Description: Noodles, also called flour, are actually gluten-free flour made from wheat flour. Needless to say, corn starch should be known to everyone. To make a good crystal dumpling skin, these two raw materials must be selected correctly. In addition, the ratio of cooked flour to corn starch is also critical, and the amount of raw flour can be slightly less.
Step 1: Put the cooked noodles into a pot, add 10g starch and mix well. Then, while stirring the powder, rush into hot water, stir quickly until there is no dry powder, cover with plastic wrap and stew for 5 minutes. You can cover it if you have a lid, but the moisturizing effect of plastic wrap is better.
Note: In order to ensure the temperature of hot water, it is best to pour hot water into a container similar to a thermos bottle. In addition, Huimian Noodles looks very dry. Many friends just feel too dry when mixing noodles. Adding water will result in failure. Remember, no more water. This is the right thing to do.
Step 2: After 5 minutes, add the remaining starch in batches and stir well. Then, add lard to make dough and knead it evenly.
Step 3: Cover the mixed dough with wet cloth or plastic wrap and let it stand for 10 minutes or more.
Step 4: Knead the dough into long strips, cut it into particles weighing 15-20g, flatten it by hand, put a pile of oil-absorbing paper next to it and dip it in some oil, hold the handle with the right hand, wipe the knife surface of the thin-slice knife with oil paper, press the flattened powder on the knife surface, hold the knife surface with the left hand, gently rotate the handle, then press the powder into circular slices, and shovel out thin powder slices with the knife while pressing.
Step 5: Wrap it up and put it on a greased plate. After the steamer is started, put it in jiaozi, simmer for five minutes, cover the lid for three minutes and take it out.
The method of making the above crystal dumpling wrappers is absolutely correct. After practice, it can be used with confidence. The crystal dumpling skin made by the above method is as white as snow, as thin as paper and translucent, and the stuffing is faintly visible. It tastes smooth, fresh and delicious.
Key operation points:
First of all, good dough should be wrapped with wet cloth or plastic wrap to avoid water loss. Cut as much as you want when you use it, and the rest of the dough is still covered with wet cloth or plastic wrap. Otherwise, the skin will become hard and grainy.
2. Rub the cut surface into long strips, cut into particles with a weight of 15 to 20g, and flatten them by hand. Put a pile of oil-absorbing paper next to it and dip it in some oil. Hold the handle in your right hand, wipe the blade surface of the thin-slice knife with oil paper, and flatten the powder with the blade surface. Hold the knife surface with your left hand, gently turn the handle, then press the powder into a round slice, and shovel out a thin slice with a knife. Wrap it and put it in a plate with foam oil. Steam it in a steamer for about 5 minutes.
Third, you can't put too much stuffing in jiaozi wrapped in crystal jiaozi.