What is the ratio of dumpling skin and noodles to dumplings?

Ratio of water, surface and oil: a. Dough for making bread:

The ratio of oil, water, and surface is: 1 3:1:

3；2-3 teaspoons of dry yeast powder, a pinch of salt and sugar. b.Steamed buns, big buns, add only water and noodles:

1:3, 2-3 teaspoons dry yeast powder, a pinch of salt and sugar. c.

Dumpling noodles: add only water and noodles: 1:

3d.The ratio of noodle noodles: oil, water, and noodles is:

Generally speaking, it is the ratio of water to surface. Three to one. Three points of water and one point of water.

Generally try to come, the noodles are not the same as the general proportion, after the noodles are reconciled, the final kneading of the noodles is not sticky, the general dumpling noodles should be softer, and they are full after waking up.

The ratio of good and bad water to noodles is very important, so how much water is the most appropriate ratio for a pound of noodles? The following dinner network will give you a detailed explanation of the ratio with dumpling noodles.

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. Due to the use of cold water or cooler water and flour, the protein in the flour cannot be thermally denatured, resulting in the formation of more and stronger gluten. Starch will not swell and gelatinize at low temperature, so the formed surface is solid, tough, tensile and rigid, also known as "dead surface".

The cold water surface is characterized by the white color of the finished product, which is refreshing and gluten-free, not easy to break, and is generally suitable for boiled and branded varieties, such as dumplings, noodles, spring roll skin, pearl soup, pancakes, etc.

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.

Friendly reminder: the ratio of bread noodles and water, the dough of dumplings should be slightly harder, about in, look at the process of dough, if you feel hard, add a little water, the proportion of water can not be exceeded, or it will be too soft, not easy to wrap.

Dumpling noodles :

500 grams of flour plus 50 60% warm water, put 2% refined salt, preferably put an egg, knead thoroughly, let the dough for 30 minutes to start the operation. Putting salt in the noodles will not only increase gluten, but the dumplings out of the pot will not stick to the skin.

However, it is also necessary to mix water according to the climate and the quality of the flour. When the dough and water are stirred into snowflakes, they should be pounded vigorously and kneaded repeatedly until the dough is very smooth and non-sticky. After the dough is ready, be sure to put it on the cutting board, cover it with a clean damp cloth, and let it sit for some time.

The dough time is generally 10-15 minutes, and some can reach half an hour. When the dough is to be formed, both hands must be vigorously "kneaded" to ensure the quality of the finished product.

Twisted flour and stuffing are more than ordered:

1. Ratio of noodles: 40 kg of flour: 20 kg of dumpling powder, 20 kg of special fine powder, water and salt. (About a pound of flour plus water, a pound of flour and a few 95 pounds, half a pound of flour a few pounds, half a pound of flour dumplings weight: pounds of meat; Vegetarian catties).

Second, the proportion of diced meat: 10 catties of lean meat, 4 catties of pork belly, plus soy sauce and ginger per catty of diced meat.

3. Proportion of pasteur fish: two shellfish plus 12 egg whites and monosodium glutamate.

catties, salt to taste, salad oil.

2 catties (minced) of nine vegetables to taste.

Fourth, three fresh meat: 20 kg of lean meat, 6 kg of pork belly, 2 kg of ginger. Add 6 catties of soy sauce, salt, monosodium glutamate, and pepper water to beat meat. Sea rice, fungus bamboo shoots, sesame oil, peppercorn noodles, sesame oil, and nine vegetables can be used.

5. Mutton filling: 20 kg of mutton, 6 kg of pork belly, 2 kg of ginger, add soy sauce, salt, monosodium glutamate, 6 kg of pepper water when stirring, and add carrot and green onion when packing.

Foam, sesame oil, peppercorns, sesame oil can be.

6. Beef filling to make blue: 20 kg of beef, 6 kg of pork belly, 2 kg of ginger, add kg of soy sauce, salt, monosodium glutamate, and 6 kg of pepper water when stirring. Add green radish, green onion, sesame oil, peppercorn noodles and sesame oil when wrapping.

7. Shrimp meat filling: 10 kg of lean meat, 3 kg of pork belly, 1 kg of ginger, add salt when stirring, MSG kg, 3 kg of pepper water, and add diced cucumber, sesame oil, pepper noodles, sesame oil and shrimp when packing.

