How to make dumplings and noodles soft, and how to make dumplings noodles soft and delicious?

Ingredients preparation].

flour, water, salt.

Cooking Steps].

Prepare a basin, add the required amount of flour, here you should pay attention to the dumpling dough when using all-purpose flour, that is, the ordinary flour we use for cooking, supermarkets also sell special dumpling powder, such dumpling powder and noodles are whiter and more glutenous, so you can choose according to your preferences.

Then add an appropriate amount of water to the flour, it is winter, the weather is relatively cold, it is recommended to add a little hot water to the water to make the water temperature reach about 20 degrees, use such warm water to mix the noodles, stir while pouring water, until the flour is all stirred into a dough flocculent, and then add a spoonful of salt, the purpose of adding salt can increase the ductility of the dough, and it is not easy to break the skin when cooking dumplings.

At this time, start to live the dough into a smooth dough, when making dumplings, and the dough should not be too hard and not too soft, if it is then made the dough can not be too hard, if it is to make the dough out in advance, it is recommended to make the dough a little harder.

After the dough is reconciled, do not continue to use it for rolling, you need to cover the lid and let it rise in a warm place for 15 minutes, the purpose of proofing is not to make it swell, but to let the dough relax and make the dough more gluten. ​

When the dough is ready, take it out, and when you see that the dough is more delicate than before, you can put it on the cutting board and continue to knead it with your hands to form a very smooth dough, then roll it into long strips and cut out an evenly sized mixture.

Before wrapping dumplings, each small agent should be formed into a circle, and then press it, press it flattened, so that it is easy to roll the skin, and then take a rolling pin to roll it into a thick dough in the middle and thin around it, so that a very regular bun skin is ready! Next, let's go to make dumplings!

Cooking Tips].

When mixing noodles, don't forget to add a spoonful of salt to the flour, adding salt will increase the ductility of the dough, so that the dough is not easy to break when cooking dumplings, and many people always show the filling when cooking dumplings, which is the reason. ​

When making dumplings, try to wrap dumplings directly with the finished noodles, do not reconcile in advance, so that it is fresher, and if you want to make the noodles harder in advance, otherwise it will be easy to break the skin. ​

Make dumplings together" 30 seconds to learn how to make noodles.

It is very important to make dumplings and noodles, and there are skills in the softness and hardness of the noodles, so that the noodles are good and the dumplings do not break the skin.

Add a little cooking oil to the dumplings and noodles.

The dumplings made with warm water are soft and delicious.

Ingredients: 500g flour

Accessories: 500g of fatty and lean pork, 1 white radish, appropriate amount of oil, appropriate amount of salt, a little soy sauce, chicken essence.

A little, an appropriate amount of sesame oil, 4 slices of ginger, 2 green onions, an appropriate amount of cooking oil, an appropriate amount of warm water, and 1 teaspoon of salt.

1. Prepare the required materials.

2. Wash the pork and chop it into minced meat.

3. Chop ginger and green onion and add them to the minced meat, then add chicken essence, oil, soy sauce and sesame oil.

4. Then mix well in one direction and set aside.

5. Peel and wash the white radish and rub it into shreds.

6. Add a teaspoon of salt to the shredded radish.

7. Then mix well and marinate for 10 minutes.

8. Squeeze out the excess water from the pickled radish by hand.

9. Put the squeezed radish into the meat filling.

10. Add an appropriate amount of salt.

11. Finally, mix well in one direction.

12. Add 1 teaspoon of salt and a little cooking oil to the flour.

13. Add an appropriate amount of warm water.

14. Mix into a flocculent shape.

15. Knead the dough and cover it with a damp cloth for half an hour.

16. Knead the proofed dough smoothly and divide it into small pieces. Take a small amount and roll it out into a dough sheet, and then put the meat filling on it.

17. Then pinch tightly and wrap into dumplings.

18. Make other dough in turn.

19. Add water to the pot and bring to a boil, then put in the dumplings.

20. Final plating.

1. Knead the dough. The dough of dumplings should be hard and not soft, and if it is too soft, it is not good to wrap dumplings if the skin is rolled out, and it is not shaped. After kneading the noodles, let the noodles rise for 10 to 20 minutes, so that the water kneaded the noodles are sufficiently integrated to produce noodles and then make dumplings.

Why do you want to wake up, everyone is interested in hobbies, you can take a look at our pasta and often say to "wake up" noodles, do you understand why the bottom of the noodles is "awake"? Put 1 or 2 raw eggs in the case of kneading the dough, which will make the batter easier to work with, and the taste will be good, and it will not stick easily when the dumplings are served. In order to improve the nutritional content of the dumplings, you can also use a variety of vegetable juices to knead the dough.

