Does it have anything to do with flour when dumplings crack when frozen?

There may be, or it may be that you put less oil and water when you adjust it, and the dumplings will crack when the water is absorbed and dried after being frozen for a long time.

The correct way to freeze dumplings is to put them in the freezer compartment and divide them, so as to prevent the dumplings from sticking together, and wait until two to three minutes when the dumplings are frozen and hard to pack and put together so that they are not easy to crack.

Yes, it has something to do with flour, and it can be replaced with developed blue and white porcelain dumpling powder, and it will not be bad no matter how it is frozen.

It doesn't matter, the density of flour is limited, and the reason for thermal expansion and contraction is the same as that of a water pipe that freezes and cracks in winter.

It is related, and it can also be caused by the low water content of the dumpling skin.

The dumplings bought outside are quick-frozen, and the water evaporates instantly. Whereas, home frozen dumplings are a slow process, and the water evaporates from the outside in, so it will crack. When frozen, you can cover it with plastic wrap, it will be better.

When you wrap it, the filling should be appropriate, and the choice of skin is also the key. After wrapping the dumplings, spread them out and refrigerated them first, and then put them in the quick-frozen when they are firm, don't put them in the quick-freeze all at once, this should be better At least I am like this.

The dumpling skin is too soft, the moisture content is too much, and the water analyzes and freezes after refrigeration, resulting in the breakdown of the protein function of the wheat flour. The frozen dumplings are thawed on the outside, the ice melts and the dumpling skin becomes loose, and the water vapor in the air is vaporized into small raindrops by the cold, which adheres to the dumpling skin, making the dumpling skin further loose and reducing the compressive strength. When cold water is put into the pot, the dumpling skin absorbs moisture and becomes loose again, and the compressive strength is further reduced.

When the meat filling, especially the gas contained in it, is deformed by heating, it is very easy to burst the dumpling skin.

At the same time, the viscosity of the dumpling skin expands, which will stick to the pan, and when promoted with a frying spoon, it is also very easy to push the dumpling skin through. After the water boils, then put the frozen dumplings into the pot, because the temperature of the water is very high, the dumpling skin will harden quickly when heated, and the meat filling and the expansion of the atmosphere will not be easy to burst the dumpling skin. In addition, after the water is boiled again, cold water should be injected two or three times to temporarily stop the boiling of the water.

The dumpling wrappers and dumpling fillings are all hot quasi-homeostasis, and the dumplings must be boiled thoroughly at a high temperature and for a sufficient amount of time.

Because boiling is a strong vaporization phenomenon produced at the same time as the liquid state and the internal structure and surface, if the water keeps boiling, the dumplings will move too much under the impetus of the water, and the dumplings will have a violent impact with the middle of the pot and the dumplings, which will also cause the dumpling skin to crack. Dumplings that have just been wrapped do not have to be put into the refrigerator immediately, you can dry them first, the dumpling skin is slightly astringent and then refrigerated dumplings should be dispersed when refrigerated, and the application of refrigerated sealing boxes is best. If you are using a tray, <>

It should be refrigerated with the tray attached, and after two or three hours, one by one, it should be broken off and put into a film bagRe-seal refrigeration. When cooking dumplings, sticking occurs, there is no need to break or fall hard, three or five sticking together is a regular condition, as long as it is not a big lump, you can immediately put it into the pot. Frozen dumplings do not need to be unfrozen, it is best to put warm water into the pot, and it is advisable to have a lot of small bubbles in the bottom pot.

After the dumplings are put into the pot, gently stir them along the bottom pot from time to time to prevent them from sticking.

It is very likely that the skin of the dumpling is too soft, or the moisture in the dumpling skin has condensed into frost, or it may be that there is too much moisture in the dumpling skin.

Because the frozen dumplings are thawed, they are easy to stick together and stick to the bottom of the pot, so they will crack when cooking, or when they are in the pot, stir them with chopsticks or spatula to break the dumplings; It is these reasons that cause the dumplings to always crack.

It is best to cook under cold water to avoid these problems, which are caused by the loss of moisture from the inside of the noodles.

Summary. 1. Put the flour in a basin, slowly add water and stir it into a flocculent shape with chopsticks, then knead it into a soft and smooth dough by hand, and after the dough is reconciled, let it sit for a while. 2. Knead the dough into long strips and cut it into agents with a hob.

3. Sprinkle the agent with a thin layer of noodles, flatten it by hand, and roll it out with a rolling pin into a thick dumpling wrapper with a thick middle and a thin periphery. 4. Put the filling into the skin. 5. Make a small bowl with your left hand, pinch the edge of the dumpling with your right hand, pinch it into small folds, and the dumpling will be wrapped.

