烤面筋 烧烤(国外英语资料).docVIP

烤面筋 烧烤 Original address: barbecue flavor, barbecue sauce, baked gluten technical Author: Jiangsu technology free barbecue First, the production of gluten string 1. Make gluten To make this kind of gluten, you need to make the gluten first, and the flour you need for the gluten is wheat flour, or high gluten flour, because the flour has a high protein content. The water absorption is good, so the soft and elastic gluten can be formed after kneading. Gluten production methods generally divided into two types: one is to take 2000 grams of flour plus 1000 grams of water and into the dough, put in more than 5000 grams of water, washing and rubbing (at least 3 to 5 times), to wash away the starch was loofahs out of shape, covered more than half an hour to spare xing. Another method is to use pure gluten flour (which is a raw gluten processed by industrial purification). Take 500 grams of pure gluten and add 1500~2000 grams of water. Stir for two or three minutes to form a gluten dough. Place the gluten for about half an hour. 2, kneading forming Light tore a piece of 60 grams of gluten, placed in the palm of the flattened. Gluten to pull to grow 15 cm wide and 2 cm, remove the 2 root sharp bamboo chopsticks, a clamp head and stretched gluten, gluten to chopsticks wrapped around the body, the need to continue to pull the gluten to make it more thin, wider and longer. After 5~7 laps, the growth of 10 cm, and slightly flattened at the two sides, slightly thick in the middle of the shape of the body of the pupa. Then knead the dough gently so that the gluten is well blended. 3. Cooking To be made after. Take one by one pot with 3000 grams of water, boil and then change the micro. Pull out a string of gluten from the bamboo chopsticks, and then into the boiling water pot boil float. Then cook L for 2 minutes to remove the rest of the chopsticks. When cooked until the gluten is ripe and elastic, scoop it out and let it cool. Cool it and remove it. 4, cut system Take the prepare