How to make cold noodles in electric baking pan without washing the noodles

The functions of the electric baking pan are very powerful, and many new functions can be developed. For example, you can use the electric baking pan to make cold skin without washing the face. Especially in summer, cold skin is popular with many people and has a good effect of relieving heat and cooling down. Combined with some fresh vegetables, adding some chili oil, garlic cloves, etc., it is very appetite-stimulating and has certain conditioning and health-care effects. Let us learn about this aspect below.

How to make cold noodles in electric baking pan without washing the noodles

Ingredients : 500g high-gluten flour, 500g water, 7g salt, 20g sweet potato starch. Accessories: 300g mung bean sprouts, 1 cucumber, 6 cloves of garlic, some Lao Gan Ma chili oil, some light soy sauce, some vinegar.

1. Ingredients needed for steamed cold noodles.

2. First, add the sweet potato starch and salt into the flour and mix well. Then slowly pour half of the water into the flour, stirring with chopsticks as you pour, until half of the water is poured.

3. The next step is to use chopsticks to continuously stir the batter in one direction. Stir until the batter is smooth and has no lumps. This will take about ten minutes.

4. Pour in the remaining water and stir evenly in the same direction as before. The batter is thus prepared. Use a spoon to scoop up the prepared batter and pour it down slowly to form a continuous line.

5. Brush a round plate with oil, scoop a spoonful of batter and pour it into the baking pan.

6. Spread the batter evenly on the baking pan.

7. Boil water in a large pot, place the disc with the batter on the boiling water, cover with lid, and cook over medium-high heat for about 5 minutes. (Depending on the thickness of the dough)

8. Take it out and turn it upside down on the oiled grate, the steamed cold skin will fall off, then brush it with salad oil, repeat this for each piece.

9.This is the steamed cold skin.

10. Fold the cooled cold skin, cut it into strips and put it into a bowl.

11. Blanch the mung bean sprouts and let them cool.

12. Grate the cucumber; cut the garlic into garlic cloves, add peanuts and mung bean sprouts.

13. Pour appropriate amount of vinegar, light soy sauce, and Lao Gan Ma chili oil. Pour the light soy sauce into a bowl and mix well.

Cooking Tips

1. Be sure to use high-gluten flour, and add salt to make it more chewy. In the past, people used flour ground from their own wheat to make steamed cold noodles. The flour had a high gluten content, so sometimes they didn’t even need to add salt. But now they use purchased flour, which cannot be compared with the flour ground by farmers themselves, so salt must be added. 2. Be sure to add sweet potato starch, which not only increases the brightness of the cold skin, but also makes it more chewy. 3. When mixing the batter, be sure to add half of the water first and stir until it is smooth without any particles before adding the remaining water. If you pour all the water in at once, it will be difficult to stir. 4. Remember: stir the batter in one direction from beginning to end, so that it is easier to form elasticity and can increase the elasticity of the cold rubber.

5. Use medium-high heat when steaming the cold skin. Do not use low heat, as low heat will cause the cold skin to crack.

6. I use Golden Statue high-gluten flour. The ratio of flour to water is about 1:1.5. You need to adjust it according to the smoothness of the batter.