Can dumplings be made into buns with wheat flour

Steamed buns and dumplings are traditional Chinese cuisine. In many parts of China, both north and south, a basket of steamed buns and a basket of dumplings in the morning is really delicious!

In China, whether it is steamed buns or dumplings, they have a very long tradition, and in them, there are stories related to celebrities.

According to legend, the dumplings were Mr. Zhang Zhongjing, a famous doctor in the Eastern Han Dynasty, who saw many poor people frostbitten their ears one winter. The heart is very merciful. Hope to heal them with medicine.

However, the medicine is bitter, and many people can't swallow it. So, Zhang Zhongjing thought that medicine therapy is not as good as food therapy - asked his apprentice to build a shed in an open space during the winter solstice, put a large pot on it, put mutton and some cold-dispelling medicine in the pot and boiled it, after it was cooked, take it out and chop it, wrap it with dough to make it look like an ear, and then put it in the pot, and then use the original soup to cook the dough wrapped with the filling. After the dough is wrapped, it looks like an ear, and because the effect is to prevent the ear from freezing and rotting, Zhang Zhongjing named it "Jiao'er".

Later, Zhang Zhongjing died on the day of the winter solstice, in memory of Mr. Zhang Zhongjing. The custom of eating "Jiao'er" on the day of the winter solstice has been handed down. Later, after years of washing, "Jiao'er" evolved into the current dumplings!

Legend has it that during the period of the Three Kingdoms, Zhuge Liang, the prime minister of Shu Kingdom, won many battles when he conquered Meng Shu in the south, and when he was chasing Meng Shu, he encountered the Lushui block, and the wind and waves on the water were huge and could not pass. Locals say that human heads must be sacrificed to the river gods. The subordinate generals wanted to capture a few barbarians and kill the sacrifices.

Prime Minister Zhuge was benevolent and righteous, called a cook, chopped beef and mutton into meat puree, and wrapped it in flour. Thrown into the water, the wind and waves were finally calmed. Since then, because the taste of buns is very good and nutritious, it has become a very favorite food of Chinese.

To make steamed buns and dumplings, you need to use wheat flour. Now, I would like to recommend to you such a kind of wheat flour that can be used to make both buns and dumplings - miss flour, all-purpose flour, white flour, steamed bread, flour, special flour, household multi-purpose wheat flour, non-spontaneous flour, 4 catties. Maybe the magistrates will ask.

What's so special about this wheat flour? Next, I will analyze with you.

Reason (1): This wheat flour is made from selected high-quality wheat. The wheat is large and thick, the grains are full, and because it is a selected high-quality wheat, the flour yield is relatively high. After grinding into wheat flour, the wheat aroma is overflowing. The color is bright and natural.

Reason 2: This wheat flour is extremely versatile, in addition to being used to make the crust of dumplings and buns, it can also be used to make other pasta dishes such as noodles and fried dough sticks. Chewy taste! Excellent entrance!

Good flour, with missing! Buns, dumplings, noodles, and fritters can all bring you indescribable taste enjoyment!

Dumpling flour can be used to make bread. Here's how:

Ingredients: 400g of dumpling flour (can make 2 toast boxes), 4g of high-sugar yeast, 160g of milk or water, 70g of egg whites (about 2 egg whites), 50g of sugar, 30g of butter or corn oil, 3g of salt

Production steps: 1. Dumpling powder, egg white, salt, sugar, and milk are poured into a blender or basin and mixed evenly.

2. Knead the dough for about 5 minutes, almost smooth.

3. Melt the yeast with 2-3 grams of water, then knead it into the dough and dissolve it all.

4. At this time, the dough can already pull out some film.

6. Pull a piece of noodles, carefully stretch it open, and crack a smooth small mouth in the thin place, which means that it has reached the complete stage and is ready for fermentation.

7. Ferment the dough 2-3 times larger.

8. Divide the dough into equal sizes, press it into a cow's tongue shape, exhaust the air, roll it up, and put it down at the closing point.

9. Brush the toast pan with oil and put it down at the end.

10. Wrap it in plastic wrap and put it in the oven, which has the best fermentation function.

11. Pick some egg yolk liquid, add a little oil, a little water, mix thoroughly, and gently brush on the fermented bread.

12. Sprinkle with sesame seeds and sliced almonds for garnish.

13. Put the middle layer of the oven at 180 degrees for 20 minutes, the temperature of each oven is inconsistent, and the temperature is set according to the usual experience.

14. a finished product drawing. (Bread made with dumpling flour can still be drawn, and the taste is slightly less strong than that made with high-gluten flour, but there is basically no difference).

To make bread, you need to use high-gluten flour, if you don't use dumpling flour, it's okay, but it's not as good as high-gluten flour, dumpling flour is all-purpose flour, and if you make cakes, use low-gluten flour.

Low-gluten flour is used for bread, and high-gluten is generally used for dumplings, at least above medium-gluten, otherwise it will fall apart when cooking.

Wheat flour can be wrapped into dumplings.

Wheat flour is actually wheat flour, which generally refers to the flour after extracting the bran (that is, the white flour that people eat in their daily life, and is one of the staple foods of the residents of northern China, so you can use Soling to make dumplings.

