Do I need yeast for soup packets? How should you mix the noodles when making soup dumplings?

The soup packets should be filled with yeast; How to make it:

Ingredients. Ingredients.

Flour. 150g

Pork. 60g

Cabbage leaves. 2 tablets.

Pork skin jelly. 50 g yeast. 2g

Accessories. Peanut oil.

2 scoops. The taste is extremely fresh.

1 scoop. Thirteen incense. 1g light soy sauce.

1 scoop. Sesame oil. 1 g salt.

6 g warm water. 30g steps.

Quasi-cabbage, pork, green onion, ginger, flour.

2.The yeast melts in warm water.

3.Start kneading the dough with the melted yeast water.

4.After the flour is kneaded smooth, cover with plastic wrap and let rise for about two hours.

5.When the dough rises, start to arrange the filling. Finely chop the pork.

6.Chop the cabbage finely and squeeze out the water.

7.Chop all the green onions and ginger.

8.Add all the seasonings and start stirring well.

9.Let the prepared filling sit for a while.

10.Prepare the pork skin jelly.

11.After proofing, re-knead the dough after exhausting.

12.Cut into small pieces of the appropriate size.

13.All the agents are dried into thin skins and set aside.

14.Take a thin crust and add the cabbage meat filling, and then take an appropriate amount of pork skin jelly to add.

15.Wrap it up lightly and you're good to go.

16.Wrap the buns and let rise for 20 minutes.

A few minutes later, I entered the steamer and started steaming the buns, and my daughter saw that she hadn't started steaming yet, and she was hungry and screaming, and she couldn't wait.

18.It is cooked in 10 minutes in the steamer, and children don't like the searing, so it is very fragrant to eat like this!

Tips: In order to add more fillings, I wrapped a long one, so that I could put more fillings, and the fillings were more delicious. Besides, the long and round ones are the same. In addition, the children who have noodles are easy to digest and are not easy to cause food accumulation.

You need to use warm water to melt the yeast and pour it into the flour and stir well, after kneading into a dough, you should wake up the dough, wake up to more than double the size of the original, press five **, so that you can wrap the buns.

Pour the flour into a basin, then add some water, stir the flour into a dough, then put it in the sun to let the dough wake up, and then keep kneading, after kneading, it will form small circles, and the dough will be formed.

It is to add a little salt to the noodles with warm water to make the noodles more tough. The dough is very soft and elastic.

Make soup dumplings at home.

Be sure to turn the soup packets with yeast on them. The noodles will not become so hard, and the canned bread will not have a certain fluffiness when steamed. The bun must be soft to make people feel very good.

Be sure to put the right yeast powder when making it.

Rub it in flour and rub it well. With yeast, the flour will ferment more quickly and the dough will become very large. <>

When making soup dumplings by yourself, the dough must be made of old leaven. This yeast will make the dough very soft and fluffy. The so-called old leaven refers to the dough left over from the last time you made the buns, and do not use fresh noodles.

Fresh noodles do not have this effect easily when fermented, and they become very their own. You should first pour the water into the bowl and then add the yeast and knead it to make the noodles have a special color and taste. When I was making soup dumplings, I had to make the steamed buns as soon as the noodles fermented.

When making soup dumplings, be sure to add sugar or salt, so that the flour can reach a certain level. The noodles must be very fluffy, and the texture and soup will be different. The dough must be chewy, otherwise the soup dumplings will be soulless.

The ratio of sugar to salt must be moderate, neither too much nor too little. Some people like to add some others, but putting too much of it will also affect the taste of the soup dumplings. <>

In general, when mixing the dough, you must pour water while mixing the dough so that the flour and water can fully bond together. Don't pour too much at once, or the noodles will spoil and you won't be able to use them. When you have nothing to do, you can make some soup dumplings at home for your children to eat, soup dumplings are a very nutritious delicacy.

You have to prepare the supplementary food you want, and after steaming, you must take it out after a while.

I think that the dough of the soup dumplings needs to be made with yeast, because the dough of the buns will become softer after being put into the yeast dough, and it will have a good fluffiness after steaming, and it will have a better taste when eaten.

Yes, if you don't put yeast, the skin will be very hard, and it won't be chewy when you eat it.

You can put it, so that it can make the taste more good, especially soft, and especially delicious.

No, here's how to make beef soup dumplings.

