A pound of dumpling noodles, how much water to add is the most appropriate

The ratio of flour to water is generally 2:1, that is, about 240g of water per 500g of flour.

The amount of dough draft varies depending on the use. Take Qiwu flour or Fuqiang flour as an example, for every 500 grams of flour, the dough of rolling noodles has a draft of 180-200 ml, the dough of dumplings has a draft of 200-210 ml, and the fermented noodles of Baozi have a draft of 225-250 ml, adding 60%-70% of water in the first step, 20% of water in the second step, and finally adding enough. As long as the noodles are mixed in this way, the "three lights" can be achieved.

The method of mixing the dough is to put the flour into the basin, first add the total amount of 3 4 water, mix the flour into a dough, knead it into a dough, and then dip the remaining 1 4 water with your hands and knead it repeatedly, add all the water to the dough, and when the dough reaches the "three lights" (face light, hand light, basin light), put it in the basin and wake up for more than 30 minutes.

For a pound of dumpling noodles, it is more appropriate to add 230 ml of water. Steps for Sum Surfaces:

1. Put 1 kg of dumpling noodles into a slightly larger basin and use chopsticks to hook out the groove.

2. Use a bowl to hold about 230ml of warm water, sprinkle water into the noodles, and grind the noodles with chopsticks.

3. When most of the noodles are bonded into small pieces, not large pieces, and there is a little dry noodles, you can repeatedly pinch and press them together by hand to form a dough.

4. According to the hardness and softness, you can add a little water or surface to adjust.

5. Before making dumplings, you should wake up for a while, and the dumplings will be delicious.

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".

It can not be accurate to the gram, it can only be a range, about half a catty, affected by the air humidity of the flour processing and preservation environment, so the noodles are added with water in batches, and the feel is enough.

, wrapping dumpling noodles should be moderately soft and hard. A pound of noodles is generally fine with three taels of water.

How much water does it cost to mix noodles with a pound of noodles? One pound of noodles needs about half a pound of water.

The ratio of surface to water is: To prepare the wrappers for the preparation of the ingredients: flour: 300 g, water: 170 g, salt: 1 4 teaspoons.

Wrapping dumplings and noodles can be made with 250ml of water, and it is recommended to use warm water.

The correct steps to make dumplings

1. Mix the dough first, add all-purpose flour to the basin, and add a spoonful of salt to increase the gluten of the flour. Then add a small amount of water to mix the noodles, adding a small amount of water and stirring with your hands. 1 kg of flour needs to add about 250ml of water, stir the flour into flocculents, and then knead them into a slightly soft large dough, after the dough is kneaded, cover the noodles for about half an hour.

2. Soak a green onion and ginger water first, cut some shredded ginger and green onion and put it in a bowl, then put some Sichuan pepper, and add 2 star anise. Pour more hot water into the bowl and soak it for a while to bring out the fragrance of the book. Li Cong.

Prepare a strip of washed beef and cut it all into small pieces. The beef and mutton in Shanxi are not expensive, 35 yuan a catty, and I bought some beef to eat dumplings.

After the beef is cut, all the beef is put into a meat grinder, and the size of the meat filling is determined according to your preference. Once the ground beef is ground, pour it into a large bowl.

3. Prepare the filling. Add salt to the basin to taste, add a small spoon of sugar to enhance freshness, add a spoonful of thirteen spices, a spoonful of white pepper, a spoonful of chicken essence, add an appropriate amount of light soy sauce and a small amount of dark soy sauce, and finally add some cooking wine and stir well.

After stirring well, add the seasoning water you just soaked and stir in batches, and keep stirring in the same direction. After the beef has completely absorbed the seasoning water, add the seasoning water a second time and continue to stir; A pound of beef needs about 260g of water. This has such a beef filling with seasoning water when eating, the taste will not be hard, the beef filling will be tender, refreshing and delicious, and the beef will not be wasted.

Finally, after the beef has completely absorbed the seasoning water, beat an egg into the basin, add some oyster sauce and continue to stir.

After stirring well, add some cooking oil and stir well, stir and put it in the refrigerator for 2 hours, so that it will be easier to wrap a little better.

Prepare a few more green onions and cut them all into chopped green onions. When the dumplings are made, pour the chopped green onion into the beef filling bowl and stir well.

4. After the dough is ready, continue to knead the dough evenly and smoothly. Roll a small piece of dough on top of the cutting board and knead it into long strips, then cut it into equal portions. Roll out the dumpling wrappers again.

Then pour the chopped green onion into the beef filling bowl and stir well, and the dumpling filling made of beef and green onions will be more delicious. The beef and green onion filling is ready, and the dumplings are made.

What is the ratio of dumpling wrapper and flour to water and noodles.

Generally, the ratio of flour to water is 3:2, and if you want to make a strong dumpling skin, the ratio of flour to water is 5:3.

When mixing dough, do not add enough water at once. Pour the flour into a basin or on a plate, dig out a pit 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, there will be no flour that can't be sucked and can't be sucked everywhere, and it won't stick to the batter all over your hands.

What is the ratio of dumpling wrapper and flour to water and noodles.

How to mix the dough with the dumpling wrapper.

Step 1: Wheat flour.

Add warm boiled water, and first use chopsticks to draw an arc and stir into a flocculent. Then rub vigorously to achieve a uniform gloss.

of batter. Wrap the batter with a damp cloth and let rise for 30 minutes.

Step 2: Take out the awakened batter, press the middle, hollow out the middle, knead it into a round rope shape, pull it off, and produce a strip.

Step 3: Roll the batter into centimeters.

Step 4: Cut the batter strip into a thicket of brown wrappers.

Step 5: Sprinkle a small amount of wheat flour on top of the bun wrappers and squeeze each or the base flattened.

Step 6: Use a rolling pin to roll out the flattened bun wrapper into a ring. To make the dumpling dough more chewy, add an egg to the wheat flour.

What is the ratio of dumpling wrapper and flour to water and noodles.

Dumpling wrappers and dough techniques.

1. It is best to choose high-gluten or medium-gluten flour, and never choose low-gluten flour.

Because these two kinds of flour are a little tougher and have a high protein content, the dumpling wrappers wrapped in this way are very strong and not easy to break the skin.

2. When mixing the dough, you can also add a little egg white to the flour.

In this way, the noodles made from egg whites are more glutenous. When we have finished the noodles, the dough will rise naturally, and then take it out to make the dumpling wrapper, it will be very delicious.

3. The dough must be kneaded to three lights.

So far, the first light is that there is no flour on the hands, the second light is that there is no residual flour in the basin, and the third light is that the surface of the dough should be smooth, so that the dough is kneaded.

What is the ratio of dumpling wrapper and flour to water and noodles.

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.