Steamed dumplings are one of the traditional Chinese delicacies, with thin skin and large filling, soft and strong taste, and are deeply loved by the general public. If you want to make delicious steamed dumplings, then the steps of mixing noodles must not be overlooked. The method and technique of mixing noodles directly determine the taste and quality of steamed dumplings. This article will introduce you how to mix noodles to make the steamed dumpling skin soft and delicious.
First, we need to prepare flour, warm water, and yeast. Pour the appropriate amount of flour into a basin and add the appropriate amount of warm water, and control the water temperature between 30-40 degrees Celsius, which is the most suitable temperature for yeast fermentation. Then, add a teaspoon of cooking oil and a teaspoon of yeast and stir while adding water until the flour is kneaded into a smooth dough.
In the process of dough mixing, the following points need to be noted:
1.The ratio of flour to water should be appropriate, generally 1:05 or 1:06。Of course, the specific amount can be adjusted appropriately according to the individual's taste and needs. If too much water is added, the dough will be too soft and not easy to form; If you add less water, the dough will be too hard and affect the taste.
2.The temperature of the warm water should be appropriate, not too hot, not too cold, preferably around 30-40 degrees. If the water temperature is too high, it will kill the yeast and cause the dough to fail to rise; If the water temperature is too low, it will affect the fermentation effect of the yeast.
3.The amount of yeast should be moderate, generally about 1% of flour. If too much yeast is put in, the dough will be sour; If there is less yeast, the dough will rise slowly.
4.Once the dough is kneaded, it needs to be covered with plastic wrap and left in a warm place to rise until it doubles in size. Generally, fermentation takes 2-3 hours at room temperature, and it can also be fermented in a warm place, such as an oven, which can shorten the fermentation time.
5.The fermented dough needs to be kneaded again to expel the gas, then kneaded into long strips, cut into small pieces of the same size, and rolled into dumpling wrappers. This makes the dough more delicate and also makes the dumpling skin thinner.
Through the above steps and precautions, we can make steamed dumplings with thin skin and large filling, soft and glutinous taste. In the production process, you can appropriately add watery ingredients such as leeks and fungus as fillings, or you can add different fillings such as meat, vegetables, and seafood according to your personal taste to make your favorite steamed dumplings.
The above is the technique of making steamed dumplings, I hope it will be helpful to you. If you have any other questions, please leave a message below and we will answer them as soon as possible. Don't forget to follow, like, favorite, **Remember to share your steamed dumpling stories and experiences!