Why does homemade cold skin crack?

Due to the hot weather in summer, many people have a decreased appetite. At this time, cool foods such as cold noodles, cold noodles, cold noodles, cold drinks and iced watermelon become everyone's favorites. Among them, cold skin is very popular, but we often eat cold skin bought outside and worry that it is unhygienic and unhealthy. Then we can make cold skin by ourselves, but homemade cold skin is more likely to crack or not chewy. What causes this?

1. The reason why the cold skin is not chewy is that the fire is too low, the temperature is not high enough, and it is not cooked. 2. The steaming time is too long and the food is over-steamed. 3. The batter for making cold noodles is too thin. If the cold noodles are not cooked well, the quality will definitely be poor. I won’t go into details about this. Many people want to steam the cold skin for a little longer because they are afraid that it will not be cooked through when they cover the pot. However, if they steam it for a little longer, over-steaming it will also lead to poor quality of the cold skin.

2. Why is the cold noodle chewy and cracked? If the paste is too thin, the quality of the cold noodle will be poor. Everyone should know this, but if you don't know the ratio, let me tell you: generally one pound of flour is just enough to make 2.5 pounds of cold skin batter. You can weigh the flour in advance, and then weigh the batter to see if it is enough to match the corresponding weight of flour, 1:2.5. The cold skin breaks when stirred and cracks: This is usually due to the heat. If the heat is too low, the steaming time will be too short and it will not be cooked through, but if the time is too long, it will be over-steamed. Therefore, it is recommended that you turn up the heat. Generally, 5-8 liang of cold noodles can be steamed for about 1 minute with the lid on. The best quality cold noodles are made at high heat. The shelf life is also long. There are four reasons why the cold noodles stick to the plate and cannot be removed. You can find out by yourself: 1. The plate is not oiled 2. The quality of the oil is too poor and contains too much water to act as a lubricant. 3. The batter is too thin, which causes the oil applied after the batter is poured into the plate to float up. Since oil is lighter than water, it is equivalent to not applying oil. 4. It is still over-steamed. If it is steamed for too long, the cold skin will not only crack but also stick to the plate. Generally speaking, the most important thing is the heat, that is, the temperature. If the temperature is high, cover the pot and steam it for 1 minute. The steamed cold skin will be bubbling, and this kind of cold skin is the most chewy. If the temperature is low, there will be no bubbles, and if the steaming time is too long, it will not be good.

3. Tips: The key to making the cold noodle transparent and not dry and hard is to wash the gluten. Be sure to wash out the gluten in the flour completely. If there is still protein in the final batter water, the cold noodle will not be transparent, and the skin will be brittle and easy to dry and hard. In order to wash the gluten cleanly, we can use the following methods in combination: 1. Add 1 gram of fine salt to every 100 grams of dry flour and mix well, because salt can make the dough more chewy and can wash out more gluten. 2. Using warm water to knead dough is conducive to the formation of gluten. The amount of warm water used is about half of the flour, calculated by weight. 3. After the dough is kneaded, knead it several times. The smoother it is, the more conducive it is to the formation of gluten. After kneading, let it rise for another 30 minutes. Tips: The dough made in this way is most suitable for washing gluten, and can wash the gluten more cleanly.

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