How to make dumplings and noodles? Why can t I wrap up my good noodles?

Once the filling is ready, it's time to mix the noodles. It is understood that the selection of flour is also very particular. Water mill, machine grinding, scooping are different, buckwheat flour and glutinous rice flour press 1:

1. After adjusting with warm water, the wrapped glutinous rice balls are not so sticky, and they are healthier with the participation of coarse grains. The dough of the water mill will be hard if it is not well tuned, and it is more difficult to wrap, but the taste is more sticky, and the machine mill is good to wrap, but the taste is not so soft.

The same glutinous rice is made differently, and the flour is different. There are two common types of glutinous rice flour on the market, which are water-milled and machine-milled. Water mill glutinous rice flour belongs to dry noodles, and must use 70-80 degrees Celsius warm boiled water, easy to cook after the pot, taste fine, suitable for novice operation; The flour milled by the machine is mostly loose, the quality of the noodles is slightly coarse, and the time must be used with cold water, it is not easy to cook through if it is too large, and the taste is tougher than the water mill.

The flour of the Zhao family is scooped by the traditional method of Yangzhou, which looks the coarseest, belongs to the granular type, can be mixed with cold water, and the viscosity is very good, even if it is cooked, it is not easy to break.

Chen Hua introduced that she generally grinds noodles with water, and it is easy to disperse when cold water and bread, and the hot water and noodles are more sticky, and they are delicious when wrapped; Pan Hongfa likes to use machine-ground and scooped glutinous rice flour, and it is recommended to use hot water to mix; Wang Zhaojing uses warm water on the surface of the water mill. Master Gao of a unit canteen introduced, what noodles to choose is not the key, the key is to see whether the person who makes the dumplings has experience, warm water and noodles are ordinary masters, cold water and noodles are masters, the reason why they wrap out the rice balls is good, the trick is that after the cold water is good, the noodles are kneaded out of the tenacity and then wrapped, the effect is the same as the warm water and the same.

Be sure to use glutinous rice flour + warm boiled water, and then knead it into a dough to that extent. Glutinous rice is like that, you can't stick it, you can add some scalded glutinous rice flour appropriately, which can increase the viscosity. If you're going to add filling, make a dimple with your fingers in the middle and put the stuffing in.

It should be too confusing, so add some cornstarch to it.

Hello; I agree with you making your own food, and the first few friends said that it is good to use glutinous rice and cooked noodles. But I've heard that the ones sold in the market are made of glue, but I don't know if it's true or not.

The dumplings have to be steamed with noodles, just like steamed cakes.

It is the festival of the country, but also the festival of the family, the country and the family together, I wish all friends a happy double festival!

First of all, use hot water, preferably 50 to 60 degrees Celsius, so that the noodles are softer. In addition, the amount of water should be in a certain proportion to the surface, so as not to appear in a relatively hard state when it is too thin or too dry.

Second, if you want to make the noodles that are not easy to crack and are relatively soft, then there is another trick, which is to add a small spoon of lard when mixing the noodles, the lard can make the noodles not easy to crack, and it feels very fragrant when eating.

Thirdly, the noodles should be wrapped in plastic wrap and placed in a place to keep warm to prevent the temperature from dropping and the dough from becoming hard and dry.

Fourth, wrap the noodles as quickly as possible, and don't leave them for too long.

Fifth, don't worry if the dough becomes hard in large quantities, we take a ball of noodles and heat it in the microwave for dozens of seconds or a minute, it will become soft again, and the glutinous rice dough at this time is in a half-cooked state, which is also particularly soft.

Sixth, the heated dough can be fully kneaded with the raw dough, and the rice balls are evenly and quickly wrapped, and the rice balls made in this way are particularly glutinous and sticky.

Explain in detail the process of making handmade rice balls.

How to make dumplings and noodles? It is better to blanch the noodles with boiling water.

Ingredients. Glutinous rice flour 200g

Yeast powder 15g

Cooking oil 5g

Method steps.

Add 90 grams of cold water to a bowl and 15 grams of yeast powder and stir until melted.

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Prepare a large bowl and add 200 grams of glutinous rice flour.

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Pour in the prepared yeast water and stir as you pour until the dough is flocculent.

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Knead the smooth dough by hand.

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Spread out the dough and add an appropriate amount of cooking oil and continue kneading the dough.

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Place in a bowl and seal with plastic wrap and ferment until twice the size.

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Here's how to make your own dumplings and noodles:1. Put the glutinous rice flour in a bowl, add about 90 hot water in 2 times, and stir quickly with chopsticks. Buy bags of glutinous rice flour, and add water ** ratio is 1 ratio.

The bulk farmhouse water mill glutinous rice flour has a large water content, and the water addition ratio is about 1 ratio, which can be flexibly adjusted according to the actual situation. Hot water is used to make glutinous rice balls and noodles, and the kneaded dough has good ductility, and the glutinous rice balls will not crack or expose the filling.

2. Put on disposable gloves, knead the dough until it is smooth, cover with plastic wrap and let it stand for 10 minutes.

