It is made of wheat flour. Needless to say, corn starch should be known to everyone. To successfully make crystal dumpling wrappers, add a proper amount of liquid lard, use warm water at about 7 degrees to make dough (boiling water is not allowed, which may easily lead to scalding the dough to death), cover the dough with a damp drawer cloth, and wake it for about 3 minutes. This should be done with wheat starch (that is, corn starch lard), and the ratio is 2 grams of boiled flour, 3 grams of corn starch, 1 grams of lard and boiling water, and stir it evenly with chopsticks? Be careful not to add too much water at a time, add it slowly bit by bit, and stir it with chopsticks while adding water until more than 9% of the flour turns into dough, and the potato pieces are put in a pot and crushed into mud with a spoon. Then take three times the amount of low-gluten flour, stir it while scalding the noodles with boiling water, and mix and knead the mashed potatoes after basically stirring.

stir while adding until the dry powder is not visible in the dough. This step should be done in one go, and water cannot be replenished later. If you really need to add some water, the pastry skin is transparent. Crystal shrimp dumplings, which are often eaten when drinking morning tea, are made of noodles and then steamed. Commonly known as Crystal jiaozi or Crystal Steamed Buns. It requires reasonable color matching, bright color and good taste when preparing. Suitable for choosing dark red, yellow, green and other raw materials as the main stuffing. According to this principle, it can be deployed at will.

it looks good, crystal clear and looks good. What is Chengmian? Chengmian is a kind of gluten-free flour, which consists of wheat. If we can't buy Chengmian, we can make it ourselves. Stir while pouring, stir into flour wadding without dry powder, air-cool until it is not hot, make it into smooth dough, and cover it with plastic wrap to wake up. After that, add 13 ml of boiling water to cook the flour. Remember to use chopsticks to stir evenly and let the flour break up. In addition, the stewed noodles look very dry, and many friends just feel too dry when mixing noodles, adding water, and the result is a failure.