Northerners love to eat jiaozi, so they invite guests, including jiaozi, to chat while processing, so as to enhance their feelings and deepen their impressions. Stay at home and do nothing on rainy days. Bao jiaozi. Pack more and freeze in the refrigerator. Take it with you when you eat. This involves a problem, that is, how to make noodles without breaking the skin.

Jiaozi can use high gluten flour or medium gluten flour, and adding water is the key. Without a proper ratio of flour to water, it is impossible to add eggs and salt, so we should pay attention to the following days to cover jiaozi.

The ratio of surface to water.

The ratio of dough to water is 2: 1. If you put eggs, you should take them as the weight of water. This ratio is just right. Put a gram of salt in a catty of flour, and the salt will melt with water, so that the noodles are strong and don't like to break. Put less water in summer and add more when kneading dough, so as to keep abreast of the hardness of dough.

Warm water and noodles, warm water is easy to penetrate, the opposite side is also beneficial, and the noodles are soft and convenient. Cold water and noodles are not easy to get acne, which is not good for noodles.

After mixing the dough, cover it with cloth or curtain. Rich people can also use plastic wrap.

Jiaozi in hot noodle soup should be more serious. Divide the noodles in two, blanch half with boiling water and mix half with warm water. The total amount of water remains the same, and then the noodles are mixed together and stirred evenly.

To make transparent dumpling wrappers, such as shrimp dumplings, mixed flour of wheat starch and potato flour should be used, and the ratio of wheat starch to potato flour should be 95:5, and boiling water should be used, with the water accounting for 50% or more of the flour. Wheat starch is also called flour, and the master of grain and oil shop is an expert. Don't buy it wrong.

In short, no matter what jiaozi, water accounts for half of the noodles, and a small amount of water can always master the hardness of the noodles. If you want to operate well, you can use less water to let friends in the south know that it is easy to get started.

Answer: The main point of making dumplings with dough is that adding water is the absolute key. Noodles are too soft with too much water and too hard with too little water. It is difficult for jiaozi to knead them into a ball. According to my years of experience in making dumpling wrappers, I have already summed up the ideal ratio of flour to water.

You don't need to choose flour to make dumpling wrappers, as long as you use wheat flour (including rich gluten flour, special flour, ordinary flour, high gluten flour, medium gluten flour and low gluten flour) to make dumpling wrappers.

Making details of dumpling skin-moisture ratio;

1, flour 300g, water 168 ~ 174g. Add 56 ~ 58g of water without salt per 100g of flour.

2. Pay attention to the water used for kneading. Tap water should be collected in the container for precipitation 1 ~ 2 hours in advance, so that the water precipitated is also more than 20 degrees in summer. It is best to wrap jiaozi with dough.

3, pay attention to winter, the room temperature is very low, the tap water after precipitation is still too cold, you need to add a little boiling water to the tap water, just try it by hand.

4. Put the flour into the basin, add water to the flour little by little, stir with chopsticks while adding water, then knead the flour, and don't stick your hands. Knead the dough for a while. After kneading, cover it and let it stand for more than half an hour. Then knead the dough into strips, cut it into diamond-shaped pieces, flatten it with the palm of your hand, and roll it into jiaozi purses and jiaozi.

This kind of noodle water is neither very hard nor too soft compared with the dumpling skin made. It's easy to roll dumpling wrappers, and there are many in jiaozi. Jiaozi is easy to pinch. I don't know if you have noticed that the dumpling wrappers bought in the supermarket are very hard and difficult to pinch.

Hello, everyone. I'm a country cook. Let me answer this question. What are the main points of kneading dough when making dumpling skins? According to the cooking experience of rural chefs for many years, it depends on the following reasons: the choice of flour, the ratio of flour to water, the method and intensity of dough mixing, and the time of waking up.

I clearly remember that on the first day of learning pastry in the chef school, we learned to make noodles with jiaozi. The new students each gave out a piece of prepared jiaozi noodles, a small stainless steel basin and a small rolling pin. The master demonstrated first, and then we began to practice rolling dumpling wrappers. You can't learn anything else until the dumpling skin is qualified. The master said it was a basic skill.

It is best to choose high-gluten flour as dumpling wrapper. High-gluten flour has strong elasticity, ductility and plasticity and high gluten content, which can be used to make bread, jiaozi, noodles and so on. Now there are rich powder, high gluten powder, snow pollen and jiaozi powder on the market, which are all good choices. Ordinary flour can also be used to make dumpling skins, but the taste is not as good as high-gluten flour.

