Dumpling noodles and soft and delicious and not rotten method is as follows:

1, raw materials: first of all, and dumpling noodles are required to use high-gluten flour or special dumpling flour, this kind of flour protein content is high, big gluten, out of the dumplings out of the noodles is more chewy and not easy to break.

2. Ingredients: When making dumpling noodles, you can add an appropriate amount of egg white to the flour to increase the protein content of the flour, which will make the dumplings shrink and solidify quickly after cooking, so that the dumpling skins won't be easy to break, and the dumplings will be chewy to eat.

3. Molasses: After kneading the dumpling dough, you need to cover it with a cloth and molasses it for a while so that the starch particles in the flour can completely absorb the water and the proteins can stretch out to form a mesh structure, which will result in a softer and chewier dumpling skin that won't be easy to break.

The skill of making dumpling dough

1, after living the surface, kneading is also very important, want to dumpling skin is soft and strong, after living the dough a little bit wake up, then kneading, kneading and then wake up, repeat the process 3 times, know the surface of the dough is smooth and delicate, sinewy and soft, and then seal the dough to wake up for more than an hour.

2, the flour in a small number of times to add cold water, stirred with chopsticks into flocculent, and then kneaded into a smooth dough, be sure to use cold water and noodles, because the cold water can stop when the protein in the flour when the heat, will not be expanded pasty, so that the crust can be more sinewy, toughness, and not easy to cook.