Cooking Steps

1. 

   Step1:Say in the front - my understanding. Measure the good and bad of dumpling skin is. Whether there is gluten and softness is appropriate. Let's start with gluten - making dumplings. Some people choose to use special dumpling flour. Relatively speaking, dumpling flour has a higher degree of gluten. Some people (including me) use regular flour. If the normal flour can be added with a proper amount of salt (I use 1%) it will greatly improve the gluten of the flour. But don't use too much. Do you think there is salt in the filling? Too much for you to understand. Besides, whether the hardness is suitable? As the saying goes, soft dumplings, hard noodle soup (for noodles), non soft and non hard dry food (for steamed bread). In other words, dumplings are relatively soft and delicious. It's a bit soft and delicious. But it doesn't mean you need to add too much water. The dumplings are so soft that they become Ge You's bed. The cooked dumplings don't taste good, do they? In addition to adding a little more water, you also need to knead the face more and extend the wake-up time. All the little friends who make bread know the importance of kneading. Although there is no need to knead the dumpling noodles to that extent, they must knead more delicious. I usually have dumplings in the evening. I will make up the noodles at noon. The taste of Xingfa half day dough is absolutely different from that of dumplings made with good noodles. Please believe me.

2. 

   Step2:400g flour (generally enough for 34 people to eat). 4G salt. 230g water. It's my consistent amount of dumplings. There are differences in temperature and humidity between the north and the south. The water absorption of flour may be different, but it's not much different before and after. Maybe many people don't weigh. But they need a lot of experience. It's usually difficult to master the accuracy (for example, my mother is very experienced, but the software and hardware still can't do the same every time). So I suggest that we weigh the dough and noodles, so that we don't need to pour water slowly. Throw three pieces of material into one piece. Stir them with chopsticks for several times. Then use your hands to form a ball. It will save a lot more time than not weighing. So it's not a trouble? Besides, if you don't have experience, it's the only choice if you want the right proportion~

3. 

   Step3:If it's hand kneading. It's not easy to knead from dry powder to smooth. It will take at least ten minutes. So let's not fight the dough. Just rub i

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