Hand-wrapped jiaozi not only tastes more delicious, but also enhances the affection between family members. However, they are all made in jiaozi. Some people made jiaozi, and when they saw the skin, they knew it would be delicious, while some jiaozi was doomed not to be delicious when they were out of the pot, because this kind of jiaozi was too easy to break, and the soup was poured into jiaozi, so it was not delicious. The reason is that the flour chosen is wrong.

Flour can be divided into low gluten flour, medium gluten flour and high gluten flour. The way to judge is to look at the content of protein. The content of protein is high at 10.5- 13.5, medium at 8.0- 10.5 and low at 6.5-8.5.

High-gluten flour is more likely to be used to make bread, pastry and puffs, while low-gluten flour is easier to blend and be caught into dough, so it is quite suitable for making fluffy snacks such as egg tarts and cakes. Medium gluten flour is between the two, and its semi-loose characteristics determine that it is more suitable for making steamed bread, dough, etc. It is neither hard nor soft to eat, just as it can be used as a "dress" for stuffing to protect the stuffing from coming loose, and it will taste better and taste strong, and it is not easy to be sticky, sticky and broken, and of course it is easier to cook.

Therefore, if you want to make a strong and unbreakable jiaozi, medium gluten powder is undoubtedly the best choice. In fact, as long as you look at the packaging bag, you will know that if there is no special emphasis on high gluten or low gluten, then it is generally medium gluten powder! After choosing the flour, before kneading it into dough, you should beat a few eggs in it, which can make the dough more energetic and tough, and of course it tastes better!