Cold skin with what flour Cold skin cold noodles practice

High-gluten flour is used for cold skin, and the practice is as follows:

I. Material

High-gluten flour 200g, water 100ml

II. Practice

1. First, slowly add the flour to the water, knead the dough into a smooth dough, and cover it with a thin cloth and let it rise for 40 minutes.

2. Put the dough into a basin and pour in about 100ml of water at a time, kneading the dough like washing clothes.

3. When the batter is white pour the water into another large bowl and repeat 6 times until the batter is completely clear and only the gluten part remains. The gluten can be steamed and cut into pieces to accompany the cold skin, very nutritious.

4. Strain all the washed out batter water through a mesh sieve to remove impurities.

5. Let it rest for one night, the water forms two layers, pour out the water on top and stir in the thick batter below.

6. Brush a layer of oil on a flat plate, pour in a spoonful of batter, steam over high heat for about 2 minutes, and then remove immediately when the crust is transparent.

7. Steam the skin is transparent cold skin, so repeatedly steamed until the batter is used up.

8. Slightly rub some oil on the steamed skin to prevent it from sticking, and cut it into strips on the board.

9. Use sesame seeds, peanuts, dried red chili pepper chopped, put in hot oil for a while, pour into the cold skin can be.