When making homemade cold cuts, should I use medium or high gluten flour? What is the specific production method?

In the production of cold skin children should choose high-gluten flour; some use the right amount of high-gluten flour, and then add the water process smooth dough, wake up for 15 minutes, add water, and repeatedly scratched, until the water becomes white pulp, the pulp will be washed out of precipitation, leaving the starch after the layering, and then choose a flat bottom plate will be poured on these starch slurry in the flat bottom plate, with a large fire steaming about one minute, and then remove the cold skin is ready! Then take out the cold skin child is ready.