My family likes to eat gluten. It’s hot and it’s not safe to buy outside! Then start doing it yourself! The first time was to wash the flour, but I didn't like the cold skin jelly, and then I bought the gluten powder on a versatile treasure. I tried it a few times. Today I will make a recipe for the improved version and experience!
The first step is to put 2.5 grams of yeast in 200 grams of powder and mix.
Weigh 300ml of water in the basin.
Then slowly pour the mixed powder into the water, stir the flour in one hand until the powder is poured in, and squeeze the dough until the water is sucked by the dough. Ps: If there is excess water, do not tangled Drain directly
The gluten of the glutinous rice balls is placed in an oiled rice cooker steamer and covered for 3 hours.
Add water to the rice cooker to no more than the steamer, press the cooking button to start 45 minutes! Be sure to time yourself! Can't open the cover directly after the end! Wait for the cooling to be done!
It’s like this!
Cut to a height of 6 cm
Delicious, braised, cold salad
Refrigeration should be eaten in a short period of time, you can also dry directly, the next time you eat soaked water!
I have tried N cooking methods and found that this rice cooker is the most reliable! Steamed out like a hurricane cake! The amount of 200 grams of powder is just right. If you reduce the amount, you can cut it into small pieces of fermentation first, otherwise there will be half the size! The cause of water should not be entangled. The gluten powder absorbs water like a sponge. If it is not sucked, it means that the water is enough. It is usually 1.3 to 1.5 times of the flour. Remember to open the lid after steaming for 45 minutes. Wait until it is cool. Otherwise it will be! If you like to eat chewy, you can not leave the yeast or reduce it!