What flour is used to make gluten

Question 1: do gluten is with flour, or gluten flour sold [edit paragraph] gluten production 1, raw materials

The flour in the container, add a considerable 40% of the weight of the flour of water (water containing 3% salt), mix thoroughly, processed into a viscous dough. Then rest 1 hour, summer resting time can be a little shorter Gong to prevent acidification. Do not add too much water. So that the protein can not bond in time to be dispersed in the water, bringing difficulties to the operation, but also affect the gluten extraction rate.

2, molding

[2] will be placed in the dough in the porous Luo, sieve or coarse cloth in the water, kneading and washing starch with the flow of water away, stay in the Luo or cloth within the proteins stuck together that is wet gluten. The more times you wash, the lower the rate of starch in the gluten, the higher the protein content, the better the quality. General water washing 3 to 5 times. The water in which the flour has been washed contains a large amount of starch, which can be precipitated to obtain wheat starch. The water content of wet gluten is 38%, the protein is about 60%, the surface is smooth, the elasticity is sufficient, and the toughness is good.

3, the classification of gluten production

(1) oil gluten: you can add flour, or not add flour. Add flour recipe (Beijing, Shanghai) is: 10 kilograms of wet gluten, add 2.0 to 2.9 kilograms of flour, and add a small amount of salt. Stir 7 ~ 8 minutes, remove and cut into small pieces made of small balls, first into the oil temperature of 90 ~ 100 ℃ frying pan, frying 3 ~ 5 minutes, so that the outer layer of the ball a layer of broken skin, fish out and then put into the oil temperature of 130 ~ 240 ℃ frying pan, frying for another 10 minutes out of the pot can be.

(2) water gluten: wet gluten cut into small pieces or made into small balls, and then cast and water pot, heated with steam, so that the steam to maintain about 100 ℃ for 30 minutes, that is, into the water gluten.

(3) baked bran: the wet gluten is spread flat in the steamer, the thickness of 2 to 3 centimeters, heated for 30 minutes, that is, baked bran.

In addition to this there are gluten sausage, gluten skin, shredded gluten, twisted gluten, stinky gluten and so on.

Question 2: baked gluten with what flour is generally used grain Nguyen flour (also called gluten flour), a kind of industrially extracted flour. General grain and oil are not sold to sell also to sell food additives to the store to buy. Of course, it is also possible to make gluten by washing the flour with ordinary flour. We are now using gluten flour as an example to make the gluten rolls needed for baking gluten.

Question 3: What kind of flour is used to make gluten Dear Is it the gluten you want to make for grilled gluten skewers? If this grilled gluten strings of flour, you need to use gluten flour to make it, gluten flour is also known as gluten, wheat protein powder, is the flour inside the refined pure protein, about 10 pounds of flour to be refined out of a pound of gluten flour it! Now there are a lot of families eating this wheat protein powder, gluten flour is low-fat high-protein flour

Problem four: what flour to do gluten with a few kinds of white flour, millet, and rice

Problem five: what is the gluten of the flour gluten: it is the flour and water and become a dough with the water wash, through repeated rubbing to make it into a very high degree of flexibility and gluten of the dough, through the deep-frying or steaming to be used. It can be used by deep-frying or steaming. Dough: Dough made from dry flour and water. Depending on the temperature of the water used, it can be categorized into cold water dough, warm water dough, and hot water dough (also known as scalded dough) Flour: Flour is made by pulverizing wheat and refining it. Depending on the texture of the wheat and the season, the flour can be divided into low-fine, medium-fine and high-fine.

Question 6: ordinary flour with what food additives can be made into gluten 1, raw materials

Will be placed in a container of flour, add the equivalent of 60% of the weight of the flour of water (water containing 1% salt), fully mixed, processed into a sticky dough. Then rest 1 hour, summer resting time can be a little shorter, in order to prevent acidification. Do not add too much water. In order to avoid protein bonding in time to disperse in the water, bringing difficulties to the operation, but also affect the gluten extraction rate.

2, forming

[2] will be placed in the dough in the porous Luo, sieve or coarse cloth in the water, kneading and washing starch with the water flow away, stay in the Luo or cloth within the proteins stuck together that is wet gluten. The more times you wash, the lower the rate of starch in the gluten, the higher the protein content, the better the quality. General water washing 3 to 5 times. The water in which the flour has been washed contains a large amount of starch, which can be precipitated to obtain wheat starch. The water content of wet gluten is 38%, the protein is about 60%, the surface is smooth, the elasticity is sufficient, and the toughness is good.

In order to increase the gluten of flour, you can use flour treatment agents, flour gluten enhancers, azocarbamides, very much do not recommend adding gelatin to flour, is illegal. In fact, more additives, in fact, is not as good as the ordinary flour into high gluten flour, out of gluten really.

Question 7: the flour to do gluten High-gluten flour, more kneading, more washing In fact, to do gluten is with the type of flour does not have much to do, that is to say, the general flour can be washed out of gluten.

That's because gluten is made by washing the sugar and proteins in the flour in the water, and the fibers of the flour coalesce, and then it's cooked through the process of steaming to achieve a glutenous and palatable result.

