If you make stuffed skin, what is the white stuff on it

If it is a real master, then what is added to it is nothing more than salt or edible alkali, in addition to this file will not add anything else, but whether it is salt or edible alkali, this is mainly related to the consumption habits of local customers, if the local people like the appearance of yellowish cool skin, you need to add edible alkali, otherwise if the local people like pure white cold skin, then add salt or anything can not be added. Of course, it is not excluded that some people add it indiscriminately, but if it is a master who really knows how to make cool skin, it is certain that nothing other than the above two substances will be added. Anything other than these two kinds of slow and pure disturbances and stupidity is added, without a doubt, it is definitely not a real master.

Through this, you can also tell whether the other party has real skills, at a glance, no need to ask.

It's not that it's infected, but that the cool skin is not good, that is, it is not resistant to storage, the specific manifestation is that there is a peculiar smell in the sticky hands overnight, and the cool skin made on the day is sticky in the afternoon, and the cold skin like this is not resistant to storage is only one of them, and the more obvious problem is that it is not strong and inelastic, and it is easy to break, mainly manifested as natural fracture and stirring fracture, etc., the main reason is that the pulp is not good, that is, the batter treatment before the production is not in place, and the slurry is mixed with the pulp, after precipitation, before the production, It is the closest process to the production of cool skin, so it has the most direct and obvious impact on the quality of cold skin. In fact, many of the intrinsic qualities and physical appearance of the cool skin are basically the foundation laid in the step of blending the pulp, such as feel, taste, color, translucent, soft, smooth, elasticity, strength, etc., so in order to solve the current problems and really do a good job of the cool skin, we must pay enough attention to the pulp. The role of pulp in the production of cool skin can be summarized in one sentence:

That is, if there is no correct and reasonable pulp, there is no guarantee of the quality of the cool skin. Complete.

You can't put too much salt in steaming cold picoalkali and salt, just put a little on the line. And try not to add raw water to the steamed cold skin, and pour the precipitated water into the basin first to see the thickness and add it. It is easy to break and has no toughness, one is that the batter is too thick or too thin, and the other is that it is not steamed.

The steaming time is too short, appropriately extend the steaming time, the size of the steam is not the same, not only steaming for one minute, and there is a big bubble bulging out when steaming. I often steam, it's delicious, try it.

In fact, like this quality of cold skin, the problem is not just not resistant to storage, and there is also a phenomenon of breakage, such as peeling and breaking, stacking and breaking, folding and breaking, natural fracture and stirring fracture, as far as the whole cool skin is concerned, it is not strong and inelastic, in the words of customers, the cold skin is not chewy, and the feeling of eating in the mouth, the reason is mainly in the slurry, that is to say, the batter treatment before making is not in place, The production of the whole cool skin has buried hidden dangers in terms of quality, slurry, is the most important link in the production process of cool skin, but it is often ignored by many friends, in fact, many of the internal quality and physical appearance of the cool skin, basically are the foundation laid in this step of the slurry, the role of the slurry in the production of the cool skin can be summarized in one sentence, that is, if there is no correct and reasonable slurry, there is no guarantee of the quality of the cool skin, so in order to really do a good job of the cool skin, every process is very important, If there is a link that is not done well, it will inevitably affect the final quality of the whole cool skin. Remember!

The yellowish cool skin is the edible alkali added to it when mixing the pulp before making, and the white cool skin is because there is no alkali, so if you want to make yellow cool skin, just add alkali directly, add 0.5 to 0.8 grams per pound of batter. If you make white cool skin, just add a little salt, about two grams per catty of batter. In fact, the quality and taste of the white cool skin and yellow cool skin itself are the same, the reason why it is made white or yellow, the main reason is that the habits are different in various places, some places like yellow cool skin, and some places like white cool skin.

There are few accessories to make by yourself, mainly for eating, and others for selling.

The cool skin is made of starch, and the difference between white and yellow is whether or not oil is put in it.

Making a cold crust is a bit like spreading the starch paste on a pan. If no oil is put on the pan, a white cool skin will be formed; The pan is brushed with a layer of oil before spreading the cool skin, and the yellow cool skin is formed.

Note: The pan is not placed on the fire, but in boiling water.

There is rice flour and lotus root flour.

What is different, the color of the raw material is different.

However, if there is a particularly white and bright one, it is estimated that it has been processed.

It has to do with flour. This is the most important thing. Flour has low gluten, no whitening agent, cheap noodles such as local special powder, and the cold skin made is light yellow.

In addition, adding alkali will indeed be yellow, but the taste is not the original taste of flour. If you try to put no salt, the taste is also good, and you will eat elastic and not crispy.

