Question 1: What kind of water should be used to knead the siu mai skin? Use warm water to knead the noodles.

Question 2: Should I use hot water or cold water to make siu mai flour? Use warm water to knead the noodles! Too hot will burn the yeast, and too cold will affect the fermentation speed!

Question 3: Should I use hot or cold water to make Shaomai skin noodles? Just use cold water.

Question 4: Should Wuhan Shaomai noodles be made with hot or cold water? It’s almost New Year’s Day and Wenzhou is still so hot, ***

Question 5: Cold water and hot noodles are steamed There is no difference in the difference between siu mai and siu mai. But when making siomai, if you use pork as filling, the pork must be washed with cold water and the pork must be cooked because there are parasites in it.

Question 6: What kind of water should be used to make noodles? There are cold water, warm water and hot water for mixing noodles.

1: Noodles suitable for making with hot water dough:

Hot water dough is also called boiling water dough or hot noodles. The temperature of the dough water is generally 60-100 degrees. Because under the action of hot water, the protein in the flour coagulates and decomposes water, the gluten is destroyed, the starch absorbs a large amount of water, expands into a paste, and decomposes monosaccharides and disaccharides, thus forming a hot water dough dough. It is glutinous and weak, and the finished product is translucent and poor in color, but it has a delicate taste, rich sweetness, and is easy to mature when heated.

Hot water noodles Xiehe is suitable for making steamed buns, steamed dumplings, siomai, pot stickers, oil cakes, etc.

2: Pasta suitable for making with warm water dough:

The dough prepared with flour and an appropriate amount of warm water around 50 degrees is called warm water dough. Since the water temperature is higher than cold water, the diffusion of water molecules accelerates, which limits the formation of gluten texture, but the water absorption of starch increases. The gluten, toughness, and elasticity of this kind of dough are lower than those of cold water, and the color of the finished variety is inferior. Dough in cold water.

The characteristics of the dough kneaded with warm water are that it is soft but strong, full of plasticity and easy to shape; it is not easy to lose shape after cooking, has a moderate taste and a white color. This characteristic is especially suitable for making steamed cakes of various colors. , such as cabbage cakes, goldfish cakes, and Sixi cakes.

Three: Pasta suitable for making with cold water dough:

Cold water dough is water-modified dough prepared by mixing water with a temperature below 30 degrees, commonly known as cold water dough. Because cold water or water with a lower temperature is used to mix the dough, the protein in the flour cannot undergo thermal denaturation, thus forming more and stronger gluten. Starch will not expand and gelatinize at low temperatures, so the dough formed is strong, tough, strong, and stiff, also known as "dead dough."

The characteristics of cold water noodles are that the finished product is whiter in color, tastes refreshing and chewy, and is not easily broken. It is generally suitable for boiled and baked varieties, such as dumplings, noodles, spring roll wrappers, pearl soup, pancakes, etc. .

Question 7: Should the Shaomai Skin be mixed with boiling water or cold water? Of course, it is best to use boiling water.

Question 8: Isn’t it delicious to knead the noodles with cold water for siomai skin? Generally, warm water is used to knead the noodles. The advantages of kneading the noodles with warm water are: the kneading time is short, the gluten is strong, and the elasticity is good.

Question 9: Boil water or cold water for steaming Shaomai? Which water should be used for boiling water? It is better to steam Shaomai with cold water for health. In this case, the steamed food will be hotter

Question 10 : When steaming siomai, should you use boiling water or cold water? Boiling water, 15 to 20 minutes