Wheat Gluten or seitan food (麵筋 'mien jin' in Mandarin) is very popular among the vegetarian & non vegetarian all over in Asia, as it can be used in many way of cooking. The Chinese has been using the hydrated wheat gluten or seitan as meat substitute ingredients for more than hundreds of years. However, wheat gluten is not suitable to those whom has digestion problem as you may suffer hours of bloating. I have learnt making this gluten puffs from my neighbour for the very first time when I was 14 and this is my 2nd attempt after 31 years. haha.... Can you believe that ! I was told that by adding in boiling water into flour will helps to generate better wheat gluten. Then later days, I was told to add in salt as well for better result. Anyway, I tried it my way this time and here's what happened.
1 kg bread flour / high protein flour
600ml warm water or hot water
2 TB salt
*if possible get a packet of wheat gluten flour instead of using bread flour for better result.
Method : Combine flour together with salt then stir in water to form a soft & smooth dough. Then cover dough & let to rest for 5-8 hours.
wheat gluten dough looks after changing the water for the 5th time. You can clearly seen the gluten formed. Nicely form into one piece.
wheat gluten has turned out perfectly. Make sure the wheat gluten is nicely drained before cutting them.
wheat gluten refrigerated for about 2 hours before cutting.
wheat gluten till golden brown over low heat. Flip the puffs on & off gradually. Make sure they're all nicely expand.