What to do with a packet of flour that has been sitting in your pantry for months? We often get that urge to bake something. So we head down to the store, get a couple packs of flour, bake in a frenzy. Then occasionally, we have a packet of flour lying around too.
On days when I really don't feel like baking, the flour can sit in the baking cabinet for weeks. Rather than to waste it, I would just use the whole pack to make vegetarian gluten. At least that can last longer, in frozen state and I can use it later to create other vegetarian dishes.
Here's how to use the packet of flour in your kitchen:
Recipe taken from The Chinese Kitchen(cookbook)
This is Raw Gluten. The texture is very soft and has a rubbery feel. But does not stick to your hands or the plate.
Makes 300g of gluten
1 kg plain flour
2 tsp salt
600ml warm water
1. Sift flour in a mixing bowl.
2. Add salt and water to form into a dough.
3. Knead until smooth and cover with a damp cloth and leave to stand for 1 hour.
4. Place dough in a large sieve. Run cold water over it while you press and squeeze the dough with your hands to wash out as much as starch.
5. Do this till the dough reduces to half its size.
At this stage, the gluten dough is formed. You can use it for various recipes.
Storage for later use
Keep in a plastic container and cover it. Store in the fridge for upto 10 days.
More water will be secreted over time..just throw away the water
Here's what I have used it to make..enjoy!
Vegetarian Fish Maw
Recipe by Gina Choong
100g vegetarian gluten
1 tsp fine salt
oil for deep frying
1. Cut gluten into thin slices. and sprinkle salt on both sides
2. Heat up the wok with oil and drop in each slice to fry till golden brown.
3. Drain excess oil and use per recipe.
Vegetarian Fish Maw can be use for cooking with steamboat or with soup. Uneaten ones must be kept in air tight containers. It goes soft very fast. To make it crispy, just toast in preheated oven 200C for 5 mins.
You can eat it on its own by dipping it straight into chilli sauce or mayo