Look at this dumpling skin. Crystal clear, beautiful shape. I believe there won't be too much moisture.
Look at this dumpling skin again. He must have a lot of water and the dumpling skin is black, so the specified flour is not good flour.
Besides, steamed dumplings, a catty of flour, 562 boiled water, and a proper amount of lard. Steamed dumplings are basically instant noodles, and the steamed jiaozi is crystal clear, but you must remember that steamed dumplings must be cooked and cooled before kneading.
This is my jiaozi. It's not very nice, but it's enough.
Jiaozi is an essential staple food for festivals in northern China, which symbolizes reunion and changes in age. In China, no matter what kind of food, you can't shake jiaozi's position.
Now more and more handmade foods are on the assembly line. Only jiaozi is performing a tradition of thousands of years, handmade jiaozi, which is a memory handed down from generation to generation by China people, and a memory of food!
Is jiaozi delicious? The most important thing is the making of dumpling skin and stuffing. Among them, whether the dumpling skin tastes soft and firm, soft and strong, is the test standard for the success of dumpling skin.
So how can we make a dumpling wrapper that combines hard and soft? What are the tips for making dumpling wrappers? Today, Zhang Apo, who has opened a jiaozi store for more than 30 years, will tell you about the doorway.
Ingredients: 500g of high-gluten flour, 230-250g of cold water and 3g of salt.
Production method:
The first step: the choice of ingredients. If you want the dumpling skin to be soft and tender, it is very important to choose materials. Choosing the right raw materials is a step closer to food. It is best to choose high gluten or medium gluten flour made of wheat for making dumpling wrappers, because these two kinds of flour have strong activity, high protein content and strong ductility, so they have strong gluten and make dumpling wrappers stronger.
Step 2: Mix the dough. Add a small amount of cold water to the basin several times, stir it into snowflake shape, and knead it into smooth dough by hand. Stir the dough with cold water. Cold water can prevent protein thermal denaturation in flour and form more gluten without swelling and gelatinization. Therefore, the dough is firm, tough and tensile. The dumpling skin made in this way is strong, resistant to boiling and not easy to break. It is very important to knead dough, and it should not be less than 10 minute. Add some salt to the dough, and the rolled dumpling skin is thin and tough, and it is not easy to break when cooked.
Step 3: Wake up. Grandma said that the kneaded dough should be put into a basin, wrapped with plastic wrap or steamed cloth, and then covered, and let stand for about 15-20 minutes, so that gluten can be relaxed, extensibility can be increased, dough viscosity can be reduced, and the surface can be smooth, which is convenient for the next operation and can make the dumpling skin soft and firm.
Step 4: Knead the dough. Sprinkle some flour on the panel, put the dough on the panel and knead it vigorously 10 minute. After kneading the dough, dig a hole in the middle, circle and knead it into a cylindrical strip with uniform thickness, divide it into 3-5 sections with a knife, take one section and continue the next operation, and put the rest in a basin and cover it with a wet cloth for later use.
Step 5: Make batter. Knead this strip into a coin with a diameter equivalent to 1 yuan. Sprinkle some flour on the board when kneading dough to prevent it from sticking. When pulling a noodle, the strip should be rotated 90 to make the pulled noodle basically cylindrical, which is convenient for the next peeling operation. Then press the dough powder hard with the muscles resting on the thumb of the palm, and it will be crushed into rotten noodles.
Step 6: Roll the skin. Grandma said that the dumpling skin should be rolled evenly, so that the size, thickness and shape of the dumpling skin are even. The specific standard is thick in the middle and thin in the edge (thick in the middle to prevent stuffing leakage, thin in the edge and good in taste). When rolling skin, pay attention to the uniform force of the right hand and turn the dough with the left hand at the same angle, so as to ensure that the rolled dumpling skin is consistent in size, shape and thickness and beautiful.
Production skills:
Tip 1: The flour used to make dumpling wrappers is high-gluten natural flour, which can not only ensure gluten, but also leave a strong wheat flavor, which is natural and healthy.
