Full-scalding noodles refers to using 80-100 degree boiling water to knead the noodles. There is a big difference between using boiling water to knead the noodles and cold water to knead the noodles. The boiling water and the noodles must be slowly poured in water and then mixed. Pour in the flour, wait until the water is completely filled, and then knead it into a batter with your hands that are cool and not hot. The cold water kneading dough can be added in three times, and then 70% of the water can be added in the first time, and 70% of the water can be added in the second time. Add 20% water and the third time add 10% water. Semi-scalded noodles refer to the fact that cold water is generally used to knead the dough, and boiling water is generally used to knead the noodles. The kneading method is the same as that of fully-scalded noodles. The batter mixed with half-fried noodles is suitable for making dumplings, steamed buns, etc. The making of pastries is mainly divided into different kneading methods according to different kneading methods: rested noodles, dead noodles, fully blanched noodles, semi-blanched noodles, and rested noodles. Needless to say, rested noodles are all used to make steamed buns and steamed buns at home.

The risen dough refers to the batter with yeast powder added, and the dead dough is just the opposite. It only uses cold water to knead the dough. The dead dough does not use chemicals such as yeast powder, as if Baking powder, soda, baking powder, leavening dough. Taste advantages of dead noodles: The finished noodles made from dead noodles are very chewy and have the best elasticity. They are suitable for making dumplings, braised noodles, various noodles, siomai, pan-fried noodles, etc. Dumplings are also my favorite. They are delicious, nutritious and delicious. Whether the dumplings are delicious or not, filling and rolling out the dough are both crucial. Dumplings are very popular in the north. I personally think that the key to kneading the dough for steamed dumplings lies in yourself. After all, everyone's taste is different.

Dumplings are a special delicacy in my country. Dumplings can be made into various fillings, including plain fillings, dumpling fillings, etc., all of which are particularly delicious. There are many kinds of leather for dumplings. Dumplings, Chengfen dumplings, rice dumplings, noodle dumplings, etc. We usually make noodle dumplings here. Boiled dumplings are very popular in the northern region and are also my favorite. I make them every few days and scald the noodles. What's more, boiling water is used when kneading the noodles. The steamed dumpling wrapper tastes very soft when the noodles are fully blanched, but all the water gluten is scalded to death, so it may taste sticky and not chewy at all. Semi-scalded noodles refer to half boiling water and half cold water when kneading the dough. Semi-scalded noodles are used to make steamed dumpling wrappers that taste soft and chewy. Since the batter with cold water still retains its gluten, it tastes chewy and soft even after cooling. Will not harden. The noodles for dumplings are usually hot noodles.

Use boiling water to knead the dough, pour the boiling water while mixing the flour with chopsticks, until it is almost completely flocculent, use water at a natural temperature to adjust it to a soft consistency, let it rest for about 10 minutes, and then you can make dumplings. The noodles cooked in hot water are relatively soft and will remain soft even after cooling, so they are suitable for steaming. Dumplings must be kneaded with cold water. Pour cold water once and mix with chopsticks. After it forms a floc, knead it into a smooth batter. Keep rising and kneading the dough until it is kneaded into a smooth batter. Then you can make dumplings. Cold water noodles, the batter is generally firm, malleable and not easy to break, also known as dead noodles, cold water noodles, this type of noodles is more resistant to cooking, has a chewy taste, and is chewy, so it is suitable for cooking. Therefore, if you want to make dumplings, it is best to use half-boiled noodles instead of half-and-half, 80% hot noodles and 20% cold water kneading. The dumplings made in this way will not only be chewy but not hard, but also very delicious.