The ratio of yourself and dumpling noodles, water and flour is as good as it gets

The ratio of surface to water is 2:1.

To make dumpling wrappers, first prepare the ingredients: flour: 500 grams, water: 250 grams.

1. Knead the flour with water to form a smooth dough, then let it rise for 1 hour.

2. Knead the awakened dough into long strips, and then cut it into equal portions.

3. Sprinkle all the dough with flour and flatten it by hand.

4. Use a rolling pin to roll the dough into a round dumpling wrapper.

If you have a lot of noodles, if you have to exact the amount, you can pour about three spoons of the spoon used for eating in restaurants for the first time, and then use your hands or chopsticks (it is best to use your hands, because chopsticks are slow and easy to make it soft) to let the flour fully absorb the water, and then add one or half a spoon at a time and knead it with your hands.

1:3, one part flour plus one-third of water.

1:3 water 4 times, the technique must be slow.

Dumplings and noodles:

Ratio of noodles and water: Prepare a stainless steel basin and take white noodles first, then add water at first, don't put too much, stir with chopsticks, and add water while stirring. Slowly stir into slices until the noodles are dry.

If the dough and water are suitable, it will soon be kneaded into a dough, and the rest is to knead more; The more you knead it, the more gluten the dough becomes, which requires a bit of effort. The method of kneading dough can be found on the Internet** and you can see it.

The cooking methods of dumplings are mainly boiling, steaming, branding, frying, frying, and baking.

Noodles] Use cold water and noodles (water below 30 degrees Celsius). Yu is the same as the dough method of dumpling wrapper.

Make stuffing] The water content of the dumpling filling should not be too large. Dishes that should not be used as dumpling fillings: such as zucchini. But it can be used as a steamed dumpling filling.

Steaming] can be removed from the pan 20 minutes after the air rises.

When you can't finish the dumplings at one time because there are too many dumplings, and you can save them for the next meal, you can switch to frying them, and the taste is also very good. It is customary for people to fry dumplings in cooking oil. However, the dietary trend is health-conscious, and oily foods are not very popular.

In fact, just frying dumplings in water, or using soup instead of cooking oil to fry dumplings, also tastes very good. Fried dumplings are also called potstickers.

First add a small amount of water, mix the noodles into crushed dough, and then knead the dough together until it is not too hard, not too soft, and the feel has some strength.

Dumpling noodles, only add water and the ratio of noodles is 1:3. The specific amount of water to be used depends on the quality of the flour and the room temperature, so take a closer look at the dough and add a little water if it feels too hard.

If the amount of water is too large, the noodles will be softer and easier to wrap, but they are also relatively easy to break when cooking dumplings; If the amount of water is low, the noodles will be harder, it will be more difficult to roll out the skin, and it will be more laborious to wrap it.

Correct blending.

When mixing dough, do not add enough water at once. Pour the flour into a basin or on a plate, make a hollow in the middle, pour the water into it slowly, and stir slowly with chopsticks. When the water is absorbed by the flour, the noodles are repeatedly kneaded by hand to make the flour into many small sheets, commonly known as "snowflake noodles".

In this way, the flour will not be soaked and will not be dripping everywhere, nor will it stick to the batter all over your hands.

Then sprinkle water on the "snowflake noodles" and stir them by hand to make them into lumpy lumpy dough, called "grape noodles". At this time, the flour has not absorbed enough water, and the hardness is large, you can stretch the dough into pieces, wipe off the batter sticky on the basin or panel, and then dip your hands in some water to wash off the flour on your hands and sprinkle it on the "grape noodles", you can knead the grape noodles into smooth noodles with both hands.

This kind of dough mixing method is called "three-step water addition method", which can make the whole dough mixing process clean and neat, and achieve the effect of "dough light, basin light, and hand light".

The weight of the eggs is sufficient. There are no strict rules.

1. The ratio of flour and water is 2:1. I hope mine can help you, and I wish you a happy life.

Questions. What do you mean.

What do you mean. It's two and a half parts.

The meaning of three and a half parts.

Questions. The front represents that the surface is still water.

The front is the surface, and the back is the water.

Questions. Is it the same with meat grinders and noodles?

Yes. Questions.

Two bowls of noodles and one bowl of water, four bowls of noodles and two bowls of water, six bowls of noodles and two bowls of water, which means three bowls + half bowls, six and a half bowls, add up to seven bowls, and seven bowls are two bowls of water, right?

That is, two bowls plus half a bowl, which adds up to five bowls and five bowls are two bowls of water, right?

For example, if you have a pound of flour, then you have to put 1 pound of water.

1 is the proportion. 1 is the proportion.

That's what you mean.

To make dumplings, you can put 250 grams of water in a pound of flour, and we have fungus egg filled dumplings as an example to illustrate:

Method: 1, 1 handful of fungus, 3 eggs, appropriate amount of shrimp skin, 30 grams of oyster sauce, 2 grams of thirteen spices, 2 grams of pepper, 2 grams of sugar, 2 grams of chicken essence monosodium glutamate, 5 grams of salt, 150 grams of cooking oil.

2. Dumpling wrapper: high-gluten flourgrams, 2 grams of salt, 1 egg white, waterGram.

Production process] 1, soaked fungus.

Grab 1 handful of fungus and soak it in warm water. The fungus can be soaked many times larger, please pay attention to your dosage, but don't soak too much.

2. Knead the dough. Add 2 grams of salt to 500 grams of cake flour, beat in 1 egg white, and pour 250 grams of water into several parts.

Slowly knead the flour into a ball, because the water content of various flours is different, so the amount of water added must be increased or decreased according to the actual situation of the flour, 250 grams of water is just a reference.

