How to make the dumpling skin strong, how to make the dumpling skin delicious?

In three steps. 1. Add water evenly to the appropriate amount of flour several times, and if you are not skilled at the beginning, you should add a small amount of water each time and add more water. Add water while holding the noodles together with your hands.

Most of the flour is mixed with water and combined into irregular lumps. After stopping the water, knead all the gnocchi pieces together to form a whole and evenly. The criterion is that there is no powdered flour in it.

At this time, the surface of the dough is uneven.

2. After reconciling the noodles, in order to make the noodles more uniform and soft, they should be placed in the basin, and the lid should be placed for about 20 minutes to wake up, and when the weather is cold, it should be placed in a place with high temperature and prolong the storage time. The criterion is to squeeze the dough by hand, and the surface is smooth. In order to facilitate processing, it is necessary to knead the dough again until there are no large lumps in it, then take a small piece of noodles, knead it into strips of uniform thickness, cut the kneaded strips into small pieces with a knife, and sprinkle dry flour to prevent them from sticking together.

3. Put a small round piece on the board and press it to process it into a thick sheet. Then use a rolling pin to roll out the thick slices into a thin dumpling wrapper. The rolled dumpling wrappers should be round or oval, evenly thin, or slightly thicker in the middle.

On the whole, generally hard-to-cook fillings, such as raw meat, lotus vegetables, beans, etc., need to have thicker skin so that they can be cooked for a longer time without breaking the skin; If it is a well-cooked filling, such as leeks, fennel, cabbage, etc., you can have a slightly thinner skin, and basically boil the pot once and cook it for a minute.

The delicious method of dumplings is as follows:

Material selection

To make dumpling wrappers soft and gluten, it is best to choose high-gluten flour or all-purpose flour for making dumpling wrappers;

Then you need to use cold water and noodles, because the dumpling skin on the cold water surface has good elasticity, and it is also relatively resistant to cooking, and it is not easy to be boiled when cooking dumplings.

and noodles

Put the flour in a basin, add an appropriate amount of cold water, and mix the dough to make it slightly harder;

Kneading the dough for at least 10 minutes or so can strengthen the gluten of the dough;

Cover the basin with the kneaded dough and let it sit for a while to rest the dough. Time to rest.

Generally 15-30 minutes. The purpose of resting the dough is to make the dough more chewy and soft;

It should be noted that if the temperature is relatively low, it is necessary to pay attention to heat preservation when resting, such as covering the lid or cloth, otherwise it is easy to reduce the effect of fermentation, which will affect the gluten of the dumpling skin, and it is a bit difficult to carry out secondary fermentation.

Roll out the dough

When the dough is awakened, when preparing to roll the dough, you need to sprinkle some flour on the board first, and then put the awakened dough on the flour and knead it again for about 10 minutes;

When making dumpling wrappers, you can tear a small part of the dough, knead it on a floured board, and roll it out with a dough stick to the size you need, preferably thin and even, so that the dumplings will be more fragrant when you eat them.

It should be noted that it is rolled on a floured board to prevent the noodles from sticking to the panel.

Crafting tips

Tricks are pure liquid trapped.

The flour used to make the dumpling wrappers is high-gluten natural flour, which not only ensures the gluten, but also retains a strong wheat flavor and is natural and healthy.

Skill. The dough for making dumpling wrappers should be moderately soft and hard, the dough is too soft, it is not easy to operate, the dough is easy to deform when rolling, and the dumpling blank after the filling is buried in the land is easy to stick and break the skin, and it is not resistant to cooking; The dough is too hard, the dough is not easy to roll thin, and the dumpling skin is not easy to stick when filling.

Skill. To make steamed dumplings, use hot water and noodles, and the dumplings will be softer; To make ordinary dumplings, you need to use cold water and noodles, which is more strong.

Skill. Add the eggs and noodles. Add 1 egg to 500 grams of flour to make the dough softer and the taste better, even if the dumplings are cooled, they will not be hard. But the disadvantage is that the dumpling skin is slightly yellow, so if you mind, don't add eggs.

Skill. The dumpling noodles must be kneaded and kneaded, kneaded for a while, rest for a while, let it wake up, and the more you knead it, the better it tastes. Generally, the dough of dumplings should be kneaded at least 3 times, 3 times at a time, and kneaded for 5 minutes at a time.