Take 500 grams of flour as an example and add 225 grams of water. The temperature of water at room temperature is generally below 30℃, and warm water can be used to mix noodles in winter, and the temperature should not exceed 36℃. Because the water temperature is high, it will affect the production of gluten. Cold water dough is characterized by white color, smoothness, firmness, elasticity, tenacity and ductility. This ratio of flour to water can also be used to make handmade noodles. If you like something stronger, you can beat an egg or add a little salt. If you add eggs, reduce the amount of water.

Pour the flour into the basin and add it to the cold water in stages, but never add it all at once. If you add too much water at a time, the flour can't be eaten for a while, which will cause the phenomenon of "nest water" and make the noodles stick to your hands. The correct way is to stir and knead by hand, so that water and flour can be combined into a blank. Knead hard when kneading dough. Protein in flour forms gluten network in cold water. After repeated kneading, the surface of the dough blank is smooth, firm and non-sticky. Cover the kneaded dough with a damp cloth to wake it up.

Proofing can make the particles in the dough fully absorb water, better generate gluten network, improve the elasticity and smoothness of the dough, make the dough more moist and the dumpling skin more refreshing. The purpose of covering the dough with wet cloth during proofing is to prevent the dough blank from air-drying and crusting. Time to wake up should be enough, about 20-30 minutes.

The above are the methods and essentials of making jiaozi noodles, which I have summarized based on my experience in making pasta for many years. Starting from the choice of flour, it is best to choose high-gluten flour and jiaozi flour for making jiaozi noodles, followed by the ratio of flour to water. When kneading dough, water should be added in stages to make the noodles smooth, smooth by hand and smooth by basin. The dough must be kneaded evenly, covered with a wet cloth to wake it up, finally kneaded, stored in long strips, and pulled into a uniform size agent with a knife or hand. Finally, roll the dumpling skin with a rolling pin, which is slightly thicker in the middle and thinner at the edge.

Jiaozi is a must-have food for holidays in northern China. On New Year's Eve, the whole family sat together to make a package of jiaozi, which represented the reunion, and it was also their own taste from snacks to everyone's hometown.

People always say "jiaozi is delicious, but the stuffing is difficult to mix". In fact, jiaozi's skin is not good, and the cooked jiaozi is not good, and the skin is broken, which is also a matter that makes people scratch their heads and get angry. Jiaozi is not only fresh and juicy, but also tender. There are still some tips here, so I have specially summarized four tips. Let's take a look at them together.

Four tips of dumpling skin

1, dumpling skin mixed with cold water makes the dough more compact and chewy.

2. Adding eggs and salt to the dough to increase nutrition and taste can kill two birds with one stone.

3. Adding a little starch to the dough can make the dumpling skin brighter and avoid boiling.

4, and good dough, don't use it immediately, it is best to cover it with plastic wrap and wake it for 30 minutes.

500g flour +250g water +5g salt+1 egg +20g starch.

1, add eggs to flour, add salt, add starch and flour and mix well, add water bit by bit and mix well by hand.

2. Let the water and flour be fully mixed, slowly form a floccule, and stir in circles to fully blend the flour. Dry noodles are better than adding too much water, and the dumpling skin is harder.

3. After it is all flocculent, you should start to knead the noodles hard, slowly knead them into a little strength, and gradually knead the noodles into smoothness.

4. Cover the dough with plastic wrap, let it stand and wake for 30 minutes. Fortunately, you can continue to knead the dough after kneading. The purpose of proofing is to make flour and water combine more closely, and the dough will be more tough. Then you can roll up the skin and wrap it in a jiaozi.

1, when cooking jiaozi, be sure to add a little salt to the water to avoid boiling the dumpling skin.

2. After the quick-frozen jiaozi is cooked, it should be soaked in clear water 1 min, and then boiled in warm water to avoid adhesion and skin breakage.

3. When cooking jiaozi, order cold water several times in the middle of cooking jiaozi, which can speed up the cooking in jiaozi and prevent jiaozi from peeling.

4. Whether you are making quick-frozen jiaozi or jiaozi, don't cover it first. Boil the skin for a while, then cover it with stuffing, so that the skin will not break, the soup will not be turbid, and the pot will not stick to the pot.

5. When cooking jiaozi, be sure to add enough water, which is about five times of the ingredients.

Pay attention to the above skills when making dumpling wrappers, and you will get satisfactory results. In addition, when rolling dumpling skin, it must be uniform in thickness and size. When jiaozi cooks, it will avoid the thin part being boiled, and the thick part is not cooked yet, which will affect the taste. I hope the above answers are helpful to everyone.

Thank you for answering this question here. Let me take you into this question. Now let's discuss it together.

