!

Step 9, cut ready to enjoy!