Do you need to put fixed powder to make cold skin, and can you add white cold powder to make cold sk

Hello dear, it's okay to use flour to make cool skin without releasing corn starch and starch. Liangpi is a traditional Chinese snack made with flour and water that has a refreshing taste and nutritional value. In the process of making liangpi, adding the right amount of starch and cornstarch can increase the toughness and texture of liangpi, but if you want to make a healthier liangpi, you can leave these two ingredients out.

The key to making cold skin is the ratio of flour to water, and generally speaking, the ratio of flour to water is about the same as that of the skin, and you can adjust it according to your taste preferences. While making the dough, the flour and water need to be kneaded well until the dough is smooth and soft, and then the dough needs to be left to rest for a while so that the gluten stretches well. Next, divide the dough into small pieces, roll it out into thin slices with a rolling pin, then cut it into strips and blanch it with water.

The condiments of the cold skin can be chosen according to your taste, and in general, you can add seasonings such as tahini, vinegar, and chili oil. Overall, Liangpi is a very healthy and delicious snack, and you can choose the ingredients and condiments according to your preferences to make Liangpi that is refreshing and nutritious.

Dear, yes! <>

But when making cold skin, if you don't add cornstarch and starch, you <>

The following points need to be noted: <>

1.The quality of the flour should be good and <>

It is best to use high-gluten flour <>

This can ensure that the taste of the cold skin is more chewy<>

2.The moisture of the flour should be well controlled and <>

Too much or too little will not work <>

Too much moisture will cause the cool skin to return to a large disturbance and become too soft, not easy to pull out<> too little moisture will cause the cool skin to be too hard and <>

The cold skin pulled out does not taste good, oh <>

3.When making the cold skin, <>

The dough needs to be kneaded until it is smooth and elastic and <>

In this way, a thin and even cool pi haha <> can be pulled

4.The cut cold skin needs to be cooked or steamed in water immediately, <> not allowed to dry too much and <>

Otherwise, the taste will become sticky <>

Therefore, it is feasible to make cold skin without cornstarch and starch<>

However, it is necessary to master the quality and moisture of the flour and <>

And pay attention to the technique of ramen, <>

In order to make a good taste of cold skin, oh <>

Due to the epidemic, the cart selling cold noodles at the entrance of the alley has not been out of the stall for the past two days.

Let's talk about cold powder and cold skin today.

Jelly is made by grinding mung beans into dry powder.

The ratio of dry powder to water is 1:7, for example, a bowl of dry powder requires seven bowls of water. Soak the dry powder with two bowls of water first, then add five bowls of water to the pot and bring to a boil, turn down the heat, pour the soaked dry powder into the pot, and stir constantly.

During the agitation, you will feel more and more resistance. Stir the hole for about five minutes, then pour it into a round basin and let it cool slowly. When it's cool, it's done.

I saw my mother make it when I was a child, and I made it myself later, which is relatively simple. But to do it well, it is still necessary to grasp the details.

Cold noodles came from Shaanxi, I only knew that there were cold noodles when I went to college, everyone called it noodles at that time, and we jokingly called it "face skin".

The dough was made of white flour, and later it was made of rice flour.

The people who sell noodles here are all from Shaanxi, and the locals also sell noodles, but they rarely open shops, that is, they use carts to set up stalls.

During the epidemic last year, I also learned to make noisy dough.

The dough is much more complicated than the jelly process.

First, make a bowl of white noodles and wake up for half an hour. Then it's time to wash the dough, put the dough in a basin of cold water and wash it until the dough is washed into slag.

After four hours of clear water on the washed face, pour out the water on it.

Take a stainless steel round plate, brush it with a brush with a thin layer of oil, scoop the white flour water into the plate with a spoon, then gently put the plate into a pot of boiling water, after a minute, take out the plate and put it in a basin with cold water, after two minutes, gently lift the dough from the plate, and a dough is ready.

The first time I did it, it was very successful.

The seasoning of the jelly is mainly mustard, garlic paste, vinegar and salt.

The seasoning of cold noodles is mainly chili, sesame paste, and salt. Salt can also be mixed into the noodles when mixing, or put in the clear water.

When I write this, I have the desire to eat cold noodles, and I will make it tomorrow.

Summary. Hello, you can.

White jelly can be used to make cool skin. The main ingredients of white jelly are starch and carrageenan, the white jelly made of jelly gum is a southern snack, crystal clear, refreshing and delicious, if there is no material around you that can make cool skin, you can also use white jelly instead, but the cool skin that comes out of this way is slightly different from the cold skin that is often eaten.

Can you add white jelly to make cold skin?

Hello, you can make white jelly and you can refer to the brigade to make cool skin. The main Cheng Wei Zhao stool of white jelly is starch and carrageenan, the white jelly made of jelly glue is a southern snack, crystal clear, refreshing and delicious, if there is no material around you that can make cool skin, you can also use white jelly instead, only guess that the cool skin that comes out of this way is slightly different from the cold skin that is often eaten.

Can you add white jelly to the batter to make a cool skin?

Hello: Yes.

The cold skin I made is easy to break, and I think it will be better to add some white jelly.

Hello, the taste of the cold skin made with white jelly will feel a little hard, and you need to cook it for a while.

Is there a proportion. Hello, if 1 kg of white jelly, 6 taels of wheat starch.

I'm adding batter inside.

Hello, you do this with tendons.