The skin and surface of Bao jiaozi are the same, but they are different when rolled. You must pile them up layer by layer and roll them up hard to form lace. The rolling pin is specially made and needs to be purchased specially, with a live wooden hoop in the middle.
1, steamed dumplings, also known as steamed dumplings, millet, steamed dumplings, and ghost hair, describes the fluffy top and is a kind of pasta steamed with hot noodles as stuffing. Steamed dumplings originated in the Yuan Dynasty and is now distributed in China, Beijing, Shanxi, Guangdong, Shandong, Jiangsu, Zhejiang and other places.
2. Hot noodles are sold, that is, noodles are boiled in boiling water and mixed with cold water to increase the forming ability. Roll the skin with a special rolling pin, which is thick in the middle and has handles at both ends. The rolled skin is very thin and uneven, with four edges like lace, stuffing in the middle and no wrapping. Once it is lifted up, it is steamed on the drawer and formed. Thin skin and big stuffing, cup-shaped, round bottom, thin waist, and lace on it, which looks good and delicious.
3. steamed dumplings fillings are mostly glutinous rice, mushrooms, radishes, Chinese cabbage and lean meat. Add seasoning soy sauce, salt, sesame oil, edible oil, sugar and monosodium glutamate. It is delicious to eat with vinegar and shredded garlic.
How to make noodles with steamed dumpling skin?
Steamed dumpling skin can't be used to make steamed dumpling skin like the usual dumpling skin, just like the skin of soup dumplings. It needs to be mixed with boiling water (hot water in winter and warm water in summer), then kneaded into a ball and stretched into long strips, so that it can be stretched like Lamian Noodles, folded in half and then stretched, but it doesn't need to be very thin. The key is to beat on the panel and strengthen the surface during pulling, so that the steamed dumpling skin will be crystal clear and chewy.
Why is mutton mixed with steamed dumpling skin?
The method of mutton steamed dumplings
Blanch more than half of the noodles with boiling water, add appropriate amount of cold water, knead into smooth dough, and wake for half an hour.
Mix mutton stuffing with oil, salt, pepper powder, soy sauce, oil consumption and minced onion and ginger. Beat in an egg and mix well. Pour the starch into warm water and stir well. Adjust the amount of seasoning according to your own taste.
After waking up, knead the noodles into strips and divide them into equal parts, which are slightly larger than those wrapped in jiaozi. After rolling, roll the edge thin with a rolling pin head, which is lotus leaf-shaped. If it is better to have a two-pointed rolling pin, it can be rolled directly into a lotus leaf shape.
Take a piece of skin, put stuffing in the middle, hold the bottom with your left hand, slowly tighten your thumb and forefinger with your right hand, turn it a few times, let the stuffing go up, and the stuffing will come out to the lace!
After the water is boiled, put it in a pot and steam 12 minutes.
Mix garlic sauce, vinegar, Chili oil and sesame oil and take a bite! The taste is mellow! skill
Because steamed dumplings are open, the water in the meat stuffing is easy to lose during steaming. Add eggs and starch to keep the stuffing moist.
How to score 5 points for the translucent tendon of steamed dumplings?
As for the "bright tendon" effect you mentioned, my understanding is that the steamed dumpling skin is as thin as a cicada's wing. If I understand correctly, you can look at the answer I gave to another friend before. Here, I repeat my previous answer, hoping to help you. "Dear, the transparent effect of steamed dumpling skin you mentioned is not achieved by kneading dough, but by the skill of rolling skin. If the steamed dumpling skin is as thin as cicada's wings and crystal clear, you must learn the rolling technology of steamed dumpling skin. First of all, you need to roll the steamed dumpling skin with a professional steamed dumpling skin hammer. This tool is sold in many places in the north. If you are in the south or can't buy such tools, you can search a lot from the Internet. In addition, the method of rolling steamed dumpling skin should disperse the inertial force around the center, so that the steamed dumpling skin will have wrinkled lace and will be very thin. The warlords in Wan Ru seem to be able to see the opposite side in the back light. I hope you can adopt my answer. If you don't understand anything about steamed dumplings, you can search for steamed dumpling mom on Youku or leave me a message. "
How to match the noodles of steamed dumplings?
