The ratio of flour to water is 1:0.3, used with a dough press

First knead the dough. The general ratio of flour to water is: 10 pounds of flour plus 3.2-3.3 pounds of water, and then start pressing. Dumpling wrapper

Dumpling wrapper, its real purpose is to press noodles, which can produce thick and thin noodles. The adjustment knob can control the thickness of the dough. There are 1-7 levels to choose from. The larger the number, the thinner the dough will be.

Now start making dumpling wrappers. First make the dough according to the usual method. Adjust the knob of the dough press to "1", which is the thickest level. After the dough has been pressed for the first time, Turn the dough into an oval shape, adjust the knob of the dough press to "4", and then press it a second time along the longer direction of the oval. After pressing, the dough becomes the shape of beef tongue cake.

Adjust the knob of the dough press to "6". This time, turn the dough sideways and press it for the third time. Now a round dumpling wrapper is completed. In other words, make a You have to press the dumpling wrapper three times, which may seem troublesome, but it is actually very quick to make.

The dumpling skin made by this method has three advantages. The first is that it has good toughness and is not easy to be cooked. Because the force of machine extrusion is greater than that of hand rolling, it is dense. Another advantage is that there is less dry flour on the dumpling wrapper, so it is easy to pinch it tightly when wrapping it. However, if the wrapper is rolled by hand, it will be stained with a lot of dry flour. If it is not squeezed tightly when wrapping it, it will become a piece of soup.

The third advantage is that it saves effort. If you accidentally harden the dough, rolling it out by hand will be very tiring. You can use a dough press and it will be fine. You only need to shake the handle easily and you will be calm. Done.

Sprinkle some cornstarch on the final coat. Just adding edible alkali is not enough, the pressed dough will soon dry out and crack! It is recommended that you add some eggs, which can enhance gluten, preserve freshness, not dry out and keep soft for a long time, and can be boiled without breaking the skin or mixing the soup.