Does the flour used to make pot dumplings be fermented and how to make it

Flour does not ferment, only the dough will ferment, flour is used to make cakes, so do not leave.

Material. Ingredients: 4 eggs (yolks and whites separated), 4 tablespoons sugar, 3 tablespoons of flour with a sharp edge, 6 tablespoons of milk, the flour used to make the cake does not need to be fermented.

Seasoning: appropriate amount of salt, appropriate amount of oil, auxiliary equipment: an ordinary white porcelain spoon, 3 chopsticks.

Method. 1. Use 3 chopsticks to beat the egg whites, it doesn't take long to make a foam (in order to highlight the sweetness, you can put a little salt), put a spoonful of sugar, and keep beating until it is a little thick, and then put a spoonful of sugar, and then continue to beat ......After about 15 minutes, it will become creamy, and the chopsticks will not fall off, which is a critical process, and it is a little painful not to stop.

Mix 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk in the egg yolks.

Pour in half of the creamy egg whites and stir (up and down instead of in a circular motion).

Stir well, pour in the other half of the creamy egg whites, and stir up and down.

Press the rice cooker button to preheat for 1 minute, take out the pot a little hot, pour in a little oil and evenly coat the pan to prevent it from sticking.

Pour in the stirred stuff and squat the pan a few times to pop the bubbles out.

Press the cook button, it will automatically jump to the keep warm gear after 2 minutes, then cover the vent with a towel and stuff it for 20 minutes, and then press the cook button, and it will be ok after 20 minutes.

The inside of the pot is greased, and it can be poured out as soon as it is poured, and the bottom is darker)

Tips. Don't get a drop of water in the whole process, wipe the utensils dry!

There is a lot of work to make dumplings, and baking powder is put to imitate buns. Dumpling wrappers and noodles are dead noodles, and steamed buns are generally made of originating noodles. If your dumpling noodles have been reconciled and it is difficult to ferment them, you can use warm water to break up the dough and add some new flour to control the amount yourself.

Generally, the skin of the bun should not be too hard, then add baking powder, re-ferment, put it at a suitable temperature, it can be fermented in 40 minutes, and the dough will be brighter than the original Yunliang.

Methods and techniques for making doughStart by incorporating 3g of yeast into the water. The ratio of flour and water is 2:1, stir while pouring, do not pour all the water, leave about 10g and stir into a cotton shape.

Knead the dough and press the dough up first. Stir the remaining dry flour with water, and knead the dough smoothly by rubbing off the walls of the bowl and the flour on your hands when kneading the dough.

Yes, no problem. The best way is to mix it with baking powder and a piece of noodles to make dumplings, and knead the remaining Zhenchun Hong noodles evenly, and put them in a warm and moist place to ferment.

OK. Mix the yeast with a small amount of water to make a paste, then put it in the dough and knead it well to ferment to make steamed buns.

<>1. No. Generally, the flour purchased on the noodles contains a certain fermentation rate, and it can be fermented well without yeast, only need to gradually add water and knead the dough, if the fermentation rate of the flour bought is not good and it is difficult to ferment, you can also put an appropriate amount of yeast to help ferment.

2. The dumpling skin is made of cold water, which is made of cold water and dough, and this kind of dumpling skin needs to be fermented in spring, so that the skin of the cold water surface is elastic, more resistant to cooking, and can be rolled in the water without breaking.

<>1. No.

Many people are very confused when making dumplings, do they need to put yeast? In fact, it is not used, the flour purchased on the market generally contains a certain fermentation rate, and it can be fermented well without yeast, only need to gradually add water and knead the dough, if the fermentation rate of the flour bought is not good, it is difficult to ferment, and you can also put an appropriate amount of yeast to help ferment.

2. Mainly look at the dough method to stipulate whether it needs to be fermented or not.

1. The dumpling skin is made of cold water, which is made of cold water and dough, and this dumpling skin needs to be fermented to increase its elasticity, so that the skin on the cold water surface is elastic, more resistant to cooking, and can be rolled in water without breaking.

2. Steamed dumplings and potstickers are made of hot noodles, which are less elastic but softer, even if they are fried in oil, they are also crispy. This dumpling flour does not need to be fermented.

3. High gluten powder. Generally speaking, if you want to make dumpling wrappers, you can directly use the dumpling flour you buy in the supermarket, usually the flour we call is all-purpose flour, and dumpling flour is high-gluten flour. The dumpling skin made of high-gluten flour is relatively strong, and it is also very resistant to cooking and not easy to break the skin.

Another thing to pay attention to is to pay attention to distinguish the difference between high-gluten flour and high-precision flour, to make dumpling wrappers is high-gluten flour rather than high-precision flour, high-gluten flour is to explain the gluten of flour, and high-precision flour is to say the degree of processing of flour, that is, precision.

