Introduction: Steamed dumplings, dumplings, oil cakes, pie noodles are all together? Read the article, make pasta no longer get lost.
Rice, white noodles, is the people's daily life of the two common staple food, but also the main source of human carbohydrates, rice consumption methods are relatively small, basically steamed rice and boiled porridge, other does not seem to have too many tricks of the way, and flour is different, especially wheat flour, by our people to study out of more than a dozen, or even dozens of kinds of practices, common steamed dumplings, dumplings, oil cakes, pie, buns, steamed bread, noodles, knotty soup, hair cake, etc., today's article first talk about the first 4 kinds of noodles are all together, In fact, there is a difference, read it, making pasta is not lost.
Steamed dumplings, dumplings, oil cakes, and pie are the four kinds of noodles that seem to be simple to make, and if you want to make them delicious and good-looking, you need to master some skills. The household flour we use in life is generally medium gluten flour, rich in protein, has a certain degree of gluten, and good dough will have a certain toughness and ductility, if and noodles do not master the method, may make the pasta taste is relatively hard, especially dumplings, pie and other stuffed pasta, but also prone to cracked skin dew filling, the following are clear about the four kinds of pasta and noodle methods.
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Steamed dumplings are wrapped dumpling embryos, put on the steaming drawer steamed, this method does not worry about dumplings dew filling, but if the noodles are directly used in warm water or cold water, then the steamed dumpling skin will be relatively dry and hard, especially not conducive to the elderly and children to eat.
The correct approach is that the flour is boiled with water of two temperatures, one-half of which is blanched with hot water of more than eighty degrees, so that the flour loses its gluten, and the other half of the flour is served with warm water, so that the steamed dumpling skin tastes strong and soft, but not for softness, the flour is all blanched with hot water, otherwise, the steamed dumplings will not have a strong taste. This kind of steamed dumplings made of semi-hot noodles and noodles will not be hard even if they are cold, and it is suitable for everyone to eat.
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Dumplings are wrapped dumpling embryos, cooked in boiling water, the process of boiling dumplings to be soaked in water, if the dumpling skin is too soft and tough, it is easy to break the skin and leak the filling, and even boiled into a pot of "slice soup", so, and noodles, can not use too hot water, while putting a little salt or beating into an egg white, to increase the gluten of the flour, in addition, the dough is not too hard, so that the boiling process is not easy to break the skin, and the taste is more powerful and soft. Of course, the dumplings must be tightly pinched during the process of wrapping, and they should be fished out in time after cooking.
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Many people like to eat mille-feuille oil cakes, but often the cakes are dry and hard, and some people even exaggeratedly describe them as "discus". Oil cake this kind of pasta, is fried in a pan and cooked, the original cake contains less water, plus the flour is more rigid, biscuits are hard in the inevitable, however, we can use the water temperature and grasp the amount of water when the noodles, dry and hard problem is easy to solve.
The correct way is that when we are in the noodles, half of the flour is scalded with hot water of eight or ninety degrees, so that this part of the flour loses its gluten, and the other half of the flour is mixed with warm water, and then mixed together, and into a soft dough, note: it must be soft dough, which is also a way to avoid biscuit hardness, through this method and the mille-feuille oil cake baked by the noodles, very soft and delicious, even if it is cold, it is not hard. However, it should also be emphasized here that the flour must not be blanched with hot water, otherwise the cake will taste sticky.
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The pie is wrapped in a dough skin, and then cooked in a pan, a delicious pie, not only the filling is fragrant, but also the skin is thin and filling, complete and not broken, so the noodles are very exquisite.
If you want to make a pie with a thin skin, the dough must have enough toughness and ductility, after the crust is wrapped in the filling, you can use your hands to pull the crust outward to make it thinner and not broken, in order to do this, we can add a little salt to the flour to increase the gluten, while not using too hot water, and also, to form a very soft dough.
In addition, the waking time should be long enough, at least an hour or so, the more the waking time is in place, the better the toughness and ductility of the noodles, the easier the crust is to thin, and the skin can be thin and filling without breaking. This kind of pie made with noodles is thin-skinned, large, soft and delicious.
In short, each kind of pasta and noodle methods are different, life should continue to summarize experience, master methods and skills, no matter what will be delicious, and, handy. The above about steamed dumplings, dumplings, oil cakes, and pie noodles are all harmonious, do you understand? Learned so that you can make pasta and never get lost.
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