Liangpi is pure starch food, as long as the method is correct, the process is authentic, the Liangpi is crystal clear, if there is a problem with the process, the internal quality of Liangpi will be affected, such as easy to break, sticky, not smooth, not gluten, etc., the appearance is also dull, broken edges, cracks, etc. The production procedures of cool skin mainly include dough mixing, face washing, precipitation, slurry, and production. Each process has a direct impact on the variety of Liangpi, if there is a place that is not in place, it will inevitably affect the final quality of Liangpi.

As a traditional folk snack, Liangpi talks about the tendon and spells the taste. The tendon comes from the innate production, and the taste comes from the acquired blending. Therefore, if you want to achieve something in this market, you must make your products very distinctive, and you must make your products excellent and customers satisfied.

Good customers come from good products, and good products come from good technology. It is necessary to know that customers are the most picky and ruthless, we can't give them good products, they can't give us opportunities again and again, so if you want to win the market, you must win customers, and if you want to win customers, you must have good products. Only good products will have good customers.

I have been engaged in the cool skin industry (wholesale, retail) for a long time, and I am deeply aware of this. The production of cold skin, the production of special chili oil, strange sesame oil, and strange spice water are very unique. Our products are soft, thin, translucent, bright, smooth, cool, tendon and elastic.

It has a smooth feel, a chewy taste and a bright color. The thickness is 2 to 3 mm, the softness and hardness are moderate, the stirring does not break, and the food is chewy. Our Qixiang series is made with more than 30 natural plant seasonings.

The formula structure is reasonable, and the production process is excellent. The products are quite distinctive and popular in the local area. In particular, our colorful fruity cool skin such as pink strawberry flavor, orange pineapple flavor, apple flavor, etc., are loved and praised by customers and friends (especially girls).

Mature technology is the guarantee of success, and Liangpi can speak for himself. Such topics are welcome to be exchanged, and all questions and requests will be answered.

Liangpi is mostly made of flour, and now you can use Liangpi powder, and one pound can produce 3 catties of Liangpi. Riyuewa Liangpi Powder (the only special powder for Liangpi that does not need to wash gluten in the country) is refined by small fragrant wheat in southwest Lu, which completely replaces flour to make Liangpi, which is simple to operate, labor-saving, time-saving, labor-saving, good quality, long preservation time, clean and hygienic, and low cost. In the past, I had to stay up late at night to wash my face and make the next morning's cold skin paste, but the use of Sun Moon Wa Liangpi Powder omitted the processes of neutralizing the noodles, waking up the noodles, grabbing gluten, and filtering in the old process.

The cold skin made of flour is easy to crack and decompose, while the cold skin cold mix made of Sun Moon baby cold skin powder is not cracked, rotten, or decomposed, and is more chewy, white, smooth, soft and transparent. The cool skin made of flour will become hard after ten hours, while the cool skin made with Sun Moon Wa Liangpi Powder and gluten power source will still be soft and stiff when resold the next day. Riyuewa Liangpi Powder adopts mechanized standard aseptic production, clean and hygienic, in line with national health standards, and prolongs the preservation time.

Riyuewa gluten powder is refined from small fragrant wheat in southwest Lu, which has the characteristics of chewy end, white color, puffy honeycomb and so on. This product is not only suitable for handmade cold skin, rolling dough skin, but also more suitable for steamed cold skin or self-cooked cold skin. There are still very few on the market now, so it is best to contact the manufacturer directly to buy.

Soulless cool skin! How exactly did you do it? After watching the whole process of Liangpi production: admire.

This one is made of potato starch, which is a bit troublesome to make by yourself, and it may not be hard. You can buy some and eat them yourself. It's called Big Lift.

I also want to know what kind of cool skin this is.

Teach you 5 minutes to make your own handmade cool skin, save time, super easy to learn, do not eat "rubber shoes" and save money

A bowl of potato starch and a bowl of ordinary flour are made into a batter in a one-to-one ratio, not too thin, and the bottom of the abrasive is brushed with oil.

Now the best cool skin on the market is mainly divided into two categories from the appearance of color, namely yellowish and pure white, yellowish cool skin is edible alkali, pure white cool skin is added salt or nothing, normal cold skin production is added to one of these two, there is no need to add at the same time, any other addition is a manifestation of immature technology, in addition to is not allowed. If you do yellowish cool skin, the requirements for the precipitation time are relatively relaxed, that is, it doesn't matter if the time is long, and the white cool skin has strict requirements for the precipitation time, and the precipitation time must not be too long. As for the addition of alkali or salt, the amount is not determined, and it needs to be dynamically adjusted according to the changes of the season.