Why does it always stick to the pan when making cold skin, and what is the matter with making cold s

Friend. Cool skin sticky.

It doesn't matter what mold you use, sticky.

Explain that there is a problem with your process, from the and the surface.

Wash your face. Precipitation.

Mix with pulp. production and so on.

Any link that is not in place will affect the cool skin.

Quality, since your cool skin is sticky, it must not just be sticky, there should be broken edges.

Crack. It is easy to break when stirring. And your cool skin doesn't feel smooth.

Inelastic. Of course, it is not gluten, because a sticky word means that there is a problem in your process, and the mold is just a tool for making, and it cannot solve the problem of cold skin stickiness.

Can't uncover the problem, and like you do.

Even if you brush more oil, it will not help, because the production of cold skin is very demanding on the process, so it is sticky.

Without knowing your craft.

There is no definite answer to the question, for now.

Sticky. It's just a surface, which shows that there is a big problem with your cool skin itself, mainly because of the production process, any link in the production process of cool skin is very important, and it is not possible to make it if you don't do it in place.

It is only the embodiment of the previous preparation, and only when the previous work is done well, can the good quality product be reflected in the production.

Otherwise. No matter how hard you work, you can't make a good product, and I have been engaged in the cool skin industry for a long time.

This is the way to go. To the making of the cool skin.

Chill skin special strange aroma chili oil.

Strange spicy oil.

The production of strange spice water is very unique.

After a long period of exploration and practice.

I've digitized the process of making jelly skin.

from and noodles. Wash your face.

Precipitation. Mix with pulp.

The production and so on are expressed in numbers, so as to get rid of the experience that must be tested for the production of cool skin.

The disadvantage of relying on the feeling is that the numbers are simple and intuitive.

So that many in the production of cool skin can not be accurately described.

The questions of both can be seen at a glance. The best features of this technology are:

Just recognize the numbers.

Just know how to do simple calculations.

Anyone. You don't need any experience to make high-quality products that look good. Our special fragrance series is made with more than 30 kinds of pure natural plant seasonings.

The whole combination. The formula is reasonable.

Excellent workmanship. The products are well-known in the local area.

Very popular. Such topics.

Welcome to the exchange. Ask questions.

Grant every wish.

Gluten flour, smooth the dough and let it rise for 10 minutes.

Guanxiangxing - snack {training} teaches you how to cool the skin.

2.Add water and start washing your face.

3.Rub slowly with your hands.

4.The remaining white pulp.

I put it into a large basin outside the two and keep it.

5.Repeat several times.

Wash all the way to. The dough becomes gluten, and the white pulp cannot be washed out. This is gluten.

6.These are the water that comes out of the washing process. Let stand for 5 hours to precipitate.

7.Put gluten.

Put it on a plate and make a small hole in the middle to get gas.

Put cold water into the steamer. Come up and breathe.

Steam for 15 minutes, not lifting the lid halfway.

8.The gluten is steamed!!

Isn't it a lot of inflated!!

9.Squeeze out the water when it cools.

Cut it open and take a look. 10.Cut and set aside.

11.After five hours. Our batter settled. Pour the yellow water on top, and that's the white pulp left.

12.Mix vigorously with a spoon and adjust to this state, if it is too saucey.

You can put some water, because if you are too sauce, the taste of steaming is not good, it is very hard, and it is not smooth, so I added some water. But don't put too much of it, it's easy to break.

13.To the slurry water, a thin layer, steamed, must be on high heat, must be covered. Otherwise, the cold skin will dry out.

14.When steaming, large bubbles evaporate on the surface.

It's steamed.

15.Out of the pot. Place on a plate.

Remember that both sides must be oiled, otherwise they will stick.

16.It's transparent. I think the thinner the better, depending on your taste.

17.Make chili oil below, and put oil in a pan.

Put in bay leaves, star anise, Sichuan peppercorns.

Fry until fragrant, into the chili flakes. Small sesame seeds. Such chili oil is very fragrant.

18.Cucumber, garlic, chili oil.

19.Handful. Cool the skin and cut well.

20.Into.

Sichuan pepper ginger water, garlic water, vinegar.

Light soy sauce. Salt. 21.Put some sesame sauce. Delicious.

22.Add cucumber, coriander, gluten, chili oil.

