150g medium gluten flour, 80g boiled water and 35g cold water. Now boil the water and pour in the flour (pour it in a circle to avoid uneven ironing at a fixed point), and stir and absorb it with chopsticks (the noodles are still scattered at this time). Then pour cold water, stir until the absorption group is agglomerated (it's sticky at this time, it doesn't matter, let your hands adapt to this feeling), take it out and put it on the table to continue rubbing (you can sprinkle some thin powder and knead the dough quickly and lightly, like playing Tai Chi, the harder you work, the more sticky your hands will be). Knead into a regular dough and start to wake up (about 30 minutes). After waking up, the dough will be smoother and more elastic.
Rub the waking noodles (quickly and gently, don't sprinkle too thin powder, it's too slippery to rub) with the following ingredients (the same size as possible). If you use the dough cut with a knife, cut it and knead it with your hand (it's convenient to roll it into a round dough), flatten it (sprinkle too little powder to prevent sticking, it will harden the noodles, and the taste of steamed dumplings will be discounted), and roll it into a thick dough (diameter)
Roll out the stuffing on the dough (the meat stuffing that has been seasoned and refrigerated), not too much (the stuffing is about10 8- 10/2g in size), wrap the stuffing in your own way (it is fast), wrap it directly on the steamer covered with steamer cloth, and put it in the steamer after the water is boiled (there is already one in the semi-scalded noodles) If you pack too much at a time, the rest can be frozen and eaten as soon as possible. After freezing, you don't need to warm up, you can steam it directly in the drawer, and the time should be slightly extended.
There are three kinds of steamed dumplings that I like to make, ordinary steamed dumplings, instant noodles steamed dumplings and crystal steamed dumplings. Each has its own characteristics and tastes different. Let's take a look at the practice of steamed dumplings.
First of all, ordinary steamed dumplings, the practice of ordinary steamed dumplings is similar to dumplings. It is also the simplest way to make steamed dumplings. The first thing to do is to use warm water to make dough. Pay attention to using warm water here. Knead it to a big dough that doesn't come off. Then we can make meat stuffing or cut vegetables. We can add ingredients to make dumpling stuffing according to our own taste. Remember to add sesame oil and oyster sauce to it to add a lot of flavor. Then we can rub the dough with some flour, knead it into long strips and divide it into small doses, and then start rolling the dough. It is best to make it thicker in the middle and thinner at the edge, so that the dough is not easy to break, and the steaming effect is better, and it can also stand on the steaming curtain. Moreover, the jiaozi steamed by this method is more chewy than the boiled dumplings, and the skin is not easy to break. Although this method is very popular and simple, it is often used at home.
Another method of making steamed dumplings that I want to introduce here is steamed dumplings with instant noodles. As the name implies, hot water and noodles must be used in steamed dumplings with hot noodles, which is also necessary. The other steps are not much different from the ordinary steamed dumplings mentioned above. The effect of steaming dumplings with hot noodles will be stronger, and the skin of jiaozi will be slightly soft and delicious.
The third method of steamed dumplings is crystal steamed dumplings. Crystal steamed dumplings are special when mixing dough.
The flour used here is potato starch and a small amount of flour, and the rest of the methods are no different from ordinary steamed dumplings. But the effect is transparent, which is what we want to talk about crystal steamed dumplings.
Simple, I'll teach you how to make steamed dumplings with instant noodles and steamed dumplings with semi-instant noodles today. These two kinds of steamed dumplings have their own characteristics. I hope everyone will like them. Your support is my motivation.
Steamed dumpling noodles with hot noodles ~ 1 catty of flour, 30 grams of salad oil, and 52% to 62% of boiling water.
How to make it ~ Put flour and salad oil together, then mix them with boiling water to make dough (be sure to iron the dough evenly), then divide the kneaded dough into small pieces to cool, and then open the bag after ten minutes of waking up (cold noodles are to dissipate the heat in the noodles so that the noodles don't stick to your hands).
Steamed dumplings with all-hot noodles ~ advantages are not hard when they are cold, disadvantages are not very good, and they are easy to blister and yellow.
Semi-scalded noodles practice ~ 1 catty of flour, 5 grams of salt, 3 liang of boiling water, 2 liang of cold water and 20 grams of lard.
Making process ~ blanch the flour and salt with boiling water, then add cold water to knead the dough, and finally add lard to knead it evenly. Wake up for half an hour and unpack it.
The advantage of semi-scalded noodles is that the steamed dumpling dough is smooth and beautiful, but it is a little hard after a long time.
This is crescent steamed dumplings.
This is transparent steamed dumplings.
When we are used to eating all kinds of delicious dumplings, do we also want to change the taste? Let's make some steamed dumplings with bright dough and delicious dumplings. The most attractive thing about steamed dumplings should be the crystal skin. There are also delicious fillings. If you dip some of your favorite condiments, it will definitely be delicious and can't stop!
Steamed dumplings are delicious and simple, just like Bao jiaozi. What is the biggest difference between steamed dumplings and dumplings? It should be the method of combining dumpling skins! Also, steamed dumplings are a little bigger than dumplings, and of course they are as big as dumplings. Just feel free according to your personal preferences.
Let's share with you the garlic steamed dumplings I made.
First, the onion and garlic oil are boiled, and the stems and leaves of the onion are cut into long sections. The garlic is patted first and then diced. Cool the oil in a hot pot, fry the onion leaves slowly, and turn off the heat when the onion leaves are fried yellow and the diced garlic is sauté ed.
It is better to use wheat flour and potato starch powder to make steamed dumplings (the ratio is about three to one). Of course, sweet potato starch can also be used!