Frozen dumplings and the practice of opening the messy noodles without cracking 1, put the flour in the basin, slowly add water and stir it into a flocculent shape with chopsticks, and then knead it into a soft and smooth dough with your hands. 2. Knead the dough into long strips and cut it into agents with a hob. 3. Sprinkle the agent with a thin layer of noodles, flatten it with a big hand, and roll it out with a rolling pin into a dumpling wrapper that is thick in the middle and thin around the perimeter.

4. Put the filling into the skin. 5. Make a small bowl with your left hand, pinch the edge of the dumpling with your right hand, pinch it into small folds, and the dumpling will be wrapped.

I asked, how to make quick-frozen dumpling skin noodles so that they can't be cooked.

If you want to cook dumplings with good bones, what skills should you master when mixing noodles? The dumplings made of high-gluten flour are tendonous and elastic, even if the rolled dumpling skin is very thin, it is not easy to boil 1, flour and water can only be mixed into a dough after flour is added to water, but how much water is added is very important, the dough is too hard or too soft. Under normal circumstances, 500 grams of flour and 250 grams of water can be adjusted according to the moisture content of the flour.

2. Add salt and egg white flour When adding water and forming a dough, add salt and egg white to improve toughness. There is an old saying: "Salt is the tendon, alkali is the bone", and adding salt when mixing the dough can make the dough more chewy.

Egg whites are rich in protein, and adding them to the noodles makes the dumplings chewy and not easy to boil. 500 grams of flour with 2 grams of salt, egg white 1 3, kneading method After adding water, salt and egg white to the flour, you can knead the dough, and there is also a method for kneading the dough, the dough is kneaded well, and the dumpling skin made is smooth and not easy to break. First of all, the flour is kneaded into dough, and then slowly kneaded into a dough.

Knead it repeatedly to make the dough smoother and smoother, until you can't see dry flour and air bubbles in the dough, even if it is kneaded. If the dough is kneaded well, it is easier to roll it into a dumpling skin, and the rolled out dumpling skin is also chewy and has a good taste.

When the wrapped dumplings are quick-frozen, if there are freeze cracks, you need to find a specific reason. This may be due to the poor quality of the flour, or the wrong ratio between the dumplings and the filling, and of course other factors。After all, these factors will cause frozen cracks when dumplings are quick-frozen, so if you want to alleviate the freeze cracks and avoid affecting the taste, you should pay attention to the details related to the ear.

1. The quality of the flour for dumplings is particularly poor

The flour used when making dumplings is particularly important, and it is recommended to use medium-strength gluten flour. Generally, it is difficult to make high-quality dumplings with too low gluten content, poor flour and unreasonable flour. In order to avoid some inappropriate situations when making dumplings, it is recommended that you choose the right flour.

Of course, some friends are not very clear about the quality of flour, so if you want to make dumplings and noodles by yourself, it is best to choose medium-strong gluten flour.

2. When making dumplings, the flour is not sufficient when pressing the dough

When making dumplings, after the flour is formed, if the dough is not pressed sufficiently, it may lead to the poor extension of the whole dough shengzen divination, and it is also easy to appear bubbles or collapse skin, and even freeze cracks. Therefore, in order to avoid the appearance of freezing cracks when making dumplings, it is recommended to press the dough sufficiently.

3. The dumplings have been left outside for too long

When many friends are making dumplings, the dumplings are directly placed in the tray after wrapping, and they will not be put into the quick-frozen until all the dumplings are wrapped. As everyone knows, such a situation will lead to frozen cracks in the dumplings, so it is recommended that the dumplings be put directly to the quick-freezing when they are full of a plate to avoid the frozen cracks or foaming of the dumplings.

4. The dumpling skin is not thick enough

In daily life, if we make dumplings, because the dumplings cannot be eaten at one time, they will be put in the quick-frozen. If the dumpling skin is not thick enough, there will be freezing cracks, in order to avoid such a situation, it is recommended that the dumpling skin be as thick as possible. In addition, the ratio of dumpling wrappers and dumpling fillings should also be divided, generally at 55:

The look of 45.

It may be because the quality of the flour for making dumplings is not good, it is recommended to change the flour and choose medium-strong gluten flour, so that there is no problem with the dumplings.

At this time, you need to pinch the mouth of the dumplings tighter with your hands, or you can wrap a layer of flour on top of it, and then put it outside to refrigerate.

When many people are making pasta, a strange phenomenon will occur, that is, the quick-frozen food cooked by themselves often cracks. The most common is quick-frozen dumplings, obviously the dumplings in many restaurants are also quick-frozen, and the appearance is very good every time, but they are easy to crack and expose the filling as soon as they are cooked.

