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Dumplings, lazy people?

Ingredients needed to make dumpling skins: flour water twistbread's practice: put flour in a basin, boil tap water to a drop, stir clockwise. Don't have too much water, then start mixing noodles.

Chop the chives, cut them and put them into a bowl, season with a spoonful of salt, 13 cases of quality, then pour in a spoonful of corn oil, then stir with chopsticks and set aside, place three dumpling skins at a time. Put onion oil on two of them, pass evenly with a spoon, and don't put the other one.

The first step is to brush the plate with cooking oil, spread the dumpling skin on the plate, then brush the dumpling skin with a layer of oil, then fold the second piece, and then continue to brush with oil, almost 4-5 layers on it. After brushing the oil, the dumpling skin is more malleable and especially soft, covered with plastic wrap to wake up for 20 minutes. The second step is to prepare some green onions and cut them into chopped onions.

The banana is chopped and mashed, the dumpling skin is slightly enlarged, put on the banana filling, and the dumpling skin is pressed on the edge with a fork; wrap it into a cake, pour oil into the pan and fry until done.

How can dumpling skins be rolled out in a thick and uniform way?

1. Method 1: stack the flattened agents together, put them neatly, then hold the rolling pin in one hand and the agent in the other, roll out the upper agent with the rolling pin first, and wait until the above agent is rolled out. you can turn it over and roll the rest. The skin rolled out in this way is very uniform and is basically the same in terms of thickness, making it more convenient for people to make dumplings.

2, strength control: roll the skin evenly to avoid too much force leading to the edge of the dumpling skin is too thin or broken. At the same time, it is necessary to observe the change of the thickness of the dumpling skin and adjust the position and strength of the rolling pin in time. Edge treatment: in the process of skin rolling, you can roll the edge part a few more times to make it a little thinner. In this way, it is easier to knead the edges when making dumplings, making the dumplings more beautiful and less likely to leak stuffing.

3. When rolling, roll while turning to keep the thickness of the edge and center consistent. In the process of rolling, we should pay attention to adjust the shape of the dumpling skin, try to roll into a circle or close to a circle. When the dumpling skin is rolled to a certain extent, it can be gradually intensified to make the dumpling skin thinner and more uniform.

4. After the dumpling skin wakes up, you can start rolling. In the rolling process, the technique of fast rotation can be used to make the dumpling skin thinner quickly, while keeping it round and uniform. This method can not only improve the speed of skin rolling, but also ensure the consistency of the thickness of dumpling skin, which lays a good foundation for the follow-up wrapping work. In the process of rolling dumpling skins, we also need to pay attention to some skills.

5. Control thickness: the key to rolling dumpling skin is to control the thickness. Generally speaking, the edge of the dumpling skin is thinner than the middle, so that the dumplings can not only ensure that the skin is not broken, but also boil it with thin filling. You can gently roll a few more edges with a rolling pin to make it thinner than the middle. Use mold: if you are not good at rolling skin by hand, you can use dumpling skin mold.

How to make dumpling skins to be soft and strong?

1. Put the flour into a basin and add cold water and noodles. The dumpling skin made in this way is more flexible, resistant to cooking and not easy to break. Add a little salt to the noodles to make the gluten smooth. If you want to make Steamed Jiaozi, use hot water and noodles. Dumplings will be soft. If you boil dumplings, you have to use cold water. Knead the dough for at least 10 minutes, so that you can strengthen the muscles.

2. The dumpling skin should be mixed with cold water to make the dough more compact and tasty. When mixing noodles, add eggs and salt to increase nutrition and taste, killing two birds with one stone. It has been proved by many experiments that adding a little starch when mixing noodles will not only make the dumpling skin brighter, but also avoid breaking the skin. Good dough, do not use immediately, it is best to cover plastic wrap to wake up for 30 minutes, the effect is better.

3. 300g of high gluten flour, 160g of water and 1 spoon of salt. Material selection: if you want the dumpling skin to be soft and tendon, you have to choose the right material. The best flour for making dumpling skins is high gluten flour or medium gluten flour. Then there is the need to use cold water and noodles, because the dumpling skin on the cold surface has good elasticity and is more resistant to cooking, so it is not easy to be boiled when cooking dumplings.