What to do if you don’t wash your face?
In recent years, with the popularity of healthy eating and convenient cooking methods, homemade dough has become a new favorite in many families. Different from traditional facial washing methods,The "no face wash" approachIt has attracted much attention because it saves time and effort. This article will give you a detailed introduction to this innovative method based on the hot topics and hot content on the Internet in the past 10 days.
1. The principle of making dough without washing your face
Traditional dough requires washing the gluten to extract starch, but the "no washing" method directly uses high-gluten flour and starch to mix, simulating the starch slurry effect after washing the dough. This method can save 1-2 hours of production time and is more suitable for fast-paced life.
| Method comparison | Traditional facial cleansing method | Not washing your face |
|---|---|---|
| Time consuming | 2-3 hours | 30 minutes |
| success rate | higher | Need to know the ratio |
| Taste difference | Stronger | Slightly softer but more delicate |
2. The TOP3 most popular formulas on the Internet
According to experimental data from food bloggers @ Chef 小月 and @面面 Uncle, the following recipe has received over 100,000 likes on Douyin, Xiaohongshu and other platforms:
| Recipe name | Material ratio | Features |
|---|---|---|
| golden ratio version | 100g high-gluten flour + 50g potato starch | Best transparency |
| Kuaishou Home Edition | 150g all-purpose flour + 30g corn starch | lowest cost |
| Q bomb upgraded version | 80g high-gluten flour + 70g tapioca starch | The most resilient |
3. Detailed production steps
1.pulp mixing stage: After mixing the powder, add 450ml of water in batches and stir until there are no particles.
2.Steaming techniques: Brush oil on a flat bottom plate, pour in 2mm thick batter, steam in boiling water for 2 minutes
3.Key Tips: Take the dough out of the pan as soon as it bubbles. Cooling with ice water can improve the toughness.
4. Feedback from netizens
| Platform | Popular comments | Number of likes |
|---|---|---|
| Douyin | "I finally succeeded after trying it three times. It tastes better than takeout!" | 3.2w |
| Go to the kitchen | "Adding 1g of salt can improve gluten properties, and it is effective in personal testing" | 1.8w |
| Station B | "The effect of using mung bean starch as a substitute is amazing" | 2.4w |
5. Solutions to common problems
•The dough is fragile: The proportion of starch is too high. It is recommended to adjust the proportion of high-gluten flour to more than 60%.
•Serious disk sticking: The steaming tray needs to be preheated and brushed with oil. It is recommended to use a silicone brush.
•Sticky taste: The steaming time is not enough, it is necessary to ensure that the fire is high throughout the process
6. Recommendations for innovative eating methods
In the recent Weibo topic #面PI神仙吃WAY#, the three most popular combinations are:
1. Shredded chicken with sesame sauce (approximately 380 calories/portion)
2. Thai hot and sour version (use lime juice + fish sauce)
3. Cheese gratin version (bake at 200℃ for 5 minutes)
With this innovative method, you can complete the entire process from preparation to serving in just 30 minutes. As food writer @老饕记 said: "The method of not washing your face is not laziness, but a modern interpretation of traditional cuisine."
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