Effects of different water temperatures on flour;
1, warm water and noodles.
Warm water generally means that 50-60 degrees of water is directly poured into flour and flour. Another operation is that some flour is mixed with boiling water and some with cold water (normal temperature). After mixing, you will find that the dough is white.
This warm water dough is characterized in that part of the starch swells and gelatinizes under the action of warm water. At this time, protein has begun to denature, but it is not complete, and all will remain to form a gluten network. The dough is soft and tough, with strong plasticity, and the finished product is easier to digest. It is often used to make steamed dumplings, soup packets, spring rolls, scallion cakes, cabbage awns, steamed buns, flower rolls, steamed buns and so on.
2. Hot water and noodles.
Refers to water with a temperature above 70 degrees. Its characteristic is that under the action of hot water, the gluten of flour is destroyed more than that of warm water, and the starch is completely gelatinized, resulting in stickiness and strong water absorption. After mixing, you will find that the dough is dark yellow. Pasta is soft and easy to digest. It is often used to make steamed dumpling skin, fried sugar cake, steamed dumpling skin, dumpling skin and so on.
3. cold water dough.
Refers to water with a temperature below 30℃. Its characteristics are no damage to protein, no gelatinization of starch, more gluten networks than the first two, strong toughness, good ductility and large tensile force, and the prepared pasta is delicious, smooth and not easy to break. Commonly used to wrap jiaozi, wonton skin, noodles, Lamian Noodles, fried dough sticks, etc.
The correct way to package jiaozi:
1, glutinous rice flour, speed up the boiling water, stir with chopsticks while adding water until it is wet and dry properly and kneaded into smooth dough.
2, sesame seeds, peanuts, walnuts can be, in fact, the more broken the better, but my cooking machine is broken, I am too lazy to smash it. If there is stuttering in the epidemic, I can make do, but I find it really difficult to pack.
3, the butter used this time, after the butter is melted, put it into the mixture of the previous step, stir fry evenly, and the high degree of fusion of sugar melting and peanut sesame seeds is the best. Too much sugar makes the stuffing sweet. In fact, what is the correct way to open stuffing? Put materials other than oil into a cooking machine and grind them into powder. Add softened butter or lard as stuffing, and you can knead them into small balls, which is very easy to use.
4. Press the divided dough into a pit with your thumb and make it into the shape of a small bowl, so that you can put the stuffing, especially my ungrouped stuffing.
5. Boil the water in the pot, stir it properly with a spoon to avoid adhesion, and cook until it floats, and it is completely cooked.