When I was a child, I saw the family and the noodles to make dumplings. I was so eager to say that the more delicious I was. At the beginning, I also made dumplings myself. I was so arrogant that I used to use a bread machine. It was a lot of work to make dumplings. Later, I made a bag and learned a lot about the flour. I realized that I don’t need to spend a lot of old noodles, and the dough can be easily ribbed. This is the opposite of the food is open, no matter whether the bread, dumplings, pancakes are no longer a single individual, they are all made of the same flour, but the details are different. This time, the Chinese and Western noodles have a feeling of integration, and they are more comfortable to do. The dumpling skin is not only good, it is delicious, and it will not be broken after freezing. The trick is to soak and fold. In fact, it is the old man who listened to the family. However, they did not have a deep understanding of the principles and methods of not adding folding. Why do soaking and folding can easily make the rough and non-glutinous dough smooth and elastic? Simply put, the flour that makes dumplings is wheat flour, which has two kinds of protein. When the flour is dry, it is deeply immersed in the flour (contracted state). After absorbing water, it will be activated, start to move up, and stretch out, just like waking up and stretching, creating a link between each other, that is, the protein will be "hand in hand" and can be stretched like a rubber band. Can shrink. After the surface has just been reconciled, many protein molecules have not yet reached the water molecule, so the network structure of the tissue is not complete. The longer the soaking, the more the protein molecules absorb the water to expand and stretch, in order to achieve a more elastic and elastic effect. Know the principle, no matter how to make bread, dumplings, pancakes, steamed buns, don't want to kill your face. As long as you prepare some time in advance, the dough will become more gluten. For example, do dumpling skin, I usually make dumplings in the afternoon, take time out in the morning or at noon, and take a few times in the middle to fold it. When it is in the afternoon, it is a very good dough. It’s a five-minute thing to do it. It is advisable to be able to get at least 2 hours in advance and good. I didn't give the specific weight of the water in the material, because I didn't measure it. Everything is the actual situation of looking at it. The specific method will be written below. When I use different brands of flour, the water consumption is different. The colder the water, the harder it is. I usually use warm water that is slightly hotter than body temperature. The room temperature is low in winter and can be a little hotter.
I usually use 350 grams of flour for 1 pound of meat. Pour flour, salt, eggs, and flaxseed powder in the pot.
Put warm water in the cup, take the cup in one hand, and take a chopstick in one hand.
Pour the water into the surface little by little, and pour the chopsticks while stirring the water. Wait until you can't see the water, then continue pouring the water.
In this way, the basin can also see the surface slag, indicating that it will continue to add water.
It can be like this. There is no slag in the basin, chopsticks can basically stir the dough, but not to the extent that the whole dough can be lifted with chopsticks. If the chopsticks can lift the whole dough into a bowl, it means that the water is too much and the surface is soft. Add some powder.
Knead the dough by hand, make it into a spherical shape, cover the lid or leave the plastic wrap. The dough is rough at this time, it doesn't matter.
Fold it once in half an hour. At this time the dough has softened, lift the corner of the face by hand, pull up, do not pull it off, feel the resistance, cover the dough. Do this all around the dough, like a stack of shackles, and finish it about 4 or 5 times. Then take the dough and turn it up, the interface is facing down, the smooth, tensioned side is facing up, and the seal is allowed to stand.
The purpose of folding is to create a smooth, tensioned surface on the surface of the dough. Another method is to take the dough directly, and the left and right hands simultaneously bend the dough down, and the dough held by the left and right hands sticks together. Turning one side and then bending, the purpose is also to create tension. I really don't understand, you can search the Internet, the method of bread soaking and folding.
The rest of the time, when there is time to fold it, there is no strict requirement. Just look at the soft lagging of the dough and you can fold it.
Usually stacked 3-4 times, the dough is very elastic and smooth. The picture shows the dough I made when I finished lunch, and prepared the dumplings at 2 o'clock in the afternoon.
1, because after a full face, so the dough is particularly good operation, suede is easy, thin and will not break, wrap up can enlarge the stuffing, because the ductility is strong, the skin can easily cover the stuffing. 2, there is also a big advantage, that is, after boiling, do not break, sometimes after freezing, there will be some small cracks on the surface, don't be afraid, it will not break when cooked. Once you can't finish it, first spread a thin layer of flour on the plate and freeze the dumplings one by one on the plate. When the frozen porcelain is finished, put it in the bag and freeze it. Don't put the bag directly in the bag at room temperature, so the dumplings will stick together. 3, the first folding time must be at least 20-30 minutes or more, the remaining folding time is flexible, and when stacked, it is stacked.