High-gluten flour is very suitable for making dumpling wrappers. Because the content of protein in high-gluten flour is the largest, the gluten of wheat flour is also large. When used for making dumpling wrappers, it tastes silky and chewy. If there is no high-gluten flour, you can also use extra-fine flour or professional jiaozi flour. China's cuisine has a long history. Different noodles not only need wheat flour with different gluten, but also need water with different water temperature to knead the noodles. Dumpling skin must be mixed with cold water, which is a rare cold water batter in staple food. Cold water and noodles can completely preserve the gluten of wheat flour. This kind of dumpling skin is more resistant to boiling and not easy to break. It is not only as simple as choosing wheat flour, cold water and noodles to make dumplings smooth and smooth.

Everyone beats an egg into the wheat flour to improve the protein of the wheat flour. When cooked, the protein condenses quickly and the dumplings are not easy to stick together. The water for kneading the dough needs to be added little by little, and the volume of the combined dough is relatively small, and there is no big lump. There should be obvious dry flour in the dough, and it is necessary to comb the dough into batter gradually and gently before proofing. In fact, you can use any kind of wheat flour, but there are some differences in taste, because high-gluten flour is stronger than low-gluten flour. Apart from the taste, it is also very important that the skin of dumplings is malleable, because it is always very easy to break the skin and expose the clues when cooking jiaozi.

That's because the dumpling skin made of low-gluten flour is not malleable enough, so it is very easy to break. If you want to keep the skin from breaking, you should use high-gluten flour, but the taste made of high-gluten flour is hard and not delicious. Usually people don't pay attention to the difference between flour. I think it's all made of medium gluten flour, which is between high gluten and low gluten, and it's just right for making dumpling skins. In fact, whatever kind of wheat flour you choose in your daily life can be used to roll the dumpling skin. It is only because of the difference in taste that you decide to roll the dumpling skin with high-precision flour. Because the high-gluten flour tastes strong, the low-gluten flour tastes a little worse, and another point is the ductility of the dumpling skin. In the case of cooking jiaozi, the high-gluten flour is not easy to break the skin and expose the clues.

There is also adding a small amount of salt to improve the plasticity of the dough. Knead the dough with cold water, stand still for 30 minutes after kneading, and press it with an electric dough press if possible, which will make the batter more smooth and smooth, and it will be a little harder when kneading. When it is still, the wheat gluten in the dough will absorb water and expand, and then make jiaozi. High gluten flour is wheat flour ground through the core position of wheat, also called wheat core flour, which is a better position among wheat flour. High gluten flour not only has the highest gluten, but also has high protein content. It is best to use high-gluten flour as dumpling skin. It has strong plasticity, and the dumpling skin is strong and not easy to boil, and it will not paste soup when cooked in jiaozi.