Knead the dough smoothly and cover with plastic wrap and let stand for 30 minutes. In other words, the dough of the rolling dumpling wrapper is softer than the dough of the rolling noodles.

3. Fried eggs.

Beat 3 eggs into egg mixture, pour 150 grams of cooking oil into a hot pan, pour the egg mixture into the hot pan, and quickly use chopsticks to spread it out and set aside.

4. Stir-fry the shrimp skin.

Heat the pot without oil, put the shrimp skin into the pot and stir-fry to change color, which can increase the fragrance of the shrimp skin and remove the fishy smell of the shrimp skin.

5. Adjust the three fresh fillings.

Clean the soaked fungus, control the water and chop it.

Mix the three ingredients of chopped fungus, crushed eggs and shrimp skin, add 30 grams of oyster sauce, 2 grams of thirteen spices, 2 grams of pepper, 2 grams of sugar, 2 grams of chicken essence and monosodium glutamate, 5 grams of salt, mix well and mix 3 fresh dumplings to mix.

6. Make dumplings.

Continue to knead the mixed dough smooth, the better the dough is kneaded, the better the rolled out dumpling wrappers will be.

Roll the dough into strips, cut it into even small pieces with a knife, sprinkle with dry powder and flatten the small agents, remember to press the dots as much as possible, so that it is easier to roll out the dumpling skin. Use a rolling pin to roll the agent into a round dumpling wrapper, and the dumpling wrapper should be rolled out so that the middle is thicker than the edge, so that the dumpling filling will not be easy to break.

Hello! Generally, the ratio of flour and water to dumpling skin is 3:2, if you want to make a strong dumpling skin, then the ratio of flour and water is 5:3, that is, about 300 ml of water can be put in a pound of flour.

In general, the ratio of flour to water is 2:1.

When making dumpling wrappers, the ratio of flour to water is generally 2 to 1, but when making dumpling wrappers in summer, the dough is easy to soften after proofing due to the high temperature; When making dumpling wrappers in winter, the dough is easy to harden due to the low temperature. Therefore, to make dumpling wrappers, the ratio of flour and water should be slightly adjusted in winter and summer.

Dumplings need to be dough with cold water, that is, noodles are mixed with cold water. The best choice for dumpling noodles is to use cold water dough and method, which makes the dumplings whiter in color and refreshing. Cold water dough is a water dough prepared by mixing water at a temperature below 30 degrees, commonly known as cold water dough.

With cold water or low temperature water and surface, the surface is solid, tough, tensile and rigid, also known as "dead surface".

and cold water dough method

The preparation method of cold water surface is to pour flour into a basin or cutting board, mix it with cold water or water with a low water temperature (add a little salt with cold water in summer to prevent the dough from "losing strength", as the saying goes: "alkali is a bone and salt is a tendon", and mix it with water slightly higher than room temperature in winter), stirring while adding water.

Water can not be mixed at one time, because too much water at one time, the powder can not be sucked in for a while, the water overflows, the loss of water, but makes the stirring uneven, so it is necessary to add water in stages, and the mixing ratio is 2:1.

When mixing the dough, the ratio of flour and water is not even there.

But in practice, the buns we made in such a ratio have a hard taste! In our experience, cold water is used in the summer, flour: water and in the winter warm or hot water, flour:

Water. Small fire partners can try it out for themselves, and dough is a technique that needs to be adapted to different environments such as temperature and humidity.

and so on to make appropriate adjustments.

If the weight of flour is 100 grams, then the amount of water can be 60% of the amount of flour, of course, it can be appropriately increased to 70%, which depends on the amount of water absorbed by the flour; You can put in 60% water first, and then increase the amount of water appropriately according to the softness and hardness of the dough until it reaches a softness and hardness suitable for making your own bread. (This is without the addition of eggs).

The amount of eggs: eggs and water are collectively called liquid, take 100 grams of flour to calculate, the liquid content is 60%-70% of the flour content, that is to say, if you add eggs and then add water, the amount of water is equal to 100 grams of flour (60%-70%) - the weight of eggs.

The sugar content is 6% of the flour content, and the less than the salty bread is salty; More than 8% of the flour content is generally sweet bread, if you like sweets.

Friends can increase the sugar content to 10%-15% of the flour content, or even higher.

The salt content is 1% of the flour content.

Yeast (high-sugar tolerant yeast, I usually use Angel.

Resistant to high sugar and French swallow's yeast) content is 2% of the flour content, of course, it depends on the temperature, if the temperature is lower (below 18 degrees), you can appropriately increase the amount of yeast, generally not more than 3% of the flour content. The amount of butter: 10% of the weight of flour is generally sufficient, and it can also be increased to 15% appropriately.

How much is up to you, there are no strict rules.

The ratio is around 1:1. That is, 100 grams of flour and about 50 grams of water.

Due to the different climates in each season, cool water is used in summer, the ratio is 1:, and warm boiled water is used in winter, and the ratio is 1:. It can be adjusted appropriately according to the water absorption of the flour and the dryness of the climate, and the dough should be soft and moderate, not sticky to the pot and relatively smooth.

Precautions for summing surfaces

When mixing noodles, you need to pour water while mixing, so that the dough is more evenly mixed and will not be dry and wet, so you can also use this method when mixing noodles in the future.

The degree of kneading also has a great influence on the dough, if we knead the dough for a moderate time, then the dough made is both elastic and malleable.

It is also chewy and delicious.

If the kneading time is not enough, the dough will not be able to be comfortable well, so the dough is not malleable enough and does not taste good. However, if the kneading time is excessive, there is a high risk that the dough will be particularly sticky, and there is no way to carry out subsequent operations.