The method includes the following steps: adding water into flour and stirring to make loose dough, then making strip noodles with a curing extruder, and cutting with a knife roller to make wonton skin. Put flour (preferably Fuqiang powder) into a basin, add a little refined salt, pour in a proper amount of water and make dough. When the dough is kneaded by hand, cover it with a wet cloth for about 20 minutes. Enter a square and you can start packing.
Question 2: What kind of flour is used for wonton skin? What else should I add? It's better to use special jiaozi powder or low-gluten powder. You can add a small amount of egg yolk, but you don't need to add anything in general.
Question 3: What flour should be used to make wonton skin? First, 500 grams of high-gluten flour is selected, dissolved in 200 grams of water with 15 grams of salt, and then mixed with salt water. If it is too hard, add a little water. Knead the dough hard. Wrap the dough in a damp cloth and bake for 20 minutes.
Second, pull out the dough; Knead and grow into strips. Press it open with a dough stick, grow it into thin slices, roll it with a stick, and press it at the edge. At this time, loosen the dough, sprinkle with dry starch, then roll it out with a stick, and repeat this several times to make wonton skin. When you feel that the thickness of leather meets your requirements, you can fold the dough and cut it into the size you want.
Attention; 1, at first, the dough looks dry, but it will soften when stretched, so there should not be much water in the dough. In other words, it takes effort. 2, don't sprinkle too much starch, just don't stick when the dough is pulled. In addition, we should even it out. It is best to spread starch with three or four layers of gauze. You will find that the edge of leather is thicker when stretching. That's why you don't use a stick to thin the edge when stretching. Every time you roll out the dough, the skins on both sides should be rolled thin. Corn flour is not suitable for making chaotic skin.
Question 4: What flour is wonton skin made of? Ultrafine and high gluten
Question 5: Can flour be directly used to make wonton skin? This is not flour. It's 1, 2, 3 floors. Who eats messy skin in your family? It is white when it is ripe. Wonton is translucent when cooked. It is made of flour. When the skin is thick, cook it in jiaozi. It will break when it is thin, and it can't wrap the stuffing at all. If you put it in a pot, it will turn into soup! ! I haven't cooked at first sight, and the reason for kneading dough on the fourth floor is very correct.
Homemade dough can be made directly from starch, so that the rolled skin is thin and hard and not easy to cook. The wonton made is thin and stuffed, and we Tianjin people are the most particular about eating. Wonton is the same as wonton. That's why so many people come to eat the taste of our old Tianjin. My grandmother often makes her own wonton at home.
Question 6: What is the wonton skin made of? Is it made of wheat flour? You can buy flour to make wonton skin and dumpling skin at home.
Question 7: How to make wonton skin firm? The noodles for making wonton must be hard enough, the soft noodles are jiaozi hard noodles, and wonton must be hard enough to eat noodles, and it must be cooked more. If you eat at home, it is not recommended to put starch on the noodles, so it is easy to cook the wonton. A lot of starch is sold outside because it is sticky after being piled for a long time, and the homemade wonton is bigger than the stuffing outside, so it is not suitable for this inelastic leather bag. Roll the dough into a big round dough sheet with a thickness of less than 1 mm, cut it horizontally and vertically for several times, with each knife being about 6 cm, and then cut each knife into several trapezoidal wonton skins.
Question 8: What kind of starch is used to process wonton skin so that it won't be cooked, and gluten is good. High gluten flour is the best, but the cost is high. Just add a proper amount of alkali and salt to ordinary flour, because salt is bone alkali and gluten, which can change the gluten of flour.
Question 9: What kind of flour is used to make wonton? Ordinary tap water will do.
1, mix noodles first.
Add an appropriate amount of water to 300 grams of flour, about 1.20 grams, then stir 1.5 minutes, then knead until smooth, and stir for 30 minutes.
2. Wake up and mix wonton stuffing.
Add appropriate amount of salt, sugar, soy sauce, soy sauce, oyster sauce, pepper, thirteen spices, shallots, ginger, egg liquid, onion oil and water to the meat sauce 150g.
Note: add water bit by bit, and mix well every time. The purpose of adding water is to make the meat taste tender and smooth.
3. Then add chopped celery and green beans about180g and mix well (the amount of vegetables used is determined according to your own preference).
Note: If you use green beans, you must blanch them first, because they are not cooked thoroughly.
4. Press the proofed dough into long strips with a dough press, and then roll it thin by hand.
Note: The minimum gear of my machine seems to be a little rough.
5. Then cut into small squares of wonton skin.
6. Take a piece of skin, put a little meat in the middle, then fold it in half, fold it in half a little more, and finally knead the left and right ends below into an ingot shape. Wrap it in turn.