A bowl of high-gluten flour, with water and a batter critical between thin paste and dry dough, can put a little salt; Stir quickly in the same direction with chopsticks for half an hour; Put the batter into a bowl, cover the bowl with a wet cloth and wake up for half an hour; Then add water, continue to stir in the same direction, wash until the water turns white, and change to clean water, and the white flour water exists in another place. Wash it like this for 3 ~ 5 times, and your batter will become gluten.

Self-made gluten practice 2

250 grams of high-gluten flour, water 150 grams or so, synthesize dough and knead for a while; Wrap the kneaded dough with plastic wrap and set aside for 30 minutes; Take out the waking noodles (which are very smooth at this time), knead them again, find a basin to pick up some water, and put the dough in for kneading.

The water slowly turned white, and the rest of the middle piece was gluten; It's almost time to wash. Change a basin of water. Don't pour out the water just now. Find another basin to put it in. It always takes three or four times to wash, and finally the rest is gluten.