Sweet potato starch cool skin How to make sweet potato starch cool skin

Sweet potato starch should not be used as a cool skin.

Material. Ingredients: (for two) 2 cups of flour (preferably high-gluten flour) (1 cup of 240ml, 2 cups of flour about 250g); about 2 cups of cold water; 1 tsp (3 grams) of salt.

Method. 1. After sifting the flour and salt (no sieve is fine), add water little by little and stir into a batter. Pay attention not to add too much water each time, add little by little, stir well and then add again, so that the batter is smooth and powder-free.

The more times you stir it, the more gluten the cold skin will be. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold skin is easy to break and is not gluten-free.

2. Put the stirred batter in the refrigerator and refrigerate it (in winter, it can be placed at room temperature) for at least three hours, which is called resting noodles. My house usually stays overnight. This is very important to solve the problem of foreign flour not being glutened as well known to everyone.

3. Take out the awakened batter to bring it back to room temperature, and wipe the model of steamed cool skin for later use.

4. Boil a large pot of boiling water in a frying pan for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and add a little water.

5. When the water is boiling, brush a little oil into a model, scoop a spoonful of batter and pour it in. The amount of batter is mastered by the individual, and if you like a thicker cool skin, you can scoop a little more, and vice versa, you can master it with one or two experiments.

6. Shake the batter in the model evenly, so that the bottom of the model is evenly covered with batter.

7. Put the batter into a pot of boiling water and cover the pot. The fire should be kept on fire all the time.

8. Repeat the steps.

Five, sixth, pour the other model into the batter as well. The batter in the first model will slowly bubble up during this process, and if the lid is transparent, it can be seen clearly. When the batter is puffed up, it is steamed.

9. Wear cotton gloves and take out the steamed model and put it in cold water to cool (put the second one in the pot to continue steaming when the first one is icy), there are two options.

First, put the model upside down and flush it under the cool water pipe;

Second, store a pool of cool water in the pool and float the model in it, but the effect is not as good as the first one.

10. Use a brush to brush a layer of oil on the surface of the steamed cool skin, and slowly peel off the cool skin.

11. Brush both sides of the steamed cool skin with oil, dip the knife in cold water, and then cut the cool skin into your favorite width, and mix in your favorite seasoning.

The sweet potato starch version of the cold skin does not need to wash the face, and it is also very simple.

The practice of cool skin 1Use a disposable cup with a cup of flour, a cup of sweet potato flour and a cup and a half of water, in a ratio of 1:1:

Pour the flour and sweet potato flour into a larger container, add water, add a little salt, and stir evenly3Put a little oil in the bottom of the plate and spread the mixed batter thinly on the bottom of the plate4Bring water to a boil in a pot and place the dish in the water''(If it is not easy to master, you can put a grate, put the plate on the grate, and steam the effect is the same) 5

Cover the pot with a lid and heat for two minutes on high for 6Put the steamed cold skin in water and let it coolTake the cool skin 8

Go to a plate, grease the bottom of the plate and put it into the cool skin, and also smear some oil on the cool skin to prevent it from sticking together with the next cold skin, and so on until the blur is done.

1. Mix sweet potato starch and water into starch liquid cherry water in a ratio of 1 ratio; Sit the water in the steamer and start to boil the water.

2. After the water is boiled, put the steaming drawer on it, and prepare a larger flat plate at the same time, just the porcelain plate or flat stainless steel plate that usually serves vegetables, and wipe a little oil at the bottom of the plate, not more, a little bit.

3. Pour a spoonful of starch water on the bottom of the plate, not too much, a thin layer is fine, and then put it on the top of the steaming drawer to steam for two minutes.

4. When you see that the starch water has become transparent, you can take it out and immediately put the whole plate into a large basin of clean water, and you can take it out of the plate in the water after about two minutes of cooling.

5. Just like this, crystal clear; Use the above method to make all the cold skins, but each cold celery peel should be oiled so that it does not stick together.

