Exercise 1
Process 1 wheat flour is kneaded with appropriate amount of water to form dough, and the batter is kneaded for 10 minute. Let it stand for 20 minutes, and then knead it for 10 minutes to make the batter smooth. Sprinkle some dry wheat flour on the chopping block, buckle a hole in the middle of the ball, form a dough circle, cut it into sections, rub it into strips with a diameter of 1cm, and then cut it into small pieces.
Step 2: Break up the dried noodles and knead the dough into small packets.
Process 3: Grind the dough into cakes.
Step 4 Roll the pie crust into a circle with a rolling pin.
Process 5: The rolled dough should be as thin as paper, slightly thicker in the middle and thinner at the edges.
Finally, add stuffing to make jiaozi in step 6.
Exercise 2
Technology 1 300 wheat flour, add water to boil, add.
Process 2 Knead the dough for about 10 minute, and then let it stand for more than 30 minutes.
Exercise 3
Process 1 kneading. Turn on the tap drop by drop and twist it clockwise to turn the wheat flour into batter, which is slightly harder. Mix noodles. Keep kneading 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 proofed 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 powerful to knead.
Process 4 After kneading the dough, dig a hole from it, turn it over and knead it carefully. Put everything and the rest into the basin with a knife and cover it for later use.
Process 5: Knead this strip until the cross section of the fritters is equal to the size of a dollar coin. Sprinkle some wheat flour on the board when kneading dough to avoid sticking to the board.
Step 6 cut the batter. The total width is two centimeters up and down. The key is to turn the dough stick up and down on the board. After cutting, that kind will be produced.
Step 7: Press the batter. Sprinkle with wheat flour, knead each batter vigorously, and press it down with the big muscles resting on the palm of your hand. The one on the left was pinched and the one on the right was squashed. Then you can start rolling the dough!
Special tools for process 8: rolling pin, grates (woven by bamboo, with different names and the same function, it is not easy to paste jiaozi). At this time, the table has many sections, and the hand is flat, which looks like a flying butterfly. Rolling pin rolls dough while rolling. In the case of rolling with a rolling pin, pay attention to the thick middle and thin edge. Thick in the middle to avoid jiaozi stuffing leakage, thin in the edge and good in taste.