Ingredients: 200g of low gluten flour, 2g of salt, 90g of water, 90g of eggs.
1, sieve the flour into a circle, add cold water, cold water can be replaced by egg wash, add more water in moderation.
2, copy and mix evenly, straight stop no dry powder.
3, this time the flour is snowflake, if the dough is hard, you can add water, continue to stir.
4, all the dough are integrated into one, kneaded through the smooth dough, and covered with a wake-up call for about 10 minutes to relax the gluten for easy rolling.
5. Put your hands on the dough and push it from the inside to the outside to make it roll up and roll evenly. The three-word mnemonic for picking is fast, hard and accurate, and each dose is about 10 grams.
6. Turn the dumpling skin counterclockwise with your left and right hands, and roll out the dumpling skin at an even angle with an even rolling force, so that you can roll out a rounded dough, which is thicker in the middle and thinner on both sides, and has a smooth surface.
Tips
1, flour: medium and high gluten flour is more powerful, and corresponds to the higher gluten, the greater the water absorption, so the use of medium and high flour should be moderate more water.
2, salt: add a small amount of salt, you can increase the gluten of the dough, flavor, if you use medium-high flour can not add salt.
3, the amount of water: flour absorbency is different, the dumpling skin should be adjusted to some hard, the dough will be more and more soft kneaded, the amount of water should be taken to add a small amount of the principle of multiple times, the dough with too much water and then add flour, this time the dough can not be eaten into the powder is still soft and unhelpful.