When steaming dumplings, some people steamed dumplings with soft skin and delicious taste, while others steamed dumplings with hard skin and poor taste. In fact, steamed dumplings with hard skin are mainly due to the following reasons:
1, steaming time is too long.
Generally, steamed dumplings do not last long. It only takes more than ten minutes, and the time for jiaozi to eat meat is appropriately extended. If the process of steaming dumplings is long, it will lead to the loss of nutrients and water in steamed dumplings, and the outer skin of steamed dumplings will become hard.
2, the skin is not fermented well.
If the dumpling skin of steamed dumplings is not fermented well, it will make the dumpling skin hard but not soft, and the taste will be hard and dry. When kneading dough, it is generally recommended to ferment with warm water or yeast to increase the softness of dumpling skin.
Expand knowledge: how to make steamed dumpling skin soft and shiny
1, first prepare the ingredients, 500g of flour. In order to eat steamed dumpling skin better, you can put an egg when mixing the flour.
2. Put the flour in the basin and beat the eggs directly on the flour.
3, add water, remember not to add too much at a time, while adding water, while mixing noodles.
4. If it is the first time to mix noodles, don't live too soft. Roll the dumpling skin too soft later.
5. Cover up after a good life and wake up for 20 minutes.
After 6.20 minutes, continue to knead the dough, which is more delicious.
7. Then roll the dough into strips by hand, divide it into small pieces, press it with your palm and sprinkle with flour.
8. Roll the dumpling skin with a rolling pin, so that jiaozi can be wrapped.
How to make steamed dumpling skin not hard
Steamed dumpling skin is just because noodles don't agree The steamed dumpling skin is different from that in jiaozi. The skin is made of hot noodles. Is to use boiled water to make noodles, which is softer than wrapping jiaozi. A kilo of flour is added with six liang of boiling water, a little "salt" for strength, and a little "lard". Stir well, cover with plastic wrap and let cool. The trick here is to add lard and use hot noodles to soften the noodles. This is why steamed dumplings feel good! After the noodles are cooled and kneaded, you can wrap steamed dumplings. Steamed dumplings can be slightly bigger than those in jiaozi and taste more attractive.