When making soup dumplings, you can put some raw flour and cassava flour into the flour as needed, which can effectively increase the delicate taste and gluten of the dough.
Pour boiling water, preferably about 80 degrees, into starch and knead well. Sprinkle water once when steaming into the atmosphere to make the white spots on the dough disappear. In addition to the ductility of dough, the dough of soup filling cage also requires good transparency after cooking.
The making of soup-filling cage skin requires not only that the dough has certain ductility, but also that the soup-filling cage skin has good transparency after cooking.
1. Ingredients: potato starch 1, wheat starch 2.
Second, the operation steps:
1. Put 1 portion of potato starch and 2 portions of wheat starch into a basin and stir well.
2. Pour boiling water, stir while pouring, then mix the dough evenly, the ratio of water to flour is 3: 2.5-2.8, and then make the soup cage skin by ordinary method. Another method is-500g noodles, 750g water, 25g lard and 5g salt.
3. Sieve the noodles into the basin, boil the water, pour them into the basin at one time, stir them quickly, and buckle them on the chopping board (even the basin) for local cooking. After about 10 minutes, pick up the basin, add lard and salt while it is hot, rub it until it is pure and smooth, and cover it with a clean wet cloth (particles will appear if the skin is blown hard by the wind). Cut as much as you need when you use it, and cover the rest of the dough with a wet cloth.
Add one egg to a catty of high-gluten flour, and you can also add the right amount of salt. To feel a little salty, saturate a spoonful of alkaline water, add cold water and flour, and let it stir for two hours, or add some starch, so that the steamed stuffed bun skin is translucent.
When making soup dumplings, you can put some raw flour and cassava flour into the flour as needed, which can effectively increase the delicate taste and gluten of the dough. Pour boiling water, preferably about 80 degrees, into starch and knead well. Sprinkle water once when steaming into the atmosphere to make the white spots on the dough disappear.