Question 1: Do you use flour to make gluten, or is there gluten flour for sale? [Edit this paragraph] Gluten production 1. Raw materials
Place the flour in a container and add a certain amount of flour 40% water (water contains 3% salt), mix thoroughly and process into a sticky dough. Then let it stand for 1 hour. In summer, the standing time can be slightly shorter to prevent it from turning sour. Do not add too much water. This prevents the protein from being dispersed in the water before it can bond, causing difficulty in operation and affecting the gluten extraction rate.
2. Forming
[2] Place the dough in a dense sieve, sieve or coarse cloth and pour water on it. When kneading and washing, the starch will flow away with the water and remain in the sieve or cloth. The protein that sticks together is wet gluten. The more times it is washed, the lower the starch inclusion rate in the gluten, the higher the protein content, and the better the quality. Generally, it is washed 3 to 5 times. The water in which the flour is washed contains a large amount of starch, and wheat starch can be obtained through precipitation. The moisture content of wet gluten is 38 and the protein is about 60. It has a smooth surface, sufficient elasticity and good toughness.
3. Classification and production of gluten
(1) Oil gluten: You can add flour or not. The recipe for adding flour (Beijing and Shanghai) is: 10 kilograms of wet gluten, 2.0 to 2.9 kilograms of flour, and a small amount of salt. Stir for 7 to 8 minutes, take out and cut into small pieces to make small balls. First put into an oil pan with an oil temperature of 90 to 100°C, fry for 3 to 5 minutes to make the outer layer of the ball crack and remove. Then put it into an oil pan with an oil temperature of 130 to 240°C, and fry for another 10 minutes.
(2) Water gluten: Cut the wet gluten into small pieces or make small balls, then add it to the water pot and heat it with steam to keep the steam at about 100°C for 30 minutes to form water surface. Muscles.
(3) Baked bran: Spread the wet gluten flatly in a steamer with a thickness of 2 to 3 cm, and heat for 30 minutes to make roasted bran.
In addition, there are gluten sausages, gluten skins, gluten shreds, twist gluten, stinky gluten, etc.
Question 2: What kind of flour is used to bake gluten? Generally, Gu Ruan powder (also called gluten flour) is used, a kind of industrially extracted flour. Generally, if grains and oils are not sold, you have to go to a store that sells food additives. Of course, you can also use ordinary flour to wash your face to make gluten. We are now taking gluten flour as an example to make the gluten rolls needed for roasted gluten.
Question 3: What kind of flour is used to make gluten? Dear, do you want to make gluten for baking gluten skewers? If it is this kind of flour for baking gluten skewers, it needs to be made with gluten flour. Gluten flour is also called gluten powder. Wheat protein powder is pure protein extracted from flour. It takes about 10 pounds of flour to extract one pound of gluten. Fans! Nowadays, many families eat this wheat protein powder. Gluten flour is low-fat and high-protein flour
Question 4: What kind of flour is used to make gluten? There are several types: white flour, millet, and rice.
Question 5: What is the gluten of flour? Gluten: It is flour added with water and made into a dough, then washed with water, and repeatedly washed to turn it into a dough with high flexibility and gluten, which can be used by frying or steaming. Dough: It is a dough made of dry flour and water. Depending on the water temperature used, it can be divided into cold water dough, warm water dough and hot water dough (that is, hot water dough). Flour: Flour is made by crushing and finishing wheat. Flour is divided into low-concentration flour, medium-concentration flour and high-concentration flour due to its wheat texture and season.
Question 6: What food additives can be added to ordinary flour to make gluten 1. Raw materials
Place the flour in a container and add water equivalent to 60% of the weight of the flour (the water contains 1% of salt ), mix thoroughly and process into a sticky dough. Then let it stand for 1 hour. In summer, the standing time can be slightly shorter to prevent it from turning sour. Do not add too much water. This prevents the protein from being dispersed in the water before it can bond, causing difficulty in operation and affecting the gluten extraction rate.
2. Shaping
[2] Place the dough in a dense sieve, sieve or coarse cloth and pour water on it. When kneading and washing, the starch will flow away with the water and remain in the sieve or cloth. The protein that sticks together is wet gluten. The more times it is washed, the lower the starch inclusion rate in the gluten, the higher the protein content, and the better the quality. Generally, it is washed 3 to 5 times. The water in which the flour is washed contains a large amount of starch, and wheat starch can be obtained through precipitation. The moisture content of wet gluten is 38 and the protein is about 60. It has a smooth surface, sufficient elasticity and good toughness.
In order to increase the gluten properties of flour, you can use flour treatment agents, flour gluten enhancers, and azoformamides. It is strongly not recommended to add gelatin to flour, as it is illegal. . In fact, no matter how many additives are used, it is actually not as effective as replacing ordinary flour with high-gluten flour to reduce gluten.
Question 7: Flour for making gluten. For high-gluten flour, knead more and wash more. In fact, making gluten has nothing to do with the type of flour. In other words, gluten can be washed out of general flour.
This is because the gluten is washed with water, the sugar and protein in the flour are dissolved in water, and the fiber part of the flour is condensed together, and then steamed to achieve a palatable texture. Effect.
