How to mix grain flour with flour to make gluten

Add water and a small amount of salt, and add about 5% gluten to the flour to improve the gluten of the flour.

Gluten, also known as active gluten flour and wheat protein, is a natural protein extracted from wheat (flour), composed of a variety of amino acids, with a protein content of up to 75% 85%, containing fifteen kinds of amino acids necessary for the human body, and is a nutritious vegetable protein resource. It is viscous, elastic, elongated, film formable and liposuction. Gluten is an excellent dough improver, widely used in the production of bread, noodles and instant noodles, and can also be used as a water retention agent in meat products, and is also the basic raw material of high-grade aquatic feed.

At present, gluten is also used as an efficient gluten enhancer for green flour in China, and it is used in the production of high-gluten flour and bread flour, and the amount of addition is not limited. Gluten is also an effective way to increase the amount of plant protein in food.

It's too much trouble. Don't learn. Five handfuls of cornstarch, three handfuls of flour, an egg, a little salt, and water to dry. Then soft the dough until it looks like you're not pressing a noodle but a balloon, and you can cut it into strips and boil the kettle. The restaurant generally has a floating digging. Let's cut small strips at home!

Flour with about 5% gluten can improve the gluten of flour, if the gluten is not up to the ideal, you can continue to add.

Here's how to make gluten from Gu Yuan Flour:Ingredients: 250 grams of grain powder.

Excipients: 375 grams of water, appropriate amount of salt, 3 grams of dry yeast.

1. Take 250 grams of grain powder and 3 grams of dry yeast and mix well.

2. Take another 375 grams of water, add some salt and put it into the water.

3. Slowly pour the flour into the water, stirring the water while pouring the flour until it forms a dough and let it stand for about an hour.

4. Cut the dough into small gluten strips.

5. Wrap the small cut gluten strips around your fingers.

6. Remove the small gluten strips from your fingers and put them in cold water according to the shape of the wrapping.

7. Put water in the pot, put in the raw gluten strips when the water is about to boil, and cook for about 20-30 minutes.

8. After cooking, you can put it out, and the gluten is ready.

Ingredients: 500g gluten, 700-900g warm water, appropriate amount of salt, sauce: appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of barbecue meat skewers, appropriate amount of cumin powder, appropriate amount of Sichuan pepper powder, appropriate amount of chicken essence.

Production steps: 1. Prepare 500 grams of gluten.

900 grams of warm or cold water, appropriate amount of salt, while pouring gluten while stirring clockwise, then let the dough rise for an hour.

3. Thin the proofed gluten by hand and cut it into strips.

4. With two chopsticks, first push the gluten back and then forward, roll the joint in and then pull out the chopsticks.

5. Boil water in a pot, boil the water to 90 degrees, do not boil, then put the rolled gluten in the pot and cook for half an hour, slowly cook with the lowest heat, do not let the water boil.

6. After stringing bamboo sticks, use a knife to slowly change the knife.

7. Chili noodles, chicken essence, cumin powder, Sichuan pepper powder, salt, barbecue ingredients, white sesame seeds, a little oyster sauce, after the oil is heated, cool to 4 percent oil temperature and pour in the chili red oil for roasted gluten.

8. Pour the gluten over the adjusted hot sauce and start baking.

Bake in the oven for 15 minutes, reversing a few more times in between.

10. Finished product drawing.

Very simple, Gu Yuan Flour is used to make gluten: 9 kg of Gu Yuan Flour (gluten powder), 1 kg of special fine powder, 30-50 grams of yeast, 50-100 grams of edible salt, and 13-15 kg of warm water. Craft:

First, put the edible salt and gluten source Z type into warm water two hours in advance to dissolve, then add the yeast to stir and dissolve, then dry and mix the grain flour and flour evenly, slowly sprinkle it into the water, stir while sprinkling, and form a gluten ball. Then let the batter dough stand at room temperature for 2-5 hours, or at low temperature for 5-8 hours, steam it in the basket, stop for 5 minutes after turning off the heat.

2 catties of wheat active grain powder, 200 grams of water and salt.

20 pairs of chopsticks.

Fruit knife, pot one.

Method: First add 6 catties of water to a basin, add the prepared salt, and then slowly add the grain element powder, stir all the time, and then stir well to form a dough shape, so that the water just covers the flour. Rest the dough for 30 minutes, the longer time is better, wait for the dough to wake up and cut it into long strips with a knife, wrap the dough with two chopsticks, and then take it up and down, pull out one chopsticks after forming, put the dough into the 90 degree water that is about to be boiled, and cook for 40 minutes.

Insert the boiled dough into a chopstick, cut it into strips with a fruit knife, and open the distance with a chisel!

Look at the gluten and grain flour.

Dissolve the salt in warm water, add gluten and stir as you pour, then transfer to another basin with clean water to press out the excess water. Seal the plastic wrap and let it rise for an hour, then cut it, put it in a pot under cold water, and cook until the gluten floats. Soak in cold water until cool.

1. Prepare ingredients: gluten, water, salt.

2. Put the salt in warm water to dissolve, add gluten powder and stir while pouring.

3. Knead and press the gluten dough a few times in the water, and then transfer it to another basin filled with water.

4. Seal the plastic wrap and wake up for one hour, one hour later. At this time, the dough can be taken out into pieces, slits and a series of cutting, and the cut should be placed in clean water to prevent each other from sticking.

5. After rolling it up, take out the chopsticks, put it in a pot under cold water, bring to a boil, turn to low heat and cook until the gluten floats. Soak in cold water until cool.

Gluten was founded in the period of the Northern and Southern Dynasties in China, and it is a strange dish in the vegetarian garden, especially the vegetarian imitation meat dishes with gluten as the main ingredient, which can be called a must in Chinese cuisine and has always been deeply loved by people. By the Yuan Dynasty, gluten had been produced in large quantities, and in the Qing Dynasty, gluten dishes increased, and the patterns were constantly renovated.

The nutritional content of gluten, especially the protein content, is higher than that of lean pork, chicken, eggs and most soy products, and belongs to high-protein, low-fat, low-sugar, low-calorie food, and also contains calcium, iron, phosphorus, potassium and other trace elements, which is a traditional delicacy.

The practice is as follows: 1. Materials.

Shimizu Feel free.

Gu Yuan Powder depends on how much you want to make.

2. Method 1, the protagonist is Gu Yuan powder, commonly known as gluten powder, the amount is arbitrary, see how many things you come up with.

2. Water doesn't need to be shown, it doesn't matter if there is more or less, but the point is: pour powder into the water, not pour water into the powder.

3. At the beginning, before the gluten is formed, the gluten is mixed with water in the way of "fishing", and then used