What kind of water should I use to make jiaozi noodles?

When making jiaozi, it is better to use warm water instead of cold water or hot water. Here's why.

1, Use cold water to mix the flour. When jiaozi eats hard and wraps jiaozi, if cold water is used to mix the flour, the starch in the flour will not gelatinize in low temperature water, and more gluten will be formed in the process of kneading the flour, resulting in the overall firmness of the flour. The jiaozi made in this way is chewy, but the taste is easy to harden. And if it is in winter, it is also a big challenge to mix noodles with cold water.

No matter from the angle of taste or convenience (cold weather is not suitable for kneading noodles with cold water), cold water is not the best choice when wrapping jiaozi.

2. Use hot water to mix flour. When jiaozi's sticky and breakable leather bags are in jiaozi, if hot water is used to mix flour, the protein properties in flour will change at higher water temperature, resulting in the weakening of the hydrophilicity and extensibility of flour. The starch in flour will swell and undergo gelatinization reaction, so the kneaded dough has strong viscosity, but poor toughness, so it is easy to stick together when cooking, resulting in jiaozi peeling.

Therefore, it is not recommended to use hot water when making jiaozi noodles. Otherwise, when cooking, jiaozi will easily break the skin and stick together.

3, jiaozi and noodles, it is best to use warm water when wrapping jiaozi and noodles, we should use warm water. Noodles made with warm water are easy to form, soft and strong, and will not have the problem of hard taste when mixed with cold water, nor will it be easy to break the skin when mixed with hot water. The jiaozi made will not be hard to eat, but also more powerful.

From the above analysis, we can draw a conclusion that warm water is actually a more suitable choice for making jiaozi noodles.