The method of glutinous rice steamed dumplings is as follows: ingredients: 1, pork paste, mushrooms and onions (chopped), mixed and stirred for later use; 2. Soak the glutinous rice in water for about 1 hour, and then steam it (don't steam it for too long, it is best to be granular); 3. Stir-fried 1 mixed with 2 as stuffing of steamed dumplings; 4. Take 1 kg flour and mix it with boiling water (commonly known as hot noodle soup); 5, like a steamed stuffed bun, wrap 3 into 4, and open a man named Qiuhua on it. 6. Steam in a cage for 8- 10 minutes, and the delicious steamed dumplings will come out. Please search (Shenzhen Huaxia Snack Training) Huaxia Snack Training Teaching Process: 1. The master took the students to the market to purchase raw materials. 2, the master step by step according to the formula, teaching staff from the early processing of raw materials to complete. 3. The trainees actually operate by themselves, and the master supervises the operation process and comments on the finished products made by the trainees. 4. Post-technical guidance, equipment procurement guidance and shop opening guidance.
How to roll steamed dumpling skin? How is it packaged?
Use a spindle-shaped rolling pin. Usage is to roll the dough into lotus leaf shape by using the different thickness of rolling pin. When the dough feels wavy, don't use all flour, but put starch such as 1/3, so that the steamed dough looks brighter. Knead the dough with hot water, so that it can be rolled very thin without breaking. Just try it. It is best to use oiled paper to pad the lower part of the well-made steamer, which is both hygienic and damage-proof. The stuffing is better to be slightly lighter and drier than the dumpling stuffing. As the saying goes, steaming is salty and boiling is light. I hope your glutinous rice steamed dumplings are successful. Ingredients: 250g of white flour, 500g of glutinous rice, cooked pork belly100g. Accessories: 300g cooked oil, 50g sugar, 5g monosodium glutamate, soy sauce 150g, 3g shrimp. Making: 1) Making stuffing. A) Wash the glutinous rice, put it in a pot, soak it in water at 50℃ for 2 hours, take it out after the rice grains swell, drain the water, put it in a steamer, smooth it, and steam the rice with strong fire; B) Cut the pork into 0.3 cm square cubes; C) Cook diced meat with soy sauce, sugar and shrimp, then put the hot glutinous rice into a spoon, stir-fry with a shovel until the halogen is completely absorbed by the rice, and then add the cooked big oil and stir to form the stuffing. 2) peeling, stuffing and steaming; A) Put the flour on a chopping board, scrape a small nest in the middle, add 120g cold water, knead it into long strips and pull it into 20 grains; B) Flatten the balls one by one by hand, and roll them into a round lotus leaf-shaped skin with a diameter of about 8 cm with a jiaozi rolling pin; C) Hold the skin with the left hand, scrape the stuffing into the center of the skin with the scraper with the right hand, and then gently hold the neck of the steamed dumpling skin with the five fingers of the left hand, so that the stuffing is slightly exposed outside the mouth, and the edges of the skin are staggered and evenly folded into a lotus leaf shape; D) Immediately turn the steamed dumplings in the palm of your hand several times, then pinch them tightly with your thumb and forefinger, that is, put them on a steamer, steam them with strong fire until the skin oil does not touch your hands, and then take them off.
What did you put in the crust of steamed dumplings?
material
500 grams flour
Boiled water150g
Cold water150g
working methods
Steps of Steamed Dumpling Skin 1
Weigh flour, add boiling water, stir with chopsticks, and then add cold water to make smooth dough. 20 minutes.
The second step of steamed dumpling skin
Cut a piece of noodles and knead them into long strips with uniform thickness by hand.
The third step of steamed dumpling skin
Knead into a uniform batter, a little bigger than jiaozi's batter.
The fourth step of steamed dumpling skin
Sprinkle with flour and knead into a circle.
The fifth step of steamed dumpling skin
Squeeze with your palm, put enough flour under the dough, and then put flour on it. Simply put, bury the dough with flour.
The sixth step of steamed dumpling skin
The next step is the key, rolling the dough. Put both hands on the rolling pin together, one hand fixes the seat, and the other hand pushes the dough upward while pushing the rolling pin hard. The right hand is fixed and the left hand rotates clockwise; In turn, it is to earn counterclockwise. Choose a rolling pin with two pointed ends, which is easier to use. Practice a few more times, find the feel, and it will be done in one minute.
The seventh step of steamed dumpling skin
Very good, Bao. Put the mixed burnt stuffing in the middle of the tiger skin, put the tiger skin in the tiger's mouth with your left hand and knead it slowly. Put the wrapped Shao Shao in a cage and steam for 10 minute.
Can the flour in the steamed dumpling skin be mixed with flour and flour?
The secret to making crystal-clear baked dough is to mix the dough with boiling water and thin the dough, so that the steamed dumpling skin will be transparent.
How to make transparent steamed dumpling skin? Can the flour in the steamed dumpling skin be added with flour and flour?
Yes, flour needs to be made into hot noodles, otherwise it won't be wrapped. After the water is boiled, pour it on the noodles, stir and knead it into dough.