material

Keywords yeast, gluten, cheese cloth,

working methods

Melt 1, 1 cup of warm water+1 teaspoon of yeast, then add flour in spoonfuls, stirring while adding it until it becomes a ball and cannot be added. Cover and make it 2~3 times as big as the dough. I usually make it in the morning, put it at room temperature and come back at night.

2. Steam the wet cheese cloth in the grid, knead it into gluten dough, tear it into small balls and put it on gauze. Start steaming with cold water. Time 15 minutes after the water boils, and wait a few minutes after turning off the fire before boiling.

3. Cut the steamed gluten into small pieces and squeeze it into baked bran with cold water.