The Dough Turns into Cold Skin. this is How It Was Done. Long Experience!
1.
Liangpi raw materials: natural flour 500g (about 4 bowls of Liangpi) water 250g Ingredients: cucumber: appropriate amount of mung bean sprouts: appropriate amount of seasoning: sauce: garlic, sesame oil, salt, water, white sugar, red oil, spicy pepper: dried chili noodles, pepper, small Fennel, tangerine peel, white sesame sesame paste (the sesame paste and boiled water use a ratio of 1:1 to vent) balsamic vinegar
2.
Add 250g of cold water to 500g of natural flour and mix it to form dough. Start to knead the dough. Knead the dough a little harder and firmer, repeatedly beaten it, and finally knead it into a smooth and clean dough that is not sticky, so that the inside of the dough is fully integrated, and finally The washed gluten is enough to complete the tendons. After kneading the dough, let it mix for half an hour. This is to allow the dough to ferment slightly and produce better gluten.
3.
Put some cold water in a larger basin and put the dough in it.
4.
To start washing the noodles is to knead the noodles in water and wash the dough like kneading clothes with your hands.
5.
The water is getting whiter and whiter, the batter is washed into the water, and the gluten is left in the hands. At this time, the dough in the hands will become more and more loose, it doesn't matter, just filter it out at the end. When kneading the dough is very muddy, change a basin of water, wash it about four or five times. There is only a lump of dough in your hand that feels a bit astringent, soft and elastic. No matter how you wash it, you will also wash it with water. It's not white. At this time, you successfully cleaned the noodles and got the subsidiary product of Liangpi-gluten.
6.
Pour all the washed surface water into a large container and save it. Don’t pour it out. The washed out is the surface water for cold skin. Now you need to wait quietly. The surface water usually takes 5-6 pieces. After a few hours of standing, the water will be completely separated, leaving the cold skin paste of the steamed cold skin in the pot. (It is best to use a transparent container to hold the noodle paste, so that you can observe the degree of separation of the clear water and the cold skin paste).
7.
Use this gap to prepare the auxiliary ingredients, the gluten is steamed, and the spicy chili oil is fried by the way. Steaming gluten: add a little baking powder to the washed gluten, wait for about half an hour, set the steamer, turn on high heat, and steam for 15 minutes in a plate until the gluten steams out of the stomata, take it out and let it cool and cut into small pieces. Ding, it is made by hand without adding pure wheat gluten (if it is not steamed immediately, the washed gluten can be stored in clean water).
8.
After the pot is heated, add rapeseed oil (other vegetable oils are acceptable), and heat to 40% heat. Put the cumin, sesame pepper, old tangerine peel, and white sesame in the oil and fry slightly.
9.
Seeing that the oil is starting to heat up (it doesn't smoke, but the fried things start to bubble) immediately pour the oil into the bowl of dried chili noodles (the bowl must be heat-resistant, glass bowls are not acceptable), Stir the chili noodles, the oil temperature will slowly force the dried chili noodles out of the red oil in the bowl.
10.
After the garlic cloves are mashed into garlic paste, add sesame oil, salt, and purified water according to personal taste to get the juice.
11.
5. After 5 hours of waiting, the white flour paste showed a pale yellow semi-clear water state on the surface just now. This is the flour paste has settled. Pour out the clear water on it, leaving a thick cold skin paste. .
12.
Then use a spoon to stir even the noodles that have sunk on the bottom of the basin, and pass the noodles through a sieve to sift out the noodles in the noodles, and you can steam them in the pot.
13.
Prepare two flat-bottomed stainless steel plates for replacement. Brush each plate with a thin layer of sesame oil.
14.
Pour a spoonful of surface water in a flat pan, so that the liangpi paste thinly covers the iron pan, put it in a pot that has already boiled water, cover the pot and cook for about three minutes, and see the liangpi bubbling. That's it, you can remove the lid and take it out. Do not open the lid during the cooking period. The cold skin will break when the lid is opened. Put the steamed noodles together with the plate in a bowl of cold water, let the noodles cool a little, at this time you can put another plate with oil, pour the noodles into the water and put it in the pot for steaming.
15.
The noodles can be removed from the plate when they cool slightly. The steamed noodles are translucent and very tough. Coat each layer of steamed noodles with sesame oil to prevent adhesion between the noodles, and put the finished noodles together.
16.
The cold skin is now made, and the rest is to mix the cold skin. After folding the cold skin, cut it into 1cm wide strips, pour the spicy chili pepper, pour the sauce, balsamic vinegar, and sesame paste on the yard according to your personal taste. Good gluten, cucumber shreds, and copied mung bean sprouts can be eaten.
Tips:
1. When washing the face, it is recommended to use the least amount of water to wash out all the batter, so that the process of clarifying the pulp will be very fast, which means: when you wash the face, the water will be whitened by the washed flour in a short while, but you don’t want to look at it. When the water turns white, change the water in a hurry and wash again. Be sure to wash as much as possible. When the current basin of water has a thick texture, change a basin of water to continue rubbing the noodles. In this case, you only need to wash a catty of flour. Four times, the batter can be washed clean, leaving only the gluten;
2. Generally, only the bottom 1/4 of the static dough is the cold skin paste used for steaming cold skin, and the top is useless water. Carefully remove all the clear water on the cold skin paste, and the purer the cold skin paste will be. The last cold skin is more muscular;
3. It is possible that the Liangpi you made will crack. Generally, there are three reasons: 1. The batter has not settled in place; 2. There is too much oil brushed on the iron plate, and the oil has melted into the Liangpi slurry; 3. The heat is not enough, and the water If it is not boiling, put the cold skin iron plate in the pot (be sure to boil water on high heat);
4. It is best to use the kind of transparent lid, you can see the bulging of the Liangpi, that's it;
5. Deep-fried spicy chili oil, the temperature of the oil must not be high, if the oil is too hot, the chili will be fried immediately, and the spicy chili oil will become bitter;
6. Fry the spicy chili oil once, not only can be mixed with cold skin, but also can be mixed with cold dishes, cold noodles, rice noodles, vegetarian dishes... You can make more and store them in an airtight jar.
