N144 Faire ses effilochés vegan pour moins d'un euro !

Hey friends! This time, I'm giving you the step-by-step instructions for making vegan shredded ham: 1. Mix 1.2 kg of bread flour with 700 ml of water in a small bowl. You can add powders directly to the flour to color it, for example, beetroot or mushroom powder. You can also replace the water with vegetable broth or something similar. 2. Knead the dough for about 10 minutes. 3. Insert your finger into the dough to check if it has become elastic and springs back on its own. If so, the gluten has developed properly, so it's time to let the dough rest for at least 1 to 1.5 hours in cold water. It should be fully submerged. 4. After this time, knead the dough without removing it from the water until the water becomes completely white, as white as milk. Squeeze out the excess water from the dough, rinse it in clean water, and empty the liquid into one or more containers for other recipes (such as pancakes). 5. Repeat this process 3 or 4 times. The goal is to separate the wheat protein and remove 85% of its starch. It's normal for the dough to form strands. After the final rinse, the water should be barely whitish and slightly cloudy. Don't continue rinsing until it becomes translucent; you want to retain some texture. At this stage, your dough will hold together well and have regained its elasticity. 6. Remove the dough from the bowl and let it drain thoroughly, allowing it to lose as much water as possible. Ideally, let it drain for at least 20 to 30 minutes. 7. After this time, begin stretching the dough, as shown in the video. Stretch it like a marshmallow and reshape it into a flat ball so you can separate three strands and form a braid. This technique will give it a "pulled" texture. This is also the point at which you can incorporate different spices and seasonings. Knead the dough to work the flavors in. 8. The braid doesn't need to be perfect, but it should be as tight as possible. If it tears, if you make a hole, or if you want to add one last spice, don't worry. Massage it again and let it rest for a few minutes; it will reform itself. 9* Personally, I like to give this seitan a final rest to absorb all the spices I've added. It's not mandatory, but it prevents everything from dissolving in the water during cooking. I'd say 30 minutes. 10* Simmer a pot of any kind of broth, such as soy sauce, bouillon cube, liquid smoke, herbs, etc. While the water is heating, stretch your braid so you can tie two or three knots around it. 11* Cook the knotted bag in this broth for two hours, maintaining a gentle simmer. Boiling vigorously can damage the seitan's fibers, making it tough and giving it an unpleasant chew. 12* After cooking, you can let it cool completely. Then, "peel" the seitan with your hands; it will flake very easily, creating the famous "pulled" texture. They're ready to use; you can freeze them as is or use them, but it's best to marinate them in the fridge the night before with your leftover broth or something else depending on the recipe you want to make: tamari, wine, beer... 13* Just before eating them, the best thing is to grill them. There are several ways to do this: sauté them in a pan, glaze them, fry them, or my favorite: put them in the oven on the grill setting for a few minutes to give them a "kebab"-style finish, nice and charred...^^! Now you know everything about homemade vegan shredded meat for less than a euro! With these measurements, depending on the flour used, you'll get between 600 and 700 grams of shredded meat. Questions? Find me in the comments or on Instagram: Kmi_veganomkitchen Thanks for everything! :)