Question 2: How to wrap the dough in jiaozi? Jiaozi doesn't need dough. Just mix the dough directly, not too hard. Steamed buns need dough.
Question 3: How to make jiaozi dumpling wrappers with dough: 1. 1 kg flour +250g warm water+1 egg+10g salt. 2. Knead the dough and let it stand at room temperature for 30 minutes (just to make stuffing after waking up). The making method of dumpling skin is very simple. Add a proper amount of salt water to the surface and keep rubbing. In my own words, it's hard work on one side! Jiaozi noodles must be rubbed, rubbed for a while, and rested for a while to wake up. The more you rub it, the better it tastes, usually 3 to 4 times, 4 times each time, 5 minutes each time (for home use). Generally, I just put four or five bowls of flour directly in a small basin, then slowly add water and stir it by hand. Until there is no dry flour, then knead it into dough, knead it on the panel until the surface is smooth and soft, and then put it into a small pot to make dumplings. At this time, the appropriate hardness can be achieved! Then pull the dough into a dough with a diameter of about 2cm, flatten it, and roll it into a circle with a rolling pin.
Question 4: What does Mom need to do to wrap jiaozi: chop stuffing 15 minutes, mix stuffing for 4 minutes, mix dough for 6 minutes, wake up for 5 minutes, and wrap jiaozi15+4+6+30+10-5 = 60 minutes.
Question 5: How to wrap jiaozi in boiling water? 1 kg flour+250g warm water+1 egg+10g salt. 2. Knead the noodles into a ball and let it stand at room temperature for 30 minutes (this time is just the filling). The making method of dumpling skin is very simple. Add a proper amount of salt water to the surface and keep rubbing. In my own words, it's hard work on one side! Jiaozi noodles must be rubbed, rubbed for a while, and rested for a while to wake up. The more you rub it, the better it tastes, usually 3 to 4 times, 4 times each time, 5 minutes each time (for home use). Generally, I just put four or five bowls of flour directly in a small basin, then slowly add water and stir it by hand. Until there is no dry flour, then knead it into dough, knead it on the panel until the surface is smooth and soft, and then put it into a small pot to make dumplings. At this time, the appropriate hardness can be achieved! Then pull the dough into a dough with a diameter of about 2cm, flatten it and roll it into a circle with a rolling pin.
Question 6: Does jiaozi need cold water, warm water or boiled water?
1. cold water dough
Food suitable for making cold water dough.
Cold water dough is a kind of water-mixed dough mixed with water at a temperature below 30℃, commonly known as cold water surface. Because the flour is mixed with cold water or low-temperature water, protein in the flour can't undergo thermal denaturation, thus forming more and stronger gluten. Starch does not swell and gelatinize at low temperature, so the dough formed is firm, tough, tensile and stiff, also known as "dead noodles".
The characteristics of cold water surface are that the finished product is white in color, refreshing and chewy, and not easy to break. Generally suitable for boiling, flipping, frying and frying, such as jiaozi, noodles, spring rolls, pearl soup, pancakes and so on.
And cold water dough.
The method of making cold water surface is to pour flour into a basin or chopping board and mix it with cold water or water with low water temperature (add some salt to cold water in summer, because salt can enhance the strength and gluten of dough, and mix it with water slightly higher than normal temperature in winter), and stir while adding water. Water can't be stirred at one time, because there is too much water to stir at one time, the powder can't be sucked in at one time, the water overflows and loses moisture, and the stirring is uneven. Therefore, water should be added in stages, and the mixing ratio of flour and water is about 2: 1. Stir face-to-face with water to make snowflakes, pound them vigorously and knead them repeatedly until the dough is very smooth and not sticky.
After the dough is made, it must be placed on the chopping board, covered with a clean wet cloth, and let stand for a period of time, that is, "noodles." The baking time is generally 10- 15 minutes, and some of them can reach half an hour.
2. Warm dough
Food suitable for making hot dough.
The dough made of flour and warm water at 50℃-70℃ is called warm water dough. Because the water temperature is higher than that of cold water, the diffusion of water molecules is accelerated, which limits the formation of gluten texture, but increases the water absorption of starch. The gluten, toughness and elasticity of this dough are lower than those of cold water, and the color of the dough is not as good as that of cold water.
Warm water and dough are characterized by softness, strength, plasticity and easy molding; It is not easy to lose shape after cooking, with moderate taste and white color. This feature is especially suitable for making steamed cakes of various colors (jiaozi), such as Chinese cabbage cakes, goldfish cakes, four-wedding cakes and so on.
And warm dough.
The preparation of warm water surface is to put flour into a pot or chopping board and add appropriate amount of warm water. The water temperature should be accurate. Too high will cause starch gelatinization or obvious protein denaturation. Too low will cause starch swelling and protein invariance. Too high or too low can not achieve the characteristics of warm water surface. The amount of water added should be based on the different requirements of varieties, so that water and flour can be fully combined. After the dough is initially formed, it should be spread or cut on the panel, let the hot air out, completely cool, and then thoroughly knead.