5. Raw materials: sweet potato imitation ante infiltration starch, mung bean starch, water.

Method: 1. After mixing the two starches, add water and stir slowly to melt the starch.

2. Then scoop the starch slurry into the prepared dish.

3. After that, boil water in a pot, pour the mold into the pot and steam for two minutes.

4. Finally, when the cold skin is bulging and blistering, it can be taken out.

1 Liangpi is originated in the Guanzhong region of Shaanxi Huishu Han traditional food, has a long history, has a high nutritional value and edible value, many people think that only flour can be used to make Liangpi, but in fact, starch can also be used to make Liangpi, and the starch to make Liangpi is mainly wheat starch, so starch can also be used to make Liangpi.

2 Yes. Sweet potato starch is also a kind of starch, although the common starch to make cool skin is corn starch, but it is not necessary to use corn starch, the cold skin made of sweet potato flour is also very delicious, with a unique sweet potato aroma, but it should be noted that sweet potato starch can not be used to make cold skin alone, add some flour and rice flour, because the viscosity of sweet potato starch is too high.

3 Yes. Under normal circumstances, flour is the most common raw material for making cool skin, and flour contains a certain amount of starch, and the amount of flour is enough to make cold skin, so it is okay to make cold skin even if it does not use starch, and it will not affect the taste of cold skin.

4 Ingredients: gluten flour, light soy sauce, vinegar, water, cucumber, garlic.

Method: 1. Put the flour into a basin and add water to evenly form a dough in the same direction.

2. Knead slightly, cover with a semi-dry cage cloth and let stand for 30 minutes.

3. Then pour a small half basin of water into the basin, take the dough and put it in, knead the dough lightly until the water becomes thick, take out the dough and put the dough aside for later use.

4. After changing to a new basin, pour in a small half basin of water, put the dough that has just been kneaded and has become smaller, continue to be gentle, and repeat the action until the water becomes clear and the gluten comes out.

5. Put a wooden frame on top of the large basin, put it on the wooden frame, scoop the washed face water into the copper silk luo, filter it into the basin and repeat it 4 to 5 times.

5. Finally, put the filtered broken gluten on the gluten block, and the flour slurry in the large basin will precipitate for 5 to 6 hours, scoop out the water on the basin, and the rest is starch.

6. Add an appropriate amount of baking powder or "old noodles" for steamed steamed noodles, stir well, and place in a warm place to ferment for a period of time.

7. Finally, pour water into the pot and boil, knead the washed gluten into strips and wrap it into multiple sticks that are slightly thicker than your thumb, then put it in the pot and cook for 45 minutes.

Ingredients: 200g of sweet potato flour, appropriate amount of chili oil, appropriate amount of aged vinegar, appropriate amount of chopped green onion, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of garlic water, 50g of pea flour.

Production steps: 1. Mix the pea flour with water and set aside.

2. Mix the sweet potato flour and set aside, remember not to dry it too much, just adjust it to a sticky thickness.

3. Add 1000ml of water to the pot and bring to a boil, slowly add powder water with a soup spoon with one hand and pour it into the pot, and stir quickly with a rolling pin with the other hand.

4. Before completely adding the pea powder juice.

5. After stirring the pea flour, cook for about 2 minutes, then slowly pour in the sweet potato flour using the method in Figure 2, stir quickly and keep in a circular motion.

6. The shape of the sweet potato flour after stirring the water.

7. Pick up a piece with a rolling pin, if the cold powder can't be picked up, the cold powder will be too tender, and you also need to pour in some potato flour water to stir.

8. Always cook over medium-low heat, stir constantly with a rolling pin, so as not to cook paste, and finally cook over medium-low heat for less than 10 minutes after drizzling powder water, remember to keep stirring.

<>10. If you like to eat slices, put the cold powder in the pot into the pot and let it cool and slice.