Eating dumplings is easy to wrap dumplings difficult, you are still worried about rolling dumpling skin, learn this method, a minute can be rolled out 60.
Ingredients: 500g of medium gluten flour, 5g of salt, 240-250ml of lukewarm water, and an appropriate amount of plain flour (to prevent sticky hands).
? And flour
1, use a clean, waterless bowl to measure out 500g of flour, add 5g of salt, stir well. The salt will increase the toughness of the flour and make the dough stronger.
* The ratio of salt to flour is 1:100, and you shouldn't add too much salt
2. Add 240ml of lukewarm water, and stir with chopsticks to make a floury texture. Warm water and out of the noodle will be slightly softer, as the saying goes: "soft noodle dumplings hard noodle soup, not soft and not hard to do dry food", visible to do dumpling skin dough must be a little softer and some.
3. Wash your hands, dry them, and knead the flour into a ball. As long as you make sure that the water on your hands is dry, the kneading will definitely not stick to your hands. You don't need to knead vigorously for a long time, just knead it into a ball. The dough should be medium-firm and as soft as an earlobe to the touch. If it sticks to your hands, you've added too much water, so add flour and knead to a non-sticky dough.
4. Knead the dough and cover with plastic wrap and let it rest for 20 minutes.
5. After 20 minutes of resting, knead the dough again with clean and waterless hands, knead the dough to a smooth surface as shown in the picture, and cover with plastic wrap again to rest for more than 1 hour.
*Make sure to let the dough rise for 1 hour or more after it has been kneaded to a glossy surface, otherwise you will find that the dough doesn't work when you roll it out
? Prepare the dosage
1. Prepare a clean mat or board on which you can sprinkle some flour to avoid sticking.
2, take out the risen dough and place it on the mat, use your left hand to steady the dough and your right thumb to poke a small hole out in the center of the dough as shown in the picture.
3. Pick up the dough with both hands and turn it in a circle, spreading it out to get a circle like the one in the picture.
4. Find a random spot and pull it apart with your hands to get the big long strip of dough in the picture.
5. Use your hands to divide it into four sections. Do not knead the dough!
6. Take out one of the segments and roll it with your hands into thin strips the thickness of a girl's thumb.
*At this point, quickly return the remaining dough to the bowl and wrap it in plastic wrap to moisturize it and prevent the surface from drying out.
7: Cut the dough into small 7-9g dosages, slowly, and try to make them the same size, so that the rolled out skin will be about the same size and thickness.
8, grab a large handful of flour sprinkled on the small doses, hands back and forth rolling doses, so that each dose is evenly coated with flour.
? Rolling out
1, press down each dosage and prepare a rolling pin
2, hold the dosage in your left hand and the rolling pin in your right hand. When the left hand to stabilize the agent, the right hand will push the rolling pin hard to the agent pressure, after the pressure of the right hand will be the rolling pin to the recovery, this time the left hand will be the agent counterclockwise rotation of about 30 degrees, and then the left hand to stabilize the agent, the right hand will be the rolling pin pushed to the agent to roll out the pressure. Repeat until you have rolled out one dumpling skin.
ps: If you want to roll faster, you can coat the dosage with more flour, stack them on top of each other, and repeat the above rolling operation
All the pictures in this article are from the Internet
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