http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/ Recipes for home-cooked food and reviews of Malaysian food Sat, 21 Jan 2012 09:14:42 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/comment-page-1/#comment-7213 tailith Sat, 03 Sep 2011 11:50:04 +0000 http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/#comment-7213 I have made this and the of course the higher the gluten content of the flour the more 'dough' you will have left for frying. Bread flour is the best because it it has a very high gluten (protien) content. : ) I have made this and the of course the higher the gluten content of the flour the more ‘dough’ you will have left for frying. Bread flour is the best because it it has a very high gluten (protien) content. : )

]]> http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/comment-page-1/#comment-5494 paths Sun, 18 Jan 2009 14:02:41 +0000 http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/#comment-5494 hi..thanks for this recipe...but i would like to know, whether v can make 'vital wheat gluten', from this..i mean the flour type, which we get from market? hi..thanks for this recipe…but i would like to know, whether v can make ‘vital wheat gluten’, from this..i mean the flour type, which we get from market?

]]> http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/comment-page-1/#comment-5483 Joyce Tue, 13 Jan 2009 18:18:45 +0000 http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/#comment-5483 I close the tap when there's sufficient water, and i would knead and knead as under running water, i lose hold of the dough.. haha.. Is it better to rinse it under running water.. it seems like my dough get very small. And it yield less than 20. The taste different from what i ate, so i cook it again, adding water and abit dark soya sauce and some corn mixture.. Wah.. it get flaten and like what i normally eat.. Thanks for the recipes! keke.. Do you have other like mock duck and so on. I close the tap when there’s sufficient water, and i would knead and knead as under running water, i lose hold of the dough.. haha.. Is it better to rinse it under running water.. it seems like my dough get very small. And it yield less than 20. The taste different from what i ate, so i cook it again, adding water and abit dark soya sauce and some corn mixture.. Wah.. it get flaten and like what i normally eat.. Thanks for the recipes! keke.. Do you have other like mock duck and so on.

]]> http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/comment-page-1/#comment-4740 pablopabla Tue, 10 Jun 2008 02:39:11 +0000 http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/#comment-4740 <b>Yappee</b> : It is hard for me to say how long you should knead the dough. Basically, just knead it till it is smooth and slightly springy. The oil will not splash because the wheat gluten is not watery. It is rubbery in texture. The number of pieces you get depends on how big a piece you tear to fry. You should be able to get at least 20 to 30 pieces. Yappee : It is hard for me to say how long you should knead the dough. Basically, just knead it till it is smooth and slightly springy. The oil will not splash because the wheat gluten is not watery. It is rubbery in texture. The number of pieces you get depends on how big a piece you tear to fry. You should be able to get at least 20 to 30 pieces.

]]> http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/comment-page-1/#comment-4739 Yappee Tue, 10 Jun 2008 02:17:15 +0000 http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/#comment-4739 Thank you for such a good cooking site. My aunty always wanted to try this out. Before any action take place, would really appreciate if you can provide a bit more info like: How long to knead the flour before it stands for 2 hours? When fry the washed dough, is the dough still wet and make the oil splash? Roughly how many pieces you can get out of 500g of flour? Thank you for such a good cooking site.
My aunty always wanted to try this out. Before any action take place, would really appreciate if you can provide a bit more info like:
How long to knead the flour before it stands for 2 hours?
When fry the washed dough, is the dough still wet and make the oil splash?
Roughly how many pieces you can get out of 500g of flour?

]]> http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/comment-page-1/#comment-2979 pablopabla Wed, 31 Oct 2007 09:30:46 +0000 http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/#comment-2979 <b>mj</b> : I actually use normal plain flour. I think multi-purpose flour would do just fine. Give it a try. It's so simple you'll be shocked how simple it is! mj : I actually use normal plain flour. I think multi-purpose flour would do just fine. Give it a try. It’s so simple you’ll be shocked how simple it is!

]]> http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/comment-page-1/#comment-2973 mj Tue, 30 Oct 2007 19:13:07 +0000 http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/#comment-2973 What kind of Flour shall I use? Multi-purpose, bread flour or Gluten flour? What kind of Flour shall I use? Multi-purpose, bread flour or Gluten flour?

]]> http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/comment-page-1/#comment-2639 pablopabla Thu, 27 Sep 2007 06:26:11 +0000 http://www.deliciousasianfood.com/2007/08/27/wheat-gluten/#comment-2639 <b>Lily</b> : Hi! I used normal tepung gandum (plain flour). You can try high-fibre plain flour as well. Lily : Hi! I used normal tepung gandum (plain flour). You can try high-fibre plain flour as well.

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