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When making steamed dumpling dough, factors such as the ratio of flour to water, the time it takes to mix the dough, and the hardness of the dough will all affect the texture of the final dumpling wrapper. Here are some detailed dough mixing tips:
1.Flour selection: It is suitable for making steamed dumplings with high-gluten flour because of its high water absorption, high transparency after steaming, strong toughness, soft and glutinous taste and elasticity.
2.Water temperature control: Use warm water and dough (not cold or hot) to avoid the dough being too sticky or too loose.
3.Flour to water ratio: The general recommended ratio is 1:05-0.55, i.e. 0. per 1 part of flour5 to 055 parts water. The specific ratio can be fine-tuned according to the moisture absorption of the flour.
4.*Dough mixing process: Pour the flour into the basin, gradually add water, stirring while adding water until the flour forms a ball. Then start kneading the dough, placing the dough on a cutting board and kneading it vigorously until smooth.
5.Resting time: The mixed dough needs to rise, and it is generally recommended to rise for about 30 minutes. This will make the dough softer and chewy, and the steamed dumplings will not be hard.
6.Number of kneading: During the resting process, the dough can be kneaded many times, and the dough can be relaxed again after each kneading, which can increase the gluten of the dough.
7.Adjust the firmness of the dough: If you prefer a softer dumpling wrapper, you can use the method of "hot noodles and steamed dumplings", that is, mix the dough with boiling water. If you prefer a firm and soft texture, you can choose "semi-hot steamed dumplings", which means that half of the noodles are mixed with boiling water and half with cold water.
8.Bonus tip: Adding lard to the dough will make the steamed dumpling wrappers softer, shiny in color and fragrant.
In short, with the above steps and tips, you can make a steamed dumpling wrapper that is soft and glutinous and not easy to break. Remember to adjust the moisture ratio according to the specific situation of the flour in practice, as well as choose the right type of dough according to your personal taste.