2. jiaozi flour is a kind of wheat flour, ordinary flour is medium gluten flour, and jiaozi flour is high gluten flour. In the case of selecting wheat flour, the information we want to obtain is the classification of different commodities such as high gluten flour, medium gluten flour and low gluten flour, or the grade indicating the purity of wheat flour, as well as the labels of its minerals, crude protein and other components.
3. The wheat flour made of wheat used for wrapping jiaozi is called jiaozi special flour. Jiaozi made of flour specially made in jiaozi is not easy to peel, peel and muddy soup during the whole cooking process, and the cooked jiaozi is not easy to stick together in a short time after being put on the plate. The noodle soup is clear without precipitation, and the glutinous rice balls are white and crystal clear, shiny and soft, with delicate taste, delicious, non-sticky and biting.
What flour is the best for dumpling skin?
What kind of wheat flour is used for dumpling skin?
1. What kind of wheat flour is used for dumpling wrappers?
High gluten flour. Jiaozi flour is a kind of wheat flour, ordinary flour is medium gluten flour, and jiaozi flour is high gluten flour. The wrapped dumpling skin is strong, resistant to boiling and not easy to break. Most of the wheat flour we usually make for jiaozi is jiaozi wrapped in medium gluten flour, which is not easy to cook for a long time, and it is very easy to boil. Wheat flour made from wheat in jiaozi is called jiaozi special flour. Jiaozi made of flour specially made in jiaozi is not easy to peel, peel and muddy soup during the whole cooking process, and the cooked jiaozi is not easy to stick together in a short time after being put on the plate. The noodle soup is clear without precipitation, and the dumpling skin is white, shiny and soft. Delicate taste, delicious taste, non-sticky and non-biting.
What flour is the best for dumpling skin?
2. How to choose jiaozi powder?
In order to integrate the processing technology and quality standard of making handmade noodles in jiaozi. When wheat is used as the raw material of jiaozi flour, according to the essential components of different wheat types, wheat with its own color and hard wheat with high noodle quality are selected. The kneading fork is easy to wrap the stuffing, and cassava starch is properly matched with soft wheat and red wheat. Adjust the proportion of total kinds of raw materials according to the provisions of milling processing technology; According to the requirements of nutrients needed by human body, the best raw material selection scheme is determined.
3. Common problems in making dumpling wrappers
1, the ratio of wheat flour to water in dumpling wrapper: 1 kg of wheat flour and 4 liang shui. In fact, the actual proportion can't be said. Knead the noodles with warm boiled water. The water is added slowly, so it is less than the noodles in the pancake stall, that is, the noodles can be mixed a little harder. This can only be known by my actual operation and personal experience.
What kind of wheat flour is used for dumpling skin?
2. The best wheat flour in jiaozi is jiaozi flour, which belongs to the range of high gluten flour. Generally, it is bought in shopping malls, and the noodle ingredient is above 13%. It tastes like that, but it's not easy to peel. Both superfine powder and superfine powder can be used.
3. After the first step, wake up the batter. The waking face can be softened, so the first one is harder.
It takes at least one hour to wake up, so it is suitable for making dumpling stuffing during waking up.
5. If you think rolling dumpling wrappers is too complicated,
A simple way: roll the batter into a huge skin, and then press it evenly on the rolled skin with a cut mineral water bottle like an official seal, and a dozen even dumpling skins will come out.