? Jiaozi was born in 1800 years ago. It's authentic China flavor, and it's very pleasant as soon as you enter jiaozi. In the north of China, it is also a necessary food for the New Year and a comfort to the soul. Jiaozi is not only fresh and juicy, but also very soft.

Four tricks of dumpling skin and dough:

First, the dumpling skin is mostly cold water and flour, which makes the dough more compact and elastic;

Second, add eggs and salt when mixing noodles to increase nutrition and taste, killing two birds with one stone;

Third, many experiments have proved that adding a small amount of starch to the dough can make the dumpling skin more transparent and avoid boiling. ; Fourth, the good dough should not be used immediately. It is best to cover it with plastic wrap and wake it for 30 minutes. The effect is better.

How to cook jiaozi according to the golden ratio of bread jiaozi, so as not to break the skin;

The golden ratio of dough: 500g flour +250g water +5g salt+1 egg +20g starch. Mix the dough evenly, knead it into dough, cover it with plastic wrap and use it 30 minutes after waking up.

The taste of jiaozi depends on the stuffing, which may be misunderstood. Actually, we were all wrong. The key to jiaozi is dumpling skin. If the dumpling skin is just delicious, it will break when cooked, and it will be tasteless. Only the dumpling skin with ten legs can make the delicious dumpling skin exude the original flavor. When making dumpling wrappers, remember not to add water directly to the dough. If this step is added, the thin skin will not be easily broken;

When people make dumpling wrappers at home, they directly add water to the basin to make noodles. This is the wrong way to make dumpling wrappers. As a result, the dumpling skin is not delicious.

How to cook jiaozi without breaking the skin? Here are some suggestions from Jane:

1, whether it is boiled and frozen in jiaozi or now in jiaozi, you must add some salt to the water to prevent the skin from breaking;

2. The best cooking method of quick-frozen dumplings is to soak them in water for 1 min, and then use a pot of warm water, so as to avoid adhesion and skin damage;

3. When cooking jiaozi, please use more water to speed up the cooking and not stick your hands;

4, no matter what kind of jiaozi, don't cover the cooked skin first, and then cover the cooked stuffing, so that the skin is not broken, the soup is not turbid, and the pot is not sticky;

5. Add enough boiled jiaozi, about five times as much as the ingredients. You must remember.

The text emphasizes teaching everyone how to make dumpling wrappers. Step 1: Pour the flour into a basin, add yeast powder and sugar, stir well with chopsticks, and then add eggs. This is the most basic way to make dumpling wrappers. I believe everyone knows this step. But did you find the details? When we mixed eggs with flour, we added an egg. Flour and eggs are more conducive to kneading dough. In this way, the dumpling skin can be better, tender but not broken, and the taste is particularly delicious.

After the dough is kneaded, the second step is to cover it with film and put it into high temperature for processing. Generally speaking, fermentation takes about 30 minutes. After that, we can make the dough into the shape of dumpling skin, which makes it a particularly delicious dumpling skin. Understand? The key is to add eggs to make dumpling skins. Because of sublimation, when you pack jiaozi at home, you can choose to try it. You can make delicious dumpling wrappers. With this layer of skin and delicious stuffing, this jiaozi is absolutely delicious.

Finally, I am here to wish you all a happy life, good health, happy family and all the best.

Get rich every year, business is booming, thank you!

Jiaozi is a kind of pasta that many people like. It is covered with various fillings, such as the most classic Chinese cabbage pork stuffing, leek egg stuffing, mutton stuffing and so on. Different fillings naturally have different tastes.

It is easy to mix dumpling stuffing, but it is the dumpling skin that is difficult. What can jiaozi do to become stronger? Let's take a look at it in the footsteps of corn!

Prepare the raw materials flour, salt and cold water.

Manufacturing technology 1. Flour is the first choice for making dumpling wrappers. Generally, jiaozi special wheat flour is selected, which has rich taste and strong wheat flavor.

2. Then pour the flour into a big bowl and add a little salt. Salt is added to increase the strength of flour and make jiaozi taste better.

Warm water is used for dough, while cold water is used for dumpling skin. Add cold water bit by bit, and stir into a floccule.

It is often said that jiaozi's hard noodle soup is matched with soft noodles, and the surface of dumpling skin should be soft, so it is easier to roll the skin and wrap the stuffing.

3. Knead the dough into a simple dough, cover it with a wet cloth for proofing 15 minutes, then knead it into a smooth dough, proofing it for 15 minutes, then continue kneading the dough, which can be repeated for 3 times, and finally cover it with a wet cloth for proofing 1 hour or so.

Repeated kneading and proofing can increase the strength and toughness of flour, so that it is not easy to break the skin when cooking and the taste will be better.

