Cooking Steps

1. 

   Step1:And dough take ordinary flour and knead it into a smooth dough. The amount of flour depends on how many people eat it. I used about 400g of high gluten flour this time. The cold skin is enough for five people to eat. Tips - if you like to eat cold skin with tendons, you can choose high gluten flour. This time, I use the super strength of Hetao; if you don't like tendons, you can choose tendons. That is, ordinary flou

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   Step2:Wash the dough and put it in a big bowl or basin. It must be big and deep enough. IKEA's large salad bowl made of glass or stainless steel or wood can be used to prepare another big bowl next to it. The starch liquid used for washing the dough can be added with water in the big bowl where the dough is put. Only half of the dough can be used, because water must be added later. Then wash your hands. Put them in the basin. Knead the dough. At first, you can use more force. In this way, the starch in the dough can melt into the water quickly. The water will gradually become white. You will feel the dough gradually become softer and looser. But it will not really disperse or melt away. After the water becomes white, pour the white water into the prepared empty basin. Add water into the dough basin and continue to knead. This is repeated until the dough can't wash out the white water. The dough is washed. Clarify for at least 5 hours. You need to be able to see the separation of water and starch clearly. It's like the picture above.

3. 

   Step3:Put the water of the washed dough into the basin for clarification. The rest of the basin is the dough, as shown in the picture above. Put in a small amount of yeast at this time. A quarter thumb nail cover is enough. Rub it into the gluten. Cover a bowl with yeast and put a hot towel on it. Let it ferment. It's OK to build a bowl if you feel trouble.

4. 

   Step4:Steamed gluten, kneaded with yeast, can be steamed in the pot after 12 hours. Steamed for 20 minutes after steaming. The gluten made this time is very good. It is found that the gluten made from high gluten flour is very crisp and very good. It is very similar to the one bought outside

5. 

   Step5:Cold skin liquid pour out the clear water on the cold skin water that has been clarified all night. Be sure to pour it as clean as possible. In this way, you can get pure white cold skin liquid. Use a big spoon with better quality. Be sure to dig hard things. Because of the precipitation all night, the starch in the bottom of the wheat has become a block. So you need to scoop them up with the spoon and stir them repeatedl

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