How to make Liangpi batter
In the past 10 days, the popularity of home-cooked food has continued to rise across the Internet, especially the method of making cold skin has become a hot topic. Many netizens share their experience of making homemade Liangpi on social platforms, among which “how to make Liangpi batter” has become a frequently searched term. This article will combine the latest discussion data to give you a detailed introduction to the preparation method of Liangpi batter, and provide structured data to help you quickly master the skills.
1. Basic raw materials and tools for Liangpi batter
| Material name | Dosage | Function description |
|---|---|---|
| High gluten flour | 500g | Provides gluten support |
| clear water | 1000ml | Mix batter in batches |
| salt | 5 grams | Increase toughness |
| Potato starch (optional) | 50g | Improve transparency |
| vegetable oil | A little | Anti-stick |
| Tool name | Purpose |
|---|---|
| Large stainless steel basin | Special for face wash |
| Fine mesh filter | Filter dough residue |
| flat bottom metal plate | Steamed Liangpi |
| oil brush | Paint the bottom of the pan |
2. Key data of the production process
| steps | time control | Technical points |
|---|---|---|
| Kneading noodles | 10 minutes | Knead to "three light" state |
| Wake up | 40 minutes | Cover with damp cloth to prevent drying |
| Wash your face | 6-8 times | Change the water every time |
| precipitation | more than 4 hours | Need to be refrigerated in summer |
| Mixing pulp | 3 minutes | Remove the upper layer of water |
| Steam | 2 minutes/photo | fire boiling water state |
3. Solutions to difficult problems hotly discussed by netizens
1.Batter consistency issues: According to recent actual measurement data from food bloggers, the optimal batter state should be one that can hang on a spoon but not flow. If it is too thick, add 1-2 tablespoons of precipitated starch water to adjust.
2.Liangpi cracked: A popular Douyin video recommends adding 1 egg white to 500 grams of flour, which can significantly improve the ductility, and the test success rate increased from 68% to 93%.
3.bubble control: Weibo super talk expert recommends the "double steaming method": steam for 30 seconds, remove and brush with oil, then return to the pot and steam for 90 seconds, which can eliminate more than 90% of bubbles.
4. Comparative data on regional differences
| area | Featured Add-ons | Consistency preference | Finished product thickness |
|---|---|---|---|
| Shaanxi | 2 grams of alkaline noodles | Thick | 1.5mm |
| Gansu | Penghui water 3ml | medium | 1.2mm |
| Henan | 30g mung bean starch | Rare | 0.8mm |
5. Recommendations for the latest improvement methods
1.low temperature fermentation method: Xiaohongshu’s popular note shows that refrigeration and fermentation of washed batter for 12 hours can produce a slightly sour flavor, with over 24,000 likes.
2.Fruit and vegetable dyeing method: Recent data from Xiachuang APP shows that the collection of colorful cold skin tutorials with spinach juice (green) and dragon juice (rose red) has increased by 180% week-on-week.
6. Preservation and reheating techniques
According to Zhihu laboratory test data:
- The batter should be kept refrigerated for ≤3 days
- The steamed cold skin can be stored in the freezer for 2 weeks
- When reheating, steam in boiling water for 1 minute and 20 seconds (20 seconds longer than fresh)
Armed with these latest data and techniques, you can easily make chewy and translucent cold skin. It is recommended that first-time tryers follow the basic formula for more than three times, and then gradually try improved methods. Now is the golden season for eating cold skin in summer, so hurry up and make it!
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