Nowadays, with the continuous rise of our living standards, everyone's requirements for food are more refined, it only takes more than ten minutes to make a meal, and now if you want to make a meal, you basically have to wait for 1-2 hours, so now many people will choose to make some noodles to eat, which can save time and have a richer taste.

As for the variety of pastries, but the most popular one is dumplings, which not only symbolize beauty, but also taste thin skin and filling, and are not always delicious. But it is not a simple matter to make a delicious dumpling that Mo Tongchun wants to make, and the first and most critical step is not the dumpling filling, but the dumpling skin.

I believe we all know that if the prepared dumpling filling is delicious, when the dumpling skin is boiled, it will be broken, which will seriously lead to the aggravation of the thick feeling of eating, which will directly affect the decline of the taste. Pastry chef: When making dumpling wrappers, don't just add water and noodles!

Add more "1 step", the skin is thin and not broken!

Prepare a large container first, then pour in enough flour, add an appropriate amount of sugar and yeast powder, stir well, beat an egg, pour in an appropriate amount of warm water, stir while pouring, and knead into a dough after the flour is flocculent.

2.Once the dough is kneaded, cover with plastic wrap and let it rise in a warm place for 30 minutes. When the time is up, take out the dough and knead out the excess air, then knead it into a long strip, and cut it into small dough of uniform size with a knife, then knead it into a small dough by hand, flatten it, and roll it into a dumpling wrapper, so that the dumpling wrapper with thin skin is ready.

Pastry chef: When making dumpling wrappers, don't just add water and noodles! Add 1 extra step to beat the egg, because the egg is not only conducive to the dough kneading evenly, but also increases the elasticity, so that the rolled out dumpling skin is thin and not broken!

Have you all learned? If you still have different methods and opinions, you are welcome to leave a message in the comment area below to share, don't forget to like and follow if you like, and finally thank you for your support and encouragement.

1. Ingredients: 300 grams of flour, 1 egg, appropriate amount of salt. Lu loss.

2. Put a spoonful of salt in the dish where the dumpling wrappers are rubbed.

3. Pour the flour into it, put salt in the flour and knead the dough to make the dough stronger, and the skin is not easy to break when the dumplings are cooked.

4. Next, beat 1 egg into the flour, the egg white is sticky, which can make the dumpling skin more sticky and not easy to break when cooking.

5. Slowly pour warm water into the flour and stir the flour into a dough with chopsticks.

6. Knead the flour into a dough, and at this time you can also see the dough mixed with flour, continue to knead.

7. Knead the dough until smooth, let it rise for 30 minutes, and cover it with a damp cloth when it wakes up to prevent the surface of the dough from drying out due to water volatilization.

8. Knead the dough again after waking up, then roll it into a long cylindrical shape, cut it into dough, and flatten the dough into a circle.

9. Use a rolling stick to roll out the round dough into a thick dumpling skin with thick middle and thin sides.

If we want to make delicious dumpling wrappers, then we need to master the right method, first choose to use high-gluten flour, so that we can make delicious dumpling wrappers. The main reason is that the dumpling skin made of high-gluten flour will be more firm, and it will also be more resistant to cooking, and it is not easy to break the skin.

At the same time, when making dumpling wrappers, we need to pay attention to the method, first of all, we must prepare the raw materials. We need to prepare the ingredients, then add salt to the water, and then add the water to the flour all at once. Then we can take it out after we have stirred it into a dough, and we can start kneading it vigorously until it is even smooth.

At this time, we need to choose to cover the dough with a clean, wet towel and let it rise for 20 minutes. Then when you wake up, you can continue to rub and wait until it is softer and more flexible. Once kneaded, we can spread the right amount of flour underneath the dough.

Then we can use a rolling pin to roll out the dough into pieces. When it is rolled out, we need to sprinkle some flour evenly on it. Then make the round dumpling wrappers and sprinkle some flour on them.

When mixing the dumpling noodles, you can add some eggs to it, and at the same time, we have to filter out the egg whites, and at the same time, when mixing the noodles, you can put it in together, so that the dumpling skin is very good, not only more fragrant to eat, but also more tender and chewy.

