Practice 1
Process 1 Knead the wheat flour with appropriate amount of water to form dough, and knead the batter for 10 minutes. Leave it for 20 minutes, then knead it for another 10 minutes to smooth the batter. Scatter some dry wheat flour on the chopping block, buckle a hole in the middle of the round ball, circle it into a dough circle, cut it into sections, rub it into strips with a diameter of 1cm, and then cut it into small pieces.
Process 2 Scatter dry noodles and knead the dough into small packets.
Process 3: Grind the small dough into a cake shape.
Process 4 Roll the cake shape into a round crust with a rolling pin.
Process 5: The rolling dough should be as thin as paper, and slightly thicker in the middle and thinner at the edge.
Process 6 finally adds stuffing to make jiaozi.
Practice 2
Process 1 300 pieces of wheat flour, boiled with water and added.
Process 2 Knead the dough for about 10 minutes, and then leave it for more than 30 minutes.
Practice 3
Process 1 kneading dough. Open the tap drop by drop and twist it clockwise to turn wheat flour into a batter, which is slightly harder. Mix noodles. Keep rubbing for at least ten minutes to make the noodles more and more energetic.
Process 2 wake up. Put the kneaded dough into the basin, cover it and wake it up until you just start rolling the dough.
Process 3 Put the awakened batter on the control panel and knead it vigorously for ten minutes. Key point: point some wheat flour on the control panel, and it will be more energetic to knead.
Process 4 After kneading the dough, dig a hole from it, turn it around and knead it carefully. Put everything with a knife and the rest into the basin, and cover it with an outer cover for later use.
Process 5: Knead this strip until the cross section of the dough stick is equal to the size of a dollar coin. Sprinkle some wheat flour on the board when kneading to avoid sticking to the board.
Process 6 Cut the batter. The total width is two centimeters up and down. The key is that the flour stick should be turned up and down on the board. After cutting, that sort will be produced.
Process 7: Press the batter. Sprinkle wheat flour, knead each batter hard, and press it down with the big muscle that rests on the palm of your hand. The one on the left has been pinched, and the one on the right has been squashed. Then you can just start rolling leather noodles!
Process 8 Special tools: rolling pin and grate (woven by bamboo, with different names and the same function, it is not easy to paste dumplings). At this time, the table has many cut sections, and the hands are flattened, which looks like a flying butterfly. Use a rolling pin to roll the dough while rolling. In the case of rolling with a rolling pin, pay attention to the thick middle and thin edges. The thick middle avoids the leakage of dumplings, and the thin edges taste good.