3. Take an appropriate amount of dough, make it into a small bowl, put in a small spoon of black sesame filling, wrap it and knead it round. Don't put too much filling, if you can't wrap it, it will be easy to expose the filling. It is best to put a piece of plastic wrap on the plate where the rice balls are placed, so that when the rice balls are frozen in the refrigerator, they are easy to take off the plate.

Wheat flour is wrapped in bean packets. The glutinous rice balls should be made with glutinous rice flour, heated with water, mixed well to make noodles, and then filled.

Explain in detail the process of making handmade rice balls.

Pour boiling water into the glutinous rice flour and mix well with chopsticks, and the raw noodles are almost invisible after stirring according to the standard amount of water. Then, when it's not hot, knead the dough with your hands. The noodles are made with hot water for the sake of a good bag, so that it is not easy to break.

Then wrap - knead the dough into equal sizes, put the filling in, gently knead the dough, seal the mouth, and knead it round.

You're really talented.

Of course, wheat flour is not good.

Tangyuan noodles are much better than dumpling noodles.

Put glutinous rice flour first, then water (lukewarm.

Don't be too hot), don't put too much water at once, not enough to add as much as you want, until the dough and water are fully melted and don't be hard like a stone or soft like water, and it's not easy to stick to your hands (I feel that the noodles are almost strong).

Slowly knead it into shape, and let it take a long time to have that glutinous fragrance.

Wheat flour is wrapped in bean packets. The glutinous rice balls should be made with glutinous rice flour, heated with water, mixed well to make noodles, and then filled.

Ingredients: 250 grams of glutinous rice flour, 220 grams of boiling water.

Excipients: 80 grams of rock sugar, 40 grams of sesame seeds, 20 grams of caster sugar, 30 grams of peanuts, 30 grams of sugar osmanthus, and 30 grams of glutinous rice ball skin

1. Pour the glutinous rice flour into a large bowl, add boiling water, and knead into a dough.

2. Divide the glutinous rice ball skin into 15g each.

3. Preparation of glutinous rice ball filling: peanuts and sesame seeds, respectively put them in a food processor and grind them into powder 4, peanuts, sesame, caster sugar, sugar osmanthus are mixed together, kneaded into a ball 5, the filling is divided into 10g, and the round is set aside.

6. Roll the dough round, flatten, put in the filling, close the mouth, rub the round 7, boil the water, and pour in rock sugar.

8. After the sugar is almost boiled, slowly add the glutinous rice balls.

9. Turn off the heat after boiling until the rice balls are almost floating.

10. Put a bowl and pour a spoonful of sugar osmanthus, which is beautiful 11. Put a bowl and pour a spoonful of sugar osmanthus, which is beautiful

When kneading the glutinous rice balls, use hot water of about 80 degrees, evenly stir in the glutinous rice noodles, knead until the glutinous rice dough is not sticky, and it is very smooth, cover it with plastic wrap and wake up for about 30 minutes before taking it out to wrap the rice balls, the taste is very soft and glutinous, and it is very resistant to cooking and not easy to crack when cooking the rice balls.

There are many people who make a big mistake when kneading glutinous rice dough, that is, kneading the dough with cold water, so that the glutinous rice dough burned out not only tastes not very good, but also does not have a soft job of kneading the glutinous rice dough with hot water, and it is very easy to crack when cooking.

And if you want to make a very delicious filling, you must choose the best lard, and the sesame stuffed rice balls that come out of this way will be bitten after cooking, and the sesame stuffing inside flows out like quicksand, which looks very attractive, soft and glutinous to eat, and is also very sweet.

Dear, there is no such thing.

Glutinous rice flour is mainly used to make noodles for glutinous rice balls, so it is best to mix the noodles with warm water when mixing the noodles.

You can do it yourself.

How to eat glutinous rice balls will expand for you.

1.Fried rice ballsFried rice balls are now the way to eat on Internet celebrities. One is to directly put the raw glutinous rice balls into the oil pan and fry them until the skin is crispy and golden.

When you bite into it, the skin is very crispy, and the inside is still soft and glutinous with glutinous rice flour and the sweetness of the filling, and the taste is particularly good. The other is to cook the glutinous rice balls first and then fry them, so that the frying time is shorter and the taste is equally delicious. 2.

Chilled rice ballsIce rice balls are not directly put in the refrigerator to freeze or refrigerate. Instead, you first put the glutinous rice balls in a pot and steam them, just like you usually steam steamed bun dumplings. Put the steamed glutinous rice balls in the box, then put them in the refrigerator for 1 hour or freeze them for half an hour, and then take them out to eat.

3.Osmanthus glutinous glutinous rice balls are actually added with some osmanthus flowers when boiling the glutinous rice balls, so that the originally plain glutinous rice balls are full of the aroma of osmanthus, and there are golden osmanthus flowers floating there, which also makes the glutinous rice balls more beautiful and tastier.

