Composition of dumpling skin: water
The practice of dumpling skin:
1, and noodles. Turn on the tap drop by drop and twist it clockwise to turn the flour into dough, which is slightly harder.
2. Mix noodles. Keep kneading for at least ten minutes to make the noodles stiff.
3. Wake up. Put the kneaded dough into the basin, cover it and wake it up until it starts to roll.
4. Put the proofed dough on the panel and knead it for ten minutes. Key points: put some flour on the panel, which is more powerful.
5. After kneading into a ball, dig a hole from the inside and turn around and knead it carefully.
6. All four people use knives, and the rest are put in the basin, and the lid is covered for later use.
7. Knead this strip until the cross section of the dough stick is equivalent to the size of a dollar coin. Sprinkle some flour on the board when kneading dough to prevent it from sticking.
8. Cut the dough. The width is about two centimeters, and the key is that the fritters roll up and down on the board. This arrangement will be formed after cutting.
9. Press the dough. Sprinkle with flour, knead into dough by hand, and press it down with the big muscles resting on the thumb of the palm. The one on the left was pinched and the one on the right was squashed. So you can start rolling the skin!
Jiaozi's flour is preferably jiaozi flour, which belongs to the category of high-gluten flour. Generally bought in supermarkets, the gluten content is above 13%. That's a strong taste and it's not easy to break the skin. Ultrafine powder and ultrafine powder can also be used.
2. After kneading the dough in the first step, the dough should be proofed, and the proofed dough will become soft, so it should be harder first.
It takes at least one hour to wake up, which is suitable for making dumpling stuffing during waking up.
4. If you think it is too complicated to roll dumpling wrappers on it, here is a simple method: roll the dough into a big wrapper, and then press it evenly on the wrapper with a cut beverage bottle like a stamp, and a dozen even dumpling wrappers will come out at once. Is it inconvenient?
Hope to adopt
Question 2: How can dumpling wrappers be made strong?
Pour 20ml warm water into 1 and 3g yeast for 5 minutes to stimulate yeast activity;
2. Pour the yeast water into the flour and stir well. Pour the remaining 1 10ml warm water, and stir it with chopsticks to form snowflakes;
3. Knead into smooth dough and put it in a warm place to ferment to twice the size;
4. After the dough is fermented, mix in the meat. Add salt, chicken essence, soy sauce, cooking wine, chopped green onion and Jiang Mo to the pork stuffing, mix well, then add skin jelly (add water if there is no skin jelly), and stir vigorously to make the pork stuffing well;
5. Ferment the dough, slowly knead the air and knead it evenly;
6. Sprinkle powder on the chopping board and knead the dough into long strips and divide them into small portions;
7. Take a small amount, knead it into a circle and flatten it, roll it into a circle with a rolling pin, with a moderate thickness and a thin edge, and put the meat on it.
Question 3: How to put "dumpling skin skills/steps"
1
First of all, we should mix the flour and put the right amount of flour into the basin. This number depends on the number of people.
2
Add a little water first. Remember, less is better. You can make up for what's missing. If there is too much water, it will become paste, and it will be troublesome to mix flour. (PS: If you like to eat egg skins, you can beat the eggs before adding them. )
three
Mix the dough, knead the dough by hand and press it down. The principle is to knead once, return once, and press once. Knead the flour into a ball and make it firm. When it is not enough, slowly add water while kneading.
four
After kneading the dough, you can take it to the rolling pin.
PS: To judge whether the dough is complete, we must first look at whether the dough is dense and not loose. It must be shaped and will not collapse on the table.
five
Before rolling the dough, divide it into countless balls, about the size of an octopus ball. You can pinch a ball without a very standard ball.
six
When you start rolling, take a small dough and gently press it down. After flattening, the stress area is large, which can be crushed by us.
seven
Hold the rolling pin in your right hand, press more than half of the dough, turn the rolling pin up and down, hold the dough in your left hand without pressing it, and turn it over while rolling, so that the rolled dough is even and round. (Left-handers please change hands by themselves)
eight
Finally, Xiaoxiang also teaches you a special method for lazy or clumsy people. Find a round cup or something. Roll out the dough first and lay it flat on the table, one at a time, without ambiguity!
Question 4: What is the method of making dumpling wrappers with dough? Please tell me the specific steps? "The practice of dumpling skin"
1. Put 2/3 portions of medium gluten flour into a container, dig a groove by hand, and then slowly pour in water.
2. Squeeze the flour with the second hand and knead it into dough.
3. Sprinkle the remaining 1/3 medium gluten flour on the table, and put the dough on the table and knead it back and forth until the surface is smooth.
