Cold skin how to do to be strong you need to pay attention to these points

Homemade cold skin to use high-gluten flour without flour improver, with this flour to do the cold skin taste the most gluten, low-gluten flour or flour containing improver are not good.

2, and flour and wash gluten is the key.

The key point to make the cold skin transparent, not dry and hard is to wash the gluten, be sure to wash out the gluten in the flour completely, if the last batter water and protein, made out of the cold skin can not be transparent, the skin will be crunchy and easy to dry and hard.

3, pour off the excess water.

Precipitation of starch water, the top layer is excess water, pour off on it, try to pour slowly from one side, do not shake, or starch and water mixed together.

4, details.

Each steam a good cold skin, brush a layer of salad oil, and use a wet cloth to cover the cold skin, so as to prevent the cold skin from sticking to each other and lose water and dry crack. Remember to always cover the lid when steaming the crust, the result of not covering is that the cold skin is also easy to dry and hard.