Simple Homemade Gluten (fermentation Method)
1.
Take a larger bowl and weigh the gluten flour. Gluten flour is sold online.
2.
Add yeast and mix well first.
3.
Then add water in several times and knead while adding water.
4.
Until the gluten powder can no longer absorb water. Then put the bowl in a warmer place to ferment for 2-3 hours, almost twice its original size. A cover can be put on to prevent the surface from drying out. It's kind of like making steamed buns.
5.
Steam the grown gluten for about half an hour. It is best to put a layer of oil on the periphery of the bowl to make it easier to come out from behind.
6.
After steaming, do not rush to open the lid, simmer for a few minutes before opening the lid. I was anxious to see what the steaming was like. As soon as I opened the lid, I saw that the steamed gluten collapsed in the middle, embarrassing.
7.
The gluten is not so hot, so peel the gluten out while it is hot, and let it cool on a plate. Then cut into pieces or shreds, roast meat or eat in cold salad, as you like.
8.
Look, because I was anxious to open the lid, it collapsed like this in the middle.
Tips:
1. Gluten flour is sold online. It is very convenient to make gluten without the trouble of washing your noodles. The one I made is fermented gluten, which has many holes, not the roasted gluten on the street. Mix the yeast and gluten powder first, then add water and knead, so that the yeast is more evenly distributed.
2. The amount of water is not fixed, keep rubbing until the gluten powder can no longer absorb the water, and discard the excess water. It is then fermented to twice its size, and steamed for another half an hour. This kind of gluten is relatively loose and porous.
3. When it is just steamed, don't open the lid in a hurry, simmer for a few minutes like steamed buns before opening the lid.
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