What should I do if the cool skin with the addition of tendon power source is still broken?

Fracture is one of the most common problems in the production process of Liangpi, which puzzles many peers and friends, and it can run through the entire production and sales of Liangpi. It mainly includes: 1. Peeling and breaking: After the cool skin is out of the pot, it will break when the skin is pulled and peeled with normal strength. 2. Stacking and breaking When stacking, the position has not been found when the cool skin is pulled off by itself under the action of its own gravity.

This kind of cool skin gives people the impression that the stacking is chaotic and uneven. 3. Fold and break The cool skin is folded in half at 180 degrees, pressed by hand, and the discount is broken. 4. Natural Fracture The cool skin is divided into two or four under the action of no external force.

5. Stirring fracture This is the most common and most harmful fracture phenomenon among all fractures, because the fracture occurs in the process of selling, in front of customers, so it has a great impact on our sales. It is good for customers to take out the cold skin, and it is also good to cut it into strips, and it will break when it is stirred with condiments. In addition, all cold skin with broken phenomena is not elastic at the same time, not gluten, and has no chewiness when eating.

This kind of cool skin will stick to your hands overnight and have a peculiar smell, and when it is serious, the cold skin made on the same day will have a sticky feeling in the afternoon. The main reason for problems like this is in the production, not the addition. In the process of making cool skin, we must understand that the role of all forms of addition is auxiliary rather than deciding.

It is very important that the method of making the cool skin is correct, and if there is no correct method, even if you add anything, it is for sure. We know that there are many production processes of Liangpi, but each process does not exist independently, but is interrelated, interlocking and restricting each other. If there is a link of the work is not done, it will definitely affect the final quality of the whole cool skin.

Therefore, it is very important to make the right way to make the cold skin. Otherwise, it is impossible to make qualified products based on hearsay and half-understanding. How to do Liangpi and how to do it better.

Not enough time when steaming.

First of all, prepare the flour, mix it with warm water and form a dough, and let it stand for about 30 minutes. Put the dough in room temperature water to wash out the gluten, and the batter will settle in a low temperature environment for about 5 hours. Remove the water on the gluten, maintain the concentration of the batter, and then add gluten source b and salt to it and stir well.

Let it stand for about 10-20 minutes for filtration, and then put it on boiling water to preheat. <

1. First prepare the flour, use warm water and form a dough, and let it rise for about 30 minutes.

2. Then put the dough in room temperature water to wash out the gluten, and the batter will precipitate in the low temperature environment for about 5 hours.

3. Then remove the water on the gluten, maintain the concentration of the flour scale, and then add gluten source b and salt to it and stir evenly.

4. Let it stand for about 10-20 minutes for filtration, and then put it on boiling water to preheat.

5. Then add the cold skin paste, stir evenly and put it in a pot of boiling water for steaming, and it can be steamed in about 2-3 minutes, and the cold skin that comes out of this way is very strong and delicious.

Summary. Application technology of cool skin tendon enhancer 1The dosage of Liangpi tendon is general, and there is no strict limit on the dosage, and more or less will not affect the quality of Liangpi.

2.Some customers use the reinforcement agent to add directly to the slurry, and this method must be fully stirred to ensure that the reinforcement agent is fully dissolved. 3.

After mixing the gluten enhancer and slurry, it may be difficult to remove the cold skin if you do it directly, so it is recommended to place it for more than 1 hour in making the cold skin; Leave it for 2 hours for a longer time, and the effect is better!

Application technology of cool skin tendon enhancer 1The amount of cold skin reinforcement agent letter bucket is slippery and messy, and there is no strict limit on the dosage, more and less will not affect the quality of cold skin, and generally the larger the amount used, the more tendon the cold skin. 2.

Some customers use the reinforcement agent to add directly to the slurry, and this method must be fully stirred to ensure that the reinforcement agent is fully dissolved. 3.After mixing the gluten enhancer and slurry, it may be difficult to remove the cold skin if you do it directly, so it is recommended to place it for more than 1 hour in making the cold skin; Place it for 2 hours, and the longer the burial time is better!

Can you put a gluten enhancer to make cool skin? Is eating it harmful to a person's body.

Cool skin tendon enhancer is generally not harmful to health, because the gluten enhancer used in cool skin is an edible cool skin gluten enhancer, which generally does not cause harm to human health sources. In the production process of Liangpi, a small amount of Liangpi and gluten enhancers are generally added to improve the gluten and toughness of Liangpi, improve the taste of Liangpi, and generally will not cause any harm to health.

