How to mix the noodles for hot noodles and steamed dumplings? Let the editor answer it for you.

Ingredients: 500 grams of flour, 100 ml of boiling water, 100 ml of cold water.

Steps:

1. Prepare an empty basin and pour flour into the basin.

2. Pour ***100ml boiling water in batches and stir evenly with chopsticks.

3. Add cold water and mix thoroughly.

4. When pouring, pay attention to increasing or decreasing the amount of cold water according to the water absorption rate of the flour.

5. Knead it into a smooth dough with your hands.

6. Cover with plastic wrap and let it rest for 30-40 minutes.

7. In this way, the noodles of the hot noodles and steamed dumplings are ready.

Expand your knowledge:

1. What are hot noodles and steamed dumplings?

Hot noodle steamed dumplings are made by rolling hot noodles into dumpling skins, wrapping them and steaming them. The dumpling skin is thin and the filling can be seen. It is juicy and thick, and the filling is tender and fragrant. Hot noodle steamed dumplings use boiling water to soften the gluten and scald part of the starch, which reduces the hardness of the dough. Therefore, the higher the water temperature and the greater the amount of boiling water, the softer the product will be and the less chewy it will taste. It also has the disadvantages of sticking to teeth, hands, and work boards. Therefore, not all boiling water is used for hot noodle products. Depending on the nature and hardness of the required product, some cold water may be added to maintain toughness.

2. Should the steamed dumplings be fully cooked or half cooked?

Steamed dumplings should be fully cooked. Fully blanched noodles are kneaded with very hot water. Generally, the higher the temperature of the water added, the softer the resulting dough will be. Semi-blanched noodles are made by pouring boiling water into the dough, stirring quickly, and then immediately pouring in cold water to knead it. of dough.

Generally, full soup noodles are suitable for making shrimp dumplings, steamed dumplings and other steamed products; while half soup noodles are suitable for making fried, baked, and baked pasta.

3. How can steamed dumpling wrappers be strong and transparent?

1. When mixing water to knead the dough, do not use cold water. Use water of about 93 degrees to knead the dough. The more you knead the dough, the stronger it will be, and the skin of the dumplings will be more transparent after cooking.

2. If you want the dumpling skin to be chewy and transparent, the best formula is: wheat starch and potato starch in a ratio of 1:3 to 1:1.2.

3. If you want the steamed dumpling wrappers to be chewy and delicious, you can also add a little salt and egg white to improve the taste