It can be seen that as long as the wheat flour can be made gluten. It's just that the coarser kind of special two flours ship slightly more than other kinds of supply flours.

Question 8: ordinary flour and what can be made into gluten Ingredients: flour, mung bean sprouts, dry yeast, water, salt, soy sauce, monosodium glutamate, balsamic vinegar, chili oil.

1, the flour while adding water while stirring into flocculent.

2. Knead the dough and let it rest covered for half an hour. The dough can be molded and kneaded slightly.

3, add water to the basin, and repeatedly knead the dough with your hands.

4. Until the water becomes very thick, pull out the dough, pour the water into a larger bowl, refill the bowl with water and knead the dough.

5. Repeat this six times and leave all the pasta water in the same pot to settle and stratify.

6. Wash the gluten and place it separately.

7, take a small piece of gluten, pull it into a thinner strip and twist it into a ball along your fingers.

8, gluten dough on the cage drawer on high heat steaming eight minutes. Boiled can also be.

9, the pasta water to stand for two or three hours, carefully pour off the upper layer of precipitation out of the water, only to retain the lower layer of thick pasta water can be. Add dry yeast.

10, add dry yeast thick pasta water covered fermentation at least overnight, my is fermented overnight plus four hours, until the pasta water slightly sour can be.

11, the pasta water with a spoon stir well, scooped into a small bowl into the cage drawer in high heat steam until solid. If you have a small bowl as big as mine and put half a bowl of pasta water in it, you can steam it for 4 or 5 minutes.

12. Grease the rolling pin and the board.

13, the pasta water steamed solidified out, slightly cooled, can be on the standard. Use a spoon to cut the edge of contact with the bowl, pour out.

14, with a greased rolling pin quickly roll the dough into a thin crust that is the size of a cage drawer. My rolling is not very molded, the first time on the hands, more understanding ha!

15, rolled out the dough into the cage drawer, a thin layer of oil on top, and so on, into the next rolled out dough. Until all rolled out, steam on high heat for seven or eight minutes. Rolled dough is done.

16, began to deal with side dishes. Mung bean sprouts with boiling water Nao two minutes. Fished out of cool water.

17, began to plate. The bottom layer of mung bean sprouts into the water control dry.

18, put torn into pieces of rolling dough.

19, another take a small bowl of sauce. Pour white vinegar first, vinegar to put more.

20, add a spoonful of salt.

21, add a little monosodium glutamate.

22, add a spoonful of soy sauce.

23, add minced garlic.

24, add a few drops of sesame oil.

25: Plate the rolled out dough and pour homemade chili oil over it.

26, pour in the seasoned sauce.

27, put on the shredded gluten

Question 9: How to make gluten and what ingredients to add. Bamboo Shoots and Mushrooms with Roasted Gluten Vegetarian Fried Crabmeat

Vegetarian Fried Eel Shreds

Vegetarian Fried Shredded Fish

Vegetarian Stewed Lion's Head

Vegetarian Roasted Duck

Dry-Fried Rattlesnakes

Double Winter Vegetarian Sausage

Stir-Fried Vegetarian Chicken and Vegetarian Bean Fish

Sticky Rice Vegetarian Goose

Four Freshly Roasted Squid (with gluten)

Vegetarian Shredded Dry-Stir-fried Meat

Vegetarian Shredded Pork with Fish and Spices

These are all gluten-based recipes.

Question 10: Does anyone know what gluten is made of and how to make it Ingredients

Gluten flour

Water

Yeast

Steps

1. gluten flour 1: water 1, a small piece of yeast dissolved into the water and put it for a while, rushed into the sifted gluten flour to form a dough, if you think it is good to knead a little bit more evenly (I think). If you think it's good, knead it more evenly (I don't think it's good enough), put it in a warm place and let it ferment until it doubles in size. Steam in small pieces for 30 minutes. Keep each piece far away from each other, otherwise it will swell up and stick together. Turn off the heat until the water becomes warm, then open the pot, otherwise it will collapse badly.

2. gluten flour 1: water 1, a small piece of yeast dissolved into the water and put a while, rushed into the sifted gluten flour into a dough, into the bread machine to choose a bread program, let it stirred and kneaded, fermentation, baking can be. The amount of gluten flour should not be too much, it is best to choose the bread machine to limit the minimum amount, otherwise in the baking process will be puffed up very high. When baking, turn off the program according to the gluten package in the bread machine skin coloring. I used about 200+ grams of flour and baked for 45 minutes. Pour out after turning off the program and wear heatproof gloves when removing. Cool and tear or cut into pieces for collection.

Tips

1. No gluten flour to be a little more trouble, you can and a piece of wheat flour dough, wake up for 20 minutes, and then put in the water to wash, wash repeatedly until the water is relatively clear, the rest of the grayish-yellow gluten is the gluten, and then kneaded into the yeast water fermentation production.

2. Pot steaming characteristics: soft and tough with bite. Bread machine baking characteristics: convenient, loose foamy texture, making dishes full of juice.