4. Cut the dough into several pieces with a kitchen knife and knead it into a round strip with a diameter of about 2 cm.
5. Cut the noodles into small pieces of about 2 cm with a kitchen knife, arrange them in a circle, and press the small pieces into round cakes with your palm.
6. Hold the fritters in one hand and the dough in the shape of a small round cake in the other, rotate clockwise and slowly stick it into a dumpling skin with a diameter of about 7 cm.
Question 5: How to skillfully roll jiaozi in rural areas, and what skills and methods are used?
1, first of all, mix the flour and put a proper amount of flour into the basin, which depends on the number of people.
2, first add a small amount of water, remember, less is better than more, less can make up, more water will become paste, and it will be troublesome to make up flour. If you like to eat egg skins, you can beat the eggs before adding them. )
3. Dough, knead the dough by hand and press it down. The principle is kneading, returning and pressing. Knead the flour into a ball and make it firm. When it is not enough, slowly add water while kneading.
4. After kneading into dough, you can take the rolling pin.
To judge whether the dough is complete, we must first look at whether the dough is tight, not loose, shaped and not collapsed on the table;
5. Before rolling the dough, divide it into countless balls, which are about the size of octopus balls. Just pinch a ball, you don't need a standard ball.
6. When you start rolling, take a small dough and gently press it down. After flattening, the stress area is large, which is convenient for rolling.
7. Hold a rolling pin in your right hand and press more than half of the dough. Turn the rolling pin up and down, and at the same time, hold the dough with your left hand and turn it over while rolling, so that the rolled dough is even and round.
Question 6: How to roll the dumpling skin? The kind of skin that is thick in the middle and thin around? What skills are needed? The middle of my dish is concave ... 1. The hardness of the dough should be just right. If you are not sure, let it go. Be a little more Microsoft, so that jiaozi can be wrapped and delicious. And let the face wake up.
2. The panel should be flat and the rolling pin should be round, so that the two are closely combined and play an important role in rolling dumpling skin. You can try it and see where it is convenient to roll on the panel. Remember this place. This is really important.
3, cross-pollination agent, whether it is pulling or cutting, should try to make it round.
4. Don't be impatient when scrolling. Turn your left hand counterclockwise about 50 degrees at a time (just to explain it to you, it is absolutely unnecessary to be so accurate when you are skilled). Use your right hand to roll with a rolling pin at the same time. Just roll in a little more than a third at a time, and roll as you turn. The leather rolled out in this way has a small hard core in the middle, which is very easy to use, and the wrapped jiaozi is not easy to break the bottom and leak the stuffing.
After mastering it, you can roll out a round dumpling skin with seven or eight strokes. Wish you success!
Question 7: How to add an egg when rolling a thin and tender dumpling skin? Can flour make the rolled dumpling skin thin and not easy to break? But I don't know what you mean by tenderness.
Question 8: How to roll five dumpling wrappers at a time? I have seen it on TV before, but a very skilled pastry chef is a skilled craft.
Question 9: How to wrap jiaozi, how to wrap jiaozi, how to roll dumpling wrappers, and cut a small piece of dough from the big dough. (How to meet jiaozi was mentioned in the previous experience "Children's Favorite jiaozi", so I won't go into details here. )
2
Knead the cut dough into long strips.
Cut into small pieces of relatively uniform size.
Sprinkle flour on it so that it won't stick to the panel when pressed.
Press vertically with the palm of your hand, and the following round dough shape appears.
Roll the dough into a circle with a small rolling pin: while rolling the dough with the right hand, the left hand holds the edge of the dough and turns it counterclockwise. Just do a few more exercises so that it can be rolled up.
Let's start wrapping jiaozi now. Pick up a dumpling skin and put it on your left hand, then the fingers of your left hand will bulge slightly to make the middle of the dumpling skin sag, and then sip the stuffing with a spoon.
After wrapping the stuffing, align the dumpling wrapper of the left hand from bottom to top with the right hand, hold the left corner with the thumb and forefinger of the left hand, and hold the thumb and forefinger of the right hand in turn from the right corner.
You can also put it on the panel with your hands in the middle.
Look, jiaozi is wrapped. This is the most traditional and basic way to package jiaozi. Learn it.
A simple way is to put the stuffing in and squeeze both hands into the middle at the same time, as shown in jiaozi in the middle.
All right, look at the craft. Cook jiaozi quickly!
Question 10: How to roll jiaozi's leather bag? What is copulation? 1. Knead the dough into strips and divide it into small portions.
The following is to flatten it and then roll it up. Pinch the dumpling skin with your left thumb and forefinger and turn it to the left. Roll up and down with a rolling pin in your right hand (the left hand rolls up and down once at a time, and the right hand rolls in turn). Just roll it to the right size and the thickness you are satisfied with.