strong flour

Common water

Steps/methods

Mix noodles. Turn the tap on drop by drop and twist it clockwise to turn the flour into a dough, which is slightly harder.

Knead the noodles. Keep rubbing for at least ten minutes to make the noodles stiff.

Wake up. Put the kneaded dough in the basin, cover it and wake it up until you start rolling.

Put the awakened dough on the panel and knead it vigorously for ten minutes. Key points: put some flour on the panel to make it more powerful.

After kneading into a ball, dig a hole in it, turn it around and knead it carefully.

Put all four pieces with a knife and the rest in a basin, and cover them for later use.

Knead this strip until the cross section of the dough stick is equivalent to the size of a dollar coin. Sprinkle some flour on the board when kneading to prevent it from sticking to the board.

Cut the dough. The width is about two centimeters, and the key is that the dough sticks roll up and down on the board. This arrangement will be formed after cutting.

Press the dough. Sprinkle flour, knead each dough by hand, and press it down with the big muscle that leans against the thumb of the palm. The one on the left has been pinched, and the one on the right has been squashed. So you can start rolling leather!

Tools: Rolling pin, grate (woven from bamboo, with different names and the same function, it is not easy to stick to the bottom when put in jiaozi). At this time, there are many cut pieces on the table, and the hands are flattened and look a bit like flying saucers. Rotate the dough while rolling with a rolling pin. When rolling with a rolling pin, pay attention to the thick middle and thin edges. The thick middle prevents the stuffing from leaking, and the thin edges taste good.

If you want a smooth taste, add less starch. The effect of cooking jiaozi is obvious.