How to mix the noodles of the dumpling skin, how to mix the noodles of the dumpling skin

Hehe, last year's question. Dumpling skin processing and production formula: 95 kg of flour, 5 kg of starch, kg of salt, h kg of gluten power, 32-35 kg of water.

Operation process: Mix the flour, starch and gluten power source evenly, add salt to the dough water to dissolve, then stir and add to the mixed flour, and the flocculent dough will stand for 20-30 minutes, and then put it into the dough sheeter to roll the skin.

A new way to eat dumpling wrappers, simple and delicious.

Dumpling skin noodles, simple and easy to learn.

The first step in making dumpling wrappers and noodles is wheat flour, and in some places buckwheat flour is used. with cool water.

Ratio of noodles to water: four bowls of noodles, one bowl of water. After kneading the dough in a basin, let it sit for 20 minutes to allow the dough to "sooze" (water to penetrate the flour particles).

If there is too much water, the noodles are soft and easy to wrap, but they are easy to break when boiled; On the contrary, if the water is too small, the face is hard, the rolling skin is troublesome, and the bag is also laborious. A good taste generally requires the noodles to be harder, and there is a saying that soft cakes and hard dumplings are made. The second step of making the dumpling wrapper is rolling:

Place the dough on a cutting board and roll it into cylindrical strips with a diameter of 2-3 cm. Pull (or cut) the column into small pieces about a centimeter or so - agent. Flatten the agent by hand.

Then use a rolling pin to roll out the wrappers with a moderate diameter (4-7 cm), about millimeters thick, and a slightly thicker center. When rolling the skin, sprinkle some dry noodles (floating noodles) on the board to prevent it from sticking to the board. Due to the time it takes to roll the dough, many handmade noodle shops today have the best machine-made dumpling wrappers.

The use of machine-made dumpling wrappers usually requires a hand dipped in water before kneading. The third step in making dumpling wrappers is pinching: Rolling dumpling wrappers with a rolling pin seems to be part of the city's culture.

In rural areas, the method of kneading is mostly done by hand. When kneading, first knead the agent into a flat circle, and then rotate it while kneading with the fingers of both hands. After kneading, the skin is bowl-shaped (while the rolled skin is flat) and has less dry noodles, so it is easier to wrap.

The disadvantage is that pinching is more time-consuming than rolling.

When adding an egg and a little salt to the flour, you can make the dumpling skin more chewy and not easy to cook, 1 pound and a half of flour should be enough to eat (2 catties are OK) 2Mix the dough with warm water, and put about 5 grams of salt to make the dough strong. 3.

Add some egg whites to improve the taste, and it is not easy to break the skin when cooking, just put two. 4.It is better to control the amount of water and make the dough a little softer.

5.Cover the noodles with a wet towel and let them rise for 20-30 minutes.

1000g flour + a little water Slowly and on it with your hands.

Teach you a new way to eat dumpling wrappers.

Ingredients: cornmeal, boiling water, all-purpose flour, warm water.

Blanch the cornmeal with 80 grams of boiling water and let it cool until it is not hot.

2. Add 80 grams of white flour and add an appropriate amount of water.

3. Mix into a relatively soft dough.

4. Roll the awakened dough into long strips.

5. Cut into 30g pieces.

6. Roll out into a round piece.

Dumplings are a kind of food that is often seen in life, especially on grand festivals, many families will eat dumplings to celebrate, and if you want to eat soft and smooth dumplings, the production of dumpling skin is particularly crucial, so how to make dumpling skin and noodles? Do you want to put yeast in dumpling wrappers? The answer is here.

Making dumplings is something that every family will do, and for novices, how to make dumpling skin and noodles has become the most discussed topic among everyone, in fact, the method is very simple, first of all, the noodles should be treated with cold water, that is, the water temperature is controlled below 30 °C, so that the starch in the noodles is not easy to heat denature, and then add an egg per 500g of flour when the noodles are made, so that the noodles are more glutenous, and the color is brighter after cooking.

Generally speaking, there is no need to put yeast in the dumpling skin, the dumpling skin is made of cold water, which is made of cold water and dough, and the skin of the cold water surface is elastic and more resistant to cooking, so the dumplings can be rolled in the water without breaking.

Although the production of dumpling skin is not the soul of dumplings, but his production is also particularly crucial, dumpling skin warm or cold water kneading dough, dough can not be too soft, can be a little harder, kneaded after the dough is not too smooth It doesn't matter, let the dough wake up for a while and it will be smooth. I think that a longer time to wake up will make the dough more malleable, and it will be more chewy to make dumpling skins.

The dumpling wrappers are made with water.

You need to prepare the flour and water and pour the flour into a large bowl. Slowly add water to the flour and stir the flour with chopsticks or fingers as you add water until the dough begins to form.

Pour the dough onto the countertop and knead it into a smooth dough by hand. If the dough feels dry, add some water in moderation; If the dough feels sticky, add an appropriate amount of flour. The dough used to make the dumpling wrappers should be kneaded thoroughly, otherwise the rolled out dumpling wrappers will break easily.

At the same time, the amount of water added needs to be controlled, too much or too little will affect the quality of the dough.

