How to make four seasons roasted bran

For many mothers, if their babies and loved ones eat healthily, they will get sick less often. Today, I will introduce to housewives a dish of four-season roasted gluten that is suitable for family consumption.

1.1 When the fermented water is added to the gluten flour to form a dough, it is ready. See flow chart B.

2.2 Mix the mixture in the ratio of 1 cup of water to 1 TEA SPOON baking powder. When the baking powder is completely dissolved, slowly add the gluten powder (GLUTEN 80%) and stir. See flow chart A.

3. Cover the steamer with wax paper and put the dough directly into it. It is also OK to use a whole ball, but if you divide it into several small balls the size of steamed buns, the fermentation effect will be better. See Flowchart C

4. Cover the dough and let it rest and ferment. Room temperature for 8 hours in winter. 4 to 5 hours in summer. Most of the time I make the dough in the evening, leave it overnight, and steam it directly the next morning. Or you can make the dough in the morning and go to work, and then steam it when you come back from get off work. The dough will ferment to about 1.5 to 2 times its original size. The surface of the dough is extremely smooth. See flow chart D.

5. Put it in the steamer and steam on high heat for 30 minutes, then turn off the heat. Never open the pot lid too wide, otherwise the gluten will become hard. Wait until the water cools down before opening the pot. After rinsing it with cold water to cool it down sufficiently, tear the steamed roasted bran into small pieces. Then rinse it with water and squeeze it to dry out the water.

There are many opportunities to visit relatives and friends during holidays. If you can make all-season roasted gluten by yourself, can you show off in front of your relatives and friends? Just think about it and you will be happy.