And when we choose the dumpling noodles, we also try to drip a few drops of sesame oil into the dumpling noodles, which makes the noodles better, which can not only make the dumpling skin stronger, but also make the dumpling skin taste sweeter. You can also try to use rice soup when mixing noodles, which can make the dumpling skin more sticky, and at the same time avoid breaking the skin.

How do you make a dumpling wrapper soft and chewy? The method is as follows: first, put the flour into the basin, add cold water and noodles, the dumpling skin is more elastic, and it is not easy to break, and add a little salt when mixing the noodles, which can make the gluten road.

If you want to make steamed dumplings, you need to use hot water and the noodles will be softer. If you boil dumplings, you have to use cold water. ）

Second, knead the dough for at least 10 minutes, which can strengthen the gluten of the dough.

Third, put the kneaded noodles in a basin and cover them, let them rest for about 15 to 30 minutes, so that the noodles will become soft and chewy.

Hello, the above result, I hope you are useful and satisfied with my service.

The deliciousness of the dumplings is not only reflected in the deliciousness of the filling, but also in the soft tendons of the dumpling skin.

Therefore, in order to make delicious dumplings, in addition to mixing delicious fillings, it is also necessary to make soft and chewy dumpling skins.

If you want to make the dumpling skin soft and chewy, you need to start from the following aspects:

1. Choice of flour.

To make dumpling wrappers, you need to use high-gluten flour.

The protein content of high-gluten flour is high, so it is more gluten with the noodles that come out.

This is the key to making a soft and chewy dumpling wrapper. ......It is not possible to use other flours to soften the tendons.

2. Cool water and noodles.

Unlike making steamed buns, which need to be made with noodles, dumpling wrappers and noodles should be made with cold water. ......In this way, the noodles can be more soft and elastic. ......This kind of dough can be rolled out of the dumpling wrapper to be soft and chewy, and full of elasticity.

3. Put some salt in the noodles.

To make the dough of the dumpling wrapper, put a little salt when mixing the dough.

In this way, the dough will be more malleable, the rolling dumpling skin will be more elastic, and the wrapped dumplings will not be easy to break.

4. Wake up for half an hour after mixing.

After the dough is reconciled, you should not immediately roll out the dumpling skin, but let it rise for half an hour. ......That is, the dough is placed in a basin, and the gluten in the dough is naturally relaxed for a period of time, and slowly reaches a soft and chewy state.

The reason why we do this is because in this way, the dough can be more malleable and elastic, and the dumpling skin rolled out with such dough can be soft, chewy, and malleable at the same timeThe elastic characteristics make the dumplings crystal clear, soft and chewy, and make the dumplings more delicious.

According to the above method to make dumpling skin, you can get the most ideal effect, and the dumplings are both beautiful and delicious, and the most delicious.

Whether dumplings are delicious or not, on the one hand, is the taste of the filling, and the other is the dumpling skin, what kind of dumpling skin is good? It is the boiled dumplings, the skin is not broken, soft, and chewy, which is delicious, so how to make the dumpling skin soft and chewy? Let's share its practice with you in detail.

1. The production skills of soft and tendony dumpling skin.

1. The choice of flour is very important, flour is divided into low gluten, medium gluten and high gluten, in our ordinary family, the most used is all-purpose flour, if you want to make dumpling skin, you can use medium gluten, you can also use high gluten, and high-gluten flour has strong gluten, there are many gluten tissues inside, so it is naturally more gluten, of course, high-gluten flour is used.

2. It is very important to add an egg white when mixing the dough, the egg white is very sticky, which can improve the toughness of the dough, and the wrapped dumpling skin is very chewy and not easy to break. It should be noted here that egg whites are added, not egg yolks.

3. Add a little salt when mixing the dough, salt can increase the gluten of the dough, which many people know.

4. When mixing noodles, you can't add too much water, some people will say that the dumpling skin is soft, then put more water, in fact, this is not the case at all, add too much water, the dumpling skin is not easy to form, and the dumplings are easy to break after being put into the pot.

5. If you want to make the gluten noodles into hot noodles, you can use hot water and noodles, the advantage of hot noodles is that they are more gluten, and the dumplings made are crystal clear, very good-looking, like steamed dumplings are made of hot noodles, and they are very transparent when steamed.