Why is the cold skin made at home blistering and cracking due to uneven thickness?

Prepare 1 kg of ordinary flour (that is, all-purpose flour ml cold water, 1 tablespoon of salt, 1 teaspoon of edible alkali.) It is recommended to use ordinary flour to make cold skin, the texture of high-gluten flour is relatively hard, and the texture of low-gluten flour is softer (not gluten).

Plain flour is moderately soft and firm. The traditional method is to mix the noodles first and then wash the noodles, pour 1 kg of flour into the basin, add 250 ml of cold water, stir while adding, stir into the dough and start to mix the noodles. The dough that has just been mixed feels very hard and is not easy to knead smooth, wrap it in plastic wrap and relax for 10 minutes to continue kneading, and it will be smooth in a few minutes.

After kneading, wrap the dough in plastic wrap for half an hour, and gluten will be formed. Once the dough is ready, pour water into the basin to cover the dough. The dough is soaked for 5 minutes, and then the dough is washed and kneaded as if it were hand washing.

After the dough water thickens, put the dough into another basin, filter the dough water with a strainer, and then pour the water to continue to wash the face, wash the face - filter - wash the face, cycle several times. When the dough is washed and there is still a ball like a sponge, elastic and tough, and the dough water is also very clear, this "sponge" is gluten. Let the water in the basin sit for at least 4 hours, and then pour out the surface water after sufficient precipitation.

Don't pour out the water, the remaining 1 cm is enough, so as to avoid cracking the cool skin caused by the batter being too thick. Add a spoonful of salt to the batter and stir, then add a spoonful of edible alkali, and stir evenly to make a cool skin that is smooth and smooth.

Prepare a flat plate, such as a pizza pan or stainless steel disc at home, brush the plate with a layer of oil, pour in a spoonful of batter, and turn the plate to spread the batter evenly. Once the water in the pot is boiling, place the plate on the water, cover the pot and steam. Steam over medium heat for 2 minutes, steaming over low heat is also easy to crack.

When the cool skin is bubbling up, it's fine. Take out the plate, scrape it with the edge with a spatula, tear off the cold skin, brush it with a layer of oil in the plate to prevent sticking, and put the cold skin on top of each other after it is done. The batter is thicker than the batter and the texture is smooth, not easy to break, and not easy to stick.

The method of eating is also simple, take a few pieces of cold skin according to your personal appetite, stack them together and cut them into long strips 1 cm wide with a knife. Wash the cucumber and rub the shreds, steam the gluten in the pot and cut it into small pieces, cut the garlic into minced garlic, and then prepare sesame paste, light soy sauce, balsamic vinegar, pepper oil, chili oil, and crushed peanuts, put all the ingredients into a large bowl, and mix well with chopsticks. The mixed cold skin band is smooth, spicy and flavorful, which makes people have a great appetite, and it is enjoyable to eat 2 large bowls every time, and it is addicted to eating at home.

The traditional practice of cooling the skin should use ordinary flour, and when mixing the noodles: water = 2:1;It takes at least 3 to 5 times to wash the face, and the washed face water needs to settle for 4 hours.

After the batter and water are separated, the excess water is poured out, leaving 1 cm of water high, so that the proportion of batter is not thin or thick. When mixing the batter, don't forget to add salt and edible alkali so that the texture is strong. When steaming the cool skin, use medium heat, the fire is small and easy to crack.

Cover the pot with a lid to prevent air leakage and prevent the cold skin from sticking and not being able to peel off.

There are two ways to make liangpi, one is starch and the other is flour, starch is simpler, and flour will be more delicious. Add flour and starch to salt, and water to stir into a delicate batter, the batter can not have particles, nor can there be dry powder, so that the stirred batter can be pulled out without breaking. The plate used to steam the batter must be flat, so that the cold skin will be thick and even.

The uneven thickness is because the water is not shaken evenly when the water is boiling, cracking, because the flour is not selected to make us cool skin, you can choose high-gluten flour, and then when the water is boiling, brush Rolls with a layer of oil, so that it will not crack!

The batter is too thin, and the pulp is thin, and the air is involved while adding water or stirring the pulp, so a small bubble is produced, and this bubble is air, which is produced when stirring! As long as the floating small bubbles are salvaged or left for a long time, they will disappear, and when stirring or mixing the slurry, add water to a small action, try to add water from one side to avoid foaming!

The weather is getting hotter and hotter, if this time come a bowl of cold skin.

