How long does it take for the dumpling noodles to wake up, and the best time is the best

In some areas where pasta is often eaten, they like to make their own noodles when making dumpling buns. However, in the south, people like to buy dumpling wrappers on the street and then go home to make them, because making dough is a very complicated and difficult process. And to determine the taste of the character, not only the filling of the dumplings, but also the convenience of the dumplings is also very important, so how long does it take for the dumplings to make noodles?

1. How long does it take to make dumplings.

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 the stirring is uneven, so it is necessary to add water in stages, and the mixing ratio is 2:

1。However, it is also necessary to mix water according to the climate and the quality of the flour. When the dough and water are stirred into snowflakes, they should be pounded vigorously and kneaded repeatedly until the dough is very smooth and non-sticky.

After the dough is ready, be sure to put it on the cutting board, cover it with a clean damp cloth, and let it sit for some time. The dough time is generally 10-15 minutes, and some can reach half an hour. When the dough is to be formed, both hands must be vigorously "kneaded" to ensure the quality of the finished product.

2. What are the skills of making dumplings?

For the filling, pay attention to "beating" the water into the meat filling, add the water slowly, and stir it in one direction with chopsticks while adding. There is a lot of lean meat in the filling, so you can put more water; If you have more fatty meat, you should put less water.

Then add chopped green onions, soy sauce, minced ginger, monosodium glutamate, etc., mix thoroughly, and finally add salt. If you use meat and vegetable filling, it is best to use raw vegetables, and they should be scalded with water to prevent vitamin loss. If there is soup after chopping vegetables, squeeze them slightly to prevent oozing when making dumplings.

After the chopped vegetables and meat filling are put together, don't stir too much, as stirring too much will make soup. After the soup is made, you can mix some dry noodles, and you can also take it outside to cool it in winter, and the fat will thicken as soon as it is condensed.

3. The practice of cabbage and pork dumpling filling.

Ingredients: flour, half cabbage (cabbage), 500 grams of minced pork belly, a handful of enoki mushrooms, 5-6 shallots, cooking wine, salt, sesame oil, light soy sauce, dark soy sauce.

Method: Pour the minced pork belly into a basin, add salt, cooking wine, water, light soy sauce, dark soy sauce, and stir the gluten with chopsticks in one direction.

Finely chop the cabbage, finely chop the enoki mushrooms, and finely chop the shallots.

Put the minced cabbage, chopped enoki mushrooms and shallots into the meat and mix well, then add sesame oil and mix well to make the filling.

What are the benefits of eating dumplings.

1. From the perspective of culinary science, the cooking method of cooking dumplings with water (steam) as the medium, the temperature is only about 100, which can cause cooked food and can be disinfected and sterilized, avoiding the formation of strong carcinogens such as benzopyrene under the condition of barbecue and frying, and ensuring food safety. Moreover, the nutrients of the food are not lost due to peroxidation or hydrolysis during the cooking process.

2. From the perspective of dietary structure, the fillings of dumplings are wrapped in the dough, which can achieve a suitable combination of cereals, vegetables, fruits and meat, so that the staple and non-staple foods are reasonably matched, rich in nutrition and acid-base balance, and the dietary pagoda-shaped structure.

The noodles should be allowed to rest for about 10-15 minutes.

After kneading the dough of dumplings, it generally needs to be covered with a cloth and let stand for a while, this process is called resting noodles or noodles, in the process of making dough fully absorb water, help the protein structure to stretch better, so that the gluten in the dough can be further relaxed and expanded, which is conducive to the next molding and shaping operation.

The length of this process is generally related to the temperature of the environment, which is generally 10-15 minutes, but it may be extended to about half an hour if the ambient temperature is too low.

Dumpling making skills

Dumpling noodles and noodles must be made with cold water, so that the dumpling skin is more tough! It tastes tender and chewy, and has good malleability. In addition, add a little soy milk for a more delicious taste.

The noodles should be "3 lights", that is, face light, pot light, and hand light. Cover the noodles with a damp cloth and let rise for 25-30 minutes. These techniques also apply to steamed buns, steamed buns, etc.

Mix the filling. Mixed with meat filling, the meat is best 7 points lean and 3 points fat, the taste is fresh and not greasy, and the pork front leg meat is completely in line with it, which is the best choice. Pork belly is the second choice, and pork hind leg meat is more chai, so it is not recommended to mix dumpling filling.

The above content refers to Encyclopedia - Dumpling Noodles.

It is okay to make dumpling noodles for 4 hours, but you need to pay attention to moisturizing during the resting process, otherwise the surface of the noodles will dry out.

