Explanation - chengmian is also called Chengfen. In fact, it is a kind of gluten free flour. It is made of wheat flour. You don't have to say corn starch. Everyone should know what it is. To make crystal dumpling skin successfully, we must choose the right materials. In addition, the proportion of clarified flour and corn starch is also crucial. The amount of raw meal can be slightly less.
Step1:Put the clarified noodles into the basin first. Add 10 grams of starch and mix well. Then stir the powder and pour in hot water at the same time. Quickly stir until there is no dry powder, and then put the plastic film on the back cover and simmer for 5 minutes. If there is a cover, it can also be put on the cover. But the moisturizing effect of the plastic film is better. Note - in order to ensure the temperature of hot water, it is better to use a thermos or other container to pour hot water. In addition, the stewed noodles look very dry. Many friends feel too dry when they make noodles. They add water. As a result, they fail. Remember. Don't add any more water. It's right to do it like this.
Step2:After 5 minutes, add the remaining starch in several times and stir evenly. Then. Add lard. Mix into dough. Mix well.
Step3:Cover the dough with a damp cloth or plastic wrap. Let stand for more than 10 minutes.
Step4:Roll the dough into long strips. Cut into 15 to 20 g pieces. Flatten it by hand. Put a pile of oil absorbing paper beside it and dip it in oil. Take the knife handle with your right hand. Wipe the knife surface of the slice knife with oil paper. Press the flattened powder with the knife surface. Hold the knife surface with your left hand. Turn the knife handle gently, and then press the powder into a round sheet. Use the knife to shovel the thin powder. Press and pack at the same time. It can't be wrapped like when you wrap dumplings. No After the skin is hard by the wind, it is easy to crack when packing.
Step5:After wrapping, put it on the oiled plate. Wait for the steamer to steam. Put in the dumplings. Heat for five minutes. Cover for three minutes and then take them out for food.
Cooking tips:Key points of operation - first, the dough should be wrapped with a wet cloth or plastic wrap to avoid water loss. Cut as much as you need. The rest of the dough should still be covered with a wet cloth or plastic wrap. Otherwise, the skin will harden and form particles. 2. Rub the cut surface into long strips. Cut into 15 to 20 grams of grains. Flatten it by hand. Put a pile of oil-absorbing paper beside it and dip it in oil. Take the handle with your right hand. Wipe the blade surface of the slice knife with oil paper. Press the flattened powder onto the blade surface with your left hand. Hold the blade surface with your left hand. Turn the handle gently, and then press the powder into round slices. Shovel the thin powder slice with your hand. Press and wrap at the same time. It can't be like making dumplings The skin is pressed and then wrapped. When the skin is hard by the wind, it is easy to crack when wrapping. Wrap it and put it on the saucer. Steam in the steamer for about 5 minutes. 3. You can't put too much stuffing in the dumpling skin. There are skills in making delicious dishes.