1. Add warm water to the glutinous rice flour and stir well.

2. Mix the noodles, but find that the dough is not very soft.

3. Take a small dough of about 40 grams, put it in a pot and boil, cook, the dough floats up to indicate that it is cooked4. Break the kneaded dough into small pieces, put the small dough that has just been cooked, and evenly 5. The mixed dough is very soft, elastic and can be stretched.

6. Divide the dough into small agents of about 30 grams after rolling it long 7. Put the small agents under your hands and knead them together, if you can't do it, pick them up one by one and rub them round 9, take a round agent and press it flat.

10. Wrap the celery filling and seal it tightly.

11. Remove the excess dough.

12. Roll the dough round.

13. Carefully flatten the dough to prevent the dough from cracking and the filling inside from coming out 14. Put the finished dough directly in the pan without oil, if your pan is not a non-stick pan, you can brush some oil on the surface and fry until golden brown on both sides.

Glutinous rice flour is very simple, but if you want to wrap it conveniently, you have to be a little troublesome, first select about one-sixth of the amount of glutinous rice flour kneaded with water, slightly hard, not too soft, and then cooked, put the cooked glutinous rice dough in the dry remaining glutinous rice flour and knead it, and then pour the hot water that cooks this glutinous rice dough into the dry glutinous rice flour and knead it well.

Go to the supermarket to buy ground glutinous rice noodles, take an appropriate amount and put it in a basin or bowl, add it slowly with cold water, stir it well while adding, and it is not very sticky, and there is no excess water on the surface, so that the noodles are reconciled.

Ingredients: 40 grams of sesame seeds, 20 grams of caster sugar, 30 grams of peanuts, 30 grams of sugar osmanthus, 250 grams of glutinous rice flour, 220 grams of boiling water.

Seasoning: 80 grams of rock sugar.

Steps: 1. Preparation of glutinous rice ball filling: peanuts and sesame seeds, respectively placed in a food processor and ground into powder 2, peanuts, sesame, caster sugar, sugar osmanthus are mixed together, kneaded into a ball 3, the filling is divided into 10g, and the circle is set aside.

4. Preparation of glutinous rice ball skin: Pour glutinous rice flour into a large bowl, add boiling water, knead into a dough 5, and divide the glutinous rice ball skin into 15g.

6. Roll the dough round, flatten, put in the filling, close the mouth, and rub the round.

1. Add the dough to the glutinous rice flour, and the glutinous rice ball skin is not easy to crack, and it can also increase the sense of shape.

2. Cook a pot of rice porridge, use rice soup and noodles, and the skin of the glutinous rice balls made in this way is also particularly flexible and not easy to crack.

3. The reconciled glutinous rice dough should be covered with plastic wrap to avoid water loss and cracking.

4. Divide the rolled dough into a quarter and cook it until transparent, and then mix it with three-quarters of the raw noodles, so that the dough is not easy to crack when used.

5. The softness and uniformity of the dough wrapped in glutinous rice balls are very important, too soft, too hard or uneven will make it crack and deform. The thickness of the skin of the glutinous rice balls should be moderate, otherwise it is easy to crack and deform. When wrapping the rice balls, it should be appropriately thick, and the rice ball skin should be like a dumpling skin, thick in the middle and thin on the periphery.

6. Use a little light force when wrapping to avoid cracking. Place the dough on the tiger's mouth, put the filling on it, and slowly tighten it with your thumb and forefinger.

7. The stuffing should be appropriately less, the stuffing should be less and better, the stuffing should be too much, the skin will be thin, easy to break, and now it will not crack, and the pot is estimated to be cracked.

8. After the filling is made, put it in the refrigerator for more than 15 minutes, and it is easier to wrap the dumplings.

9. Roll the wrapped glutinous rice balls in the glutinous rice flour and rub them to prevent the dough from being exposed to the air for a long time and causing dryness.

10. If you don't eat the glutinous rice balls immediately after wrapping them, put them in the refrigerator as soon as possible and wrap them in a plastic wrap bag or plastic wrap to avoid dilution and tearing after being left outside for a long time.

Here's a good way to wrap dumplings and noodles:

1. Put the glutinous rice flour into a large bowl, add boiling water above 85 degrees, and stir at the same time to make the middle part of the glutinous rice flour form a sticky dough shape.

2. Then knead the dry glutinous rice flour next to it into the moist laughing dough, fine-tune the appropriate amount of warm water as needed, knead it into a smooth glutinous rice flour dough, cover it with plastic wrap and relax it for a few minutes for later use.

3. Take out the old brown sugar, roll it out if it is granular, and put it in a small bowl for later use. I bought a ready-made black sesame filling and cut it into small pieces and put it in a small bowl for later use.

4. Roll the loose glutinous rice flour dough into long strips, divide it into relatively uniform dough pieces, knead it round and flatten it in the palm of your hand, take an appropriate amount of brown sugar and put it in the middle, and the amount of filling is good according to your own taste preferences.

5. Then the dough can be gathered into a round ball, according to this method to wrap the glutinous rice balls is very easy, the glutinous rice dough is flexible and elastic, even if it is a handicap can be easily operated.