It's very cool, but if you always eat cold skin bought outside, you will also worry about hygiene, so it is better to make your own cold skin. However, many people think that it is difficult to make homemade cool skin, and there will be various problems such as cracking, lack of strength, and no foaming, in fact, as long as you master a few skills of homemade cold skin, you can make a strong, tender, transparent, thin and soft cool skin at home.

There is no bubble and crack, the size of the crack is about one centimeter cavity, can appear in any part of the cool skin, when it is serious, the whole cool skin is like a net, like this cold skin, at the same time, there is not strong, no elasticity, not transparent, the taste is not chewy, stirring and breaking is the most obvious feature, and it is not resistant to storage, especially in summer, the cold skin that can not be sold on the same day, it is sticky overnight and has a peculiar smell, and it is not suitable for sale, etc., the reason is that there is a problem with the slurry, that is, the batter treatment before the production is not in place, and the slurry is mixed after precipitation, before the productionIt is the closest link to the production of cool skin, so its impact on the quality of cool skin is also more direct and obvious. In fact, many of the physical appearance and internal quality in the process of making the cool skin are basically the foundation laid here, and 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.

Why is the steamed cold skin not blistering and cracking?

1.It is that the heat is too small, the temperature is not enough, and it is not cooked.

If the cold skin is not cooked, the quality is definitely not good to talk about, so I won't go into details. When many people put on the lid and steam, they are afraid that it will not be cooked and want to steam it for a while, but if they steam it for a while, it will also lead to poor quality of cold skin.

2.The steaming time is long, and the steaming has passed.

Stir and crush and crack the cold skin: it is generally the reason for the heat, if you have a small heat, the steaming time is short and uncooked, but it will be steamed after a long time. Therefore, it is recommended that you turn on the heat high, generally 5-8 taels of cold skin, cover the pot with a lid and steam for about 1 minute.

The quality of the cold skin made under high heat and high temperature is the best. The shelf life is also long.

3.It is that the batter of the cool skin is too thin.

If the pulp is too thin, the quality of the cold skin is not good. Everyone should know this, but I don't know the proportion, to tell you: generally a pound of flour is just right to make a pound of cool skin, you can weigh the flour in advance, and finally weigh the batter is enough for the corresponding number of pounds of flour.

It may be because the heat is too small, the temperature is not cooked enough, the steaming time is long, the steaming has been steamed, and the batter for making cold skin is too thin.

It may be that the flour is thick, it may be that the fire is relatively large, and the steaming time in the pot for a long time will cause the cold skin to crack.

This is due to the fact that no electricity is added to the production process, and it takes too long to cause this phenomenon to occur.

Liangpi is a traditional Chinese snack, originated from the traditional Han cuisine in the Guanzhong region of Shaanxi, which is affordable and full, and is liked by many people. For beginners, there are still some tips for the production of cool skin, and if you don't master it well, it's easy to scatter if you don't play it, and some are not easy to succeed.

Cool skin is easy to break, in fact, it is easy to crack, which may be the following aspects to consider.

1.The pulp is not completely mixed, this is the most important step in making cool skin, which affects the tendon and elasticity of cold skin.

2.The thickness of the starch water, there are many small precipitates in the starch that have not been dissolved.

3.The problem of heat, the heat is too small, the time is short and unripe, the time is too long, the heat should be controlled, the quality of the cold skin under the high temperature of the fire will be better, and the shelf life will be very long.

Cool skin is easy to break usually: first, the concentration of the slurry for making cold skin is relatively low, the water in the slurry is very thin, and the steamed cold skin not only has a bad taste, but also is very easy to break with a clamp, and the texture is loose; Second, when steaming the cold skin, the heat is too small, the steaming process is not covered with a lid, or the steaming time is too long, which is very easy to cause the problem of the cold skin being easy to break.

The solution is also very simple: first, increase the concentration of the slurry, after the slurry is prepared, let it stand for about 4 hours, let the slurry and the water be layered, pour out the layered water, and the remaining slurry can be steamed after adding a little water and stirring evenly, so that the cold skin made has a smooth taste and Q bomb, which is very delicious;

Second, for the problem of heat, the steamed cold skin must be steamed after the water is boiled, cover the pot, steam it over high heat, the cold skin is blistered is cooked, and immediately wipe the steaming plate with a cold towel to cool down or directly put the steaming plate in cold water to cool down, so that you can easily remove the steamed cold skin, and the taste is elastic and not easy to break.

If you want to not be easy to crack and tendon, you can start from the following aspects.

1.Try to prepare well at the beginning of the dough, pass through a sieve, slowly add water and stir well.

2.When you wake up on the side, you should have enough time, not too long or too short, usually about 30 minutes.

