I used to buy quick-frozen dumplings, but they were really too sweet. I was tired of eating a few. Later, I learned to package jiaozi myself and never bought it again. Every year, I package jiaozi myself to satisfy my desire. Many people will encounter a problem when they first learn to wrap jiaozi, that is, the dough is very easy to crack in the process of wrapping jiaozi, and the end always cracks when kneading, and jiaozi is in a mess. So far, I haven't forgotten my first time. It was terrible! It's going to collapse. At least I have to deal with it.
Today, I will share with you the production skills of an unbreakable jiaozi, so that friends who are new to cooking can avoid detours! In fact, it is very simple, that is, don't use cold water when mixing noodles, use 90-degree hot water. If you don't know 90 degrees without a thermometer at home, let the freshly boiled water dry for three minutes before using it, and it will be almost 90 degrees. In order to help my friends who are new to cooking, I specially weighed it this time. 300g glutinous rice flour and 90-degree boiling water 2 10g. If you do this, it won't crack, but different glutinous rice flour may have slightly different water absorption, but as long as the water temperature is correct, it's basically no problem, although believe me.
You can also pull up the mixed dough, and you will find that it is not easy to break but malleable, so there is no problem. Just look at the picture of the eighth step of the process below. The filling I made today is very simple, that is, the chocolate has melted and some peanuts have been added. Chocolate is particularly strong, and there are crunchy peanuts. Eating soft waxy skin without sugar is really much more delicious than buying it back, and it is definitely not sweet or greasy.
Ingredients: glutinous rice flour 300g, 90-degree hot water 2 10g, chocolate 120g (never substitute cocoa butter), and roasted peanuts.
Production process:
1 Peel the roasted peanuts and put them into the meat grinder. Cover the peanuts and break them a little. If there is no meat grinder, roll them out with a rolling pin. Remember to put peanuts in the fresh-keeping bag. It won't be everywhere.
The degree of crushing depends on your favorite taste. I like to blend it into the picture, giving people a sense of granularity. This state is just right.
3 Put the chocolate into a silica gel mold and soak it in boiling water for a while to melt it. If there is no silicone mold, you can use a fresh-keeping bag or a decorative bag. If you want to eat it all at once, add some butter and melt it together. Afraid of eating too much oil, I didn't add it.
Put peanuts in a big plate, and then press some small holes on the surface with a small spoon. Pay attention to the peanuts at the bottom of the pit. Don't press them too hard to expose the bottom of the dish.
Then slowly pour the melted chocolate into the small pits. Note that the amount of chocolate poured into each pit is basically the same.
After all the pits are filled with chocolate solution, scoop up peanuts with a small spoon, sprinkle them on the chocolate surface so that there are peanuts on each chocolate ball, and then put the plate in the freezer for 20 minutes.
7 Freeze until the chocolate ball is slightly hard, but not too hard, not to be pinched, a little hard but not flowing. Then pick up each chocolate peanut ball and let it go and pinch it a few times. This step is to pinch the dough to prevent the dough from being easily punctured when the chocolate is irregularly wrapped.
Weigh 300 grams of glutinous rice flour into 8 large bowls, then add 2 10 grams of 90-degree hot water several times, first stir the flour into a flocculent shape with chopsticks, and then knead it evenly.
9 The reason why 90-degree hot water is used to mix the dough is because the dough after mixing is malleable when it is pulled, so it is not easy to crack when wrapping jiaozi, and it is also very convenient to operate, even if it is the first time to wrap jiaozi.
10 Put the dough on the chopping board and knead it into long strips. If it does, sprinkle some glutinous rice flour to prevent it from sticking.
1 1 Cut the strip into small doses with a scraper. My dosage is about 20 grams per person.
12 cut the medicine without kneading the ball, directly rush to the cut surface and press in with your thumb, while pressing, pinch the periphery thin to form a deep pit. This method is much better than flattening the medicine in the palm to form a big dough.
13 There is such a deep nest at the end of the picture, which is much better than the old method of wrapping rice noodles, even if it is wrapped in jiaozi.
14 Because I love peanuts, I have put a spoonful of peanuts in my nest now. You can keep them as you like!
15 and then put the frozen chocolate balls in.
16 While rotating, jiaozi was pinched and sealed with the help of jaws, and finally rounded in the palm of his hand.
17 All the skins and stuffing are wrapped. Remember to sprinkle some glutinous rice flour under the wrapped jiaozi to prevent it from being caught in the end.
18 Boil a pot of boiling water, then put in the wrapped dumplings, cover them and cook them first, then open the lid and cook them until all the dumplings float.
Tip: Using 90-degree hot water to mix dough is beneficial to the extensibility of dough. When wrapping jiaozi, the stuffing will not be exposed because the dough cracks. The proportion of stuffing and skin is adjusted according to your own preferences. It doesn't really matter. I like sweet food and put more stuffing. If someone likes to eat jiaozi's skin, then pack less stuffing. In short, you pack less oil and sugar than you buy, which is healthier.