Tip 2: The dough for making dumpling wrappers should be moderate in hardness, too soft to operate, and the dough is easy to deform when rolled, and the jiaozi blank after stuffing is easy to stick, break and not resistant to cooking; The dough is hard, it is not easy to roll thin, and the dumpling skin is not easy to stick when filling.
Tip 3: Steamed dumplings are usually mixed with hot water, and jiaozi will be softer; And to be an ordinary jiaozi, you should use cold water to make dough, which is more powerful.
Tip 4: There is another trick to add eggs and noodles. Adding 1 egg to 500g flour can make the dumpling skin softer and taste better, and it will not harden even if it is cooled in jiaozi. But the disadvantage is that the dumpling skin is yellow. If you mind, don't add eggs.
Tip 5: As the saying goes, "the daughter-in-law who was beaten wiped her face". Although there is no domestic violence now, jiaozi's noodles must be rubbed again, rubbed for a while, and rested for a while to wake it up. The more you rub it, the better it tastes. Generally, jiaozi's dough should be kneaded at least 3 times, 3 times each time and 5 minutes each time.
Jiaozi is a common food, so if it is made by ourselves, how can the dumpling skin be soft and hard? Let's take a look at the methods and tricks of dumpling wrappers.
Methods/steps
Material selection: If you want to make dumplings soft and hard, you have to choose the right material. It is best to choose high-gluten flour or medium-gluten flour for dumpling skin. Then you need to mix the dough with cold water, because the dumpling skin on the cold water surface has good elasticity and is resistant to boiling, and it is not easy to break when cooking in jiaozi.
Put the flour into a basin, and then add a proper amount of cold water to make the dough slightly hard; Knead the dough for at least 10 minutes to strengthen the gluten channel of the dough. Adding a little salt when kneading dough will make gluten channel. ; Cover the kneaded noodles on the basin and leave them for a while to wake them up. Generally, the time for proofing dough is 15~30 minutes until the dough becomes twice as big. The purpose of dough proofing is to make fermented dough more flexible and soft.
Put the proofed dough on the panel and knead it vigorously for ten minutes. Key points: put some flour on the panel, which is more powerful. After kneading into a ball, dig a hole in it, turn around and knead it carefully. Put all four pieces in with a knife, put the rest in the basin, and cover them for later use.
Knead this strip until the cross section of the dough stick is equivalent to the size of a dollar coin. Sprinkle some flour on the board when kneading dough to prevent it from sticking. Cut the dough. The width is about two centimeters, and the key is that the fritters roll up and down on the board. This arrangement will be formed after cutting. Press the dough. Sprinkle with flour, knead into dough by hand, and press it down with the big muscles resting on the thumb of the palm.
Matters needing attention
As the saying goes, it's not as delicious as jiaozi, and jiaozi is one of the northerners' favorite pasta. Jiaozi is delicious with stuffing and bast. Many people mix stuffing without problems, but they can't make dumpling wrappers. Buy a ready-made jiaozi leather bag, jiaozi, which is not strong and tastes bad. It is easy to break when cooked. Today, I will tell you a few tips for making dumpling wrappers, so as to ensure that you can eat delicious handmade jiaozi without breaking the wrappers. Dumpling skin jiaozi powder.
Jiaozi naturally needs flour and flour to make skins. Flour is also very delicate. There are high gluten flour, snow pollen and jiaozi flour on the market. With jiaozi powder and flour as the skin, the dumpling skin is stronger, brighter and tastes better. Knots are usually made of jiaozi powder.
Add salt to noodles
If you want to make the dumpling skin tougher, add some salt to the dough. The amount is not too much. The stirred dumpling skin is strong when it is dissolved in water. The boiled dumpling skin is not easy to break and is more delicious.
Beat eggs with flour.
If you are a low-salt crowd, don't add salt when mixing noodles. Adding eggs has the same effect and is more nutritious. It is more appropriate to add 1-2 eggs to a catty of flour.
Knead the dough until
And jiaozi noodles is also a science. When noodles are too hard and easy to seal, they can't be pinched tightly. The surface is too soft, easy to collapse, and the wrapped jiaozi is deformed. Noodles should be moderate, slightly softer than the noodles you usually eat. It takes half an hour to wake up and then knead until the surface is smooth.
