I used to buy quick-frozen dumplings to eat, but the ones I bought were really too sweet, and I was tired of eating a few. Later, I learned to make my own dumplings, and I never bought them again. Every year, I made my own dumplings to satisfy my cravings. Many people will encounter a problem when they first learn to make dumplings, that is, the dough is very easy to crack during the process of making dumplings, and the end is always cracked when they are pinched, and the dumplings are in a mess. So far, I have not forgotten my first mess, which is terrible! It's going to collapse, so at least I have to deal with it.
Today, I will share with you the trick of making dumplings that won't crack, so that friends who are new to cooking can avoid detours! In fact, it's very simple, that is, don't use cold water when mixing dough, use hot water with 90 degrees. If you don't know 90 degrees without a thermometer at home, let the freshly boiled water dry for three minutes before using it, and it will be almost 90 degrees. In order to help friends who are new to cooking, I specially weighed this time. 300g of glutinous rice flour and 2 10/0g of 90-degree boiling water are used. If you do this, it will definitely not crack, but different glutinous rice flour may have slightly different water absorption rates, but as long as the water temperature is correct, it is basically no problem, although trust me.
You can also pull the mixed dough, and you will find that it is not easy to break but malleable, so there is no problem. Just look at the picture of the eighth step in the following process. The stuffing I made today is very easy, that is, the chocolate is melted, and some peanuts are added. The chocolate taste is particularly strong, and there are crunchy peanuts. Eating soft glutinous rice with unsweetened skin is really much more delicious than buying it, and it is definitely not sweet and greasy.
Ingredients: 300g of glutinous rice flour, 2 10/0g of 90-degree hot water, chocolate (never use cocoa butter substitute)120g, and a proper amount of roasted peanuts.
Production process:
1 Rub off the skin of the roasted peanuts and put them in a meat grinder. Cover them and break them by inching. If there is no meat grinder, roll them with a rolling pin. Remember to put the peanuts in a fresh-keeping bag.
2 the degree of breaking depends on the taste you like. I like to stir it into the picture with a grainy feeling. This state is just right.
3 Put the chocolate in a silicone mold and soak it in boiling water for a while to melt it. If there is no silicone mold, you can use a fresh-keeping bag or a decorative bag. If you want to eat it with a bite, just add some butter and melt it together. I am afraid I will eat too much oil, so I didn't add it.
4 put the peanuts in a big plate, then press some small pits on the surface with a small spoon. Pay attention to the peanuts at the bottom of the pits, and don't press too hard to expose the bottom of the plate.
Then slowly pour the melted chocolate into the small pits, and pay attention to the fact that the amount of chocolate poured in each pit is basically the same.
After all the pits are filled with chocolate solution, scoop up peanuts with a small spoon and sprinkle them on the surface of chocolate, so that there are peanuts on each chocolate ball, and then put the plate in the freezer for 20 minutes.
7 Freeze until the chocolate balls are slightly hard, but not too hard, so you can't pinch them, but they are a little hard but not liquid. Then pick up each chocolate peanut ball and let go of it and pinch it a few times. This step is to pinch the dots to prevent the dough from being easily punctured when the chocolate is irregularly wrapped.
Weigh 300 grams of glutinous rice flour in 8 large bowls, then add 2 10 grams of 90-degree hot water several times, first stir the flour into a flocculent shape with chopsticks, and then knead it smoothly.
9 The reason why 90-degree hot water is used to mix dough is because the mixed dough is malleable when it is pulled, so it is not easy to crack when making dumplings, and it is easy to operate, even if it is the first time to make dumplings.
10 put the dough on the chopping board and knead it into long strips. If it is stained, sprinkle some glutinous rice flour to prevent sticking.
1 1 Cut the strip into small doses of uniform size with a scraper. My doses are about 20 grams each.
12 the cut medicine does not need to rub the ball, but directly rushes to the cut surface and presses the thumb in, while pressing it, pinching the periphery to form a deep nest. This method is much better than pressing the medicine flat in the palm of your hand to form a big dough.
13 at the end of the picture, there is such a deep nest, which is much better than the old method of wrapping rice noodles, even if it is filled with powder dumplings.
14 Because I love peanuts, I put a spoonful of peanuts in my nest now, and you can keep it, as you like!
15 and then put the frozen chocolate balls in.
16 while rotating, pinch and seal the dumplings with the help of the tiger's mouth, and finally round them in the palm of your hand.
17 All skins and fillings are wrapped. Remember to sprinkle some glutinous rice flour under the wrapped dumplings to prevent them from being picked up at last.
18 Boil a pot of boiling water, then put in the wrapped dumplings, cover and cook first, then open the lid and cook until the dumplings are all floating.
Tip: Using 90-degree hot water for mixing dough is beneficial to the extensibility of dough. When wrapping dumplings, stuffing will not be revealed because the dough is cracked. The ratio of stuffing to skin is adjusted according to your own preferences. In fact, it doesn't matter. If you like to eat sweet, put more stuffing. If someone likes to eat the skin of dumplings, pack less stuffing. In short, what you pack is less oil and less sugar than what you buy, which is healthier.