[homemade Cold Skin]

[homemade Cold Skin]

1. Add the dry flour to the right amount of water and a little salt to form a dough. It doesn't matter whether it is hard or soft, then cover it with a damp cloth and let it wake up for ten minutes

2. Put some cold water in a larger basin and put the dough in

3. Holding the dough with your hands, "washing" like kneading clothes

4. The water is getting whiter and whiter, the starch is washed into the water, and the gluten is left in the hand. At this time, the dough in the hand will become looser and looser. It’s okay. Finally, just salvage

5. When you feel that the dough doesn’t “get smaller” no matter how you wash it, you can pick it up with your hands. Take the gluten into a bowl. Filter the water in the basin through a fine sieve and filter it into another container. The “dregs” obtained are also placed with the gluten. Together. The resulting liquid is placed in the refrigerator overnight or at least four hours, the purpose is to allow the starch to settle in the water

6. Add a little more water, knead the loose gluten into a ball like kneading dough, and then continue to wash to wash the starch inside as much as possible. Finally, you can get it under the faucet and rub it while flushing

7. Gluten

8. After the flour water is left overnight or left for at least four hours, the starch has sunk and the upper layer becomes clear water. At this time, use a spoon to skim off the clear water, leaving only the noodles. At this time, the starch underneath may have become very sticky and hard. Stir it vigorously until it becomes a uniform batter.

9. Prepare a stainless steel flat plate, apply a little oil to prevent sticking, not too much oil, how to master it? Put five or six drops of oil on, wear a disposable glove or just wipe it with your hands. It’s actually easier to brush too much with a brush

10. Boil water in a pot. When the water is about to boil, scoop a spoonful of batter into the pan, then turn to the pan to spread the batter into a layer of two to three millimeters thick. As for how much you need to add, just make two or three sheets. Don’t pour into it out of thin air. Use a spoon to measure. Whether it’s a spoonful or more than half a spoonful, try it according to your own container size.

11. Put the plate on the water in the pot. Note that it is placed on the water. Instead of steaming in a steaming grid, let the plate float on the water and cover it immediately. If there is a transparent cover, you can observe it at any time. . (The steps of the two steps can't be uploaded, I can't find the upload button!!! Please imagine it by yourself!!!)

12. After about 2 minutes, through the lid of the pot, the noodles started to bubble up. Open the lid and take it out

13. You can put a basin of cold water next to it, take out the plate and place it in cold water to cool the bottom of the plate for one minute, and then carefully remove it along the edge when it doesn't feel hot. Because it is coated with oil and cooled with cold water, it will be easy to remove. If there is a small amount of flour sticking to the plate, it must be wiped clean, re-greased, and repeat the process of steps 11-12. Until all the batter is used up. I made six or seven. Put balm on each sheet to prevent sticking

14. Treatment of the gluten mass: soak it in clean water when not in use. When you start to make the cold skin, add a little yeast powder to the gluten and knead it well. When the cold skin is completely steamed, put the steaming grid in the pot. Put the gluten into a bowl and steam for fifteen minutes after boiling.

15. Cut the gluten and cold skin separately

16. Blanch some bean sprouts, cut some shredded cucumbers, add salt, chili oil, vinegar, garlic water, sesame sauce, etc. to taste. The seasoning is very random. Let's do it according to personal taste.

Tips:

1. Why should the plate float on the water and steam it? Because if you use a cage or steaming grid, there is no guarantee that the plate is absolutely horizontal, so it may be thin on one side and thick on the other. But when placed on the water, the water remains level no matter how the pot is placed, so that the steamed dough will maintain the same thickness.
2. The plate used for steaming noodles should be flat. My plate actually has a small circle of protrusions, which is not very good. There are plates selling cold skin on the Internet,
3. When steaming, be sure to cover the pot. If the steam escapes, the dough must be dry and cracked and can't be peeled off. This is the first time I failed.
4. This can’t be done a lot. Put it in the refrigerator for next meal. Put it in the refrigerator. If it’s done at noon and eat at night, it’s okay. As long as it stays overnight, it will harden and become brittle, with no toughness and taste.