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@userbkpicfdsd1: إلا بحر بحرناتا #جخو #الشغل #اكسبلورexplore
وَلِـيَـدِ الَـدِوَلِـيَ
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Region: CH
Saturday 31 January 2026 14:27:42 GMT
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شريفالعامرى :
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2026-06-27 11:52:05
0
ابو فاطمة :
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2026-01-31 14:35:26
1
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2026-03-02 16:07:53
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هاشم صالح :
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2026-02-28 16:46:27
1
ودياسين :
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2026-02-22 16:31:26
1
متفلت شمال الوادي 919 🤘🚀 :
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2026-02-10 11:25:22
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ودصالح 9️⃣1️⃣2️⃣ ال☠️عامري :
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2026-02-09 17:43:14
1
user6382113448548 :
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2026-02-07 08:09:50
1
أم تحرير يا جن لا يرحم لا يحن :
منووورين الغوالي حفظكم الله 👑👑👑
2026-02-06 06:11:46
1
آلَآمہـــيہنہ شہلال❤️🩹✌✌ :
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2026-02-02 12:03:38
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2026-02-02 06:34:18
1
صالح ادريس درف :
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2026-02-02 05:17:03
1
عبدالعزيز ادم :
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2026-02-01 20:22:07
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ودهيقت باشاري حبابكم 🇪🇷💫🫶 :
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2026-02-01 15:22:45
1
عبودي محمد عمر❤️ :
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2026-01-31 22:19:57
1
ابو فاطمة :
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2026-01-31 14:35:31
1
ابو الرشيد. الكميلابي. 704 :
هلينااا
2026-01-31 15:52:51
1
ابو الرشيد. الكميلابي. 704 :
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2026-01-31 15:52:42
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معتصم ودبنو :
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2026-01-31 15:43:14
1
احمد ادهم :
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2026-01-31 15:22:28
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ادم طاھر :
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2026-01-31 15:01:23
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عبودي محمد عمر❤️ :
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2026-01-31 22:20:00
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ابو أسماء :
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2026-03-02 16:07:56
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ابو فاطمة :
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2026-01-31 14:35:20
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شريف محمدعلي @@912 :
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2026-02-04 16:39:46
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ود حامد المعلاوي :
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2026-01-31 16:09:12
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عمير همد(ود عنجه قلول⚔️ 912⚔️) :
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2026-01-31 16:23:37
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عمير همد(ود عنجه قلول⚔️ 912⚔️) :
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2026-01-31 16:23:39
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سلطان 912 :
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2026-02-01 14:41:16
0
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Turn flour into sausages Wheat flour is roughly 10 to 13% protein. The rest is mostly starch. Add water and knead, and those proteins link into a stretchy network. You know this as gluten. Rest the dough under water and wash it, and the starch rinses away while that network holds together in your hands. What is left is seitan: almost pure plant protein It is a 1500 year old technique, invented by Buddhist monks. One of the earliest mock meats. Seitan is chewy like meat so it is perfect for chicken shreds, beef slices or minced meat, but you can also make textured seitan by adding beans. If you blend beans into the seitan dough, it will break up the gluten network and give a more tender bite. This is perfect for sausages. Meaty, tender, 23 g of protein per 100 g, from a bag of flour. This is just one of 9 plant meats from my Seitan Masterclass. I teach you the washing flour method like this video and the quick vital wheat gluten method, so you can turn seitan dough into any ‘meat’. Want to receive my master base recipe and tips? Find my free seitan guide on my website (link in bio) #seitan
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