Resting noodles is for the full fusion of water and flour, time is related to temperature, it is generally recommended to wake up for about half an hour when making dumpling skin and noodles, but the duration of resting noodles can be adjusted according to their own time, if the time is not very sufficient, you can also knead the noodles half a day in advance and then rise, the dumpling skin will be softer and more elastic, and not rising will lead to the lack of elasticity of the dumpling skin.

It should be noted that the dough must be mixed to the "three lights" before the dough can be woken up, the so-called three lights refer to the effect of dough light, basin light, and hand light.

Precautions for making dumplings:

Dumpling wrappers are generally recommended to use cold water and noodles, and the dough that comes out with cold water is also called cold water surface, and this kind of dough needs to use cold water below 30 degrees. Since cold water does not thermally denature the proteins in the flour, it allows the dough to form more and stronger gluten.

In addition, the starch will not swell and gelatinize at low temperatures, and the dough produced is relatively strong, tough, and has a strong tensile force. Because the cold water surface is relatively dull, people like to call it "dead surface". Its biggest feature is that the food made is whiter in color, gluten to eat, and not easy to break, and is usually used to make dumplings, noodles, spring roll skins, pearl soup, pancakes and other foods that need to be boiled or baked.

Under normal circumstances, it is enough to wake up for 15 minutes after kneading the dough, and the longer you wake up, the softer the dough will be.

Pasta refers to the food mainly made of flour, there are different kinds of pasta all over the world, China's pastry snacks have a long history, different flavors, a wide variety, mainly noodles, steamed buns, flower rolls, fritters, mash, baked cakes, dumplings, buns, cold skin, wontons, twist flowers, etc., Western food has bread, all kinds of scones, etc.

Pasta distribution. If you don't taste pasta when you travel to Shanxi, you don't go to Shanxi. "Shanxi's noodle culture and tradition are unique and learn from others' strengths, so there has long been a saying at home and abroad that "the world's pasta is in China, and Chinese pasta is in Shanxi".

To Niangzi Pass in the east, to the Yellow River in the west, to Fenglingdu in the south, and to Yanmen Pass in the north, the average housewife can use pasta as raw material to process several kinds of pasta; Many Shanxi men sometimes show their noodle skills in front of guests. We sincerely welcome friends at home and abroad to come to Shanxi as guests, taste Shanxi's noodles, and feast on your mouth.

Shanxi people's love of noodles is inseparable from Shanxi's history, geography, politics, culture and planting habits. Historically speaking, Shanxi Yao, Shun and Yu have all built their capitals here and established their businesses.

Again, from the perspective of Pingyao, a famous historical and cultural city, there are also many commercial activities in Shanxi, which has also laid the foundation for the formation and development of noodles in Shanxi. In addition, Shanxi has many mountains and little water, and the temperature difference between north and south is large, so it has formed the habit of planting more grains, which also lays a material foundation for the formation of pasta in Shanxi. ”

The variety and variety of Shanxi noodle foods are also one of the reasons why people love noodles. Even the average housewife can make hundreds of kinds of noodles from wheat flour, sorghum flour, bean flour, buckwheat noodles, corn flour, yellow rice flour, potato starch, sweet potato starch, etc., such as knife-cut noodles, ramen, pimples, push nests, enemas and so on.

If it is in the hands of the chef, it is even more renovated, and there are 280 kinds of pasta in Shanxi. It can be said that if you want to taste Shanxi's noodles, you can change the sample three times a day, and it will not be the same for three months.

The dough for rolling the dumpling wrappers also needs to rise, and the proofing time is about half an hour. If the dough of the rolling dumpling skin does not rise, there will be a lot of bubble gnocchi, and the dough will be uneven when rolling the dough, and the dumpling will have gnocchi when eating, and the proofing time is about half an hour, and the kneading dough will be more even.

The dough of the rolling dumpling wrapper should be allowed to wake up, and it usually only takes 10-15 minutes to wake up.

It's a noodle. It takes about two hours. If you don't get it, it can lead to hard and dry skin.

Wrapping dumpling noodles can be used for 8 hours. oneGenerally speaking, after the dumpling wrapper is ready, it needs to be rested.

This makes the dumpling skin more elastic, not easy to break the skin when cooked, and tastes better, but it is not that the longer the time to wake up, the better, too long can easily lead to the dumpling skin drying out, and the loss of nutrients, and secondly, it will also lead to the dumpling skin shriveling, hardness, etc., so it is not recommended to wake up for too long when the dumpling skin is awakened.