It can be seen that gluten can be made from wheat flour. It's just that the rougher special powder is shipped in slightly more quantities than other types of supplied powder.
Question 8: What can be added to ordinary flour to make gluten? Ingredients: flour, mung bean sprouts, dry yeast, water, salt, soy sauce, MSG, balsamic vinegar, chili oil.
1. Add water and stir the flour into flocculent form.
2. Knead the dough and let it rest for half an hour. Knead the dough slightly until it is formed.
3. Add water to the basin and knead the dough with your hands repeatedly.
4. Until the dough water becomes very thick, take out the dough, pour the dough water into a larger basin, add water to the basin again, and knead the dough.
5. Repeat this six times, put all the noodles in the same basin and let it stand to allow it to settle and stratify.
6. Place the washed gluten separately.
7. Take a small piece of gluten, pull it into a thin strip and wrap it around your fingers to form a ball.
8. Place the gluten dough in a basket and steam over high heat for eight minutes. It can also be boiled.
9. After letting the pasta water stand for two or three hours, carefully pour away the clear water that has settled in the upper layer, leaving only the thicker pasta water in the lower layer. Add dry yeast.
10. Add dry yeast to the thick pasta water and let it ferment under cover for at least one night. I fermented it overnight and for four hours, until the pasta water becomes slightly sour.
11. Stir the pasta water evenly with a spoon, pour it into a small bowl, put it in a basket and steam it over high heat until it becomes solid. Put half a bowl of noodles in a small bowl as big as mine and steam it for only four or five minutes.
12. Apply a layer of oil to both the rolling pin and the chopping board.
13. After the noodles are steamed and solidified, take them out and let them cool slightly. The standard is that they can be used. Use a spoon to open the edge that touches the bowl and pour out.
14. Use an oiled rolling pin to quickly roll the dough into a thin dough that can fit in the basket. My rolling is not very shapely, it’s my first time, so please forgive me!
15. Place the rolled dough into the basket, apply a thin layer of oil on it, and so on, put in the next piece of rolled dough. Until everything is rolled out, steam over high heat for seven or eight minutes. Roll out the dough and it's ready.
16. Start processing the side dishes. Soak mung bean sprouts in boiling water for two minutes. Remove from cold water.
17. Start loading. Put the mung bean sprouts in the bottom layer to control the moisture.
18. Put the torn pieces of rolled dough on top.
19. Get another small bowl of sauce. Pour in the white vinegar first, adding more vinegar.
20. Add a spoonful of salt.
21. Add a little MSG.
22. Add a spoonful of soy sauce.
23. Add minced garlic.
24. Add a few drops of sesame oil.
25. Pour homemade chili oil on the rolled dough.
26. Pour in the prepared juice.
27. Put the shredded gluten
Question 9: How to make gluten and what ingredients to add. Vegetarian fried crab noodles with braised mushrooms and gluten
Vegetarian fried shredded eel
Vegetarian fried shredded fish
Vegetarian braised lion head
Vegetarian roasted duck
Dry-fried bells
Double winter vegetarian large intestine
Stir-fried vegetarian chicken and fish with soy beans
Glutinous rice and vegetarian goose
Four Fresh Grilled Squids (Gluten)
Vegetarian Stir-fried Shredded Pork
Vegetarian Fish-flavored Shredded Pork
These are gluten recipes.
Question 10: Does anyone know what gluten is made of, how to make it and the ingredients
Gluten flour
Water
Yeast
Steps
1. Gluten flour 1: water 1, dissolve a small piece of yeast into the water and let it sit for a while, then pour it into the sifted gluten flour to form a ball. If you think it's easy to knead, knead it more evenly (I think it's impossible to knead it), put it in a warm place to ferment until it doubles in size, divide it into small pieces and steam it in cold water for 30 minutes. Each piece should be spaced far apart, otherwise it will expand greatly and stick together and cannot be steamed thoroughly. Turn off the heat and wait until the water becomes warm before opening the pot again, otherwise it will collapse badly.
2. Gluten flour 1: Water 1, dissolve a small piece of yeast into the water and let it sit for a while, then pour it into the sifted gluten flour to form a ball, put it into the bread machine, select a bread program, and let it stir. Just knead, ferment and bake. The amount of gluten flour should not be too much. It is best to choose the smallest amount restricted by the bread machine, otherwise it will expand very much during the baking process. When baking, turn off the program according to the color of the gluten package in the bread machine. I used about 200 grams of flour and baked it for 45 minutes. Pour it out after closing the program, and wear anti-scalding gloves when taking it out. Cool and tear or cut into pieces for storage.
Tips
1. If there is no gluten flour, it will be more troublesome. You can make a piece of wheat flour dough, let it rest for 20 minutes, then wash it in water, and wash it repeatedly until the water is even. After clearing it, the remaining grey-yellow chewy dough is gluten, then knead it into yeast water and ferment it.
2. Features of pot steaming: soft, tough and chewy. Features of bread machine baking: convenient, soft and chewy texture, full of cooking juice.