Cool skin
By VicentaLakin
And what you need to use to make the skin is simple, and the flour is enough. The main food is flour, and before making the skin, you need to prepare the tools, one large boiler, which can be replaced by a boiler at home, a steam pan, two scavengers to filter the face, to prevent the face from mixing into the surface water, three scavengers, which are usually stainless steel, round shape, bottom smooth and smooth, and high around, and my home's deep pizza plate, which I see on the Internet as being replaced with a stainless steel pot, which is replaced with a ceramic plate, and, in short, a smooth bottom, with a stainless steel and a pizza plate around it。
Recipe Recommendations
- flour 300 grams
- qingshui 170 grams
- salt a little
- slightly spicy
- steamed
- several hours
- simple
Steps for Cool skin
1
A little salt in the flour。
2
If you pour water into flour, mix it with chopsticks, and if the temperature is too low in winter, you can replace it with hot water. The temperature must not be hot. The amount of flour used in different brands is not the same。
3
The flour is covered in a platter with its hands, which is not easy to form at first, and the surface is rougher and it doesn't matter, covering it with a shampoo or wet cloth, and then rubping it for 15 minutes。
4
It's easy to rub smooth, it's fine, it's covered, it's covered, it's half an hour away, it's sprouted。
5
It's not a lot of water, because we're going to have to repeat it many times. There's no trick in washing it, fold it back and forth。
6
The water that washes is getting white, and when the water is thicker, it pours out, filters it with a filter, and the slags are put back into the dough, and the filtered flour is made with thin, smooth skin. Repeated water-cleaning steps, which are approximately 10 times repeated and each wash is collected together。
7
The pasta will eventually become a yellow band, and the water for the wash will not be white, so that it can be eaten for 10 minutes directly in the pot or with a little fermentation, which will then be fermented。
8
The face-washing water is the food we use to make the cold skin, to put the water aside, to hold it still for at least four hours, to settle in four hours, to the bottom of which is the sedimented wheat starch, to which is a yellow layer of water, to pour out the water, not to completely fall down, to leave about a centimetre high, to mix it with this cm-high water with a spoon, and not to underestimate this centimetre of clean water, if it is not so。
9
A tool for cooling skins, a thin oil on the surface, usually corn oil, and sunflowerseed oil, can be supplied with a small bowl for oil, as every cold skin is painted once。
10
A pot of water is burned in the boiler, two spoons to the pizza plate, and a pizza plate is turned, and the face is spread flat, then placed in the water, covered in the pan, and the fire steams for about a minute。
11
About a minute later, a cold skin drums up the bubble, and if it is too short, or if it is not evaporated by fire, the cold skin will crack。
12
Steamy skins start a corner with chopsticks, and they come out with a light hand, and they're very resilient, flexible, and they steam all the paste again。
13
Steamed skins can be placed in a plate, with a layer of oil-proofity between each of the two skins, and the same day they will be finished, not to spend the night, and the cold skins of the night will be sticky。
14
It's usually used for spicy oils, perfumes, vinegar, raw, wine, garlic, pasta, cucumbers or cooked green bean sprouts, followed by salt, chicken, and in some places a spoon of sesame sauce, evenly mixed, spicy mouths。Cool skin Make Tips
To sum up, in order to make a successful cold skin, salt and face with high-quality barbed flour, enough time to wake up, at least four hours for the surface water to sink, approximately one centimetre-high water for the sedimented starch, early oil for the steam skin, and a big fire and a pot cover to steam the skin, bearing in mind these little details and making it 100 percent successful。