Roll the dumpling skin evenly.
People who are afraid of broken dumpling skin usually think that the dumpling skin is rolled too thin, so they roll it a little thicker on purpose, but the taste of jiaozi made by this way is too bad. If you want the dumpling skin to be unbreakable, you should roll it evenly. When cooking, you can avoid cooking the thin part, and the thick part is not cooked yet.
Boil jiaozi water with salt.
Boiled is also the key to wrapped jiaozi if it is not broken. Heart knot 20 1 Add a little salt to the water when cooking jiaozi, so that jiaozi will not break the skin or stick; Don't stir with a spoon when cooking, or you will break jiaozi.
Matters needing attention
Don't let the wind roll the dumpling skin, or it will break when it is cooked.
Jiaozi is an indispensable staple food for Chinese New Year in the north. Morality, gender in old age. No matter what kind of food, it can't shake the status of jiaozi. Nowadays, many handmade foods are copied on the assembly line, but jiaozi is the only one who is performing a century-old tradition, handmade jiaozi, a memory handed down from generation to generation in China, a memory of food!
There are five main steps to make jiaozi delicious: mixing flour, rolling skin, mixing stuffing, filling and cooking. Among them, the dumpling skin occupies two steps, and its importance can be imagined. There are three tricks for dumpling wrappers, soft and hard.
Tip 1: Choose ingredients. Wheat flour is mainly used in the north, but high gluten flour or jiaozi flour should be used first to make jiaozi. The right raw materials are selected, which is one step closer to delicious, because the dumpling skin needs good ductility, high-gluten flour has strong activity and high protein content, so the gluten is strong.
Tip 2: cold water and noodles. It is best to mix flour with cold water, because cold water can prevent protein heat denaturation in flour, so more gluten is formed. The characteristic of cold water dough is that it will not swell and gelatinize, so the dough is firm, tough and tensile.
Practice: 500 grams of flour, add a small amount of cold water (about 230 grams) several times, and stir to form a knot, which is flocculent. Knead the dough into smooth dough by hand, seal it with plastic wrap and let it cook for 20 minutes. Continue to knead for a while after waking up, then divide the ingredients and roll the skin.
Tip 3: Mix dough and add materials. Adding a proper amount of salt to flour has a surprisingly good effect. As the saying goes, "alkali is the bone salt tendon", for example, 500 grams of flour and 3 grams of salt, the rolled dumpling skin is thin and tough, and it is not easy to break when cooked. Another trick: "add eggs and noodles." Adding 500 grams of flour and an egg has the advantage that the boiled dumpling skin is soft and tastes good, and it will not harden when it is cold. The disadvantage is that the dumpling skin is yellow and has egg yolk.
That's about it. There is a better way. Welcome to add, thank you!
Her kitchen (finished)
It is best to choose high gluten flour or medium gluten flour for flour.
working methods
1, put the flour into a basin and add cold water to stir the flour. The dumpling skin made in this way is more elastic, resistant to boiling and not easy to break. Adding some salt to the dough can make the gluten smooth. If you want to make steamed dumplings, make noodles with hot water. Jiaozi will be softer. If you cook jiaozi, you must use cold water. )
2. Knead the dough for at least 10 minutes to strengthen the tendons.
3. Cover the kneaded noodles and let them wake up for a period of time, about 15~30 minutes, until the dough becomes twice as big as before, which can make the noodles more tender and soft.
4, put some flour on the panel, wake up and put the dough on the panel and knead 10 minutes.
5. After kneading into a ball, dig a hole from the inside and turn around and knead it carefully. Take one of the four knives, put the rest back in the basin and cover it for later use.
6. Knead it into a long piece, dry some flour when kneading it, and don't stick it on the board, and the cross section of the dough stick is equivalent to the size of a dollar coin.
7. Cut into dough about two centimeters wide, and the dough stick should roll up and down on the board. This arrangement will be formed after cutting.