Precautions for making dumplings

1. The choice of dumpling wrappers: you can choose the dumpling wrappers that are already available on the market, or you can make your own dumpling wrappers. When making dumpling skins, the ratio of flour and water should be appropriate, and when kneading the dough, the dough should be kneaded until the dough is smooth and elastic, so that the taste of the dumpling skin will be better.

2. Preparation of fillings: Dumpling fillings can be selected according to your own taste, and can be made by mixing and matching pork, beef, mutton, shrimp, chicken and other meats and vegetables. The vegetables and meat in the filling need to be chopped and stirred well so that the dumplings taste better.

3. Tips for making dumplings: Put the dumpling filling on the dumpling skin**, then moisten the edge of the dumpling skin with your fingers dipped in water, fold the dumpling skin in half, and pinch it tightly along the edge with your fingers to seal the filling inside the dumpling skin. Wrap the dumplings on dry flour and don't let them stick together.

Summary. 1.Beat the egg into the flour and add a teaspoon of salt, the use of eggs and salt can make the dumpling skin more firm and flexible, and not easy to boil.

How to make dumpling wrappers and noodles.

1.Beat the egg into the flour and add a teaspoon of salt, the use of eggs and salt can make the dumpling skin more firm and flexible, and not easy to boil.

2.Crumple the eggs and stir them together with the flour.

3.Add water to it little by little, stir with your fingers while adding, let the water and flour mix thoroughly, pay attention to be sure to add little by little, keep stopping and stirring sufficiently, pay attention to check not to add too much water, and slowly mix into this flocculent, so that you can try to avoid excessive water addition.

4.Stir in a circular so that all the water can be combined with the flour, and combine it like this, it is better to dry a little than to overdo it, because the dumpling skin is hard.

5.After it's all flocculent, you can start kneading the dough, hard, pay attention to whether there is less Shuining, look at my fist marks, haha. Use force to make these flocculents begin to stick together.

6.Knead for a while, you can judge the amount of water and flour, the dough should be pressed up a little more laborious, I am a man, love martial arts, the strength is relatively large, my feeling is more laborious, so the little girl's words should be more laborious that feeling, if you feel softer, or the dough sticky, you can sprinkle a little flour into it, add a little bit of it, add a little knead it in and then add.

Hand-rolled dumpling skin first to choose a good flour, flour is wheat peeled after grinding, divided into high gluten, gluten and low gluten flour, dumplings must be wrapped with high gluten flour, its protein content is high, kneaded out of the dough gluten elastic, rolled out of the dumpling skin is thin and not easy to cook the cavity broken, hand-rolled dumpling skin in addition to the selection of high-gluten flour and noodles, but also the correct choice of flour origin.

Description:

Generally speaking, winter wheat flour is the best to use, choose a long sunshine time, the temperature difference is larger, the quality of flour will be better, such as the flour in the Hetao area of our country is very good, hand-rolled dumpling skin, and noodles have a knack, only the correct and noodles, the dumplings can be strong and delicious.

Although the dumplings in the dumpling restaurant are delicious, they are not affordable enough for the average person. The quick-frozen dumplings sold in the supermarket, although they are more affordable than those in the dumpling restaurant, but the taste is not flattering, many people choose to make dumplings at home because they like to eat dumplings, which are not only delicious, but also economical.

Make dumplings at home, of course, you have to hand roll dumplings to destroy the town skin, although it is more troublesome, but it is the best way to eat, the hand-rolled dumpling skin is not only soft, but also chewy, the cracked shirt is the dumpling skin made by the machine can not be surpassed, although the dumplings wrapped in the hand-rolled dumpling skin are delicious, but also to reconcile the dough, in order to roll out the delicious dumpling skin.

The dough is kneaded with flour and water, which I think everyone knows, but the method of kneading the dough and the method of selecting flour are few people have mastered.

The method of dumpling wrappers and noodles is as follows:

Ingredients: 2 parts of flour 200 grams each, 5 grams of salt, 20 grams of oyster sauce, 20 grams of cooking oil, 2 parts of 1 gram of salt, 2 parts of 100 grams of water, 2 spoons of pandan leaf powder, 300 grams of pork filling, 500 grams of salt and 5 grams of cabbage, 5 grams of five-spice powder, 20 grams of light soy sauce, 2 grams of dark soy sauce.

Accessories: 1 rolling pin, appropriate amount of water.

1. Prepare 200 grams of white flour respectively, add salt and water to the white dough, knead into a white dough, add two spoonfuls of pandan leaf powder to the green dough, then add salt and water, knead into a green dough, cover with plastic wrap, seal and relax for 30 minutes for later use.

2. Add chopped green onions to the pork filling, add salt and five-spice powder, light soy sauce, dark soy sauce, oyster sauce to taste, then add 20 grams of cooking oil, stir well in one direction, and set aside.

3. Chop the cabbage, add five grams of salt, stir well, marinate for two minutes, stir well in one direction, and let the vegetables and meat fully blend and set aside.

4. Knead the loose green dough and white dough smoothly and roll them into long strips, roll out the green dough into a dough sheet about five centimeters wide, and wrap it in the white dough.

5. Close the mouth and pinch tightly, cut into evenly sized agents, let the dry flour prevent sticking, put each agent upright, and flatten it with Hu Hao's palm.

6. Roll out the dough pin into dumpling wrappers.

7. Put an appropriate amount of pork and cabbage filling, fold it in half, knead it into dumplings, and wrap it for later use.