Hoemade Seitan Steak (with bread flour) 麵筋純素牛扒

Seitan is a high gluten wheat product that is packed with protein.  When people want to go vegan for various reasons but they crave for something "meaty", or want a protein boost, seitan is the source.  You can find seitan in many Asian supermarkets in different forms and sizes, but making your own is also not difficult.  Honestly, the homemade seitan here has a denser texture which I like more than the store bought ones.

When it comes to homemade seitan, you may have read many recipes that mention "vital wheat gluten flour" or "gluten flour".  They are a one-step-ahead product that is ready to use and removes the need to rinse the dough.  Although these two types of flour are handy, they are more expensive.  So I stick to my bread flour and do my own "dough laundry".  Any one?

INGREDIENTS:

6 cups Bread Flour

2 cups Water

1 teaspoon Salt

材料：

6杯 高筋麵粉
2杯 水
1 茶匙 鹽

DIRECTION 做法:

1. Mix the ingredients together until it forms into a dough and is slightly elastic.  Submerge the dough in water for about 15 minutes.

1．揉合麵糰至筋性後，把麵糰浸於水中若十五分鐘。

2. Repeatedly wash the dough in water with a few changes of water, until the water becomes clean.  The process is similar to doing laundry by hand.  You will find the dough becoming smaller and firmer.  The dense mass that is left is the seitan.

2．用手反覆把麵糰在水中搓擦（像洗衣服般），直至水便淸。期間要不段換水。麵糰會變得越來越實和小，剩下的便是麵筋。

3. Squeeze out the excessive water inside the seitan; the more water that is squeezed out, the firmer the seitan it will be.

3．把麵筋搾乾水，越乾麵筋便越實。

4. Allow the seitan to sit in a strainer over a bowl for about 30 minutes.  Then squeeze the water again.  Mould the seitan into the shape of steak.  Fry it with oil over medium heat.  Brush a generous layer of steak sauce.  Serve immediately.

4. 靜置若三十分鐘再搾水。把其揉成牛排狀，用中火煮好，擦上牛排汁便成。