23.Stir well and you're ready to eat!!

Tips are right.

It is important to remember that the slurry water is filtered through a sieve before it settles, and the slag is removed. Then enlarge the sediment in the basin、These are what I sift out、Don't waste it、Live to the gluten。

Make cool skin. Reasons for loving sticky pans: There is no grease on the plate; The quality of the oil is too poor, and too much water does not play a lubricating role.

The batter is too thin, so the oil that is brushed after the batter is introduced into the plate will float up, because the oil is lighter than water, which is equivalent to no oil. It is still steamed, and if it is steamed for a long time, the cold skin will not only crack, but also stick to the plate. In general, the most important thing is the heat, that is to say, the temperature, if the temperature is high, cover the pot and steam for 1 minute, the steamed cold skin is bulging, this kind of cold skin is the most chewy, the temperature is low and not bubbling, and the steaming time is not good for a long time.

6 essentials of homemade gluten cool skin:Selection of flour: Homemade cold skin should use high-gluten flour that does not contain flour improver.

The cold skin made with this flour has the strongest texture, low-gluten flour.

or flour containing improvers is not easy to use. Mixing dough and washing gluten is key; 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. In order to wash the gluten cleanly, we can use a combination of the following methods:

1. Add 1 gram of fine salt to every 100 grams of dry flour and mix well, because salt can make the dough more gluten and wash out more gluten. 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.

Hello, first of all, the oil should be controlled, the brush should be even, and then the cold skin precipitation time should be longer, when making the cold skin, you should pay attention not to pour too much at one time, a large spoon is enough, and the time to steam can not be less than eight minutes, so that you can.

If you do cool skin. If the pan is sticky, there are three cases. Not working on your recipe for the first time?

Too sticky. The second is that Guo can't. It's not a pot to make cold skin.

Third. It's that you didn't steam it out when you were fighting. Be sure to put him on the bone.

Hakka stuffed tofu.

Hakka stuffed tofu because of the tender and mellow aroma, rich in nutrition, has long been prestigious, has become one of the most representative dishes of Hakka food culture, but where there is a banquet must have this dish, legend of stuffed tofu originated from the dumplings in the north, because of the lack of wheat in Lingnan, the homesick Hakka immigrants in the middle of the plateau will replace flour with tofu, and stuff the meat into the tofu, as if flour is wrapped in meat filling, just like dumplings. Because of its delicious taste, it has become a famous Hakka dish.

1. Stuffed tofu.

Ingredients: 200 grams of tofu and 200 grams of pork.

Excipients: 5 grams of cooking wine, 8 grams of light soy sauce, 4 grams of oyster sauce, 3 grams of salt.

Production process: The practice of stuffing tofu has a total of 18 steps.

1.Cut your homemade tofu into cubes and hollow out the middle.

2.Add the pork to the beans and chop up.

3.Add the cooking wine.

4.Allspice.

5.Add 3g of light soy sauce.

6.Add starch and grasp well.

7.Place the marinated meat in the middle of the tofu.

8.Then add oil to the pan and fry the tofu meat.

9.Add light soy sauce, add oil, water, salt, shallots, and stir well.

10.Fry on one side and turn over gold.

11.Fry until golden brown on both sides, then add the prepared juice.

12.Heat until the juice is reduced.

13.Taste and serve.

14.Add a little wet starch to the remaining juice to reduce the juice.

15.Gather the juice and pour it over the fried tofu.

16.Sprinkle with a layer of shallots.

17.Quite tasty.

1.When frying tofu, be sure to fry it over medium-low heat.

2.When turning the tofu cubes, use moderate force to avoid breaking the tofu cubes.

3.The tofu filling can be freely matched according to the family's preference, and you can add minced squid, or dried shrimp, scallop and green onion.

4.Stuffed tofu can be braised and thickened, and the taste is fragrant; You can also add water to make tofu soup, add various small balls to it, etc., or put it into a hot pot like a unique flavor that makes people have an endless aftertaste.

First of all, it is necessary to consider whether the cold skin is not in the right proportion, which leads to easy sticking to the pan, or the impact caused by too much fire.

There is no need to put oil when making cold skin, you can clean and wash out the noodles when making rice cold skin, and you can steam the gluten directly, and you don't need to put oil.