3. Hot water dough
Food suitable for making hot water dough.
Hot water dough is also called boiled water dough or hot noodles. The water temperature of the dough is generally above 80℃. Under the action of hot water, protein in flour coagulates and decomposes water, so gluten is destroyed, starch absorbs a lot of water and expands into paste and decomposes monosaccharide and disaccharide. Therefore, the hot water dough is waxy and weak, and the finished product is translucent and has poor color, but it is delicate, sweet and easy to mature after heating.
Hot water concord is suitable for making steamed dumplings, steamed dumplings, pot stickers, pancakes and oil cakes.
And hot water dough.
The method of making hot water dough is to pour flour into a basin, heat the water (above 80℃) and stir it with a flour stick. Stir quickly while pouring water, especially in winter, in order to make the noodles cook evenly. Water consumption should be fully mixed at one time in the preparation process, and it should not be prepared after caking. Because it is difficult to knead the dough evenly after adding hot water. If it is too soft (mixed with too much water), adding flour is not easy to make up, which also affects the properties of the dough and sticks to the teeth when eating. When kneading dough for the last time, be sure to sprinkle cold water and knead it into dough. Its function is to make the product taste waxy but not sticky. After the dough is mixed, it needs to be cut into small pieces to dry, so that its heat can be emitted. Cover it with a wet cloth after cooling.
* How to knead dough well
Correct dough mixing method (three-step water adding method): You can't add enough water at one time when mixing dough. Pour flour into a basin or panel, dig a concave pool in the middle, slowly pour in water, and stir slowly with chopsticks. When the water is absorbed by the flour, it is repeatedly rubbed and stirred by hand, so that the flour becomes many small pieces, commonly known as "snowflake noodles". In this way, the flour will not drip everywhere because it is too late to suck, nor will it stick to the hands and pots with batter. Then sprinkle water on the "snowflake flour" and stir it by hand to make a massive dough, which is called "grape flour". At this time, the flour has not absorbed enough water and its hardness is relatively high. You can knead the dough into a ball and then stir it ... >>
Question 7: How to mix dough to make the dumpling skin firm and transparent! I'm from the north, and I often package jiaozi. I use warm water to mix the dough (the water temperature should not be too high, about 20 degrees). Be careful not to add too much water at a time, and add it slowly. I add water and stir with chopsticks until more than 90% of the flour turns into dough. Then I began to knead the dough into a ball by hand, then covered it and woke up for about 30 minutes, or longer. Before wrapping jiaozi, put some fine flour (dry flour) and knead it for a while. It's very important to knead the dough, and then roll the skin with a pulling agent, so that the dumpling skin will be strong and transparent. Haha, give it a try.
Question 8: How to make jiaozi noodles? Add a little salt, jiaozi flour or ordinary flour to the flour?
Add an egg white;
Mix flour with cold water, first add a little water, and knead the flour into dough bumps;
Then press the bumps together and knead the dough hard;
Knead the dough into dough;
Dip the dough in some water by hand, and then continue to knead;
After repeated for 2-3 times, the dough has no dry bumps; Cover the pot to prevent water evaporation, and wake up for about 30 minutes;
Listen, this is a wake-up call.
Rub the dough into flour, and you can wrap jiaozi.
Question 9: How many ways of packaging are there in jiaozi? Jiaozi, also known as dumplings, is a traditional food with a long history and is deeply loved by people. When winter comes, it is a very happy thing to cook a pot of hot jiaozi and warm your family. However, do you know how many kinds of wrapping methods there are in jiaozi? Next, I will explain in detail the wrapping methods of general dumplings, bobo dumplings, clam dumplings and horseshoe dumplings. Everyone should study hard! General jiaozi: 1. Bend your hands into a nest and put in 15g stuffing. 2. Fold into a semicircle and clamp the middle. 3. Seal from both sides to the middle. 4. Hold both sides with your thumb and forefinger. 5. Squeeze slightly towards the middle at the same time.
6. The middle bulges into the shape of a wooden fish
Question 10: How to make jiaozi at home? Hello,
Cheng Xiao, prepare a plate of wrapped jiaozi. This is jiaozi stuffed with Chinese chives.
Put half a pot of water in the pot, cover the pot and bring to a boil.
Boil until the water boils and a lot of bubbles come out.
At this time, we put the jiaozi on the plate into the pot one by one, and be careful not to push it too hard, let alone throw it in, so as not to spill boiling water and burn our hands.
Prepare a bowl of cold water (the key is this, this is the way to avoid jiaozi breaking the skin and sticking to the pot).
You can cover the pot or leave the pot uncovered, and keep the heat until the jiaozi becomes bigger or floats.
Tip: Do not stir jiaozi with a spoon or spatula during the whole process.
At this time, we slowly poured the prepared cold water along the pot wall.
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At this time, you will see that the chubby creature will float automatically. If some have not come up, you can gently move the jiaozi with a spoon until it comes up.
I'm glad to serve you, and hope to be satisfied with it. Thank you.