The previous part introduced the preparation method of seasoning water and garlic water of cool skin, and today I introduce the production process of cold skin. Today, I would like to introduce the production process of Chishan rolling dough.
Ingredients: 2.5kg of white flour, 1.2kg of rapeseed oil, 25g of chili pepper noodles, 2.5g of star anise, 2g of grass fruit, cinnamon, dried ginger, cumin, 50g of refined salt, 250g of balsamic vinegar.
Production process:
1 Gluten making: the flour with water (about 1.1kg) and into a dough, plate soft kneading into a large porcelain basin, pour in 2kg of water, drag the dough up with both hands, knead by hand for 5 minutes, knead 1kg of water, so repeatedly, add water to knead more than ten times, wash until there is no starch into gluten blocks. Then wash the gluten pieces with water and put them on the board for half an hour.
3 Starch pulp: Put a wooden frame on a large basin, square the steel wire of No. 110 on the wooden frame, scoop the starch water into the steel wire, filter into the basin, and so on five times. After the starch water in the basin has settled for about 3 to 4 hours, the water and impurities are skimmed off, and only the starch pulp is retained.
3 Gluten strips: The gluten is pulled into about 50g of agent, pulled into a lump, put into the pot to cook, fished out and dried, sprinkled with about 5cm long, 1cm wide strips, that is, gluten strips.
4 Dough block: use an iron pot with a caliber of 59cm, heat it on low heat, first brush a layer of rapeseed oil at the bottom of the pot, scoop about 900g of starch pulp with a scoop, pour it into the pot, stir it immediately, make the starch paste condense into a noodle block, and then use a gray knife to continuously push the disk pressure to make the starch paste even, until the noodle block is about 8 mature, and it is tough. In a fractional manner, the starch slurry is finished in several parts.
5 Dough skin: Place a wooden board on the board, which should be smooth and smooth. Grind the rapeseed oil on the board, put the prepared dough pieces, knead them slightly while hot, pan light, place them on one end of the board, cover with a damp cloth, and maintain the temperature. From the hot dough pieces, take about 125g of the agent, vigorously knead the strips that are more than 33 cm long, and pat and press into a 1.3 cm thick dough sheet, smear it with a layer of rapeseed oil, and then use a rolling pin to press in the middle of the dough pieces, roll out into dough pieces about 0.33 cm thick, and so on, stacking them up one by one and setting aside.
6 cage steaming: one stack of each 7 sheets, steam one layer per stack, steam for about 40 minutes on a large fire, take out, let it cool, separate one by one, cut into leek leaf wide pairs of strips, that is, roll out the dough.
7 Seasoning Chili Oil: Star anise, grass fruit, cinnamon, dried ginger, cumin, beaten into powder. Add 180g of rapeseed oil to the pot, heat over high heat and remove from heat. When the oil temperature drops to 50% heat, add chili noodles, spice powder, and chili oil.
8 Seasoning: Take 150g of dough skin, 50g of gluten into the basin according to the taste, add the garlic water introduced in the previous article, seasoning water, balsamic vinegar, chili oil, and mix well.
The flavor of the rolled dough is characterized by thin and tough dough, soft cotton and strength, spicy and refreshing, appetizing and appetizing, hot and cold, and the taste is adjusted.
Welcome to like attention forward thank you.