Ingredients: 280 grams of beef, 200 grams of flour.

Excipients: 2 green onions, 1 piece of ginger, 1 tablespoon of light soy sauce, 1/2 tablespoon of cooking wine, 4 grams of salt, 1 teaspoon of corn oil, gram of monosodium glutamate, teaspoon five-spice powder.

Steps: 1. Add 1 gram of salt to the flour and mix well.

2. Add an appropriate amount of water to knead into a hard and moderate dough, cover with plastic wrap and let rise for 30 minutes.

3. Knead the awakened dough into a smooth state, cover with plastic wrap and set aside.

4. Prepare beef, green onion and ginger.

5. Chop the green onion and ginger and soak it in water for a while.

6. Chop the beef into minced meat.

7. Put light soy sauce, five-spice powder, monosodium glutamate, 2 grams of salt and cooking wine into the minced meat.

8. Stir until the seasoning is absorbed.

9. Add the green onion and ginger water in batches and beat clockwise until complete.

10. Make the meat filling thinner.

11. Take out the dough and exhaust it.

12. Roll into long strips and divide into equal amounts.

13. Roll out the dough into a thinner dough after pressing the flattening.

14. Put an appropriate amount of minced meat in the middle.

15. Wrap it up and put it directly on the oiled paper.

16. Fill the pot with water and bring to a boil, put in the buns, after the water boils, steam over medium heat for about 10 minutes.

17. After the heat is off, it can be removed from the pot.

18. a finished product.

Homemade soup packets.

Ingredients: 200 grams of pork.

200 grams of Sichuan pepper ginger water.

Five-spice powder to taste.

Sweet noodle sauce to taste.

Light soy sauce to taste.

Sesame oil 40 grams.

1 green onion.

All-purpose flour 200 grams.

105 grams of warm water.

Salt 1 gram Boil water in soup packets without jelly (it is recommended to use dumpling skins), brew Sichuan pepper and ginger shreds, soak to taste, let cool and set aside.

Stir the eyebrows into minced meat.

Add light soy sauce oyster sauce, five-spice powder, sweet noodle sauce to the minced meat and stir. Then add the sesame oil and stir well.

The soaked pepper water is filtered to remove the pepper and ginger shreds, and added to the mixed minced meat in batches, the amount of water and meat is the same, if the pepper water is not enough, add water. Keep using chopsticks to whip in one direction.

The picture above is what it looks like when it is stirred.

Finely chop the green onions and mix with the meat filling.

Cover with plastic wrap and refrigerate for at least an hour.

200 grams of flour, add 1 gram of salt, warm water and dough, stir into a flocculent, and then knead into a dough.

After 10 minutes of resting, knead the dough into a smooth dough.

Cover with a lid or plastic wrap and let rise.

Divide the dough into 14 pieces and roll them out into a slightly thicker middle and thin wrapper on the edges.

Scoop in a spoonful of the minced meat and turn the dough along the folds.

It's wrapped. <>

Steam for 8 minutes, simmer for 2 minutes, and then remove from the pan.

Bite open. Ginger vinegar prepared with condiments.

What needs to be improved next time: the bun skin needs to be rolled out a little thinner, and the meat filling is best frozen.

This is the second time it has been wrapped in dumpling wrappers. Simpler!

Tips: The meat filling is not used up, about half of the appearance, it may be that the meat filling is just refrigerated, not frozen, not very good package, so my filling is relatively less, next time the filling is frozen in advance, more stuffing Shen Shihe, and try to return to the middle again.

Summary. 1. Pour the flour into the basin and pour in an appropriate amount of warm water.

How do you mix the noodles with soup dumplings?

1. Pour the flour into the basin and pour in an appropriate amount of warm water.

2. Mix into a flocculent shape and continue to add warm water.

3. Knead the dough, cover with a damp cloth, and make the dough.

4. Take a large basin, pour in the minced pork, add all the seasonings, and stir the meat filling and seasoning in one direction until the meat filling and condiments are completely mixed.

5. Add the stock in batches. Keep beating with your hands.

6. Take a piece of dead noodles, press it flat and roll it into round slices, 15 grams each.

7. Wrap the filling, knead into 18-24 pleats, and the filling is 25 grams.

8. Wrap all of them and put them in the cage drawer of oil-lined paper to keep a certain gap.

After the steamer is steamed, put it in the cage drawer and steam for 8 minutes.