Fried Wheat Gluten Puffs

Making Chinese wheat gluten /Mian Jin again. This time, it is more fluffy and bouncy. I have them fried in oil to make fried gluten puffs.  Boiled them in salt water to remove excess oil and at the same time to allow the gluten puffs to absorb the salt water to give the bland gluten puffs added taste. Squeeze them dry and keep in container and store in the freezer for future cooking. 

I used 300 gm flour to 150gm water. Resting dough for 6 hours.Final result 18 pieces of fried gluten puffs. I like to make things from scratch. It is challenging and I love the washing off the starch part and holding that blob of gluten in my hand. So thrilling.

Boil them in salt water to remove

excess oil and add 

taste to the gluten fried  puffs

Pinch out small portions and

fried till golden brown, take

out and place on paper towel

to drain off excess oil

blob of glutten after

washing off the starch

from the dough

love that spongy look gluten

in clear water

Recipe for dough

(Final result after washing is 300 plus wheat glutten)

1kg all purpose flour 

500gm water

Combine AP flour with water, and knead till dough is smooth . Rest dough for 6 hrs. Wash and squeeze the dough in a basin until water is clear and you have a blob of glutten in your hand. It is ready for cooking.