Wheat flour is rich in starch, protein, fat, minerals, calcium, iron, thiamine.

Riboflavin, niacin and vitamin A

Wait. Depending on the variety and environmental conditions, the nutrient composition varies greatly. From the perspective of protein content, the wheat grains grown in the continental arid climate zone are hard and transparent, with high protein content, up to 14% 20%, strong gluten and elasticity, suitable for world orange baking; Wheat grains born under humid conditions contain 8% to 10% protein, soft grains, and poor gluten, which shows that the influence of geography and climate on the product formation process is very important.

It is not recommended to use noodles to wrap dumplings with flour. The bread flour on the market is generally made by mixing baked dry bread with baked high-gluten flour, containing certain pigments and foaming agents, which has the characteristics of large toughness, good elasticity, and large volume of blowing bubbles, which is not suitable for making dumplings.

Bread flour is made from hard wheat, which is high in gluten, contains coloring and foaming agents, and is especially suitable for making tough bread, but not for making dumplings, rolling noodles, etc.

It is best to use dumpling powder to make dumplings, and the dumplings rolled out with dumpling powder are tendonous, resistant to cooking, and not easy to break the skin.

Wheat flour. According to the performance and use, it is divided into special flour, general flour, nutritionally fortified flour, etc., of which special flour packets include bread flour, dumpling flour, biscuit flour, etc.

Whole wheat flour can be used to make dumplings. Whole wheat flour is a flour made by milling whole grains of wheat and has high nutritional value. Dumplings made with whole wheat flour are suitable for diabetics and ** people, and they are low in calories and can also control blood sugar.

Use whole wheat flour to make dumpling wrappers, the color of the dumpling wrappers is dark, you can add a little ordinary flour, so that the dumplings wrapped out have good color and high nutritional value.

When making dumplings, high-gluten whole wheat flour should be used, and the specific method of making shiitake mushroom fresh meat dumplings is as follows:

1. Prepare an appropriate amount of whole wheat flour and ordinary flour, fresh shiitake mushrooms, pork, seasonings, etc.

2. Wash the mushrooms and cut them into cubes for later use, and the meat should also be chopped, fry the meat first, and then put the mushrooms together after the meat changes color, and then add seasonings.

3. Fry the mushrooms until there is a little water, put them out immediately, put them on a plate and let them cool before wrapping.

4. Prepare the dumpling skin during the cooling period of the meat filling, stir the whole wheat flour and ordinary flour together, the whole wheat flour should be more, knead the dough into a dough and press the dumpling skin with a dough sheeter, and then cut the dumpling skin into a suitable size.

5. Wrap the cold meat filling and dumpling skin together into dumplings, and dip a little dry noodles on the skin and put them on the outside.

6. After the water in the pot boils, the dumplings are cooked, and the dumplings are cooked when they float in the pot, and the dipping sauce is more delicious after taking them out and letting them cool.

Of course, whole wheat flour is nutritious and rich in fiber, which helps with digestion and absorption. With whole wheat flour, it dumplings are not very good-looking, but they are rich in nutrients.

It is good to wrap dumplings with high-gluten flour, and the dumplings are wrapped vertically ground, which is resistant to cooking and not easy to break the skin.

Dumpling flour is a kind of flour, ordinary flour is all-purpose flour, dumpling flour is high-gluten flour, when choosing flour, the information we want to get is the classification of different products such as high-gluten flour, medium-gluten flour and low-gluten flour or the grade of purity of flour, as well as minerals, crude protein and other contents.

The flour made from wheat as a raw material for making dumplings is called dumpling silver fiber special flour.

Bao's sedan dumplings are best with high-gluten flour.

The dumplings are made with high-gluten flour, and the dumplings are gluten-free, resistant to cooking, and not easy to break the skin. Most of the flour we usually use to make dumplings is all-purpose flour, which is not easy to cook for a long time, and it is easy to stew and pure.

Dumpling flour is a kind of flour, ordinary flour is all-purpose flour, dumpling flour is high-gluten flour, when choosing flour, the information we want to get is the classification of different products such as high-gluten flour, medium-gluten flour and low-gluten flour or indicates the grade of flour purity, as well as the content of minerals, crude protein, etc.

Dumpling making steps

1. 180 grams of high-gluten flour, 30 grams of corn starch (which can increase the transparent texture), 60 grams of boiling water and 60 grams of warm water, 1 gram of edible salt, mix the materials together, add boiling water and stir with chopsticks until flocculent, then add warm water, knead into a dry dough (the effect of the flour is different, add water when dry, add flour when thin) put for 20 minutes, knead the smooth surface again, and finally proofing for 60 minutes, set aside.

2. Sprinkle dry powder, knead into long strips, and divide into small dough.

3. The dough is first shaped, kneaded a little rounder, and then gently pressed with the palm of your hand, when rolling the dough, roll out a small point, and then change the direction, all the way to a small circle, from a small circle to a small circle slowly to a larger one, so that it is basically rounder. Wrap the vegetable filling directly, just pinch the dough together, no need to get wet, and it won't boil.