The ratio of flour to water for dumpling skin is usually 3:2, but if you want to make strong dumpling skin, the ratio of flour to water is 5:3.

When making dumpling skin, you can't add all the water at once. Pour the flour into a basin or a panel, make an indentation in the center, pour the water in, and stir slowly with chopsticks. When the water is absorbed by the flour, use your hands to rub the flour repeatedly, so that the flour becomes many small pieces of flour, commonly known as "snowflake noodles". In this way, the flour will not be too late to absorb not and flow everywhere, and will not stick to the hands of the basin is full of batter.

What is the ratio of water to flour for dumpling skins

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Dumpling skins and the method of mixing

Step 1: Add warm water to the wheat flour, and stir it into flakes with chopsticks to draw an arc. Then roll it vigorously into a batter of uniform glossiness. Use a wet rag to encapsulate the batter to rise for 30 minutes.

Step 2: Take out the risen batter, press it right in the center, hollow out the center, knead it to make a round rope shape and pull it off to produce a bar.

Step 3: Roll the strips of batter into 2.5 centimeters top and bottom.

Step 4: Cut the strips of batter into 2.5-centimeter-long wrappers.

Step 5: Sprinkle a small amount of wheat flour on the top of the buns and flatten each one.

Step 6: Using a rolling pin, roll the flattened buns into a ring-shaped dumpling skin. Add an egg to the wheat flour to make the dumplings more succulent.

What is the ratio of water to flour

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Dumpling skin and flour tips

1, it is best to choose high-gluten or medium-gluten flour, do not choose low-gluten flour, because these two kinds of flour toughness a little bit stronger, the protein content is also high, so so out of the dumplings dumplings out of the dumplings skin is very strong, and is not prone to break the skin phenomenon. The skin is not easy to be broken.

2, in the pasta can also be added to the flour a little bit of egg white. This way, you can use the egg white to make the noodles stronger. When we live the noodles, the dough will naturally rise, and then take out to make dumpling skin, it will be very delicious.

3, the dough must be kneaded until three light, the first light is no flour on the hands, the second light is no residual flour in the basin, the third light is the surface of the dough to be smooth, which means that the dough kneaded well.

What is the ratio of water to flour for dumpling skins and noodles