2. Ingredients: When making jiaozi noodles, you can add an appropriate amount of egg white to the flour to increase the content of protein in the flour, so that jiaozi can quickly shrink and solidify after cooking, and the dumpling skin is not easy to break, making it more chewy.
3. Noodles: jiaozi noodles need to be covered with cloth for a period of time after kneading, so that the starch particles in the flour can completely absorb water, and the protein unfolds to form a network structure, and the dumpling skin made is softer, chewy and not easy to break.
Jiaozi noodles can use hot water or cold water.
Moreover, jiaozi noodles can use hot water and cold water, which have different effects. I suggest that you can choose according to your personal taste.
1. Use hot water: The temperature of hot water in jiaozi is generally around 50-70 degrees Celsius. At this temperature, protein will undergo certain denaturation, and the water absorption rate of starch will also increase. The kneaded dumpling skin is softer and more suitable for making steamed dumplings.
2. Use cold water: If the dough is stirred with cold water, protein is not easy to denature, and it is easy to form more and stronger gluten, and starch will not swell and gelatinize at low temperature. Jiaozi noodles are very elastic and more suitable for cooking.
3 Why should starch 1 be added to dumpling skin? Not easy to stick: When making dumpling wrappers, adding proper amount of starch into flour can make the dumpling wrappers smoother, which can prevent jiaozi from sticking together and is not easy to break when cooking jiaozi.
2. Bright and compact: Starch has certain water absorption, which can improve the ductility of dough, stabilize the network structure formed by protein molecules, make the dumpling skin not easy to break during cooking, and make the dumpling skin brighter.
What starch is used for dumpling skin? As long as it is starch, it is best.
There is no specific regulation on which starch is best used for dumpling wrappers. The starch sold in the market is ok. For example, corn starch and potato starch are two common starches in life, which can be added to flour to make dumpling wrappers. It is suggested that you can directly choose the starch that is convenient for you to buy.
The dumpling skin made by adding starch is very transparent and firm, and the taste is softer and chewy. More importantly, it is not easy to break the skin when cooking jiaozi. Suggest adding some according to personal taste.