The resting time is generally 10-15 minutes, some can reach half an hour, when the dough is to be formed, both hands must be vigorously "kneaded" to ensure the quality of the finished product. Dumpling wrappers can be placed in the refrigerator, the refrigerator is best placed in the refrigerated type, sprinkle some dry flour first, and then lift up a stack of dumpling wrappers to spread out, so that the dry flour is evenly dispersed, and then wrap it in a semi-dry clean towel to avoid loss of moisture and put it into a fresh-keeping bag.

Introduction:

After the dumpling noodles wake up, you need to knead the dough again, so that the moisture and gluten contained in the dough can be more uniform, the quality of the dough can be more uniform, and the dough will be more glutenous, this time does not need to be too long, it is generally recommended that 5-10 minutes can be. The specific time needs to be judged according to the texture of the dough, generally kneaded until the dough is smooth, and if there is no kneading process, the taste of the pastry is not as good as the kneaded dough.

If it is a fresh and freshly wrapped dumpling, directly boil the hot water in the pot, throw the dumplings in and cook, and it will be cooked in 7 to 8 minutes. If it is a frozen dumpling in the refrigerator, the time can be slightly longer than the sedan chair, and about 10 minutes is enough.

1. After putting the dumplings into the pot, the dumplings will sink, and after the water boils, the dumplings will float to the surface, then add some cold water to let the dumplings sink again, and when the dumplings float again, the dumplings will be cooked.

2. When the dumplings go down to the pot, you can put a little salt in the pot and cook them together with the dumplings to prevent the dumplings from sticking together. After boiling the pot for the first time after putting in the dumplings, you can see that the dumplings will float on the surface of the water. Then add a little cold water and wait for the second time to boil.

After the water boils again, scoop up a dumpling and press it with chopsticks, the dumpling will sink into a small part, and when lifted, the dumpling will quickly bulge to prove that the dumpling is cooked.

3. Generally, the dumplings are made to see whether the skin is thick or not. Thick, like frozen dumplings are cooked. If the skin is thin, the water is boiling, and the dumplings float up.

Because when the water is boiling, I am afraid that the dumpling filling is not yet cooked, and the dumpling skin will be pasted after boiling in the boiling water for a long time, so put cold water in the pot.

Non-stick ways to cook dumplings:

1. When making dumpling noodles with a sail cover, add 1 egg per 500 grams of noodles to increase the protein content, and when cooking, the protein shrinks and solidifies, and the dumpling skin becomes firm and not easy to stick.

2. Add a small amount of salt after the water is boiled, and then put the dumplings until the salt is dissolved, without water or turning. When the water is boiled, it does not spill and does not stick to the pan or skin.

3. After the dumplings are cooked, first scoop the dumplings into warm boiled water with a fence and soak them, and then put them on a plate, so that they will not stick together.

Dumpling wrappers don't look like buns and don't need to be rested.

It's too long, basically put it for 10 or 15 minutes after the noodles are alive, and this time is just the matter of cutting the fillingThe dumpling filling for the dumplings has been almost cut,The stirring is almost done, the taste is almost adjusted, and the noodles are basically awake. <>

What is the difference between dumpling wrappers that have been fermented for a period of time and those that have not been fermented and used directly after being used? I believe anyone who has ever cooked knows that the biggest difference is whether it is easy to use or not. Because this dough has not been sold by Zheng for a period of time, it will appear very hard, and there will be a lot of small lumps inside.

When you really go to roll the dough, it will be very difficult to roll, this dough is very hard and hard, after a period of fermentation, the dough becomes softer, and the taste is better, in rolling the dough.

It is also easier to achieve the ideal shape without effort. <>

Normal to make a shout and amuse dumplings, for a person to make a family of boiled dumplings, the normal size of about 50 is enough to eat, according to a person's normal work efficiency.

It should be completed in about an hour, because the initial dough mixing, waking up and cutting the filling, rolling the skin, mixing the filling, making dumplings, cooking dumplings, and choking on a dumpling soup by the way, this series of times can be completed in an hour, even if the efficiency is relatively high. But no matter how anxious you are, the process of raising the dumpling skin is a must, and the dumplings made are not delicious. <>

Because we make dumplings to be delicious, otherwise why would we work so hard, everyone is a foodie, but everyone is lazy. It's just that some people can control themselves, and some people can't, and for most people, if I spend more time, the food I cook is more delicious, and I eat in a good mood, then it's worth spending this time. So don't take 90 steps out of 100 steps, and the last 10 steps are far from the goal, it's not worth it.

The dumpling wrapper should be given a certain amount of time to ferment, and it is best to mix the dough with warm water, which can greatly reduce the waiting time.