How to frame a piece of calligraphy are those procedures how to make paste

The first step in making batter is to wash the flour.

The so-called washing of flour is a process of extracting the gluten from the flour and turning the flour into starch. Zhang Yanyuan in the book of "the record of famous paintings of the past dynasties" has been proposed: "all cooking paste must be removed gluten." It seems that as early as the Tang Dynasty in China, used for framing paintings and calligraphy paste has "to gluten" practice, and this practice has been extended to today

Directly made of flour paste has the following drawbacks: First, the gum is too strong, too much coagulation, inconvenient to use; Second, due to the coagulation of gluten components, resulting in the quality of paste is not solid, the use of a lack of starch, the quality of the paste is not solid, the use of a lack of starch. The quality is not solid, the use of the lack of adhesion

Flour paste than starch paste is more susceptible to fermentation, affecting the use of; four is the use of flour paste mounts, due to the role of gluten components are more likely to lead to the "tile trouble" and the emergence of mold. Therefore, to ensure the quality of the paste, must first extract gluten.

The method of washing the powder: first prepare to wash the powder with water and starch water with the water tank and filter starch water with the fine Luo. About 2500 grams of flour in the basin, add water and dough is not soft and not hard (a little softer than the dough used for dumplings is appropriate), and repeatedly kneaded a few times. The dough should be moderately soft and firm, but not too soft or too firm for washing. If the dough is too soft or too hard, it is easy to wash out gluten containing unwashed lumps; if the dough is too soft, it is easy to wash into a thin paste, making it difficult to raise the gluten, or making the starch water contain the gluten sludge. However, the degree of softness of the dough should also vary according to the variety of noodles. Coarse flour should be a little softer and better to wash, while standard flour should be a little harder and better to wash. After the dough is ready, it is better to cover it with a wet towel and wait for a while.

Then you can wash it again, which is called "noodle saving", so that the gluten component can have a condensation process, and the washing up is smoother. Put the saved dough into the basin, pour people water, and use your hands to slowly scrub the dough. Be careful not to crumble the dough too much. Knead and knead the dough as you scratch, so that it stays basically one piece. If the dough is scratched at the beginning, it will be easily washed into a paste, not easy to clean up, especially when washing flour with standard flour, should pay more attention to this problem. When the dough is scratched in water, the starch dissolves in the water. Put the fine Luo with two sticks on the mouth of the water tank, will wash out of the starch water into the fine Luo, and with the hand in the bottom of the fine Luo spinning row a few times, so that the starch water filtered into the water tank. Back to the water into the basin, continue to scrub, and then wash out the starch water poured into the fine Luo. Until the starch is washed out and gluten is left .

When washing flour, no matter whether you use fine flour or standard flour, you have to go through the fine Luo filtration. The purpose is to filter out the bran in the flour and prevent the gluten residue from mixing with the starch water. Wash 10 to 15 kilograms of flour each time, or more, depending on the circumstances. In the washing out of the starch water with a moderate amount of alum, slightly stirred, to be two days later, the starch will be precipitated as a block, scooped above the clarified floating water, you can take the starch out of the brewing paste. If the temperature is high in the season, the starch in the tank should be changed every few days to prevent the starch from fermenting and deteriorating. You can also take out the starch to dry and store it for later.