Steamed dumpling noodle formula contains 1 kg of flour, 5 g of salt, 0/25 g of boiled water, 0/25 g of cold water and 10 g of lard.
Production process:
Put the flour into a basin, add salt, then blanch the noodles with boiling water, add cold water and knead into dough, then add lard, knead evenly, soften and stir for half an hour, take it out and wrap it in jiaozi.
Tips:
(1) The steamed dumpling skin made of boiled noodles will turn yellow, and the steamed jiaozi will have some small white spots, which will easily become sticky.
(2) Steamed dumpling skin made of cold water, although the whole skin looks better. But it's easy to harden when it's cold.
(3) So using semi-scalded noodles to make steamed dumplings, jiaozi's skin is not easy to harden when it is cold, and the skin looks good.
Advantages of hot water and noodles
Use hot water of about 80 degrees when kneading dough. Hot water will instantly solidify the protein in flour, thus destroying the gluten of flour. Starch absorbs a lot of water and expands into paste, which decomposes monosaccharides and disaccharides. The mixed dough is waxy and soft. The pasta made in this way is delicate, soft and delicious.
Hot water kneading method
Add a proper amount of hot water to the flour and stir it in one direction with chopsticks to form a ball; Add a little cold water, knead by hand until the dough is smooth, cover with plastic wrap and wake up for 30 minutes.
Precautions:
1, 500g of common flour, 50g of high gluten flour150g, and 700g of boiled water (about 80 degrees).
2. The ratio of noodle soup to cold noodles of steamed dumplings should be three to one, three points for hot noodles and one point for cold noodles.
3. Noodles can't be burnt completely. If you have noodles, you need to wake up for a while.