In the hot summer, come to a bowl of homemade cool skin, definitely let your appetite open! Https://weidian.com/s/326859628?ifr=shopdetail&wfr=c
Put the flour salt and water together and knead it into a smooth dough with a chef's machine, then cover it with plastic wrap for 30 minutes.
Place the proofed dough in a bowl larger than the dough and add water.
Like washing clothes, the water will become whiter and whiter, the starch will be mixed into the water, the water will be poured into the tank of the chef's machine, and then the water will be added. This will be repeated several times, and the color of the washed water will become lighter and lighter, almost transparent. When you have only gluten left in your hand, you don't have to wash it again.
The washed water is sieved into another container to remove the particles.
It is very important that the sieved liquid is allowed to stand for more than 6 hours, preferably refrigerated overnight, allowing the starch to sink to the bottom.
Wash the gluten and soak it in the water. Before making the cool skin, take the gluten out of the water and rinse it. Put the yeast and mix well. Wait for the cold skin to be cooked. Put it in the pan for 15 minutes.
Sink the batter water, you can clearly see that the water is clear, slowly tilt the basin and carefully pour off the water, leaving about 2-3 cm of water and the next layer of starch.
At this time, the starch layer is very sticky and hard, and it is evenly stirred with a spoon, and the batter can be hung. Don't be too thick, otherwise it will be easy to crack and not Q.
Prepare the steamer to boil, and apply a thin layer of cooking oil to the cold skin.
First stir the batter with a spoon and then pour the batter into the bowl. Stir each time the batter, so that the batter is fully blended.
Gently turn the plate to make the batter spread over the plate. As for the amount you want, you have to feel 2-3 according to the size of your own.
Place the crucible on the surface of the pot and cover with a lid for 1-2 minutes. The batter is made transparent and the crust is bubbled up and taken out.
First apply a layer of oil on the cooked cold skin, then peel it off and put it on the plate. Here, the varnish has two purposes. One is to prevent the cool skin from stacking together, and the other is to cool the crystal. Repeat the above steps until the batter is used up.
Cut the cold skin into strips of the right size, add the gluten cut into small pieces, and choose the seasonings and ingredients you like to mix according to your own taste.
1. The salt in the formula must not be missed. It can increase the toughness of the cool skin. 2, the time of the batter should not be short, let it fully precipitate, it is best to precipitate for one night, you can put it in the refrigerator. The cold skin that is not precipitated enough has no toughness. 3. Stir each time you batter the batter and let the batter fully blend. 4, the plate is floating on the water, instead of steaming, so that the heat is even, you can also maintain the level of sputum, the thickness of the steamed cold skin will be more uniform. 5, must be covered with a lid when steaming, to prevent the surface of the cold skin from cracking due to water vapor. 6, how much to eat, put the refrigerator will affect the taste. 7, can not put yeast in the gluten can also be, the taste is more compact.