The best choice for jiaozi noodles is to make dough with cold water. The jiaozi made by this method is white in color, refreshing and strong. Xiaobian shared three methods of Bao jiaozi and Cheng for your reference.

Different uses of dough have different kneading methods, and the water temperature used is also different. Dumplings need cold water for dough, that is, cold water for dough.

cold water dough is a water-mixed dough mixed with water at a temperature below 3 degrees, commonly known as cold water surface. Because the flour is mixed with cold water or low temperature water, the protein in the flour cannot undergo thermal denaturation, thus forming more and stronger gluten. Starch does not swell and gelatinize at low temperature, so the dough formed is firm, tough, tensile and stiff, also known as "dead noodles".

Cold water surface is characterized by white color, refreshing and chewy taste, and not easy to be broken. It is generally suitable for boiled and baked varieties, such as dumplings, noodles, spring rolls, pearl soup and pancakes.

and the method of cold water dough

The preparation method of cold water surface is to pour flour into a basin or chopping board, and mix it with cold water or water with low water temperature (add some salt to cold water in summer to prevent the dough from "losing strength". As the saying goes, "alkali is bone salt and tendon", and mix it with water slightly higher than normal temperature in winter). Water can't be mixed at one time, because too much water is mixed at one time, the powder can't be sucked in at one time, and the water overflows and loses moisture, which makes the mixing uneven, so water should be added in stages, and the mixing ratio is 2: 1. However, water should also be mixed according to the climate and the quality of flour. After mixing face to face with water to form snowflakes, pound them vigorously and knead them repeatedly until the dough is very smooth and not sticky. After the dough is prepared, it must be placed on the chopping board, covered with a clean wet cloth, and let stand for some time, that is, "noodles". It usually takes 1-15 minutes to cook noodles, and some of them can reach half an hour. When the dough is to be shaped, both hands should be "rubbed hard" to ensure the quality of the finished product.

In addition, it should be remembered that jiaozi uses cold water to make dough, steamed dumplings use warm water, scallion cakes use warm water, and dough is made with water of about 3 degrees. The hot noodles steamed in the pot are all about 7 degrees of water and noodles. Dead bread is steamed stuffed bun with instant noodles, not hair noodles.

If yeast is needed, warm water is usually used to mix the dough, so that the yeast can volatilize better, but the temperature should not be too high, otherwise it will easily burn the yeast to death.

Three ways to wrap jiaozi's flour:

Method 1:

1. Pour flour into a container;

2. Add a proper amount of clean water and stir the flour into dough clockwise with chopsticks. If there is less water, add water appropriately, but not too much water;

3. After the dough is basically formed, mix the dough with your hands. What should I do if there is a little more water? Pour flour in the mixing process and knead it;

4. After the dough is basically formed, prevent the dough from waking up in the air and finish the dough mixing.

Method 2:

1. Mix 6 egg whites into 1 kg of flour to increase the protein in the flour, so that protein will solidify and shrink quickly after jiaozi is put in the pot, and jiaozi will collect water quickly after taking out the pot, which is not easy to stick.

2. Mix the dough a little harder, put it in a pot and seal it tightly, and simmer it for 1-15 minutes until the gluten in the dough absorbs water and expands, and then wrap the jiaozi.

3. When cooking jiaozi, add enough water, add 2% salt when the water boils, and then add it to jiaozi after dissolving, which can increase the toughness of gluten. jiaozi will not stick to the skin and bottom, and the color of jiaozi will turn white and the soup will be fragrant.

Method 3:

1. Add salt to the flour.

2. add water to the flour to make a slightly softer dough, and knead the dough until it is smooth in the basin, smooth in the face and smooth in the hands. After kneading, cover it and wake it up for more than 3 minutes.

3. When the dough wakes up, knead it into long strips, and then cut it into small noodles.

4. Roll the dough into small discs and wrap them.

Friendly reminder:

To wrap jiaozi noodles: add 5 grams of flour with 5-6% warm water, add 2% refined salt, and preferably put an egg, knead thoroughly, and wake up for 3 minutes before operation. Putting salt in the noodles will not only increase gluten, but also make jiaozi not sticky.

and tips for jiaozi noodles

Add 6 egg whites to 1 kg of flour to increase the protein in the noodles. protein will solidify and shrink quickly after jiaozi is put into the pot, and jiaozi will collect water quickly after taking out the pot, which is not easy to stick.

So it's easier to make noodles with jiaozi. jiaozi doesn't look like a steamed stuffed bun. You can just make noodles with hair and noodles with jiaozi's, and you can just wrap them without waking up. As long as the water temperature does not exceed 3 degrees.

after jiaozi has wrapped it, just cook it in the pot!