2. Adjust the meat filling. We usually make a lot of dumpling fillings, such as pork cabbage, leek chicken and eggs, which are very nutritious. In order to make the dumpling filling more delicious, we have always liked to put more meat and less vegetables and fruits, many people feel that the bigger the meat, the more fragrant the dumplings, and more people like to eat dumplings filled with pure dumplings.

In fact, no, the larger the meat, the more unfavorable it is for digestion and absorption.

Generally speaking, the ratio of meat and vegetables filled with dumplings is 1:1 or 1:.

The vegetable filling can be mixed with oil first, so that the vegetable will be covered with some oil slick, and it will not be easy to dehydrate when it touches the salt. It is best to make the stuffed meat without being too fine or pureed, then the taste will be much worse. In my case, it's all diced, and I like to marinate it with light soy sauce first, so it tastes better.

When making dumplings, what we hate is whether there is no noodles left, or there is no filling, so how can we make dumplings without noodles and filling? I can try this method with a smile: divide the noodles and stuffing into four and wrap them one by one until they are finished.

3. How can you cook dumplings without sticking? You can add a small amount of salt when the water is boiling, and wait for the salt to melt before adding the dumplings until they boil without a few drops of water. You can also put a few shallots in the pot, which will also make the dumplings not sticky.

And then there's the idea of boiling the pot every time you turn it on and lighting it with a little cold water, which we've been using. As mentioned above, adding raw eggs when kneading the dough will make the dumpling skin stronger and stronger when it is put into the pot, and it is not easy to stick.

Thank you. First, the choice of flour.

The main reason for the sticking of dumpling wrappers is that the gluten is not enough, or the gluten has not yet formed. Therefore, you should choose flour with a high gluten content for dumpling noodles.

If you are not sure how much gluten is contained in the flour used, you can mix 6 eggs into 1 kg of flour to increase the protein in the noodles, so that the protein of the dumplings will quickly solidify and shrink after the dumplings are put into the pot, and the dumplings will be collected quickly after the pot is not easy to stick.

2. It is best to use cold water for the water of the noodles.

In winter, it can be a little warmer, and the dumplings are easy to wrinkle when the water is hot. When mixing the dough, water should be added in batches, so that it is easy to mix the dough evenly and thoroughly, and the softness and hardness are moderate. After the dough is well combined, rub it again (dip your hands in some dough water and make a fist to press the dough vigorously, rolling it while pressing) and repeat until the dough is soft and firm.

In this way, the noodles are tough, and the dumplings are not easy to break.

Third, the surface should be slightly harder.

After reconciliation, it should be placed in a basin and tightly sealed, and it should be left for 10 to 15 minutes, and the gluten and gluten in the noodles should absorb water and swell, and then start to make dumplings after the gluten is fully formed.

Finally, when cooking dumplings, be sure to add enough water, add 2% salt after the water boils, and wait for the salt to dissolve before serving the dumplings. Because the sodium ions and chloride ions in the salt will increase the toughness, elasticity and smoothness of the gluten, the dumplings will not stick to the skin and the bottom, making the color of the dumplings white, and the soup is clear and fragrant.

Dumpling noodles - delicate and firm without kneading.

Cold water dough is suitable for dumpling wrappers and steamed dumpling wrappers, stool orange This lazy method is labor-saving but not time-saving, and if you use it urgently, you still have to knead it.

This ratio of dumpling noodles has less water content, but it is tough and non-sticky to use. If you want to save effort, you mainly rely on "waking up", and it takes about two hours from closing the noodles to completion. I think two hours is fine, but the longer I wake up, the softer my face becomes.

I usually put the noodles in the refrigerator before going to bed at night, and knead them in the morning.

The hardness and softness of the dough varies depending on the flour, and the better the absorbent flour, the harder the dough will be the lower the temperature, but don't worry, the final product is tough and soft and not sticky to your hands.

Ingredients: 300 grams of all-purpose flour.

Water 150 grams.

Salt 2 grams Dumpling noodles - delicate and firm without kneading.

The ratio of salt is 150 grams of flour and 1 gram of salt.

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Weigh out 150 grams of water, the ratio of noodles to water is 2:1, add half of the water to the noodles and stir well.

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Pour the remaining water into the dough and stir well to form a large dough floc.

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Knead the dough into a dough, as long as it forms a dough, you don't need to knead it too much, the dough is very dry at this time, but don't worry. The flour I use is more absorbent, but if it is ordinary flour, it may not be so dry.

