Posted by: Jonjon | July 20, 2009

Asian – Wheat Gluten Using Gluten Flour 麵筋 ?/10 maybe 7/10? 甜酸齋 & Asian – Wheat Gluten with Sauce 9/10 February 22 2009甜酸齋


http://blog.pala88.com/2009/01/blog-post_5410.html

117% water, 0.7% yeast to flour (88% gluten flour, 12% all purpose flour)

麵筋粉Gluten flour 450g                              225g

中筋麵粉all-purpose ½ cup 62g                             31g

杯乾酵母 1小匙溫                4g                                2g

水 600m                                 600g                           300

Conclusion

The wheat gluten had a smell, kinda like something old.

Anyways, remember next time to qiuickly mix everything in when you mix the water, because as soon as the wheat gluten touch the water, they immediately form gluten together and get stuck into a cohesive whole. Because I was busy, I let the dough rise for about 6 hours, and it rose and rose and rose. Then I pressed all the air out and then fried them. They bloated up MORE than the one that just used high grade flour. The texture wasn’t as chewy as the high grade flour, perhaps because I let it rise for too long. When I boiled the ones that weren’t fried, they bloated up as big as if they were fried, like about 7x their size. Anyways, they diminished in size after they were cooled.

烤麸

http://www.geocities.jp/momi619jp/page272.html

用茶匙干酵粉对300克面粉的比例,和了一个很大很大的面团

揉,

大约半小时至一个小时,面团就发好了。然后就用一盆

第一次的清水,洗过面团后另外用容器存放起来待用。然后不断换水,

不断揉洗面团至水由混浊变清,

加一点小苏打粉

或者泡打粉,揉合一下,

放置30分钟醒一下面团,

取一半面团揪小块放入油锅里炸,

炸出来的

就是油面筋了,

另一半放入容器用蒸锅隔水蒸15分钟左右,取出切块,就是烤麸了。

http://www.wretch.cc/blog/mlcheuk/8223032

This person differed in that after washing the gluten, you have to soak the washed dough in the water for 4 hours in order to get it extra chewy, then boil it and then later use it in other dishes.

Asian – Wheat Gluten with Sauce   9/10

February 22 2009甜酸齋

http://www.wretch.cc/blog/saufood/1964810

自制甜酸齋

http://cheerfulkiki.blogspot.com/2005/04/homemade-gluten.html

Dough = 62% water to high grade flour

材料:(10)

高筋麵粉 400g                      200g

1tsp                                    ½  tsp

250g                                   125g

    1. 將水, 鹽加入麵粉搓至光滑不黏手

2.整待一小時

3.在水盤裡清晒麵糰, 直至變成麵筋,看上去像竹笙般

4.其間需要更換清水, 令麵筋洗得更為乾淨
5.分成10粒, 瀝乾水份, 放入油鍋兩面炸至金黃色即可

[小琪補充]

1.炸好的麵筋可以放入冰格保存一個月

2.用水洗去油份,放湯煮,或是用汁煮,味道更

Conclusion

This made wheat gluten, when fried, tasted 90% close to the real thing. When you fry it, these wheat gluten will expand and stretch, as if about to explode at any moment, so during that time I would quickly take it out of the frying pan incase it does and splatter oil on my face or something.

It was easy to wash the dough, because the gluten can’t be washed away. They can be stuck together which is a good thing so nothing will be wasted and fall into the sink.

The boiled version tasted equally as nice, but mum preferred the fried one. The fried one actually had a more chew to it.

Next time I will wash the wheat gluten after it has been fried, because it won’t affect the texture since most of the taste will be from the sauce anyways

http://tw.myblog.yahoo.com/carol-jay/article?mid=42231&sc=1

材料:

高筋麵粉300g,冷水190g,1/4茶匙

步驟:

1.將所有材料倒入盆中攪拌搓揉10分鐘成為一個光滑不黏手的麵團

(務必揉搓10分鐘讓麵粉產生筋性)

2.揉好的麵團蓋上擰乾的濕布鬆弛30分鐘

3.鬆弛好的麵團倒入清水,然後用手搓洗

4.反覆搓揉像洗毛巾一樣將白色的澱粉搓洗出來

5.洗出來乳白色的水不要倒掉,用大盆子裝起來備用做粉皮
6.繼續加入清水用手搓洗直到洗出來的水不再是乳白色為止
(約洗5-6次就差不多)此時的麵筋會像棉花狀是正常的
7.洗好的麵筋用塑膠袋密封放冰箱冷藏至隔天
8.冷藏好會變成完整一團QQ有彈性的麵筋
9.將麵筋切成小塊放入鍋中用適量的油煎成膨脹金黃色即可
(煎的時候儘量分開,不然會互相沾粘.等2面都過了油就不會沾黏了)
10.不喜歡用油煎可以用水煮熟

http://www.wretch.cc/blog/saufood/1964810

擠乾水,再放筲箕中滴乾水,燒熱 4
Tbsp油(油不要太熱,用手將麵筋分開十餘份,每份放手裡,像收實拳頭般,將多餘水份擠出及向外揮走,然後放油鑊中半煎炸,直到炸熟為止。到熟時麵筋會漲到波波一般,用鑊鏟壓麵筋而不會有黏軟物吱出為止,或至金黃色熟透。

註:
這個炸麵筋,除了可作甜酸齋之外,可作咖喱齋,乂燒齋,甚至打邊爐,或隨自己喜好添加其他味道。

甜酸汁

材料b

清水 8 Tbsp

茄汁 2-3 Tbsp

白醋 1 ½ – 2 Tbsp (視乎個人喜好而定)

生抽 ½ tsp

粟粉 ½ tsp

紅沙糖或黃沙糖 2-3 Tbsp

蒜頭 1 (壓扁分開)

甜酸汁料先混勻,原本鑊裏的油倒起,用僅餘的少少油爆香蒜頭,然後拿走蒜頭。

將所有材料用小火煮至麵筋軟身,待甜酸汁汁液差不多收水,熄火,加幾滴痳油,即時上碟,凍食熱吃皆可。

若嫌汁液太少,可雀量加少少暖滾水,再次滾起就可熄火了。

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: