Roasted Gluten

Flavor: Slightly spicy; Cooking method: Roasting; Time: Half an hour; Difficulty: Ordinary.

Detailed Steps for Roasting Gluten

Prepare gluten flour, salt, and 40-degree warm water; salt can enhance the flavor and can be added or not; using warm water can make the gluten more elastic;

Do not pour all the water into the gluten flour at once to prevent it from forming lumps. Stir with chopsticks while pouring water;

200g of gluten flour and 300g of water are well-proportioned, so the dough can be quickly stirred into a ball with chopsticks. If you have OCD, you can knead the dough by hand to make it smoother. Cover with plastic wrap and let it rest in a cool place for 1 hour. Even if you accidentally pour too much water, it doesn’t matter because it will form a gluten ball, and the excess water will drain out, so you can just pour it away;

The rested gluten ball is very elastic. Cut it into evenly sized small pieces. The weight is not particularly important. You can make them big or small. The small ones make delicate gluten skewers, while the big ones are more hearty;

Take a pair of chopsticks, clamp one end of the dough piece at the top of the chopsticks, stretch and rotate the dough piece on the chopsticks, and stuff the tail into the gap between the gluten and the chopsticks; stretch out one chopstick, and then stretch out the other chopstick, and a gluten roll is ready;

All the gluten rolls are completed, and the thickness, size, beauty, and ugliness are not too important. They are all beautiful when skewered;

Boil a pot of water, put the gluten rolls into the water, and cook for about 10 minutes. When all the gluten rolls float to the surface of the water, they can be removed;

Put the gluten rolls into cold water, which can restore their elasticity. Rinse with cold water several times to cool them down faster;

Thread the gluten rolls onto bamboo skewers;

Place a gluten roll on the cutting board, start from the top with a knife, rotate it, and cut the gluten with the blade until it reaches the bamboo skewer;

After cutting, slightly separate the gluten roll, and it becomes a spiral roll. Doesn’t it look like the ones in the street stalls?

Add seasoning according to your own preferences, sprinkle some chili powder that looks red but is not spicy when eaten, or spread some oyster sauce, barbecue sauce, etc. I used the convenient COOK100 Argentine roasted chicken wing seasoning, which also contains a little basil powder, giving it a slightly exotic flavor;

Arrange the gluten skewers on the oven rack; don’t they look like lamb skewers?

Place them on the middle layer of the preheated oven, 180 degrees Celsius for about 8 minutes, adjust the time according to the thickness and size of the gluten skewers and the actual situation of your oven; I used the upper and lower heating and circulating air function; if you don’t have an oven, you can try an electric pancake pan or a barbecue grill because the gluten is cooked, and only the water needs to be baked out to make it more chewy. If you want it to be crispy, you can extend the time;

Roasted gluten, crispy on the outside and tender on the inside!