Baked gluten
Put the high-gluten flour into a container, add 60% water (including 1% salt) to the flour, and fully stir to make a dough with strong viscosity. Then let it stand for 1 hour, and the standing time can be slightly shorter in summer to prevent it from turning sour. Don't add too much water. In order to prevent the protein from dispersing in water before bonding, it brings difficulties to the operation and affects the gluten extraction rate.
Gluten raw material (protein content is more than 80%) is made of high-gluten flour through mixing, soaking, steaming, boiling and baking. Brush cumin, salt and ghee during baking, and the aroma will gradually overflow with the increase of heat. Then brush with special baked gluten hot sauce and red oil pepper, which will make a squeaky sound when baked, and the fragrance is far away, which makes people's appetite open. Handmade, nutritious, clean and hygienic. After being made, a string of golden and bright roasted gluten is oily and soft, spicy and delicious, and has a long aftertaste after eating.