Is it okay not to put a tendon enhancer in the process of making cool skin? Will it affect the taste of the cold skin?

In this way, the cool skin will not be kissed.

Is this gluten enhancer a food additive?

Does the gluten enhancer harm the eggplant fiber? |Noodles|Gluten enhancer of flour products belongs to "gluten and gluten enhancer are all food Qi Na attack added brother agent, some of the public has a misunderstanding of food additives, this is a normal thing, and as a food processor should have a correct understanding of food additives: 1. Not only our country, any country will not allow substances harmful to the human body to be included in food additives, and all food additives allowed to be used by the state have been proven to be harmless to the human body after long-term rigorous experiments.

What else can I add to the gluten enhancer in the cold skin noodles.

The effect of adding alkali is to make a cool skin tendon, and adding salt can increase the tendon and make the cold skin more flexible.

Thank you. Will the cold skin noodles be salted only?

Yes, kisses, of course you can, these are just add-ons that will improve the quality of the cool skin.

If you want to cool the skin and gluten without breaking, you should pay attention to the selection of flour, the method of mixing and washing gluten, the treatment of batter water, the concentration of starch paste, the filtering of starch paste and the details of treatment.

Ways to keep the skin band cool:

First, the choice of flour.

Homemade cold skin should use high-gluten flour without flour improver, and the cold skin made of this flour has the strongest taste, and low-gluten flour or flour containing improvers are not easy to use.

Second, the method of mixing dough and washing gluten.

The key point to make the cool skin transparent and not dry and hard is to wash the gluten, be sure to wash out the gluten in the flour completely, if there is still protein in the final batter water, the cold skin made cannot be transparent, the skin will be brittle and easy to dry and hard, the specific method is as follows:

2. The use of warm water and flour is conducive to the formation of gluten, and the amount of warm water is about half of flour, calculated by weight.

3. After the dough is reconciled, it should be kneaded several times, the smoother the kneading, the more conducive to the formation of gluten, and it will be allowed to rise for another 30 minutes after kneading.

The dough made in this way is the most suitable for washing gluten in order to make the dough.

The tendons are washed relatively cleanly.

3. Treatment of batter water.

The second key point to make the cool skin transparent is the treatment of the batter water, which must fully precipitate the batter water for one night, and try to completely pour the upper layer of clean water, so as to ensure the purity of the lower layer of starch paste, so as to make a cool skin with high transparency.

Fourth, the concentration of starch paste.

The starch paste left behind can be measured with a Po Mei hydrometer, and if the concentration of the paste is 17 18 Pol is optimal, this concentration makes the most chewy cool skin.

5. Filter the starch paste.

It is best to filter the starch paste with a strainer to remove the impurities of the slag and residue, which makes the cool skin more perfect.

Sixth, the details of processing.

Brush a layer of salad oil with each steamed cold skin and cover it with a damp cloth to prevent the cold skin from sticking to each other and losing water and cracking it. When steaming the dough, remember to cover it, because the result of not covering it is that the cold skin is easy to dry and hard.

Here's how I solved the problem of not having a tendon.

The first time I made Liangpi, I also encountered the problem of intensity. The second time, I figured out a way to solve the problem of insecurity:

1. Knead the flour, add a little salt to the flour, how much is specific, look at it yourself, don't do too much. The time for kneading the flour was extended to 40 minutes, and the whole 40 minutes were spent kneading the flour. My hands are sore, and I only rubbed it for 10 minutes for the first time).

2. Leave the starch water washed out of the dough for one night, the longer the shelving time, the more effective it is. Don't touch it during this time.

3. Pour the water on top of the starch water that has been left overnight into another basin for later use. , don't throw it away.

4. Stir the separated starch water thoroughly. Stir, stir, stir, stir, ......At this time, add a little water to the starch that has just been separated, and don't add too much. At this time, you can try to steam the dough, if the dough is not gluten, then continue to add the separated water, until you have steamed the dough gluten ......To sum up, in fact, the thickness of starch water has a lot to do with the tendons.

It's up to you to figure out how thick it is, and that's how I molded it!

The cold skin I made the second time was no different from the one I sold outside.

Recently, the cool skin has become popular, teach you the most detailed cool skin formula, no need to go out to buy, 4 minutes to teach you to make your own cool skin at home, pure handmade, authentic cool skin practice, explain in detail, play like a rubber band, the proportional formula tells you all, the strength is translucent, better than buying, the rural daughter-in-law ate two big bowls at a time! It's super enjoyable to eat!