8. Astaxine: 1 kg of nine vegetables, fungus, eggs, ginger foam, pepper noodles, sesame oil, pepper noodles, sesame oil, salt, monosodium glutamate, shrimp.

9. Nine vegetable meat: 1 kg of nine vegetables, 1 kg of diced meat, pepper noodles, salt, monosodium glutamate, sesame oil, sesame oil, and sesame oil.

10. Carrot meat: 1 kg of carrots, pounds of meat, chopped green onions, peppercorns, salt, monosodium glutamate, oil, sesame oil.

The ratio of dough and water is 3:2, that is, 300 grams of flour and 200 grams of boiling water, the method is as follows: Prepare materials:

Plain flour, olive oil, salt, boiling water. 1. Put 2 grams of salt into 300 grams of flour and mix well, pour in 200 grams of boiling water and stir to form a flocculent. 2. Add 20 grams of olive oil and mix well to form a smooth dough.

3. Cover with plastic wrap and let it rise for about 20 minutes. Fourth, sprinkle thin noodles on the board and knead the awakened dough until smooth. 5. Roll into long strips.

6. Cut into 12 small pieces. 7. Collect the medicine from the outside in. 8. The skin is a smooth little dough.

9. Use a rolling pin to roll out a thin round skin.

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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 making dumpling wrappers, you should not only pay attention to the ratio of flour and water, but also pay attention to factors such as the temperature of the water used when mixing noodles. How to make dumpling skin: pour 500 grams of flour into the basin, add 300 ml of water, and then add the egg whites of 3 eggs, the egg whites will increase the protein in the noodles, so that the protein of the dumplings will quickly solidify and shrink after the dumplings are cooked, and the dumplings will be collected quickly after the pot is not easy to stick.

Draw a circle in the same direction with chopsticks, stir into a flocculent shape, and then knead it repeatedly with your hands until the dough is even, shiny, and firm. Wrap the dough in a damp cloth and let it rest for 30 minutes. When the dough is awake, flatten it from the middle, hollow out the middle, and then knead it into a round rope shape and tear it off to form a long strip.

It is best to use all-purpose flour and add a small amount of salt when mixing the dough, so that the flour that comes out is very chewy. After reconciling the noodles, let them rise at room temperature for 30 minutes. This is where you can start rolling the dumpling wrappers.

First of all, you should choose a flour with high gluten, and then mix the dough with warm water, so that the noodles that come out are stronger.

When making dumpling skin, we must grasp the ratio of flour and water, if the water is too little, the dumpling skin will be relatively dry and hard, and it is easier to break the skin when cooked.

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, 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.

How to mix the dough with the dumpling wrapper.

Step 1: Add warm boiled water to the wheat flour and stir it into a floc with chopsticks. Then rub vigorously into a evenly glossy 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 one flat.

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.

Dumpling wrappers and dough techniques.

1. It is best to choose high-gluten or medium-gluten flour, and never choose low-gluten flour, because the toughness of these two kinds of flour is a little stronger, and the protein content is also high, so the dumpling wrapper is 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 until the three lights, 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.

When wrapping dumplings, the ratio of flour to filling is about 1:1, or 1:, or even 1:

2 can be, depending on your personal preferences, some like to wrap a large filling, the noodles can be less, some like to wrap a small filling, more flour, whatever you want, there is no strict definition. On average, boys eat 30 dumplings, girls eat 20 dumplings, a person needs about a pound of noodles, a pound of meat filling, 0, 35 pounds of vegetable filling, if 34 people will eat, about 15 pounds of flour, 10 pounds of meat filling, 10 pounds of vegetable filling is enough.

Wrapping dumplings: Put the dumpling filling into the skin, and don't put too much filling if you are not skilled. Pinch both sides again, and then squeeze the edges of the dumpling wrapper from the middle to the sides, so that the dumplings will not leak the soup when they are cooked.

Then find a ** and put it on it. When each dumpling is ready, dip a little dough in the bottom of the dumpling to prevent the dumplings from sticking to the plate.

Note: Be sure to put more noodles, and when the dumplings are in the pot, there are a lot of dumplings that are stuck together, one is that the weather is too hot, and the other is that the skin is a little thin.

The ratio of flour and stuffing to dumplings at home is about 1

1, or, even 1

What is the proportion of this, it depends on how big your dumpling skin is, it is generally appropriate, there is no need to be so particular!

The ratio of the dough to the filling of the dumplings should be observed with your own eyes, and the noodles should be a little more than the filling.