I believe that many people have seen the tutorial of teaching gluten on various video platforms, to teach the technology of gluten, although they have learned the technology of making gluten, but that, back or do not do as good as the taste of others, do not know what the reason is, and then ask the master, what is going on, the master said that is to do that, the time is long and skilled, in fact, it is not like this, today I will teach everyone these four steps to learn, you can do the gluten well.
First of all, the understanding of gluten powder
First of all, we must have a certain understanding of this gluten powder. The gluten flour we bought back from the market is washed by the manufacturer, but there is an eye number in this gluten, that is, the manufacturer classifies the use of gluten powder, and what are the eye numbers manufactured by the manufacturer? There are 100 meshes, 80 mu headings, 75 acres, 70 meshes and 65 meshes. Let's look at the role of these eye numbers.
First of all, 100 mesh, his role is to add food to the economy, because of this 100 mesh, it is very fine, so it is used to make noodles, dumpling skin is more, need to make noodles Ah dumpling skin and other things to make this taste tendon a little, then they add this 100 purpose to play a role in a tendon.
This 80 mesh, 75 acre mesh, and 65 mesh this is what we need to do gluten, because the flour is relatively coarse, the effect is very good, so when we make gluten, we must first choose one of these mesh numbers. Here, I recommend that you use between 75 mesh and 65 acres to make gluten taste better. Therefore, when buying gluten flour, we must first ask what the mesh number of gluten flour is.
2: Does it matter if the water temperature and climate are mild?
When we make gluten, do you think there's a relationship between the water temperature and the climate? Then I will tell you here, first of all, when we do gluten, the water temperature we need is between 40 and 50 degrees, in order to do a good job of gluten, so why is it related to the climate? For example, if we combine this gluten flour in the summer, with 40 degrees of water to drink together, then the noodles we combine will be very thin and soft, what is going on, that is because the summer temperature is more than thirty degrees, we use 40 degrees of water to add the temperature of the outside world is not more than seventy degrees, this does not cause the gluten to be soft, can not do it, so we have to have a certain understanding of the climate and water temperature, in the summer temperature of more than thirty degrees, we have to use 15 degrees of water to close the noodles When the dough is awakened, plus the outside temperature is more than thirty degrees, it reaches 40 degrees, so we have to determine the water temperature of the gluten according to the temperature of the outside world, in order to do a good job of gluten.
Simmered muscle method
We make the gluten well When cooking the gluten we have to pay attention to this water temperature, first of all, we boil the water, that can not let the water roll up, we need 90 degrees of water temperature to cook the gluten, let the water temperature remain at about 90 degrees, after the gluten floats up, we turn off the fire, in the pot to cover the gluten until it is cooked, here to pay attention to is that when cooking gluten, do not boil, just like cooking noodles, do not do this.
So as long as we all master these 3 elements, we can all do a good job of gluten. I think what I said give everyone a thumbs up, comment below thank you for watching.