41. Use cold water and noodles, but when adding water, you should use chopsticks to stir and add, so that the water is added evenly, and it is easy to grasp the amount of water added.

2. The dumpling noodles must be kneaded in the kneading, kneading for a while, resting for a while to let it wake up, and keep kneading the more delicious it is, generally 3 to 4 times, kneading 4 times at a time, 5 minutes at a time.

3. Then bend and unseal and place for more than half an hour, the longer the place, the more uniform the noodles and water, so that it is not easy to dry the dough when making dumpling skin.

4. Sprinkle flour on the board to roll the dumpling skin, so that it will not stick, and roll the dumpling skin in a circle. You can also sprinkle flour, knead each dough with your hands, and press down with the big muscle that leans on the thumb of your palm.

Summary. Dear, if you don't use baking powder for fried dumplings and noodles, you can't use it. Because only when baking powder and noodles are used, the taste of the noodles will be good. If you don't use baking powder, the noodles are dead.

Dear, accompany the Chinese fried dumplings and noodles without baking powder, then you can't use it. Because only when baking powder and noodles are used, the taste of the noodles will be good. If you don't use baking powder, the noodles will be dead eggplant.

You can't make fried dumplings with dead noodles.

Okay thank you. If you don't have baking powder because you don't have a bright and wide edge, you can choose to use baking powder. Nowadays, many people who sell steamed buns and the like use this square volt method.

It's fast. Basically, it should be 2 to 3 hours at 28 degrees Celsius, and if the temperature increases, the time phase bond check decreases. If you don't have baking powder, you have to use old noodles.

This is the traditional method before! You can buy a little from the ** that sells steamed buns. The previous ones were all left over after the yeast was bought!

This method of relying on the old noodles alone will take a long time. It's about 8 to 10 hours.

1. No fermentation is required.

Dumpling skin is mainly used to wrap dumplings, mainly pay attention to the lack of pants leakage is the tendon, and after fermentation, the dumpling skin will swell, and the expanded dumpling skin is easy to be boiled after cooking, so under normal circumstances, the dumpling skin does not need to be fermented, there is no need.

2 No, you don't. Yeast powder is mainly used to ferment dough, and dumpling skin does not need to be fermented, only natural self-fermentation can be carried out, so that the dumpling skin will be more chewy, and the dumplings will be more delicious, so the dumpling skin does not need to add yeast powder.

3. It is generally recommended to use cold water and noodles.

When making dumpling skin, it is very important to shape the dumpling skin, not only to grasp the number of pure amount of flour, its temperature is also very important, usually when making dumpling skin, it is recommended to use cold water and noodles will be better, because cold water and noodles will make the dough more chewy, and the dumpling skin will be better, if it is hot water and noodles, then it is easy to cause the dumpling skin to lose its activity, so it is generally recommended to use cold water and noodles will be better.

4. It depends on the actual situation.

Dumpling skin becomes sour, then it is likely to be because of the surface of bacteria and other microorganisms, at this time to see whether the dumpling skin is sour or not, if it is not serious, then it is recommended to sprinkle some flour on the dumpling skin, and then put it in the refrigerator for preservation, at this time the dumpling skin can still be eaten, but if the dumpling skin appears obviously sour and fresh, and there is also some sourness, then it is generally not recommended to eat it at this time, it is best to throw it away to avoid harm to human health.

[Mainly look at the dough method to stipulate whether it is needed or not].

1. The dumpling wrapper is cold water.

Noodles are made with cold water and dough, and the skin of the cold water surface is elastic and resistant to cooking, so the dumplings can be rolled in water without breaking.

2. Steamed dumplings and potstickers are made of hot noodles as the outer skin, which is relatively inelastic but soft, even if fried in oil, it is also crispy and delicious.

3. Because the ready-made dumpling skin is pressed by a machine, some of them add high-gluten flour, and the amount of water is relatively small, which is very strong to eat, and it is also very convenient and trouble-free to buy ready-made dumpling skin. Basically, the weight of the dumpling wrapper is the same as the filling, that is, 600 grams of the filling (the final adjusted weight) needs to be wrapped in 600 grams of skin.

There are two commonly used methods for dough making:

One is natural fermentation. Use a piece of dough to introduce it, soak it in water until it is soft, add dry noodles and wait for natural fermentation. The face primer can be used to use a small piece of face left over from the previous face. It can be fermented after half a day. After fermentation, edible alkali should be added.

The second is fermentation with yeast powder. Add a little yeast powder to the dry noodles.

No, you can add a pinch of salt to the flour, and you can also add starch.

That's right, the bun skin should be fermented.