That's too late. Pour in boiling water and stir it into small snowflakes until the dough is not hot, so you can knead it. Never wait until it's cold to rub. After you cut the dough into small pieces, when you knead one of the small pieces, the other small pieces should be put into the film bag, otherwise it will be destroyed, and it will be difficult for you to roll it out in the middle and late stages. You can't roll it too thin in the process of cold rice noodles, because the dough of crystal steamed dumplings is not very sticky, and it will explode if it is rolled too thin.
Jiaozi, whether in the south or the north, is a kind of food that many good friends like to eat very much. Crystal steamed dumplings are also one of jiaozi. It is a very common snack in Guangzhou morning tea. Because of its beautiful appearance, skin as white as snow, glittering and translucent rolling, skin as thin as paper, looming invagination, soft and tender taste, delicious and refreshing, people are fascinated and never tire of eating. Crystal steamed dumplings are a special food that everyone likes very much, with high nutritional elements. Crystal steamed dumplings are very common desserts in Guangzhou morning tea.
It is a kind of jiaozi, with beautiful design and crystal clear skin. It is hidden in it, and it is delicious and refreshing. There is a gap between crystal steamed dumplings and those made in jiaozi in general, especially the kneading part. As we all know, ordinary jiaozi is made of ordinary wheat flour and cold water. But ordinary wheat flour and cold water can't be used to make crystal steamed dumplings. The most important step in making crystal steamed dumplings is the making of dough. In order to make crystal clear skin, the choice of wheat flour and the method of dough mixing are very important.