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Cover with a lid, or plastic wrap or a damp cloth, and moisturize anyway.

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After half an hour, open the lid and knead it a few times, without too much kneading, just rub the dry surface into it. At this time, the face is much wetter, but it is still very rough, close the lid and continue to wake up.

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After an hour and a half, open the lid and knead it a few times, the dough begins to become delicate, moist and smooth, and the dough is ready. But at this time, the noodles still have a certain gluten, continue to cover the lid, about fifteen minutes or so, the noodles will relax, the longer the relaxation, the softer the noodles. Just use this time to mix the stuffing.

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Relax the dumpling noodles and start wrapping.

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Tips: Flour and water to divide 2 times, in fact, I used to pour it directly, and then I heard the cooking master Hou Tongming say that it should be divided into two times, I also feel that after trying to add water, I wake up faster and the effect is better.

Preparation of steamed dumplings.

Ingredients: 50 grams of soy sauce, 25 grams of lard, 15 grams of sesame oil, 50 grams of chopped green onion, 1 gram of minced ginger, 1 gram of monosodium glutamate, gram of Sichuan pepper noodles, grams of refined salt. 500 grams of fine flour, 250 grams of pork, 250 grams of green vegetables.

Method:1Chop the pork into a filling, add soy sauce and refined salt and mix well, then put in peppercorn noodles and lard and add water to stir in one direction until it is stirred well, wash and chop the green vegetables, squeeze out the water, put it in the meat filling and add monosodium glutamate, green onion, minced ginger and sesame oil and mix well to form a filling.

2.Put the fine powder on the cutting board and blanch it with boiling water and mix it into a snowflake shape, knead it into a dough, knead it evenly into long strips, make it into 50 agents, sprinkle some dry noodles and press it flat, roll it into a round thin skin. [Gourmet China].

3.Take the skin with your left hand, wipe the filling with your right hand, and then knead the wrappers together from right to left with your hands to make a crescent-shaped dumpling.

4.Put the dumplings in the exhibition and steam them for about 10 minutes to cook.

First, it is to use high-gluten flour, and special dumpling flour or high-gluten flour must be used to make dumplings. There are instructions on the packaging bag of flour. Low-gluten flour is not used to make dumpling wrappers. It is used to make cakes and the like.

Second, when mixing the noodles, beat one or two egg whites, depending on the number of meals, an average of four people can be an egg white, and the egg whites are beaten until they are foamed and then put into the flour to knead the dough more evenly.

3. When mixing the dough, put an appropriate amount of salt in the water to increase the strength of the flour.

The rest is mixed with cold water, the dough should be kneaded until smooth and not sticky, and the dough should be made of three lights, dough light, basin light, and dough hand light. Mix the dough with a lid and let rise for more than half an hour. The next step is to roll the dumpling skin, to make the edge thin and the middle slightly thicker, the dumplings have a squeezing process, the middle is too thin, and the dumpling filling will be exposed in the squeezing.

When making dumplings, pinch the sides of the dumplings tightly to prevent the dumplings from escaping out of the filling during the cooking process. The last step is to put a little salt in the water in which the dumplings are boiled when cooking the dumplings, and the boiled dumplings are guaranteed to have no rotten skin.

The method of dumpling noodles and soft, delicious and not rotten is as follows:

1. Raw materials: First of all, it is necessary to use high-gluten flour or special dumpling flour for dumpling noodles, which has high protein content and large gluten, and the dumpling noodles made are chewy and not easy to break.

2. Ingredients: When making dumpling noodles, you can add an appropriate amount of egg white to the flour to increase the protein content in the flour, so that the dumplings can shrink and solidify quickly after being put into the pot, and the dumpling skin will not be easy to break, and it will taste more chewy.

3. Noodles: After the dumpling noodles are kneaded, they need to be covered with a cloth for a while, so that the starch particles in the flour can completely absorb water, and the protein can also form a network structure, and the dumpling skin made is softer, chewy, and not easy to break.

and dumpling noodle techniques.

1. After the dough is lived, kneading the dough is also very important, if you want the dumpling skin to be soft and strong, wake up a little after the dough is alive, then knead the dough, wake up again after kneading, repeat this process 3 times, know that the surface of the dough is smooth and delicate, and the gluten is soft, and then seal the dough and wake up for more than an hour.

2. Add a small amount of cold water to the flour many times, stir it into a flocculent shape with chopsticks, and then knead it into a smooth dough, be sure to use cold water and noodles, because cold water can prevent the protein in the flour from swelling and gelatinizing when it is heated, so that the dough can be more chewy, tough, and not easy to boil.