4. Continue to knead for a while after waking up, then knead into long strips and cut into small doses of the same size.

5. flatten the agent with the palm of your hand and roll it into a dumpling skin with a slightly thicker middle and a thinner edge, so that the skin will not be broken because the bottom is too thin when cooking.

6. Finally, wrap the favorite stuffing and cook it, and the delicious jiaozi will be ready.

Corn after dinner summary:

1, using special Jiaozi wheat flour, the wheat flavor is more intense.

2, add a little salt to the flour to increase the strength.

3, cold water and noodles.

4. Repeat the kneading process for 3 to 4 times to increase the toughness of flour.

5. You need to wake up again after kneading 1 hour or so.

My own personal experience

When I wrap jiaozi, I used to put a little salt in the flour and then stir it with warm water. It's better to wake it for a long time, so that I can handle the dough well, so that jiaozi will be soft and smooth, and the cooked jiaozi will not rot and look good.

For reference only!

Only when the dumpling skin is thin and tough can high-quality jiaozi be packaged, and the quality of dumpling skin and noodles is the key. If you want to eat jiaozi with smooth tendons, it is a crucial step to wrap jiaozi with thin skin and fragrant stuffing. Jiaozi and dough must be wrapped in cold water, so as to ensure the smooth taste of jiaozi gluten, and the water and dough should have a certain proportion. Let's take 500 grams of flour as an example to see how to mix dough when making dumpling skins.

Ingredients: 500g ordinary flour, 200-210ml clear water.

Mixing method:

1, put 500g flour into a basin, add water bit by bit, and stir quickly with chopsticks.

2. Stir all the flour in the basin into a uniform flour ball.

3. Knead the dough into smooth dough.

4. Seal the dough with plastic wrap and wake it for 30 minutes at room temperature.

5. Knead the dough repeatedly before use until it is smooth and seamless.

6. Knead the dough into a uniform strip and cut it into noodles with uniform size with a knife.

7. Round the pulled dough into a uniform dough cake, which is convenient for operation when rolling dough and increases the toughness of dough again.

8. Press the bread by hand, and then roll the dough. The main point of rolling is that the middle is slightly thicker and the edge is thinner. This kind of bread prefers to be familiar with the edge of jiaozi, not to be broken.

These are the essentials of making dumpling skins with dough. Have you mastered them? If you learn them, you can make dumpling wrappers with jiaozi and dough in the future. Let's get started.

Ok, that's enough sharing. Goodbye.

Hello, I'm glad to exchange the practice of dumpling wrappers. Delicious jiaozi is inseparable from the successful production of dumpling wrappers. If the dumpling stuffing is delicious, but the dumpling skin breaks when cooked and tastes heavy, then the taste of jiaozi will also drop. Only when the dumpling skin is full of energy and unbreakable can a delicious jiaozi be made. Therefore, it is particularly important to master the essentials of making dumpling wrappers. I will share with you a step I usually take to make dumpling wrappers. The wrapping paper is thin and unbreakable;

Step 1: First, pour the prepared flour into a basin, add a proper amount of yeast powder and sugar to the flour, and stir it evenly with chopsticks. Then, beat an egg into it, pour in a proper amount of warm water, stir it with chopsticks while pouring, and then knead it into a smooth dough by hand. In order to ensure the softness of dough, remember to add a little vegetable oil when kneading dough.

Step 2: Cover the dough with plastic wrap and ferment in a warm place for about 30 minutes. Then take out the proofed dough, knead the air out of the dough by hand, knead it into strips, divide it into small doughs of equal size with a knife, then knead it into round and flat shapes respectively, and roll it into dumpling skins, and the dumpling skins with thin skins are finished.

Production key:

Adding eggs, the skin made by jiaozi is thin but not broken. This is mainly because eggs not only help to knead the dough evenly, but also increase its toughness, so that the rolled dumpling skin is thin and not broken, and the taste is delicious, which can fully reflect the umami flavor of dumpling stuffing.

Jiaozi is the favorite of northerners, and seeing off guests during the Spring Festival is a symbol of the host's hospitality.

We can't get enough of jiaozi every day. We will often eat all kinds of stuffing, jiaozi. This is a problem that should be paid attention to when the dumpling skin is mixed with flour. First of all, try to use high-gluten flour in the choice of flour. Its protein is above 10, which is the highest in flour and has strong gluten. Secondly, it is necessary to control the amount of water added when kneading dough, and the dough is moderate in hardness to ensure the quality of dumpling skin. After the dough is mixed, it should be left for more than 20 minutes to fully release its gluten.

Mastering the above, there is no problem in making dumpling wrappers.