Can cornstarch be used for facelifts?

You can use cornstarch to make a facelift, but the texture is not as good as that made of potato starch.

Recipe: 80 kg of sweet potato starch (or potato starch, mung bean starch), 20 kg of tapioca starch, 20 kg of gluten power, 50-60 kg of warm water, 200 kg of salt.

Craft: 1Add 80 kg of potato starch, 20 kg of tapioca starch, and gluten power source kg to dry mix evenly, then add 50-60 kg of warm water and 200 kg, and stir the salt into a paste. Keep warm and stand still for 20-30 minutes.

2.Add water to the pot and bring to a boil, it is best to keep the water in the pot slightly open during the whole process of making the flour skin, and cold water can be added appropriately when the water is boiling.

3.Rub a little salad oil on a steaming tray (rotator) and blanch in a pot of boiling water. Take out the hot rotor and add the starch paste, then sit on the water surface in the pot, turn forward and reverse a few times, so that the slurry water in the rotor is evenly paved.

4.When the starch paste is condensed into white when heated, the rotor tilts. Pour the water in the pot into the rotor, then you can see that the flour skin gradually turns from white to transparent, pour out the water, and wait for 1 minute for the flour skin to be cooked through.

5.Take out the powder skin spinner and put it into the cold basin, remove it after it is cool, spread it flat, dry the surface moisture (fresh peel) or sun-dried moisture (dry powder skin), package and sell.

Hello Cornstarch can be used to make peels, but the quality is not high, cornstarch makes peels with high gelatinization temperature, crumbly and poor taste, it is best to use mung beans or potato starch. Raw materials: mung bean starch, water According to the amount of 1 part starch and 4 parts of water, stir well into a pulp.

Add water to the wok, it is best to keep the water in the pot slightly open during the whole process of peeling, and cold water can be added appropriately when the water is boiling. Put a small amount of slurry water into the rotor, then sit on the water surface of the pot, turn forward and reverse a few times, so that the slurry in the spin is evenly paved. When the slurry condenses into white when heated, the rotor tilts.

Pour the water in the pot into the rotator, then you can see the powder skin gradually turn from white to transparent, pour out the water, and wait for 1 minute to take out the cooked powder. Put it in a cold basin, remove it after cooling, lay it flat and stack it well, and control the moisture. The key to making powder skin is the time when water is injected into the rotor, too early, the powder skin has not yet formed, and too late the powder skin will crack.

My experience is to wait for the slurry in the rotor to gradually turn white, and when there is no water, then inject hot water.

1.First of all, corn starch contains amylose, and the powder skin made from it is very hard, easy to break, and has a bad taste;

2.Although cornstarch can improve the cooking resistance of flour when adding tapioca starch in moderation when making flour (or vermicelli), the taste of flour peel is not good;

3.In terms of boiling resistance, the flour husk made of corn starch is not easy to boil;