Roasted Gluten

Roasted Gluten

1. Prepare gluten powder, salt, and 40 degrees warm water; salt can enhance the flavor, with or without adding; warm water can make the gluten more elastic;

2. Do not pour the water into the gluten powder at one time to prevent the formation of lumps, and stir with chopsticks while pouring the water;

3. 200 grams of gluten flour and 300 grams of water is a good ratio, so you can quickly stir it into a dough with chopsticks. If you have obsessive-compulsive disorder, you can knead the dough to make it smoother, cover it with plastic wrap, and place it in a cool place. 1 hour; even if you accidentally put too much water, it doesn’t matter, because what is formed is a gluten mass, and the excess water will drain out and just pour it away;

4. A good gluten mass is very elastic. It is cut into small pieces of uniform size. There is no special requirement on the weight. The small gluten string can be more refined, and the larger one is more bold;

5. Take a pair of chopsticks, clamp one end of the noodle block to the top of the chopsticks, stretch the noodle block on the chopsticks, and stuff the tail into the gap between the gluten and the chopsticks; stretch out one chopstick, and then stretch out the other chopsticks. A gluten roll is ready;

6. All the gluten rolls are completed, don’t care too much about the size, the size, and the ugliness. The skewers are all beautiful;

7. Boil a pot of water. After the water is boiled, roll the gluten into the water and cook for about 10 minutes. All the gluten rolls can be fished out after they float to the surface of the water;

8. Dripping gluten into cold water can restore its elasticity, and flushing with cold water several times can cool down the temperature more quickly;

9. Put on the gluten rolls with bamboo skewers;

10. Place a gluten roll on the chopping board, start from the top with a sharp knife, and rotate the bamboo skewer while using the blade to cut the gluten until it reaches the bamboo skewer;

11. After scoring the knife edge, divide the gluten roll slightly to form a rotating roll like this, is it similar to the one on a food stall?

12. Just make some seasonings according to your own preferences. Sprinkle some chili powder that looks red but not spicy, or put some oyster sauce, barbecue sauce, etc., I use it directly to save trouble, COOK100 Argentine grilled chicken wings, inside There is also a little basil powder, which tastes a bit exotic;

13. Place the gluten skewers on the grill of the oven; do they look like lamb skewers?

14. Put it into the middle layer of the preheated oven, fire up and down at 180 degrees, about 8 minutes, adjust the time according to the thickness of the gluten string and the actual situation of your own oven; I use the function of heating air circulation between the upper and lower fires; you can try it if there is no oven. Electric baking pans and barbecue grills, because the gluten is cooked, you only need to roast some of the water in it, and it will taste more chewy; if you want to eat burnt, you can extend the time.

15. Roasted gluten, the gluten is tender on the outside and chewy inside!

Tips:

1. Use the gluten flour for 1 hour after kneading the dough, and it will have better elasticity; it is normal that a little water will drain out of the dough. You can also add more water to wash out some of the residual starch; put the gluten powder Salt or not as you like;
2. The surface of the good gluten dough will have some pits and pits. When winding it on the chopsticks, it should be twisted while winding it. When winding it, try to make it tighter so that the surface can be smooth;
3. Don't bake too long to prevent the water in the gluten from evaporating too much and eating hard.