The spirit of cooking should be indomitable, and persistent trials will always get the desired results. I am trying to make a cool skin. I have tried it for N times recently. I tried this dough three times. It is simpler and more successful than the cool skin, and the taste is very unique. I don’t know how to describe it. In short, I like it very much, and the cool skin is comparable. Like it. The method is learned from students from Shaanxi, simple and fast. The following amount is a plate. The amount of flour and water varies depending on the water absorption of the flour. All should be moderately increased or decreased, not too viscous, and the batter should flow smoothly.
310g of water is added to the salt and opened. Put 150g of flour in the big bowl and take the double chopsticks. Then pour the water into the inside and stir the noodles. First, 1/3 of the water.
Stir in the state shown in Figure 1 and leave for 10 minutes, then stir for a few more times. Will become the appearance of the picture, you can leave the state of the bowl. The gluten was initially formed.
Continue to add 1/3 of the water, stir while adding water, slow down, or the water will splash out.
After completing the 3 steps, continue to stand for 10 minutes, then add half of the remaining 1/3 of the amount of water, and then mix evenly. Excessively stirred, there may still be chunks, gluten.
Pour all the water into it and stir it into a batter. It is not very thick. Use a colander with a coarse hole to filter out the gluten inside. PS: If there is no over-extension, there will be no chunks and no filtering.
The rest of the batter, though still small, doesn't matter. Flowing, non-viscous liquid, similar to the liquid when it is used as a cool skin. If you feel thick, add a little more water and dilute it. Ok, the batter is finished, start to fire and boil.
Prepare a flat plate during boiling water. It is highly recommended to use a stainless steel flat plate and apply a thick layer of oil so that the steamed noodles do not need to be oiled or stick together.
I used an 8-inch baking tray, and the thickness of the batter between 55-60g was just right.
After the fire has boiled, place the plate containing the batter directly on the water, continue the fire, and cook for 2-3 minutes. The surface is bubbling. It is especially important that the heat is not less than 2 minutes. Prepare a basin of cold water, steamed the baking tray and take it out to cool it.
When you uncover the dough, don't pull it hard. Tilt the plate and use the force of gravity to pull it down slowly. It doesn't matter if you break it. The batter traces left on the baking tray can be wiped off with a brush and then smeared and steamed.
Dilute the sesame paste, add the minced garlic, add balsamic vinegar, soy sauce, chicken essence, oily pepper, a small amount of salt, mix well. Do not fold the dough when cutting the dough. Take it out and put it on the chopping board. Cut it. Cucumber shredded, coriander chopped, mix well, open to eat.
The concentration of the batter can be steamed first. Try to feel that the dough is a bit hard. You can add another water to dilute the paste. If you feel soft, add a little flour to the batter. Don't be too thick!