How to make cold skin
Recently, lengpi (liangpi) has once again become a hot topic on the Internet as a summer delicacy. Especially fueled by social media and food bloggers, its production methods and innovative ways to eat have triggered widespread discussions. This article will combine the hot content of the past 10 days to provide you with a structured guide to making cold skin, along with hot data from the entire Internet.
1. Hotspot data related to cold skin on the entire network (last 10 days)
| platform | Hot search keywords | Number of discussions (10,000) | Popular content direction |
|---|---|---|---|
| Tik Tok | homemade cold skin | 320.5 | No-wash face mask tutorial |
| Shaanxi Liangpi | 182.3 | Comparison of regional characteristics | |
| little red book | Low calorie cold skin | 95.7 | Health Improvement Formula |
| Station B | Cold skin challenge | 41.2 | Collection of failed rollovers |
2. Classic cold leather making method (structured steps)
1. Material preparation (for 2 people)
| Ingredients | Dosage | Things to note |
|---|---|---|
| High gluten flour | 200g | Or special cold skin powder |
| clear water | 400ml | Join in stages |
| Salt | 3g | Increase resilience |
2. Production process
| step | Operational points | time consuming |
|---|---|---|
| Kneading noodles | Knead until smooth dough and let rise for 30 minutes | 40 minutes |
| Wash your face | Filter the water after it becomes turbid and repeat 4-5 times | 25 minutes |
| precipitation | Let the batter rest for more than 4 hours | 4 hours |
| Steam | Brush oil on a flat plate and steam over high heat for 2 minutes | 15 minutes |
3. Top 3 popular innovative practices across the entire network
According to the latest statistics from Xiaohongshu:
| Ranking | Innovation type | core recipe | heat index |
|---|---|---|---|
| 1 | Color cool leather | Spinach juice/purple sweet potato powder coloring | 9.8 |
| 2 | Disposable face plate | Starch + flour 1:1 mix | 9.5 |
| 3 | Low-calorie konjac peel | Konjac flour substitute for flour | 8.7 |
4. Summary of key skills
1.Batter consistency control: The best state is when the spoon leaves short traces on the batter surface.
2.Steaming tool selection: It is recommended to use a metal flat plate to conduct heat more evenly (recent Douyin evaluation data shows that the success rate of metal plates is 37% higher than that of glass plates)
3.Golden ratio of seasoning: For every 100g of cold skin, mix 2:1:1 vinegar: light soy sauce: chili oil
5. Solutions to common problems
| Problem phenomenon | Cause analysis | Solution |
|---|---|---|
| Cold skin cracking | Batter is too thick | Add water until milky |
| Sticky taste | Not enough steaming time | extended to 3 minutes |
| Difficulty in demolding | Insufficient oil brushing | Apply cooked oil instead |
Recent experimental data from Weibo gourmet V @Chef Niang Xiaoji shows that using ice water (4℃) to precipitate batter can increase the toughness of cold skin by 20%. This summer, you might as well try these techniques that have been tested across the internet to create the perfect cold skin that’s chewy and chewy!
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