Dumpling is a traditional specialty food in China from ancient times to the present. Previously, dumplings were eaten on New Year's Eve, which means a good harvest next year and a good market prospect for daily life. Now we often see dumplings on the table. Because they are not only delicious, but also very nutritious, they are loved by everyone. There are many ways to roll out the dumpling skin. Here's an introduction:
Raw material of dumpling skin: dumpling specific wheat flour
Dumpling skin seasoning: water
How to make dumpling skin:
1. Knead the dough. Turn the tap to drop by drop, twist it clockwise to turn the wheat flour into a paste, and make it slightly harder.
2. And faces. Keep rubbing for at least ten minutes to make the noodles stronger and stronger.
3. Wake up. Put the kneaded noodles into the basin, cover the outer cover to wake up, and do not roll until just beginning.
4. Put the batter on the control panel and rub it vigorously for ten minutes. Key point: Click wheat flour on the control panel to make it more powerful.
5. After kneading the dough, pick a hole from it, rotate in a circle, and knead it carefully.
6. Use a knife to cut everything, and put the rest into the basin. Cover the outer cover for use.
7. Knead the strip until the cross section of the dough stick is equal to the size of a dollar coin. When kneading, sprinkle some wheat flour on the board to avoid sticking to the board.
8. Slicing paste. The overall width is about two centimeters. The key is to turn the stick up and down on the board. The sorting will be generated after cutting.
9. Press batter. Sprinkle wheat flour, knead each batter firmly, and press down with the big muscle of the palm of your hand and thumb. The left one has been pinched and the right one has been squashed. Then you can just start rolling leather noodles!
1. Dumpling flour is the best wheat flour for dumplings. It belongs to the range of high gluten flour. It is generally bought in shopping malls, and the noodle composition is more than 13%. It tastes like that. It's not easy to break skin. The application of superfine powder and superfine powder is OK.
2. The first step is to wake up the batter after the face is closed. The awakened face can become soft, so it is harder to mix it first.
3. It takes at least one hour to wake up, so it is suitable for filling dumplings during the wake up period.
4. If you feel that the rolling of dumpling skins on the top is too complicated, here is a simple way: roll the batter into a huge piece of skin, then use a cut mineral water bottle, like a seal, press the evenly on the roll of noodles, and a dozen of orderly dumpling skins will come out at once. Is it very convenient