3.When firing, the fire should be well controlled, and the time should not be too long under the fire, usually about 1 minute.

Because the cool skin is dried, there is no fiber in it, it is just a cool skin, so it is easy to break.

The reason why the steamed cold skin is dry and cracked is that the cold skin soup is too thick, add some water, or it is possible to put too much cold skin soup, steam it too thickly, reduce some cold skin soup, and try again.

Steamed cold skin. The lack of drumming may be because the batter is too thick, and you need to put less when you pour it in the next time. Before steaming the cool skin, first apply a layer of oil on the cool skin, and the batter of the steamed cold skin should not be too thick, it should be the kind that can be pulled into a line with a spoon.

It is also possible that the steamed skin does not bulge because of the batter. The batter must be completely precipitated, so that the steamed cold skin will be formed and not easily torn.

If you want the steamed cold skin to have a stronger texture, you can choose high-gluten flour.

Because of the cake flour.

There are many processing procedures, and the powder is delicate, so in the process of production, the toughness of the cold skin may be insufficient due to the medium and wide wax, and the loss of gluten will also be very large.

The practice of cool skin.

Ingredients: high-gluten flour.

Excipients: 1 cucumber, baking powder, sesame paste.

Peanut butter, Lao Gan Ma chili oil, peanut oil.

Coriander, Zhenjiang balsamic vinegar, garlic, salt, sugar.

The steps are as follows: 1. Take a basin, pour in high-gluten flour, add an appropriate amount of water and salt, mix with flour like making buns, and form a dough, with plastic wrap.

Wrap and ferment for about half an hour.

2. This step is the process of washing the batter, add an appropriate amount of water to the basin, scrub and squeeze the dough vigorously and repeatedly until the water turns white, then filter out the water, continue to scrub the dough and repeat this step until the dough turns yellow and the water becomes clear.

3. Use a filter to filter out the gluten, and the filtered batter should be put to precipitate for a few hours, and then it will be used for dough, and then rinse the gluten with water.

4. Add baking powder to the gluten, rub it evenly and let it ferment for a while, and when the fermentation is almost complete, put it in the pot and steam for about 20 minutes, and then it can be out of the pot.

5. When it is cold, cut it into small pieces for later use, and when you turn back to make cold skin, you can add this cut gluten as an ingredient, which is very delicious.

6. Wait for the batter to settle almost completely, then use a scoop to gently scoop off the water on the upper layer of the batter, and the lower layer is the batter, and then stir well to start beating the dough.

7. Add an appropriate amount of water to the pot to boil, it is recommended to put a steaming rack, which can prevent the plates from running around when the dough is beaten for a while, and in order to be efficient, it is recommended that you use two flat-bottomed plates alternately, and then coat a layer of peanut oil on both plates, scoop in a well-stirred batter, and steam it in the pot for about 60 seconds.

8. After steaming, the skin becomes crystal clear, at this time, you can change to another plate to steam, remove the steamed dough, and take turns to explain the operation to improve efficiency.

9. Make a good dough, make a good gluten, the next thing is to season, cut the dough into shreds, wash the cucumbers and cut them into shreds, cut the fragrant vegetables into minced pieces, and chop the garlic puree.

Summary. The batter is thick, the soup is too much, the fire is small, and the seal is not good. Liangpi is a special snack in Shaanxi, thin and well-proportioned, smooth and translucent, soft and chewy. There is a dry cracking phenomenon after steaming the cool skin, and the reasons are:

1. When making the batter, it is too thick, so it can be diluted appropriately to avoid dry cracking.

2. If you put too much cold skin soup, the cold skin will be too thick, and the proportion of batter should not be too high.

3. The firepower is too small, resulting in insufficient steam.

4. It is not well sealed, resulting in the exposure of steam.

Make cool skin. Why is it blistered and flattened as soon as it opens?

The batter is thick, the soup is too much, the fire is small, and the seal is not good. Liangpi is a special snack in Shaanxi, thin and well-proportioned, smooth and translucent jujube, soft and chewy. There is a dry cracking phenomenon after steaming the cool skin, and the reasons are:

1. When the batter is made in the Qingchong Yuqi section, it is too thick, so it can be appropriately diluted in order to avoid dry cracking. 2. If you put too much cold skin soup, the cold skin will be too thick, and the proportion of batter should not be too high. 3. The firepower is too small, resulting in insufficient steam.

4. It is not well sealed, resulting in the exposure of steam.

Are you there. Dear, in.

How do you adjust the viscosity? Even when he poured it into the plate, he did not go up to the side.

Dear, isn't it too thick?