Clarified noodles generally refers to clarified flour, clarified flour is also known as clarified noodles, ting flour, wheat starch. It is a kind of gluten-free flour made of wheat. It can be used to make various kinds of dim sum such as shrimp dumplings, vermicelli, and intestinal noodles. It is processed flour, rinsed with water, the gluten in the flour is separated from other substances, the gluten becomes gluten, and the rest is clarified flour.
Starch as a raw material can be used in instant noodles, ham sausage, ice cream and other foods and biodegradable plastic products. As a fermentation raw material it is used in the production of starch sugar, amino acids, alcohol, antimicrobials, monosodium glutamate and other products. Starch can also be processed into modified starch, which is widely used in papermaking, textile, food, casting, medicine, construction, oil drilling, mineral processing and other fields.
For example:
1, take a dry, clean bowl and weigh in the clarified flour.
2, the boiling water 3 times slowly poured into the clarified noodle bowl, while pouring the side of the rapid mixing, do not pour too much, mixing can be formed into a ball can be, do not have to tangle the edges of the dry powder. Let it warm up and set aside. Don't use it if it's too hot, as it will make the dumpling skin too sticky and too wet.
3, all the materials weighed, the bottom of the pot of water, the top layer of dry flour and step 2 in the clarified dough, the edge of the salt. Knead the dough until smooth, do not knead too much, otherwise the dough will be sticky and fall apart.
4, kneaded dough smooth, the surface is relatively wet, directly exposed to the board to rise for 20 minutes. If it is air-conditioned, dry room or room with lower temperature, please operate according to the actual situation, the surface of the dough should not be too dry. Just feel it gently with the palm of your hand. Cover the surface with a plastic bag if it is on the dry side, and leave it open if it is on the moist side.
5, the case on the board sprinkled with the right amount of gluten flour, with a spatula to cut a strip of dough, rolled into a long thin strip, according to their own needs into a uniform small doses, pasta production process to be flexible operation, the scientific use of the fingers instead of a ruler, so that the operation is fast and convenient.
6, dumpling skin rolling to be perfect, the dose is very important, first cut the dose to be balled into a cylinder, and then gently pressed with the palm of the hand into a standard round press the more round, rolled out the dumplings will also be very round and very beautiful, the flexible use of strength, around the slightly thinner, the center is slightly thicker.
7. The dumpling skin will be slightly softer and thinner than the traditional skin, so it's not easy to roll out too much, but that's okay, as long as the board is dusted with medium-gluten flour and separated, because the hot noodle's locking function is strong, so you don't have to worry about the edges of the dryness of the pinch. If the edges of the dumpling skin are too dry to pinch, just dip your fingers in water and bring them around the edges.
8. Wrap the dumplings according to your own customary wrapping technique, pinching the edges firmly and not exposing the filling. The dumplings should be neatly discharged.
9. When the water in the pot boils, put in a little salt and then put in the dumplings, cook on medium heat until they float, then put in a big bowl of cold water. Continue to cook until it floats up. Because of the clarified noodles, the dumplings are slightly crystal clear.
10. Even where there was a thin skin, it didn't cook through. The texture is a bit softer than traditional dumpling skin.
11, wrapped too many dumplings can be frozen to save, frozen must be separated in the box, and sealed with the lid or plastic bag, directly exposed to the freezer, will be frozen dumpling skin cracks.
Baidu Encyclopedia - Clarified Noodles