Dumpling skin is good to eat, and the noodle has a lot to do, a lot of people in the noodle, just add a little bit of salt, this dumpling skin texture despite the tendon, but very easy to become hard, not good. Today I'm going to share with you some tips on how to roll out your dumpling skins to ensure that they are smooth and sinewy, soft and flavorful, and delicious when left to cool.

How do people usually make the dough? What kind of flour do you use? What kind of water do you add? Do you add salt, or do you add anything else? If you want the dumpling skin to be delicious, you must master the method. Below I'll actually talk to you about the 4 issues you need to pay attention to when rolling out dumpling skins.

Dumplings are a kind of pastry, most of the Chinese pastry, including small dumplings, steamed buns, pancakes, etc., are made from general flour, in fact, is the medium gluten flour. Medium gluten flour is capable of making dumplings, but the texture can't be said to be the best. If you want to eat the dumplings smooth and taut, but not easy to break the skin, it is recommended to use "high gluten flour".

High-gluten flour is flour with an average protein content of about 13.5 percent. With a high protein content, the flour has a strong tendon and good elasticity and chewy texture, which makes the skin of the dumplings tasty.

Water

Dumpling skin and noodles, with cold water, warm water, or boiling water? If you use the wrong kind of water, your dumpling skins will not be firm and will break easily. The first thing I want to tell you is that you can't use boiling water, because boiling water and noodles can burn the water tendon, so the dumpling skin will lose its tendon, and it will be easy to break the skin, and it's not glutenous.

Cool water and noodles, dumpling skin is very sinewy, but the texture is hard, if there are old people and children at home, it will be very difficult to eat. The correct approach is to use warm water and noodles, both to maintain the gluten of the batter, but also to make the dumpling skin is more soft, the taste is very good, young and old savory. The temperature of the warm water should be controlled, within 40℃, not too hot and not too cold.

The edible salt can improve the gluten of the flour, do out of the pasta taste more gluten, so the production of bread, fresh noodles, dumpling skin and other needs of gluten of the pasta, are will add some salt.

But if you want a good taste, you can't just add salt, you have to add 2 things, one is raw egg and the other is tapioca starch. Eggs are high protein food, add flour in the protein content is obviously enhanced, gluten will be stronger, the taste is gluten. And tapioca starch makes the texture smoother and enhances the softness.

To make the noodles softer, you need to add more water. The normal ratio of flour to water is 2:1. In order to make the dumpling skin more delicious, 500 grams of flour with 270 grams of cold water is better. The following is to talk to you about the specific method of rolling dumpling skin, you can record, to ensure than dumpling museums need to make delicious. Rolling dumpling skin prepared in advance 500 grams of flour, 270 grams of warm water, 1 egg, 50 grams of tapioca starch, 5 grams of table salt.

Flour, tapioca starch, and salt are poured into a bowl and mixed well with chopsticks. The raw egg is beaten into a bowl and mixed into a yellow egg wash, then poured into the bowl and mixed with chopsticks to form a noodle floss. Pour in the warm water, stirring as you pour, until there is no powder, and proceed to synthesize a smooth dough, cover and let rise for about 30 minutes. Knead the batter into a strip slightly thicker than your thumb, cut into a bun skin, sprinkle dry flour on top and toss, flatten it with your hands, and roll it into a dumpling skin that is thick in the center and thin along the edges.