In this case, there are generally two reasons, one is that there is a problem with the production of quick-frozen pasta itself, and it must be easy to crack when cooked in the pot at this time; The second is the wrong cooking method, which leads to the cracking of the dumplings. Different causes have different solutions, and it is advisable to find the root cause and "prescribe the right medicine".

1. The problem of pasta itself The problem of pasta itself should be explained from many aspects, the common one is that the amount of old noodles added is too much and the alkali method is incorrect.

When making pasta, many people choose to add yeast or old noodles to it in order to make the taste of the noodles better. To a certain extent, the effect of the two is the same, if both are added, there will be a situation where the pasta will crack or collapse.

Making pasta is inseparable from alkali, but putting more and less has a great impact, and the shape of the interview made by putting too much is strange, and the taste is not good enough. This can only be judged according to the actual situation, and it would be good to do it a few more times and have experience. Generally, you don't need to put too much pasta, otherwise it will turn yellow and black, and our local saying is generally called "ghost claw steamed buns".

2. The cooking method is incorrect, and quick-frozen food is generally frozen directly in the refrigerator after being bought, and it is taken out and cooked when you want to eat. At this time, there is a problem involved, that is, the alternation of hot and cold pasta. If we just take the dumplings out of the refrigerator and put them directly into the boiling water, they will crack when they are hot or cold.

It is recommended to thaw the dumplings for five minutes or run them through cold water to cool down.

The other is that the stirring method is wrong, after the dumplings are in the pot, we can't turn them like stir-frying. The correct way to do this is to use the back of the spoon and slowly push the dumplings inside the pot. The force should not be too large, just let the dumplings turn.

3. Quick-frozen food is not very healthy, although it is said that quick-frozen food is very convenient, and most foods taste very good, but it is quick-frozen after all. The nutrients of the food are greatly lost, and it can only be used for emergencies or to fill the stomach. In addition, the quality of quick-frozen foods on the market is uneven, and many of them cannot be guaranteed to be healthy.

It is not recommended to eat too much frozen food in life, and if you feel troublesome, you can make some dumplings by yourself. Put the dumplings in the refrigerator and freeze them, and the effect is similar to that of quick-frozen food. When I was working outside, my mother would often come to help me make dumplings, which I could eat several times at a time.

It may be because the quick-frozen dumplings have been put for too long, so it will lead to cracking, and it may be that the quick-frozen dumplings have not been thawed, so they are cooked directly, which is also particularly easy to crack, and the quick-frozen dumplings have been put into cold water for a long time, which is also particularly easy to crack, and the process of cooking dumplings has been digging with a colander, which will also make the quick-frozen dumplings crack.

This is also due to the thermal expansion and contraction, the temperature is relatively low at the beginning, so after being put into the hot water pot, it will expand and it will be easy to crack if it sticks together.

Quick-frozen dumplings are frozen for too long, and it is also possible that the dumpling skin is frozen, so it is easy to crack during the cooking process.

Dumplings can crack when frozen in the refrigerator for the following common reasons:

1. When the dumplings are frozen, the moisture of the dough will precipitate and harden, and cracks will easily appear.

2. When the refrigerator freezes food, it will absorb the moisture in the food, and when the moisture of the lead dumpling wrapper is absorbed, it will crack.

3. Put the dumplings directly in the quick-frozen, which is easy to crack when frozen.

4. There is more moisture in the dumpling skin and noodles.

Frozen dumplings do not crack tricks

When freezing dumplings, first freeze the dumplings for a short period of time, and then touch it with your hands, whether the dumpling skin is hard, if it is still relatively soft, freeze it for a while, if the dumpling skin has been frozen hard, you can take it out, break the dumplings one by one, put them in a fresh-keeping bag, squeeze out the air, and then put a plastic bag to seal.

If the dumplings stick together in the refrigerator, it is not easy to separate them, and there is no need to rush. When they cook the dumplings, it's easy to separate them, and that's when you need to master how to cook the dumplings. Once the water in the pot is boiling, add an appropriate amount of salt.

Once melted, put the frozen dumplings in a pot and bring to a boil. This helps to separate the dumplings and also avoids the phenomenon of dumplings sticking to the pan.

Then the wrapped dumplings, the skin is slightly frozen, and then put into the quick-frozen dumplings, and the frozen dumplings are sealed and stored in the bag If there is more moisture in the noodles, dry the dumplings slightly after wrapping, and then put them in the refrigerator After the dumplings are frozen, don't stuff too much stuffing to prevent the frozen dumplings from cracking when the moisture in the dumplings becomes frozen in the frozen volume.