8. Sprinkle flour, knead into dough by hand, and press it down with the big muscles of your thumb.
Tips:
When rolling noodles, pay attention to the thick middle and thin sides, and the thin side will taste better, so that the thick middle will not reveal the stuffing.
First, the formula:
(1) raw materials: ① blank: high gluten flour 175g, low gluten flour 75g, refined salt 2.5g, clear water115g;
② Stuffing: pork 250g, leek 200g, Jiang Mo10g;
③ Seasoning: 25g cooking wine, 15g soy sauce, 5g refined salt, 2g monosodium glutamate and 30g sesame oil.
(2) utensils: rolling pin, kitchen knife, chopping board, bowl, plate, bamboo chopsticks, water pot, ladle, etc.
Second, the key points of production
Jin Dao:
1, choose high-gluten natural flour to ensure gluten, but also leave a thick wheat flavor, natural and healthy.
2, use salt skillfully, add a little salt when mixing noodles, which will make the noodles more gluten.
3. Take cold water and flour, mix the dough, let it stand for half an hour to ferment, and then fully soften it, so that the dough will become round and the cooked jiaozi will be smoother.
4. Make the dough harder, put it in the pot and seal it. Bake 10- 15 minutes until the gluten in the dough absorbs water and swells, and then wrap the jiaozi.
Soft:
1. Stir the dough with cold water, but stir it with chopsticks when adding water, so that the water is added evenly and the amount of water is easy to master. Generally do not add water until there is only a little dry flour left, then knead the dough by hand, seal it for more than ten minutes, and knead it for a while.
2, jiaozi noodles must be rubbed, rubbed for a while, rested for a while to wake up, the more you rub, the more delicious, generally 3 to 4 times, 4 times each time, 5 minutes each time.
3, and then sealed for more than half an hour, the longer the time, the more uniform the noodles and water, so that it is not easy to dry the dough when wrapping jiaozi.
4. We can make up in the morning and then pack jiaozi at noon.
Jiaozi is a delicious food that every family often eats. Dumpling stuffing mixed with good jiaozi dough can add icing on the cake, so how to make the dumpling skin soft and hard is our homework.
1, the choice of flour. The choice of flour is the basis of dumpling skin tendon. Jiaozi special flour or high gluten flour should be selected, and some salt should be added to make the dumpling skin softer. The ratio of flour to water and salt is 100: 55: 1.
2. It is especially important to knead the noodles. The key to kneading dough is to knead dough face to face, then knead it after waking up, then knead it after waking up, and so on for three times, until the appearance is smooth, the interior is delicate, soft and chewy.
3. Awakening to the good side is the guarantee, and it is essential to further consolidate the soft surface. The specific method is to seal the kneaded dough and raise it for more than 1 hour.
The dumpling skin made in this way will be soft and hard.
The little matter of mixing noodles
The trick to make the dumpling skin soft and firm is to mix the dough. It is not difficult to say that mixing noodles is difficult, but it also takes a little more thought.
Facial selection
To make delicious noodles, we must choose good materials. It is difficult to guarantee the quality of bulk noodles in supermarkets, and it is often mixed with dust or rice grains, which will inevitably lead to mistakes. Bao jiaozi, I recommend to buy "Fuqiang flour", which is high-gluten flour with good quality and made of wheat grains. It is not only delicious, but also rich in protein and more nutritious.
knead flour into dough
Just use normal temperature water to make jiaozi noodles. Add a little salt and a raw egg to the water and the noodles will be thicker. Add water bit by bit, and keep stirring by hand until there are no loose noodles in the basin. Don't mix it too soft, even if it is still a little dry, you can leave it for the next step-wake up.
Wake up
When you wake up, you only need to pay attention to one thing, that is, cover it so that it can't breathe. Wake up for at least an hour or two. Wake up for four or five hours or half a day, and it will be perfect!
Curled skin
Rolling dough depends on the craftsmanship, but the effect of rolling dough with full wake-up noodles is absolutely different. After two or three times, a layer of skin is produced, which is soft and firm, especially good for rolling.
Share some renderings with you ()
Remember to add some salt to the soup when cooking jiaozi, so that the dumpling skin won't stick. )