Cool skin - no need to wash

Cool skin - no need to wash

Introduction:

"Summer is approaching, and the hotter and hotter weather makes the taste buds bloom freely. I really want to eat something spicy and sour. The snacks outside are more and more uneasy now. The best food should be made at home. This is the first time to make cold skin at home, which saves the troublesome steps of washing gluten, and makes cold skin more and more simple. It was a success the first time! I like to eat thick opaque cold skin with mustard and chili oil. It really tastes like I used to eat when I was a child! How beautiful

Production steps:

Step 1: add a small amount of salt and wheat starch into the flour, add appropriate amount of water to make a paste.

Step 2: adjust to medium consistency, and the batter drips down the chopsticks like a straight line. Then let the batter stand for 1-2 hours.

Step 3: Boil the water in the steamer, pour the batter on the greased flat plate, rotate the plate to make the batter even, then put it on the grate (or directly float the plate on the water), cover it, steam over high heat for 2 minutes, until the surface of the dough bubbles slightly, and brush with a layer of oil. Pick up the plate and immediately put it into another open basin with cold water.

Step 4: after cooling for 1 minute, peel off a piece of dough and spread it on the greased case.

Step 5: steam all the batters in turn. The 8-inch non stick pizza plate I use can make 4-5 cold skins. I steamed one with more batter and thick skin, and the other three with less batter and thin skin. Every dough has oil on it, so it doesn't stick.

Step 6: take a look at the steamed dough.

Step 7: fold the steamed cold skin in half and cut it into thick or thin strips according to personal habits.

Step 8: a cold skin is ready! Match with sliced cucumber shreds or blanched mung bean sprouts, just like a model!

Step 9: make your own oil and pepper. In a small bowl, pour in the right amount of red pepper, add a little thirteen spices and salt, and then add some white sesame. Add oil to the frying pan (preferably rapeseed oil), fry some pepper first, pick out the fragrant pepper, and pour the hot oil into a small bowl when it is 70% or 80% hot. Be sure to pay attention to the high temperature to prevent splashing. This is chili oil. It's done!

Step 10: mix the prepared vinegar, garlic juice, salt, sugar, soy sauce and monosodium glutamate in the seasoning bowl. According to your personal taste, you can add mustard juice, boiled cinnamon water, red oil and pepper together with cold skin. This is the first choice in hot summer!

Materials required:

Medium gluten flour: 150g

Salt: 1g

Wheat starch: 5g

Shredded cucumber: right amount

Cooked green bean sprouts: appropriate amount

Gluten: moderate amount

Garlic juice: right amount

Vinegar: moderate

Chili oil: right amount

Sugar: right amount

Soy sauce: right amount

MSG: right amount

Mustard juice: right amount

Cinnamon water: right amount

Note: 1. According to the diameter of steamer and cooling water basin, you can choose the suitable flat plate that can accommodate, or you can buy two cooling skin gongs online at the same time. 2. If you want to steam with thick skin, pour more batter. If you want to steam with thin skin, pour less batter on the platter. Turn the platter to let the batter flow over the platter. 3. Remember to brush the dough to prevent adhesion. 4. If the amount of flour is less than the amount of wheat starch, or if it is made entirely of wheat starch, the cold skin is transparent and shiny.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: hot and sour