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How to make the skin of shredded pork with Beijing sauce?
Materials?

300 grams of flour

Proper amount of hot water

Appropriate amount of cold water

A little salt

How to make the skin of shredded pork in Beijing sauce (spring cake skin) (dumpling skin)?

First, use hot water to iron the noodles (the ratio of hot water to cold water 1: 1), without weighing the water in particular, and adjust it according to the water absorption of the dough.

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Then add cold water and continue to stir into flour wadding.

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After the water is enough, try the temperature of the dough first, and you can start rubbing it when it is suitable.

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Prepare to wake up after kneading the dough in this state 10 minute.

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I have my own methods of waking up. I am greedy for convenience and cover it directly with a basin.

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When you wake up, knead it until it is smooth.

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The dough is divided into two parts and twisted into long strips.

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Then cut into small doses (the weight of one dose can be between 25g and 30g), and my score today is good, which leads to the size of the dough.

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Then gently press each dose with your palm.

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Then use a rolling pin to roll the periphery of the pressed agent thin.

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Roll good skin.

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Then the surface of each cake crust should be coated with post-oil (the bottom one should be coated with oil on both sides to prevent it from sticking to the desktop)

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Fold the greased crust together, and then roll it thin. I have 6 sheets together today (the number of sheets depends on your own situation)

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Steam in the steamer for 10 minutes (the steamer cloth should also be coated with oil, otherwise the bottom one will stick)

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Some of my achievements today are thinner because of the poor distribution of the medicine.

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hanging wall

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Tips

2019.10.11supplement, this recipe is also excellent for making dumpling wrappers. Today, I tried to make dozens of jiaozi, which is great! Jiaozi didn't think of taking photos and sharing until he ate it. Maybe next time.