How do you use gluten powder to make spiral gluten? 20

Baked gluten skewers must first buy the raw material is gluten powder, also called gluten powder, scientific name wheat protein powder, the next is to put water (when the weather is cold, use warm water about 70 degrees), put a little salt in the water, so that the gluten tastes good. Just put a little gluten powder into the water with your hands, stir vigorously with your hands, and slowly the gluten powder will become a big dough, and after the dough is formed, the living dough is put in a basin to rise for a period of time (about 1-2 hours).

This way the dough is soft. Then take it out and make it into a cake, tear off a small strip on the edge of the cake, wrap it around two chopsticks, and boil it in water at about 80-90 degrees (you must not boil it in boiling water, it will boil this), and after the gluten is boiled, it will be cooked. Take it out and put it in cold water, and then use a knife to follow the texture of the entanglement, and draw it in the middle, and it becomes a spiral-like gluten skewer sold on the street.

When you use it, put it on the fire, add heat, sprinkle some self-prepared ingredients, and you can eat.

To use a dedicated gluten cutter. But you can only do it yourself, Zhengzhou's ** Daniel Zhang made a gluten cutting machine is a prop, this guy is authentic **. I was deceived by thousands of oceans.

After the water, wear it directly with chopsticks, and put it in a large pot to cook after skewering.

Spiral gluten.

Ingredients: gluten, salt, water.

Tools: basins, pots, chopsticks, bamboo skewers.

Operation steps: 1. Put an appropriate amount of water in the basin and add water and salt (the gluten will have a faint salty taste).

2. Pour in gluten and stir and knead.

3. Knead the dough until it is relatively elastic and has a complete shape, then remove it from the water.

4. Roll into agents of equal size and roll them into long strips.

5. Hold one end with two chopsticks and wrap it into a cylinder.

6. Boil in a pot for about 30 minutes until ripe.

7. String bamboo skewers and draw flower knives with knives.

8. Add appropriate ingredients and grill when making.

1. First of all, you need to knead the flour and salt and water into a smooth dough, then wake up for a while, add water and start washing the face, put the washed flour water in the refrigerator for about three or four hours, and then pour out the yellow water on the upper layer. Pour it into a container and brush it with oil, steam it in boiling water for two minutes to make a cool skin. Then knead the gluten left over from washing the dough with yeast powder, steam it in the steamer for about 30 minutes, steam the gluten in a section, cut it with a knife and eat it cold.

2. Gluten is a plant-based protein composed of gluten protein and gluten. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then scrub it repeatedly with clear grip and water to wash off all the starch and other impurities in the dough, and the rest is gluten. The oil gluten is formed into a ball shape by hand, and fried in a hot oil pan until golden brown.

Put the washed gluten into a pot of boiling water and cook for 80 minutes until cooked"Water gluten"。

1. Pour 1000 grams of water into the pot, add until slightly hot, then slowly pour the gluten powder into the water, stirring while pouring;

2. Start to mix the dough, press the gluten dough vigorously to make it all gather together to form a gluten dough, and then continue to press for 10 minutes to pour out the excess water;

3. Put the gluten dough in the pot, cover it with a lid, and start the noodles with a new year, it is better to send them for an hour in summer, and you need to send them for 3 hours in winter;

4. After it is finished, take out the gluten dough and put it on the cutting board, cut it into strips with a knife, each piece weighs about 70 grams, and then stretch it to about 15 cm;

5. Sandwich one end of the cut gluten strip at the tail of the two chopsticks, turn the chopsticks with your right hand, hold the gluten with your left hand, roll the gluten up, and roll it into a silkworm chrysalis shape. Finally, the tail end of the gluten strip is stuffed from the bottom of the rolled gluten skewer, and then the gluten skewer is removed and put into cold water for later use;

6. Fill the pot with an appropriate amount of water, put the gluten in after boiling, and cool it after cooking. Gluten skewers are done. You can choose to roast, fry, fry and other cooking methods for processing and eating.

2. Under normal circumstances, the starch content of ordinary flour is 60-80%, and the protein content is 8-15%. If you use ordinary flour to make gluten, you can get about 250 grams of wet gluten and about 580 grams of wet starch per kilogram of flour, and the pure white matter content of the wet gluten egg is about 60%. If you make it with high-gluten flour, you will make more gluten and less starch.

3. The gluten made is a very delicious high-protein food, which can be used to make a variety of delicacies, such as gluten soup, stir-fried vegetables, cold salad, etc. The starch water produced by washing gluten can be used to make the dough.

Lactating mothers will pay special attention to their eating habits, etc., because this directly affects the baby's full nutrition**. Because gluten has a lot of nutrients, but the gluten on the market is processed, and we don't know it in terms of hygiene, so many mothers will make their own gluten. So, how to make gluten with raw gluten powder?

Let me tell moms.

The process of making gluten requires a certain amount of patience, first of all, you need 500g of raw gluten powder, salt, star anise, bay leaves, and cinnamon; Then pour the raw gluten powder into the water, remember to stir while pouring, in a clockwise direction, otherwise it will be easy to form a clump; After pouring, stir with a large spoon until the water and noodles are separated; Then take out the colander and put it on a plate, put a plastic wrap on top and bottom to let it rise; Then cut the fermented gluten into long strips, roll it around the chopsticks, and soak it in Lianghu Chongpei water for 10 minutes; Finally, when the water is warm, add gluten, salt, star anise, bay leaves, cinnamon, etc., and cook over low heat; When the gluten is boiled and hard when pressed, you can turn off the heat.

That's it for my tutorial on making gluten. I suggest that mothers have a high protein nutritional component, so mothers can supplement some in moderation, but not overeat.