The practice is as follows
1, put the wheat flour into the basin, slowly pour a small amount of boiling water, and stir the wheat flour into a floccule with chopsticks. When the temperature drops slightly, mix a small amount of potato starch or sweet potato starch with flour wadding. Knead the dough as soft as possible. Knead the dough more. After kneading, wipe it with salad oil and wake it up.
2. Then, the dumpling stuffing is prepared. Eggs, minced onion and ginger, cooking wine, pepper, salt, sugar and oil consumption are added to the meat stuffing. Chopsticks are used to stir it in one direction, so that the meat stuffing and egg liquid stick together. Sprinkle with pepper oil and mix well.
3. Meat stuffing can be mixed with some seasonal vegetables. I used black fungus, tender zucchini and cabbage. First, peel the zucchini, shred it and sprinkle with salt, then divide the cabbage in two, then shred it and dice it. Cabbage should also be sprinkled with salt and marinated for a while. Soak the black fungus and dice it, then dice the squeezed zucchini. Then wrap the diced cabbage to squeeze out the water.
4. Finally, mix the meat stuffing with the processed vegetables and mix well. Pour in the onion and garlic oil cooked in advance and stir well. At this time, the smell of garlic filled with dumplings came to the nose.
5. Next, you can roll the leather bag jiaozi! When jiaozi is all wrapped up. Boil the water in the steamer, put the steamer on medium heat and steam for 5 ~ 8 minutes.
Click here to see why the picture is folded.
How to make steamed dumplings with noodles? First of all, we should understand that the taste of steamed dumplings is soft cotton with little palatability and toughness. We usually use instant noodles, three raw noodles (medium rare and medium cooked) and 90-degree water to make steamed dumpling spring cakes. Gluten is formed by protein, so the high protein content is high gluten flour 12%, the low protein content is within 9%, and the middle value is medium gluten flour. Using hot water to make dough will make the protein solidify and lose some of its gluten, so the toughness will be reduced and the taste will change, so we must make dough with the dough. Let's share the production of steamed dumplings with you.
Leather: 500 grams of flour, 3 grams of salt and 260 grams of hot water.
Stuffing: pork and green onion stuffing
Seasoning: ginger foam, salt, pepper, soy sauce, sugar, monosodium glutamate and sesame oil.
Maturation: steam for 8 to 10 minutes.
Process: kneading dough, kneading evenly, relaxing, stuffing mixing, rubbing strips, dosing, skin rolling, wrapping, steaming and ripening.
Of course, there are many ways to wrap steamed dumplings, such as crescent moon steamed dumplings, wheat ear steamed dumplings, phoenix eye steamed dumplings, Sixi steamed dumplings, Guanding steamed dumplings and so on.
Share several methods of kneading steamed dumpling dough.
1, put the refined white flour, starch, glutinous rice flour and sugar together and mix well. First, add 90% hot water and mix it into flake-like snowflakes. After it is slightly cooled, add cold water and mix well.
2. Boil the flour with boiling water and mix it into snowflake shape, knead it into dough, knead it evenly into long strips, sprinkle some dry noodles and flatten them, and roll them into round thin skin.
3. Put the flour in a basin, blanch it with 2/3 boiling water, and mix well with chopsticks. After about 30 seconds, add13 cold water, knead it by hand until it is smooth and bright, cover it with a wet white cloth and leave it for about 20 minutes.
4. Mix the cooked noodles with the starch evenly. After adding water and salt to the pot and boiling, pour the powder into the boiling water pot, stir it quickly into snowflake flakes with chopsticks, cover the pot, cover it for about 10 minutes, add salad oil, knead the powder evenly until the dough is shiny, and cover it with plastic wrap to wake up.
5, add some salt to the flour and mix well, pour in boiling water of 70-80 degrees, and stir with chopsticks while pouring. After the temperature is not hot, knead into a ball and cover it to wake up.
Mixing noodles should not be difficult. But for beginners, it is not easy. The first time I mixed noodles, I couldn't grasp how much water I added, and I couldn't pull out my little hands. For a veteran expert, that's not a problem.
1. Try to use refined white flour or jiaozi flour for steamed dumpling noodles, and the gluten produced is tough. First, add a box of pure milk (personal preference, you can also use warm water first) and stir it into sheets. Later, add cold water to the sides. You can't pour all the cold water. Add cold water gradually according to the hardness of the noodles, and then knead it evenly. Cover with a damp cloth and wake up for about 20 minutes.
2. Knead the dough again for 10 minute, and the surface of the dough will be smooth and bright. Divide the dough into small pieces, rub them into long strips on the panel, sprinkle flour every 2 cm, press them, roll them into round pieces, and start filling. Then steam for 20 minutes, and the hot steamed dumplings will be ready. Have you learned?
When mixing noodles, cold water must be added to the side and side, and it is forbidden to pour all the water into the noodles. That's really porridge.
1, steamed dumpling noodles must be scalded to taste good, and they can't be cooked completely. If they are cooked completely, they won't taste good.
2. Add a little salt to the flour and mix well.
3. Add a little oil and mix well. Add 100-degree water and scald two-thirds of the noodles. Mix the noodles evenly.
Click here to see why the picture is folded.
4. The remaining one-third of the noodles are stirred with cold water into a flocculent shape. Then mix with the cooked dough.
5, until it is smooth dough, cover it with plastic wrap and wake up for half an hour to an hour. You can use it directly.
Buy one to two kilograms of flour and pour it into a big basin. Pile the flour into a hill and dig a whirlpool from above. Slowly pour the water (be sure to use boiled water) into the whirlpool, and stir it with chopsticks while pouring it. After stirring it, you can rub it with your hands, and slowly rub it into a big ball, and you can wrap jiaozi with moderate hardness. Be careful not to pour too much water, and add it slowly if it is not enough. If the dough is too sticky, it will be difficult to wrap it, so leave some flour, and use boiling water. Be careful not to burn your hands.