Steamed dumplings are a home-cooked dish in Northeast China. Especially in the potato harvest season after beginning of autumn. Put the big potatoes in the potato cellar for the winter. Pull the small potatoes to the powder room to make vermicelli strips and pieces. That guy's steamed dumplings, noodles and noodle soup are made in one meal. ...

If you want to make steamed dumplings with potato flour (called noodle steamed dumplings in Northeast China), you should pay attention to the following points.

1? water temperature

Water temperature is very important for dough mixing. Only the right water temperature can make a good cockroach. The dough does not crack and remains strip-shaped. well-developed muscle

2? Starch purity

Steamed dumplings with noodles only need potato starch. No need to add other flour or anything. The purity of potato starch must be guaranteed. Steamed dumplings on steamed noodles are crystal clear.

3? Stir evenly

The dough should be stirred while adding water. Let the starch be heated evenly.

4? Dough proportion

Simply put, starch should be beaten into 80-90 flour wadding with hot water. The remaining shredded noodles can be directly kneaded into dough.

Next, we will share the specific methods of noodle steamed dumplings with practical operation.

500g of potato starch. Pour out boiling hot water. Cool for 3 minutes, and let the water temperature drop to about 85.

Stir the starch while adding water. 80-90% flour and water are made into flour wadding. You can stop adding water.

Soften the remaining flour quickly into smooth dough by hand.

Cover the dough with a thick clean towel. Prevent cooling. Cut a strip with a knife. Packed into jiaozi quickly. Cut a piece of dough and make it into a paste. Too many doses at a time. That will be because you can't pack all the pills in time. It's just that the medicine doesn't work well when it's cold.

Review points

① Why should boiling water be cooled for 3 minutes?

If the dough is directly mixed with boiling water, the dough will lose its ductility. The boiling water poured out in a wide-mouth container will quickly drop to about 85 degrees. The water temperature of about 85 degrees is the best time to control the hardness of flour. But also can fully prevent the starch from overheating.

② Why do you want to stir the flour while adding water?

Mixing flour can make the flour heated evenly. Prevent flour from being scalded unevenly. You can also master the blending ratio of water and flour. Let the starch and water be fully mixed to form flour wadding. You can also judge the amount of water by the amount of flour wadding.

③ Why do you want to stir the flour wadding to 80-90?

If all the noodles are stirred into flour wadding. When kneading dough, there will be too much water. My face is thin and sticky. Starch at home will lower the temperature of dough. Dry starch is not easily mixed with dough. Only by leaving a small amount of flour can we play the role of cloth surface in the process of kneading. At the same time, the optimal ratio of water to starch was achieved.

abstract

Jiaozi, good dough should be rolled while it is hot. And try to use it once. In case it gets cold. It is difficult to roll the rubber band into dough. When the powder surface is cooled, the adhesion is relatively poor. Jiaozi is easy to crack and the bag is not tight. In short, practice makes perfect, combined with the main points in the article and the summary in practical operation. Really combine theory with practice.