2. The best formula for making dumpling skin smooth and transparent is:
Wheat starch, potato starch = (1: 3 to 1: 1.2), boiled water and flour, with a little salt. Crystal clear, the filling color is visible. It tastes soft and delicious.
3, 93 degrees is an approximate temperature, a simple way to know whether the water temperature is appropriate! That is, when you boil water until you hear the sound of water and there are small bubbles attached to the side of the pot (commonly known as "trachoma water"), you can turn off the fire. Adding a little salt and egg white can improve the taste.
1. Stir the eggs into the flour and add a spoonful of salt. Using eggs and salt can make the dumpling skin more elastic and not easy to boil.
2. Crush the eggs and stir with flour.
3. Add water into it bit by bit, and stir with your fingers while adding it, so that the water and flour are fully mixed. Be sure to add it bit by bit, stop and stir it fully, and check not to add too much water, slowly stir it into a floccule, and try to avoid adding too much water.
4. Stir in circles so that all the water can be combined with flour. If this combination is made, I would rather make it a little than overdo it, because the dumpling skin is hard.
5. You can start kneading dough after it is all flocculent. Push hard, pay attention to the water, and look at my fist print, haha. Forcing these flocs to stick together.
6. Knead for a while, and you can judge the amount of water and flour. The dough should be a little harder to press. I am a person who loves martial arts and has great strength. My feeling is that it is more laborious, so the little girl's words should be more laborious. If you feel soft, or the dough sticks to your hands, you can sprinkle a little flour into it, add it bit by bit, add a little, knead it and add it.
7. If there is little water and the flour is not easy to stick together, you need to add water, and you must add it bit by bit, just wet your hands! Continue to knead the dough after dipping the palm in water, so add water, otherwise it will be easy to add more!
8. It must be the right amount of water to stick all the flour together! Rub hard and repeatedly. Anyone who has a man at home should use it. If there are no men, well, you can invite me. Press it with your fist and palm. The harder you knead the dough, the stronger the dough will be!
9. Smooth surface is success! Now cover it, leave it for half an hour, and wake up.
10. After half an hour, you can continue to knead for a while, getting smoother and smoother. The purpose of proofing is to combine water and flour more closely and make dough more elastic. The longer you wake up, the better. An hour or two will be enough. You can rub it every half an hour when you wake up, and it will become smoother and smoother, and that's it.
1 1. Tear off a piece and press it into a smooth strip.
12. Cut like this and sprinkle some flour to avoid sticking.
13.