Super Elastic and Refreshing Roasted Gluten
1.
Prepare the required raw materials in advance.
2.
Add table salt to warm water.
3.
Add gluten flour to warm water and stir with chopsticks while pouring.
4.
Cover the mixed dough with plastic wrap and relax at room temperature for 1 hour.
5.
Take out the dough and place it on a clean work surface.
6.
Cut the dough into long strips and then cut into small pieces.
7.
As shown in the figure, use chopsticks to roll up the dough into thin strips.
8.
It looks good.
9.
Pull out the chopsticks, the chopping board is ready to make gluten.
10.
Pour in the gluten after the water has boiled and cook for 15 minutes on medium heat.
11.
Insert the cooked gluten into the chopsticks again, and use a knife to make a thread shape.
12.
Mix the sweet noodle sauce, Pixian bean paste, oil, teriyaki sauce and sugar, and stir well.
13.
Insert the bamboo stick into the gluten.
14.
Spread tin foil on the baking tray, brush a thin layer of vegetable oil, add gluten, and brush a layer of sauce.
15.
Preheat the oven at 175 degrees, and take it out after baking for 10 minutes.
16.
Brush the sauce again, sprinkle with sesame seeds, and put it in the oven to bake for another 10 minutes.
17.
After roasting, sprinkle chopped green onion on the surface and enjoy.
Tips:
1: Gluten flour is particularly absorbent, so when mixing water and flour, pour the flour into the water and stir, so that the mixed dough will be more uniform. If the other way around, the gluten flour will absorb water too quickly. Part of the face unites and forms plaques.
2: Regarding the cooking time of gluten, the gluten I made is relatively small, and it is just right to cook for 15 minutes. If the volume of the roll is relatively large, the time must be extended accordingly.
3: Regarding the temperature of cooking gluten, it is recommended that friends cook with medium heat, so that the temperature of gluten will not be too high, rapid expansion, and the shape is not beautiful enough.
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