First of all, your unevenness must be very smooth, so that the cold skin will not stick to the pan, it is better to use lard, so it is better.

Isn't it good to put the cold skin in a wide basin and then scoop a spoonful of the noodle juice and put it in the water, and shake it for a while.

Summary. Hello, the reason for making cold skin always sticks to the pan is as follows: it may be caused by too long steaming time, and it is too steamed. If the batter of the cool skin is too thin, it will also cause the cold skin to stick to the bottom of the pan. If the quality of the oil is too poor to lubricate, the cold skin will stick to the pan.

Hello, the reason for making cold skin always sticks to the pan is as follows: it may be caused by too long steaming time, and it is too steamed. The batter of the cold skin is too thin, which will also cause the cold skin to stick to the bottom of the pot. If the quality of the oil is too poor and cannot be lubricated, the cold skin will stick to the pot.

After the cold skin is steamed, you can turn off the heat, and you don't need to steam for too long. If it is steamed for a long time, the cold skin will not only crack, but will also stick to the pan. In fact, the most important thing in making cold skin is the heat, that is to say, the temperature, if the temperature is high, cover the pot and steam for 1 minute, the steamed cold skin is bubbling, this or bucket cold skin is the most chewy.

Homemade cold skin, should choose does not contain flour improver high-gluten flour, with this flour made of shirt grinding cold skin taste the most chewy. It is not recommended to use cake flour because it does not contain amendments that work very well.

If you want to make the cold skin transparent, not dry and hard, and not stick to the plate, the key is to wash the gluten. Be sure to wash out the gluten completely from the gluten. If there is still protein in the final batter water, the cold skin made cannot be transparent, and the skin will be brittle and easy to dry and hard.

There are many ways to clean gluten, you can wash gluten with warm water, hold the book or put some dry flour in the water, and then add some fine salt and stir well, so that the noodles can be cleaned more cleanly.

1. The first issue to consider is the choice of flour. Many people who are new to making cool skin, chiropractic friends use high-gluten noodles to make cold skin, and it is generally difficult to succeed in making cold skin in this way. To make cool skin, you need high-fine powder, or even super-fine powder.

On the basis of the fact that the flour selection is okay, consider the following reasons. 2. First of all, the problem of stickiness is that the cold skin is not ripe, and it is necessary to increase the fire power or increase the heating time, and the automatic cool skin machine needs to slow down the running speed. 3. Secondly, the concentration of the batter is too large or the heating time is too long, which will also cause the cool skin to be sticky and cracked, so the concentration of the cool skin should be controlled between the dust cover 14 and 18, and the batter concentration needs to be fine-tuned according to the different machines.

If the skin is cold and hard, it is also because the heating time is too long, or the concentration of the batter is too large. 4. Sticky, not strong, easy to break, in the case of excluding flour selection and concentration ratio, the greatest possibility is that the heating time is not enough, and the cool skin is not very mature. Generally, through the flour, concentration, and heating time, all the problems encountered in the processing of cold skin can be solved.

If the proportion is fine, it is related to the heat, and the cold skin should be steamed until it is slightly cooler before it can be removed

Ingredients: 125g of high-gluten flour, 50g of mung bean sprouts, 10g of sweet potato starch, 50g of cool boiled, 250g of water

Production steps: 1. Pour the gluten flour, sweet potato starch and salt into the mixing bowl. Be sure to use high-gluten flour, if it is medium-gluten or low-gluten, it will lose its texture.

2. Add half of the water and gently stir in one direction while pouring in. The amount of water is about 250g, and it is added in batches to make the powder and water better mixed.

3. Mix well and add the remaining water.

4. Stir until the batter is smooth and particle-free. If you want to eat a stronger taste, you must be patient in this step, the stirring time is about 5 minutes, the main purpose is to stir out the gluten of the flour, and the taste of the cold skin steamed by Yun Cheng will be stronger.

5. Take a flat plate and brush it with a thin layer of oil to facilitate demoulding.

6. Pour in a thin layer of slurry and shake it left and right to smooth the bottom of the slurry.

7. After the fire boils, put it in the steamer and continue to steam for about 3 minutes.

8. Remove it from the flat plate after it cools a little.

9. According to this method, carry the lead in turn to make the remaining cool skin.

10. Cut into strips 1 2 cm wide.