Practice of frying rapeseed with empty persimmon flour

200 grams of gluten; 300 ml warm water; Dry yeast 1/2 teaspoons fried (actually about 200g).

Put the dry yeast of gluten into a container and stir well. Pour the water in and stir quickly for a few minutes. The remaining dry powder ~ ~ gluten flour is easy to absorb water, and its water absorption is easier to agglomerate than flour. It is certain that the softness is suitable for gluten dough, and the dough is not easy to agglomerate ~ ~ ~

Ferment gluten dough in a warm and humid place. I use seeds to make bread, and I can make instant yeast powder. The appearance can be seen from the pores, and the gluten dough can be cut evenly. See figure 5. The fried oil gluten is more rounded, and more importantly, watch me cut the fried products quickly. It can be said that it is similar to a circular appearance. Qualified to make gluten stuffing.

The fire oil temperature is six degrees (about 160- 180 degrees). Gluten lumps expand rapidly. Pay attention to turning gluten frequently. Be sure to pay attention to the temperature of the kerosene. If the oil temperature rises too fast, it will be cold. Find gluten bubbles and shrink. Take the golden ball to cook.

I hope my answer is what you want! !